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Sponge Rasogollah & Rasmalai with Gur Jaggery Powder

The word rasmalai sounds so blissful - with all the ras intact. 
Well, I am sharing with you a gur rasmalai and rasogollah recipe that uses toned/low-fat milk. This does make a healthy sweet that you can indulge in guilt free. Of course, I am not saying you should be doing this daily.






rasogollah





















































Call it rasogollah, rasugullah, or chenna meetha, this less sweet delicacy is going to tinkle your taste buds. The no fuss recipe uses paneer (cottage cheese), sugar, and water - the simplest of ingredients available in every home. Yes, it's as simple as that.

Can it get simpler than this?

Wondering how could a delicacy like this be so simple to churn out?

I have been fond of rasogollah since childhood. The rasogollah I used to savor during childhood was more like gulab jamun. I am looking for a recipe to make that kind of rasogollah, but thus far have not been able to get my hands on it. Everytime I Google rasogollah, I am driven to the sponge rasugullah.

Nevertheless, I have tried sponge rasogollah many times, and everytime I love the less sweet dessert that I learned to make last year. Hubby dear loves these sponge rasugullah, which originated in his home state of Odisha. Initially I did not like this kind of rasogollah, but after marriage, I have got so used to the Odiya style of spongy sweet made from chenna (cottage cheese).

Usually this recipe uses high fat milk for good results. But I use toned/skimmed milk, so try everything with this low fat milk. It never disappoints.

Let's come back to the recipe


Ingredients
Paneer (cottage cheese made from low fat/skimmed/toned milk)
1 tbsp- milk powder (optional)
Sugar-5 tbsp (depending on the amount of paneer)
Water- 2 cups (depending on the amount of paneer/sugar - water:sugar ratio in cups   = 5:2)
elaichi (cardamom)

Procedure
rasugullah


  1. Mix paneer and milk powder.
  2. Knead into a very smooth dough - may take 10 mins. This will ensure that the paneer balls remain intact while boiling in water/sugar syrup. You may use a processor to churn it quickly. Make sure it does not become loose.
  3. Take another container or a cooker for faster cooking.
  4. Add water, sugar, and elaichi powder.
  5. Let it simmer. If you are using cooker, let the water boil once. Then drop the balls into it and cover with weight (whistle ). Turn off the flame after 4 whistles. Your sponge raogollahs are ready in a jiffy.
  6. If you are using an open vessel, follow these steps. Meanwhile, make lemon-sized balls with paneer.
  7. Drop the balls in the boiling water+sugar mixture.
  8. Let it bowl for 20-25 mts or until the sugar syrup is reduced to almost half.
  9. Let the rasgullahs cool down.
  10. You may refrigerate paneer rasgullahs if you can control your cravings.
Craving for more sweet recipes. Here is my top-rated sugarless besan ladoo recipe.

You can make rasmalai with these rasgullahs.

2 cups- milk
elaichi, pista, almonds, sugar or gur (I have used gur/ jaggery powder)
milk powder (optional) - 2 tbsp

Procedure
rasmalai

  1. Mix milk and milk powder +elaichi. If you do not have milk powder, simply mix milk and elaichi and keep it on high flame.
  2. Add Gur or sugar.
  3. After the milk boils once, throw in the rasogullah balls and let them simmer on low flame until the milk is reduced  to half. 
  4. Add almonds, pistachio to the milk. 
  5. Enjoy super special rasmalai.



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