Kesari Sponge Rasgulla
Vasant Panchmi Special Recipe
Today i am going to share a very popular Indian dessert recipe which is basically originated from Bengal. It will add more colors and taste to Special “Basant Panchmi occasion”.
This is almost the beginning of spring season and season of blossom flowers so in line with that – we can see many varieties of yellow dishes on occasion of Basant Panchmi.
Basant Panchami is celebrated on the fifth day of Magh Masa ( During mid of Jan or Feb). This festival is especially considered for lover of art and education.
Basant panchami is also celebrated as the birthday of Goddess Saraswati… So this recipe of mine is dedicated to Goddess Saraswati..
This is popular Bengali dessert – Kesari sponge rasgulla. It is one of the easiest dessert recipe made by milk, sugar, saffron and some basic ingredients only. So Lets celebrate Basant/ Vasant Panchami with this delicious dessert.
1 liter milk
3 cups sugar
2 to 3 table spoon lemon juice or white vinegar
6 to 7 green cardamom (crushed)
2 or 3 drops yellow food color
1 tea spoon rose essence or kewra essense
1/8 tea spoon saffron
2 cup thick sugar syrup (optional)
1. To prepare kesari rasgulla, we need to prepare chhena first, boil the milk on high heat in a thick bottomed pan.
2. As soon as milk starts boiling, turn the heat medium and then add white vinegar or lime juice in it. Keep on stirring the milk very slowly with a spoon.
3. After about 2-3 minutes, whey will be seprated from chena, pour the curdled milk into pan or bowl lined with a thin cotton napkin.
4. Once you are done adding all the curdle milk then bring together the edges of the cotton napkin and gently squeeze out the remaining whey from it.
5. Rinse the collected bundle of chenna in water, this will get rid of the after taste and smell of both lime juice or vinegar, keep a weight on the chenna bundle for 6 to 7 minutes.
6. Chhena is ready now, take out chhena in a big plate and knead with your fingers until smooth, add some drops of yellow color and knead again.
7. Divide chenna into small equal parts and make smooth balls from it.
9. Now take a deep pan and add sugar and 7 cups of water in it. Then cook it until sugar melts compleletly, sugar doesn’t need to be of one or two thread consistency.
10. When syrup start boiling, place prepared chhena balls into it one by one. Keep the flame high, cover and cook the chhena balls.
11. Cook the chhena balls in boiling syrup for 20 minutes, when they will get room temperature add saffron, cardmom powder and rose essence or kewra essence in it.
Beautiful, super sweet, spongy Kesari Rasgullas are ready to be serverd…serve chilled for unforgettable taste….Enjoy:)
Note- To make them more tasty, dip them in thick sugar syrup for atleast 3 to 4 hours.
Or if you don’t want to make them more sugary, avoid this step!