Rasgulla: Soft Chenna Dumplings in Cardamom Syrup
By Joe
Source: Serious Eats — Chetna Makan, Rasgulla (Indian Milk Dumplings in Sweet Syrup).
A rasgulla (indian milk dumplings in sweet syrup) recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Bring milk to a boil over a medium-high flame in a big saucepan. Mix in lemon juice, next remove from heat. Leave to stand till coagulated, around 5 minutes. Line a fine sieve or colander with a big piece of muslin or double layer of cheesecloth plus set over a big bowl or pot. Pour coagulated milk into strainer, next gather the cloth in the sieve and put a heavy weight such as a couple big cans or stone mortar plus pestle on top plus let tip off the liquid for 15 minutes. Take out the weight plus twist the gathered muslin to squeeze out any leftover excess liquid. Heat the water, sugar, plus cardamom pods over medium-low heat, mixing to dissolve sugar, till starting to simmer in a big saucepan or sauté pan. Move the emptied chenna (milk solids) to a clean surface plus scatter the cornstarch on top while that is happening. Work the chenna, pressing it using the heel of your hand, till there are no lumps left, 10 minutes. (The mixture will be crumbly at first yet will smooth out as you work it.) Share in 16 equal portions plus shape every portion in a little ball. Reduce syrup heat to low and lightly tip in the balls. Put a lid on and cook till the rasgulla have doubled in size plus are soft plus spongy, 12 to 14 minutes. Take the pan off the heat. Move rasgulla plus some of their syrup in order to individual serving dishes plus offer.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.18 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 78 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
37.5 g per serving
75 % of the 50 g daily maximum · 150 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 229 kcal |
| Protein | 4 g |
| Carbohydrate | 45.4 g |
| of which sugars | 43.8 g |
| of which free sugars | 37.5 g |
| Fat | 4.1 g |
| of which saturates | 2.3 g |
| Fibre | 0 g |
| Salt | 0.14 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
