Rose milk rasgulla Recipe

Rose milk rasgulla is a delightful twist on the traditional Indian sweet, rasgulla. These soft and spongy cottage cheese balls are soaked in a fragrant rose milk syrup, giving them a refreshing and floral flavor. The combination of the creamy cottage cheese and the sweet rose milk creates a perfect balance of textures and tastes. This dessert is perfect for special occasions or as a sweet treat to indulge in anytime.

4.4
25 Rating -
Rate
Vegdiet
1hr 10minstotal
30minsPrep
40minsCook
1hr 10m.total
30m.Prep
40m.Cook
Rose milk rasgulla
plan
Bookmark

ingredients serve

Ingredients for Rose milk rasgulla Recipe

  • 1/5 liter Milk
  • 0.40 tablespoon Lemon Juice
  • 0.80 cup Water
  • 1/5 cup Sugar
  • 1/5 teaspoon Rose Essence
  • as required Rose Petals For Garnish

Directions: Rose Milk Rasgulla Recipe

Cooking Directions

  • STEP 1.In a large pot, bring milk to a boil and add lemon juice to curdle the milk.
  • STEP 2.Strain the curdled milk using a muslin cloth and rinse it under cold water to remove any lemony flavor.
  • STEP 3.Squeeze out excess water from the cottage cheese and knead it until smooth.
  • STEP 4.Divide the cottage cheese into small balls and set aside.
  • STEP 5.In a separate pot, combine water, sugar, and rose essence to make the rose milk syrup.
  • STEP 6.Bring the syrup to a boil and gently drop the cottage cheese balls into it.
  • STEP 7.Cover the pot and let the rasgullas cook on low heat for about 15-20 minutes.
  • STEP 8.Remove from heat and let the rasgullas cool in the syrup.
  • STEP 9.Once cooled, refrigerate for a few hours to allow the flavors to meld together.
  • STEP 10.Serve the rose milk rasgulla chilled, garnished with rose petals, and enjoy!

Cooking Tips

  • Make sure to knead the cottage cheese well to achieve a smooth texture.
  • You can adjust the amount of rose essence according to your preference for the rose flavor.
  • Refrigerating the rasgullas allows them to absorb more of the rose milk syrup and enhances the taste.

Storage and Serving

  • Store the rose milk rasgulla in an airtight container in the refrigerator for up to 3 days.
  • Serve the rasgullas chilled as a dessert or sweet treat.
  • Garnish with rose petals for an extra touch of elegance.
Nutrition
value
405
calories per serving
19 g Fat3 g Protein55 g Carbs2 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    3g
  • Carbs
    55g
  • Fiber
    2g

MacroNutrients

  • Carbs
    55g
  • Protein
    3g
  • Fiber
    2g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    18mg
  • Iron
    2mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    31mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    11mg
  • Manganese
    < 1mg
  • Phosphorus
    61mg
  • Selenium
    7mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp