This is an Indian dessert consisting of soft paneer balls immersed in chilled creamy milk. Ras means juice and Malai means cream. In this dish, I have used rasgullas made with rice instead of paneer. I was a bit apprehensive to try this recipe found in the internet, however it turned out really well.
Given below is the recipe of making rasgullas with cooked rice.
RICE RASGULLA : ============
Basmati rice (cooked) 1.5 cups
Corn flour 3/4 tsp
High grade (All purpose) flour/ Maida 3/4 tsp
Paneer (grated) 1/2 tsp
Baking powder 1/8 tsp
Ghee 1 tsp
Pistachios 5-6 no.s
For the sugar syrup:
Sugar 1 cup, Water 1.5 cups, Rose water 1/2 tsp, Cardamom powder 1 tsp, Saffron strands 6-8 no.s
1) Take the cooked rice and grind it to a smooth paste, without adding any water.
2) In a wide mouthed bowl, apply little ghee and grease it. Add the rice paste, corn flour, high grade flour, grated paneer and baking powder. Mix together and knead for at least 10 minutes with greased palms. Make the dough into small balls (7-8 no.s) and keep rolling with greased palms till they are very smooth. Make sure there are no cracks.
3) Make sugar syrup in a pan with the ingredients listed. Slowly add the rasgullas to the boiling syrup and leave it to cook in low flame. Check that the rasgullas have increased slightly in size, leave the pan covered and cook upto a total of 10-12 minutes.
Rice rasgullas are ready, garnish with pistachio slices and saffron strands.
a) Please ensure that you knead for 10 minutes or more to get the smooth texture, increase the kneading time till a perfect texture is obtained.
b) Make the sugar in a slightly bigger vessel as the rasgullas increase in size while cooking.
Leave the rasgullas in syrup for more than a day, if you intend to make rasmalai.
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