Happy Divali! Today I made some Rasgulla or Gulab Jamun as it is referred to in India. It is a traditional Indian sweet and a beautifully flavoured, indulgent dessert. If you have a sweet tooth this is one you will definitely want to try. Now this recipe I literally threw together, as in I actually threw everything into a basin and mixed it all up without measuring a thing. But for you I am going to try the best approximation.

For the syrup

8 cups water
3 pounds white sugar
1 teaspoon cardamom powder
2 tablespoons finely grated ginger
  • Bring all of the above ingredients to a boil.
  • Continue to boil until a thin syrup-like consistency is achieved.
  • Remove from the heat and set aside.

For the Rasgulla

800 grams powdered milk
3/4 cup flour – sifted
2 tablespoons baking powder
1/2 teaspoon baking soda
2 tablespoons ghee (clarified butter)
1 teaspoon cardamom powder
A mixture of 1 part water and two parts milk (Liquid milk not the powder)
400 grams ghee (for frying in)
*Yield – About 90 – 100 rasgulla
  • Combine the flour, powdered milk, baking soda, baking powder, cardamom and ghee and mix well.
  • Add the water/milk combo and knead until a firmed dough is formed.
  • Taking your dough, break off a small piece and roll with the palm of your hand, until a smooth ball is formed, about 1.5 inches in size. If you do this step well, it actually looks like Lindt white chocolate truffle balls. But please, resist the temptation to eat it raw.
  • Repeat this step until all the dough is used up, placing a damp napkin over the ones you already made, to keep them from drying out.
  • Tip – If the mixture starts to get too dry, add more water to the dough and re-knead. You want all your rasgulla balls to be smooth in consistency. If the dough gets too dry, they will be cracked.
  • Once all of the above is finished you are ready for frying.
  • In an iron pot, allow the ghee to heat on your lowest setting. The rasgulla burns pretty easily and since we are trying to achieve a nice golden hue, the temperature needs to be kept low.
  • Once your oil is heated, add the balls in there in small batches. Because we have baking powder and baking soda in the mixture, they will expand so leave enough room in the pot for this expansion.
  • Turn them every few seconds!!!!!! I can’t stress this enough. They burn easily. If at any point in time you feel like your ghee is too hot, turn off the heat and allow it to cool before turning your heat back on.
  • Once you have successfully fried all your rasgulla, allowed them to drain on paper towels and cool off.
  • Add your cooled rasgulla to your syrup and allow it to soak for a few hours.
  • Enjoy your hard work.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s