Watch out unpacking and user review (sensory reception) of newly launched Patanjali Rasgulla (Indian sweet made from cow milk). (Voice : Hindi)
Patanjali Rasgula is made from cow’s milk in sugar syrup with rose water.
Nutritional Facts of Patanjali Rasgulla (100g)
- Energy (Kcal) : 261
- Total Fat : 3.0g
- Saturated Fat : 2.3g
- Cholesterol : Traces (less than 5mg)
- Total Carbohydrate : 53.5g
- Dietary Fibre : 0g
- Added Sugar (Sucrose) : 50g
- Protein : 5g
Number of pieces per container (1kg) is around 16 pieces.
- Net Weight : 1Kg
- Drained Weight : 400g
How to reduce Sweetness of Patanjali Rasgula
To reduce the sweetness and to increase the sponginess, remove a portion of syrup and add equivalent quantity of luke warm water. Serve after 15 minutes.
How to make Rasmalai from Patanjali Rasgula:
Make Rasmalai by dipping squeezed Rasgullas into concentrated hot milk, add saffron and cardamom to taste.
How to open Patanjali Rasgulla Can :
- 1) Lift the ring of rasgulla can and bend it back.
- 2) After lifting up the upper part of rasgulla can, pull up and peel back slowly as shown in video.
Rasgulla is a syrupy dessert popular in the Indian continent. It is made from ball shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar.
No one can get them perfect on the first time, after a repeated number of trials and errors, you will get them right.
Everything matters in the making of perfect Rasgullas -- from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water.
- Preparation Time : 10 minutes
- Cooking Time : 10 minutes
- Makes : 16 Rasgulla
- Milk : 2 cups
- Water : 1 and 3/4 cup
- Sugar : 1 cup
- Lemon Juice : 1 and half tbsp
- A pinch of cardamom powder or A few drops of rose essence
Method to make Rasgulla in Home :
- 1) In a vessel, bring milk to a boil. Add a tablespoon of lemon juice to it and mix until milk curdles.
- 2) Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates.
- 3) Switch off the heat and strain paneer in a cheese cloth.
- 4) Wash the paneer with fresh water to wash away the sourness of the lemon.
- 5) Bring the edges of cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 30 minutes.
- 6) Knead paneer to make a smooth pliable. Knead it for 10 minutes.
- 7) Divide paneer dough into equal size small portions and shape each portion into a smooth round ball.
- 8) In a wide vessel, add the sugar and water and allow the sugar to melt.
- 9) Now reduce the heat to medium flame and add the rasgullas carefully.
- 10) Cover with a lid and cook for 10 -15 minutes. Open the lid occasionally.
- 11) Then switch off the flame and let them cool completely.
- 12) Refrigerate it and serve chilled.
- The whey water can be used for making chapathi dough which makes chapathis very soft.
- After the lemon juice/curd is added stir well and continuously till the whey water clears out completely.
छैना बनाने के लिए दूध को ठंडा ज़रूर कर लें. चाहें तो आधा कप पानी मिलाकर भी इसे तुरंत ठंडा कर सकते हैं. इससे छैना नरम और रसगुल्ले स्पंजी बनते हैं. छैना अगर सख्त हो तो रसगुल्ले भी सख्त बनते हैं और फ़ैल जाते हैं.
छैना के गोलों को हमेशा उबलते पानी में ही डालें, नहीं तो गोले फ़ैल जाएंगे.
Consideration :
- Patanjali rasgulla is little more sweeter than other brands packed rasgulla. And it is not advisable for consumption for diabetic patient.
- After opening rasgulla tin, consume all rasgulla on within one week.
Patanjali rasgulla is having sponginess feeling and its sugar syrup has flavour of rose.
Price wise also, Patanjali rasgulla is not costly as compare to other brands. And it is available at price of Rs 180/- from Patanjali Health Store.
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