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• We have often eaten sugar candies
• Sweet and juicy rasgullas can be prepared from jaggery instead of sugar
• These rasagullas are prepared with very few ingredients and in a simple way

The word rasgulla immediately reminds us of Bengali sweets, white, juice-filled, soft and juicy balls that melt in the mouth. But if we prepare these rasgullas in jaggery instead of traditional sugar, they get a different desi and nutritious taste. Jaggery is rich in iron, minerals and antioxidants, so this sweet is not only delicious but also healthy. Jaggery foods warm the body during cold days, so this jaggery rasgulla is a perfect dessert.

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Avoiding the use of sugar while making jaggery rasgullas, this sweet is full of natural sweetness. This is prepared at home using less ingredients Recipe Can be prepared in a very easy and simple way. So let’s note down the ingredients and recipe for making jaggery rasgullas.

Materials:

For Rasgulla –

• Milk – 1 liter
• Lemon juice or vinegar – 2 tbsp (for curdling milk)
• Water – 1 cup (for kneading the chenna)

For jaggery paste –

• Jaggery – 1 cup
• Water – 2 cups
• Cardamom powder – ¼ tsp
• A little saffron or rose water (optional)

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Action:

• For this, first boil milk in a deep pot. After boiling, lower the heat and slowly add lemon juice or vinegar to the milk. When the water and paneer separate, switch off the flame.
• Strain the curdled milk in a muslin cloth. Then rinse thoroughly with cold water to remove the lemon flavor.
• Hang this chenna for 20-25 minutes to remove excess water.
• Then take the chena in a plate and knead by hand for 8-10 minutes until soft and smooth. Then make small balls of it.
• Meanwhile, boil jaggery and water in another pot. Once the jaggery dissolves completely, let the pak thicken a bit. Add cardamom powder to it.
• While the pak is boiling, slowly drop the prepared rasgulla balls into it. Cover and cook on medium heat for 15 minutes.
• Turn off the flame when the rasagulla swells. After cooling a little, keep them in the fridge with the paste. Serve the jaggery rasgulles cold.
• If the chenna becomes too dry, the rasgullas become hard. So keep it slightly moist.
• Do not make the jaggery paste too thick, otherwise the rasgullas will not cook properly.
• Cardamom and saffron add flavor and aroma.