Mint rasgulla or mint ( pudina) flavoured rasgulla. A very refreshing spongy soft mint flavored rasgulla. Serve chilled or room temperature, taste is absolutely divine.
You don’t need to buy rasgulla from sweet shop. You can make it easily at home. To make perfect rasgulla read all the tips and tricks here.
Just remember milk should be cow milk. And while making paneer be careful. Drain the water and wash the paneer immediately to stop further cooking to get soft paneer. And next step is kneading the paneer. Mash the paneer with your finger tips and heel of your palm till paneer becomes smooth and your palm become greasy. For mint flavoured rasgulla I have added some mint leaves in the sugar syrup. And I love these mint rasgulla so made many times. Sometimes used dried mint leaves powder in the paneer while mashing. And sometimes added some fresh mint leaves in milk while making paneer. You can make the rasgulla following any of these method.
You can get some more different flavoured rasgulla on this blog. Click on the name below for recipe.
And some more recipes you can make with rasgulla.
Here are some more cool dessert recipes from my blogger friends.
Mango panna cotta by Jayashree
Carrot kheer by Preethi
Mango phirni with almond by Vanitha
Basundi by Narmadha
Mango pineapple sorbet by Sasmita
Recipe is very simple. Make the rasgulla like you make normal rasgulla just add some mint leaves in the sugar syrup and also add some mint leaves in the milk while making. Or add 1 teaspoon dried and powdered mint leaves. Taste will be great in both ways.
Cow milk – 1 liter
Lemon juice or vinegar -3 – 4 tablespoon or as require
Mint leaves – 2 – 3 tablespoon
Dried mint powder – 1 teaspoon
Sugar – 1 cup
Water – 4 cup
Mint leaves – 1/4 cup
For making perfect rasgulla please read all the tips and tricks here.
1. Place a cheesecloth on a strainer.
2. Heat milk in a heavy bottom pan with some mint leaves if using.
If you want to use dried mint leaves powder skip this step. When it starts to rolling boil remove from heat. Add lemon juice or vinegar. Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.
3. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.
4. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.
5. You can make cottage cheese with curd in same method. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese.
6. Squeeze the cloth well to drain all the water from cottage cheese. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.
7. Take out the cottage cheese or paneer on a large plate. Discard the mint leaves if used. Or if you are using mint leaves powder and 1 teaspoon in the paneer. To make mint leaves powder clean and rinse the mint leaves. Drain the water well. Let the leaves dry in shade on a paper towel for 2 – 3 days or until leaves dried up completely. Crush the dried leaves with your palm or grind in mixer grinder. Store in airtight container in refrigerator.
8. Mash the paneer with your finger tips and heel of your palm. Mash till your palm becomes greasy and paneer becomes smooth.
9. Make small balls. These will become double. You can make 7 to 9 rasgulla out of this cottage cheese depends on the size.
10. There shouldn’t be any crack on the balls. Press the balls between your fingers and palm tightly to make crack free balls.
11. Make round ball using your both palm. Make all the balls.
12. In a large and broad pan heat 1 cup sugar, 4 cup water and 1/4 cup mint leaves.
13. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.
14. Cover and cook on medium high heat for 20 minutes.
15. After 20 minutes switch off the heat. Keep it covered for 3 – 4 hours or until completely cool down. Don’t open the lid before 2 – 3 hours, your rasgulla may shrink.
16. You can keep these in refrigerator for 5 – 6 days. Serve chilled or at room temperature
1. Always use cow milk to make rasgulla.
2. Don’t remove the lid when hot let it cool down completely before removing the lid.
3. Read the tips and tricks carefully before making rasgulla first time. You will get perfect spongy rasgulla.
4. Drain the paneer well to avoid breaking the rasgulla in syrup.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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