Jaggery/Molasses Rasgulla

Everybody Loves Dessert every now and then and specially during festivals and celebrations. But along with the taste  comes the guilt of calories. In early days, people used to prepare all dishes with Jaggery or Gur which is a much healthier Option than using Sugar. However, many do not like the taste the Gur Made Desserts these days.

I give you below the a healthy recipe of Rasgulla made with Gur instead of Sugar. Also, if you are using sugar, you will need it in greater quantity than if you are using Liquid Gur.

In East Side, people generally prepare this with Liquid Date Palm Jaggery. You can use Molasses as well.

What You Need:

# Ingredients Quantity
1 Cow Milk 1 litre
2 Liquid Jaggery/Molasses 1 and half cup
3 Lemon 1 big size
4 Water 4 cups
5 Green Cardamom 2
6 Semolina 1 tbsp
7 Sugar 1 tbsp

Steps To Make:

Boil Milk in a vessel.
Once It starts boiling, lower the flame and squeeze juice of one lemon.
Milk will start curdling and you will see separating and forming a green color liquid.
Switch off flame and strain with a muslin cloth.
Put the cloth under cold water to remove any sourness of lemon.
Allow it to hang for 15 minutes.
Place the chenna or paneer in a plate.
Put Semolina and Sugar and mash it properly with palm of your hand for about 10 minutes.
Make small balls and put in a plate. Cover it to prevent moisture escaping.
If it dries, the rasgullas will break when you cook them.
Boil 4 cups of in a deep vessel.
When it starts boiling, add jaggery or molasses , green cardamom and cover it.
When jaggery is well dissolved, add the paneer/chenna balls.
Let it boil for 15-20 minutes.
Allow it to cool down completely before you server.
Enjoy the healthy Rasgullas with your family and friends and guests.

1 comment:

  1. That looks really delicious! It's one of my favorites thank you for shearing this information.....
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