Spongy good,oh yeah!
Rasgulla is among the most favourite sweet dish in Mauritius.Everybody seems to love it so much here that we all make it anytime an occasion presents itself.There is absolutely no reason good enough not to make them at home or to have them. The best thing about this sweet is the succulent juice that oozes out after a mouth bite. No wonder it is so famous because the juice and its spongy texture is to die for. I don’t recall having eaten them without that succulent juice rolling down my fingers and leaving my hands all sticky.A sheer heaven these little round balls! Sweets like Rasgulla,Jalebi,Barfi and etc are widely consumed by every Mauritian here. They are the first and most important thing that is being shared during joyous occasions such as on Diwali,on Eid or during weddings as well. To celebrate joy you have to give joy and what is more joyful than to have spongy juicy Rasgullas to eat. Everybody eventually has their own ways of making them and some even add eggs to the recipe. I have been making them this particular way only and hopefully you will like them too.
Preparation time : 25 mins
Cooking time : 10 mins
Ingredients for the Rasgulla balls:
- 3 cups of Milk powder
- 1 cup of sifted flour
- 1/2 a cup of Condensed milk (Optional)
- 1/2 cup of Clarified butter / Ghee or even Margarine
For the Syrup :
- 1/2 a liter of Water
- 1 small tsp of fennel seeds (Optional)
- 3 Cardamom pods
- 1 small tsp of Vanilla extract
- 1 cup of brown sugar
- Vegetable oil for frying
- Start off by placing your saucepan with 1/2 a liter of water to a boil.
- Add your cardamom pods and fennel seeds to the water followed by your brown sugar and 1 tsp of vanilla extract.Note you can add 2 cups of sugar instead of 1 cup depending on your taste.
- Let all simmer to a boil or atleast until all the sugar has been dissolved.
- In the meantime, combine all your dry ingredients for the Rasgullas in bowl.
- Add the clarified butter little by little followed by some water at the end to bind all the mixture together.
- It should look somewhat like this after having combined all the ingredients together.
- Next take a scoop of the dough and roll it into ball size.(As shown in picture below)
- In a pan heat some vegetable oil and when medium hot drop the balls each at a time.
- Fry until light brown in colour.
- Set aside on a paper towel to rest for some mins when done.
- Drop the Rasgulla into the warm syrup one at a time and leave to absorb for atleast some good 30 mins. Do not leave it too long as well because it might break if too much syrup into it.
Slurrrpppp I love how juicy it turned out.I can’t get enough. I always tend to have 3-5 Rasgullas when I make it at home. Ooops greedy I know but what can I do?I can’t stop myself!It is so spongy and juicy and also falling apart in my mouth. Sweets…Ahh who can resist them? I am sure even you love a good treat from time to time.In India they Rasgullas are normally white and made from paneer (curd cheese) and is equally tasty. Here in Mauritius ours are golden brown to dark brown.
What is your most favourite sweet? Do you love Rasgullas too? Do not forget to share your little guilty pleasure with me.I would love to be part of your little guilty pleasure! Who knows we might be two sharing the same guilty pleasures 😛
See you for yet another sweet food post.