Name: Rasgulla Pudding: A Bengali Fusion recipe by Vibha Bhutada at BetterButter
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 5
Ingredients: For the Chenna:; 1 liter full fat milk; 2-3 tbsp of fresh lime juice or vinegar; For the Rasgulla:; 1 tsp rose water; 1 tsp sugar; For the Sugar Syrup:; 1 cup sugar; 3 cups water; 1/4 tsp cardamom powder (optional); For the Pudding:; Fresh pomegranate pearls as required; Fresh alphonso mango, finely chopped as required; For the Pudding base:; 2 cups mango ice cream/ kesar pista ice cream; 1 cup milk; 1/2 tsp rose water; A pinch of saffron; To garnish:; Pistachios, chopped; Almonds, chopped; Cardamom powder (optional)

Ingredients Serving: 5

For the Chenna:
1 liter full fat milk
2-3 tbsp of fresh lime juice or vinegar
For the Rasgulla:
1 tsp rose water
1 tsp sugar
For the Sugar Syrup:
1 cup sugar
3 cups water
1/4 tsp cardamom powder (optional)
For the Pudding:
Fresh pomegranate pearls as required
Fresh alphonso mango, finely chopped as required
For the Pudding base:
2 cups mango ice cream/ kesar pista ice cream
1 cup milk
1/2 tsp rose water
A pinch of saffron
To garnish:
Pistachios, chopped
Almonds, chopped
Cardamom powder (optional)

Instructions

Preparing the chenna:
In a vessel, bring the milk to a boil. Add lemon juice to it and mix until the milk curdles.
Keep stirring until the whey completely separates. Turn off the heat and strain the chenna in a cheese cloth.
Wash the chenna with fresh water to wash away the sourness of the lemon. Bring the edges of the cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 45 minutes.
Preparing the rasgulla balls:
Take the chenna and break it in a plate and add rose water. Knead the chenna to make a smooth pliable. (Kneading the chenna well is very important.)
Knead it till it comes together like a dough. Add a teaspoon of sugar, mix it and start kneading again till you get a smooth dough ball. The whole process takes 8-10 minutes.
After that, divide the dough into equal size small portions and shape each portion into a smooth round ball. The balls should not have any cracks.
Cover all the chenna balls with a moist muslin cloth so they do not dry out and keep aside.
Preparing the sugar syrup:
In a wide vessel, add the sugar and water and allow the sugar to melt.
To the boiling sugar syrup, add cardamom powder. Now reduce the heat to medium flame and gently add the rasgullas.
Cooking rasgullas:
Cover with a lid and cook for 15-20 minutes. Every 3 mins, open the lid and just stir the syrup gently.
Then turn off the flame and let them cool completely.
Preparing stuffed rasgullas for pudding:
Squeeze the syrup from the cooled rasgullas and reserve the syrup.
Cut the rasgullas into halves and scoop out the centre portion making a cup. Fill the rasgulla cups with pomegranate pearls and chopped mangoes. Place it in a serving dish.
Combine ice cream, milk, rose water, saffron and 2 tbsp reserved syrup in a blender jar and blend well.
Pour the blended mixture over the prepared rasgulla cups, top with pistachios, almonds and cardamom powder and refrigerate for 10-15 minutes.
Serve it chilled.

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Oct-07-2016

Kavita Jain Oct-07-2016

Pooja Singal Oct-07-2016

aap sisa bhi kar sakte hai. cooer mein Pani boil kar le. isme syrup ke hissab se sugar dale. boil aane per rasgulla ball dale. cooker mein do whistle lagaae.gas 2 minute ke liye dheere kare. gas band kare aur whistle niklene per rasgulla ball nikle aur Thanda karke serve kare.