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Palm Jaggery Rasgulla

Palm Jaggery Rasgulla
YIELDS1 Serving
Prep Time 35 mins
Cook Time 35 mins
Total Time 1 hr 10 mins
  • 1 liter whole milk
  • 3 tablespoons lime juice
  • 1 teaspoon cornstarch
  • 1 cup grated palm jaggery
  • 4 cup water 
  • 1/2 cup sugar
  • 1 tablespoon cardamom powder
Process of making:
  1. Bring the milk to a boil in a pan.
  2. When the milk comes to a boil, turn down the heat to low and mix in 1 tsp vinegar at a moment. Repeat until the milk coagulates and the whey is isolated.
  3. To remove any sour taste from the vinegar or lime juice, stress through a thin cotton cloth and wash under clean water.
  4. Now, gently press to deplete extra water and put under a heavy weight for 5-10 min. The batter must not be excessively dry.
  5. Using your hands, gently rub the mixture with cornstarch till it creates a seamless dough or your palms become mildly oily. A soft dough will take roughly 8-10 mins to make.
  6. Make small, round balls out of the dough. Just ensure they haven't any cracks or they'll tear while cooking.
  7. Heat water in a large pan or skillet, then adds sugar, jaggery, and cardamom powder. Bring to a simmer till the jaggery starts to melt. The syrup ought to be runny. There is no need to create just one or two cords.
  8. Slowly add the balls, a few at a time, to the fizzing syrup. Cook for 10 min on elevated, encased.
  9. When you isolate the lid, you'll realise that the balls have increased in size. Cook them over a rising flame for 5 min after gradually turning one each around.
  10. Reduce the flame to low to medium once finished. Cook for 15 min more, coated. Test in between and rotate them twice gradually.
  11. Take off the heat and put it in a blender and blend with the syrup. Allow them to sit for at least 4-5 hours. Recall to drench the rasgullas in syrup or they will deflate.
  12. The recipe for jaggery rasgulla is finished.
  1. The rasgulla balls must not be too dry or too wet. Rasagullas become tough if they're too dry. If they are too moist, they will not keep their shape and will tear while cooking.
  2. If you overwork the balls, the rasgullas will become hard.
  3. Use a large pan or vessel. The balls have to have enough room to move and grow larger.
  4. The syrup must be gooey in texture. Add some water until it becomes too deep in between.
  5. If you want to add more jaggery, warm up some premade syrup with the jaggery till the mixture is ready. Allow cooling totally prior to actually spilling over the rasgullas. Don't add any more water. It'll ruin the rasgullas.