Craving something sweet and exotic? Get ready to embark on a culinary adventure that will transport your taste buds straight to the heart of India! We’re diving headfirst into the delectable world of Ras Gulla (or Gulab Jamun, as it’s known in some regions). These soft, spongy milk balls, swimming in a fragrant rose-flavored syrup, are the perfect treat to satisfy any sweet tooth. So, roll up your sleeves, and let’s get cooking!
This recipe walks you through creating these melt-in-your-mouth delicacies. Don’t be intimidated! While it might seem a bit involved, the process is surprisingly straightforward, and the results are undeniably rewarding. Imagine biting into a warm, syrup-soaked ball of pure deliciousness. Are you drooling yet?
Ras Gulla (Gulab Jamun) Ingredients:
For the Milk Balls:
1 liter full-fat milk
2 tablespoons lemon juice or vinegar
1 tablespoon all-purpose flour (maida)
1/4 teaspoon baking powder
1/4 teaspoon cardamom powder
1 tablespoon milk (to bind)
Ghee or oil for frying
For the Sugar Syrup:
2 cups sugar
2 cups water
1/2 teaspoon cardamom powder
A few strands of saffron (optional)
1 teaspoon rose water (optional)
Instructions:
- Making the Chhena (Paneer): In a heavy-bottomed pan, bring the milk to a boil. Once boiling, reduce the heat and slowly add the lemon juice or vinegar, stirring gently until the milk curdles and separates into whey (a greenish liquid) and solids (chhena).
- Draining the Chhena: Line a colander with muslin cloth. Pour the curdled milk mixture into the cloth to drain the whey. Rinse the chhena under cold water to remove the sourness of the lemon juice or vinegar.
- Kneading the Chhena: Gather the ends of the muslin cloth and squeeze out the excess water. Hang the chhena for about 30-45 minutes to drain further. The chhena should be moist but not watery.
- Preparing the Dough: Transfer the drained chhena to a plate. Using the heel of your hand, knead the chhena for about 8-10 minutes until it becomes smooth and lump-free. This is a crucial step for achieving soft ras gulla.
- Adding the Dry Ingredients: Add the flour, baking powder, and cardamom powder to the kneaded chhena. Mix well. If the mixture feels dry, add a tablespoon of milk to bind the ingredients.
- Shaping the Ras Gulla: Divide the dough into small, equal-sized portions. Roll each portion between your palms to form smooth, crack-free balls. Ensure the balls are perfectly round and smooth, as cracks can cause them to break apart while frying.
- Making the Sugar Syrup: In a separate pan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Add the cardamom powder and saffron strands (if using). Simmer for about 5-7 minutes until the syrup slightly thickens. Add the rose water (if using) at the end.
- Frying the Ras Gulla: Heat ghee or oil in a deep frying pan over low heat. Gently slide a few ras gulla balls into the hot oil. Fry them on low heat until they turn golden brown on all sides. It’s important to fry them on low heat to ensure they cook evenly from the inside.
- Soaking in the Syrup: Immediately transfer the fried ras gulla balls to the warm sugar syrup. Make sure the syrup is warm, not boiling. Gently press the balls into the syrup to ensure they are fully submerged.
- Soaking Time: Cover the pan and let the ras gulla soak in the syrup for at least 2-3 hours, or preferably overnight. This allows the balls to absorb the syrup and become soft and spongy.
- Serving: Serve the ras gulla warm or chilled, garnished with chopped nuts or saffron strands, if desired. Enjoy the sweet symphony of flavors!
There you have it! A step-by-step guide to creating your own homemade Ras Gulla. Don’t be discouraged if your first attempt isn’t perfect. Like any culinary skill, practice makes perfect. With a little patience and attention to detail, you’ll be whipping up these delectable treats in no time. Enjoy the journey, and most importantly, savor every single bite!
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Trini Cooking With Natasha - RAS GULLA Aka GULAB JAMUN IN INDIA
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