Sunday’s feature: From Ranu’s kitchen, famous Bangladeshi dessert, Ras gulla blogging 101
Today I’m posting our famous dessert recipe and a photograph taken by me. I’m not a seasoned photographer, therefore there will be flaws for which I apologize. I have not practiced enough to make it perfect, sorry.
Recipe for Rasgulla(cheese balls in syrup):
- Whole milk- 2 litres
- fresh lemon- 3 squeeze to get the juice , set it aside
- plain white flour- 2 tablespoons
- soft butter-2 tablespoon
- pour the milk in a round pot with a lid(the lid will be useful later)do not cover, slowly bring the milk to a boil, when it comes to full boil, pour the juice of the three lemons, wait for a few minutes until the milk curdles and cheese is formed. Use cheesecloth to drain the water. When the water is drained completely, squeeze the cloth to make sure all of the water is drained and the cheese is lukewarm. Take the cheese out of the cheese cloth and put it into a bowl large enough to be able to knead. Add butter and the tablespoons of flour. Mix it in the cheese and knead it. when the cheese is smooth and doesn’t crack, when you try to make into little balls, it is ready. It makes about eighteen balls.
- Syrup ingredients:
- Water- 6 measuring cups
- sugar- three measuring cups
- Use the same pot to make syrup, wash the pot thoroughly , pour the water and sugar and place it on the stove top, turn on the heat to medium, when the sugar dissolves turn up the heat to full boil, when the syrup is slightly sticky,put about nine cheese balls to avoid them from rubbing each other, otherwise the balls would break. Cover the boiling cheese balls in syrup at high heat for five minutes. Turn the heat slightly, continue boiling for ten minutes this time, after fifteen minutes, turn down the heat to medium and leave the cheese balls for twenty minutes more in the syrup. The last ten minutes turn the heat to simmer. While cooking you must make sure the syrup is not too thick, if it is have some plain boiled water and add it gently. Do not put too much.
- After forty five minutes take the cheese balls out gently. At this stage they are very soft, it’s a good idea to wait about five minutes, and then take them out one at a time and place them in a serving bowl, save the the syrup for the next batch.
- Repeat the same method for the remaining cheese balls, when all eighteen are cooked put them in the same serving bowl and pour the remaining syrup over the cheese balls.
- …………………………….. 🙂
Thank you. 🙂
Are you kidding me? Those look great!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thank you Catherine, I love your comment! 🙂
This sounds soooooooo tasty :-).
Thank you for sharing this.
All good wishes,
Thank you, whenever I say I’m from Bangladesh, the first question the Punjabis ask is, can you make Ras gullas?
My dearest sister,
Thanks for sharing this recipe. I do not know if I can handle it but while reading it I imagined that I was eating the ras gulla – has been quite a while. 🙂 So, thanks.
My dearest brother,
I made those for dessert for Selina’s co-worker, to express our gratitude for taking care of our felines.
He is from Shrilanka and a very nice man. 🙂