Home / Dessert / Palm Sugar Or Jaggery Rasogolla Recipe / Cottage Cheese Dumplings In Palm sugar Syrup
26 September, 2016

Palm Sugar Or Jaggery Rasogolla Recipe / Cottage Cheese Dumplings In Palm sugar Syrup

Posted in : Dessert, Festival recipes, sweet recipes on by : nrdubey Tags: , , ,

Date – 18.9.2016

About Recipe

Bengal is popular for its undying love for sweets and rasogolla is one among them. Last week I made palm sugar rasogolla and it was a big hit, we all loved it so much. While writing now also my mouth is watry .

Palm sugar is a sweeter made from the sap present in the flower buds of the coconut tree. It also known as nature sugar because it needs minimum processing and no chemicals are used. It is also rich in vitamins and minirals. But if you do not have palm sugar use jaggery. I hope you will try this recipe and please share your feed back.

Preparation time – 20 mins

Cooking time – 40 mins

Recipe Category – sweet

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Ingredients

Measurement cup used 1 cup – 240 ml

For making cottage cheese dumplings

Full fat  milk – 1 ½ litters

Curd – 1/3 tbsp or as needed  OR lemon juice– 1 ½ tbsp or as needed

Sugar – 1 tbsp

All porpose flour / maida – 1 tbsp

Samolina / sooji / Rava – 1 tsp

Cardamom powder – a pinch

For making Palm Sugar Syrup

Grated palm sugar /jaggery – 2 ½ cup

Water – 6 cups

Cardamom powder – 2 pinch

img_8848

Method

First boil the milk in heavy bottom vessel at low – medium heat. Stir in between. When milk starts boiling simmer the flame. Start adding curd or lemon juice and stir continuously . In few seconds milk will start cuddling and turn into chhena and greenish color.

Remove the vessel from the heat, add ice cubes or chilled water and leave it in this condition for 2-3 minutes. (this step will give soft chhena)

Pour the chhena water  in lined cotton cloth or soft cloth and let the water drain away.

Keep this cloth with chhena under running water for a minute then hang this chhena for 45 mins.

After 45 minutes squeeze the chhena to remove excess water but chhena should not be too dry.

And now start kneading the mixture with your palm. You have to press this mixture with your palm for 3-4 minutes until you feel your palm is oily.

Now divide the dough into 13-15 equal portions and make perfect smooth surface round balls.

Take a deep – wide vessel with 6 cups of water and add grated palm sugar. Start heating it up. When the palm sugar dissolve compeletly, fitter it to remove impurities again stats to boil add cardamom powder then turn  the flame at medium heat. Let it boil for 5 over medium heat.

After 5 minutes gently add prepared chhena balls to the palm sugar syrup. Turn the flame at medium heat and cover it up with any lid or plate and let it cook for 20 – 25 minutes.

After 20 -25 minutes open the lid. Now rasogolla will be about one and half times of their original size.

Now turn off the heat. Enjoy this delicious, sweet and spongy rasogolla hot or at room temperature.

Tips

For soft rasogolla use curd but if you do not have curd add lemon juice.

In Short

img_8826

First boil the milk in heavy bottom vessel at low – medium heat. Stir in between.

img_8827

When milk starts boiling simmer the flame. Start adding curd or lemon juice and stir continuously

img_8828

In few seconds milk will start cuddling and turn into chhena and greenish color.

img_8829

Remove the vessel from the heat, add ice cubes or chilled water and leave it in this condition for 2-3 minutes. (this step will give soft chhena)

img_8830

Pour the chhena water  in lined cotton cloth or soft cloth and let the water drain away.

img_8668

Keep this cloth with chhena under running water for a minute then hang this chhena for 45 mins.

img_8669

After 45 minutes squeeze the chhena to remove excess water but chhena should not be too dry

img_8671

Now put chhena to the flat surface or plate. Add maida, suji, sugar and pinch of cardamom powder, mix them together.

img_8672

You have to press this mixture with your palm for 3-4 minutes until you feel your palm is oily.

img_8833

Now divide the dough into 13-15 equal portions and make perfect smooth surface round balls.

img_8831

Take a deep – wide vessel with 6 cups of water and add grated palm sugar.

img_8832

When the palm sugar dissolve compeletly fitter it to remove impurities

img_8834

add cardamom powder then turn  the flame at medium heat. Let it boil for 5 over medium heat.

img_8835

After 5 minutes gently add prepared chhena balls to the palm sugar syrup. Turn the flame at medium heat and cover it up with any lid or plate and let it cook for 20 – 25 minutes.

img_8836

After 20 -25 minutes open the lid. Now rasogolla will be about one and half times of their original size.

img_8837

Now turn off the heat. Enjoy this delicious, sweet and spongy rasogolla hot or at room tempereture

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