The Best Rasgulla Recipe from Trinidad
Rasgulla, commonly known by its traditional name as Gulab Jamoon, is a rich, classic Indian sweet that’s fried and soaked in a sugar syrup. Fun fact: when the dough balls are frying, they turn on their own once each side is fully cooked and beautifully golden brown. That’s because of the heavy amounts of milk used in this delicacy. One bite releases a flood of flavours, especially from the cardamom spice.
The Best Rasgulla Recipe
Yields 8 servings
Ingredients
- For the batter:
- 1/2 pound instant powdered milk
- 1 tablespoon all-purpose flour
- 1/2 teaspoon elychee or ground cardamom
- 3/4 teaspoon baking powder
- 1/4 cup evaporated milk
- 1/4 cup pureed ginger
- 3 cups oil for frying
- For the syrup:
- 2 cups water
- 2 cups sugar
Directions
- Place oil on medium heat.
- Place sugar and water to boil until it is thick. Then set aside.
- In a bowl, add powdered milk, ginger, flour, elychee and evaporated milk.
- Knead into a soft dough.
- Form into 1/2-inch balls and fry on medium low heat until golden brown.
- Drain oil and add syrup. Leave to soak overnight.
- Enjoy!
About Post Author
