Indulge in the delicate fusion of fragrant roses and the earthy sweetness of jaggery with our Rose Rasagulla with Jaggery recipe. A delightful twist on the classic Indian dessert, this version offers a rich blend of flavors that resonate with tradition while embracing a contemporary edge.
Whether you’re a dedicated food enthusiast or someone looking for a unique dessert to impress, this recipe promises to satiate your sweet cravings. Dive into the enchanting world of Indian sweets and discover how the combination of rose and jaggery elevates the humble rasagulla to a whole new level of deliciousness. Ideal for festivals, special occasions, or just a regular day you wish to turn extraordinary, this is the perfect dessert to master. Don’t miss out – read on to learn how to create this culinary masterpiece!
Prep Time: 35 mins
Cook Time: 40 mins
Serves: 20 nos.
Ingredients:
Milk: 1 Litre
Rose Syrup: 100 ml
Jaggery: 2 Kg
Vinegar: 10 ml
Water: 1 litre
Rose Petals: 3 petals for garnish
Method:
- In a heavy bottom pan, pour milk and bring to a boil.
- Add vinegar to curdle the boiled milk.
- Strain the curdled milk through a muslin cloth and squeeze out any excess water.
- Put the mixture in a bowl and add rose syrup to it. Mix well.
- Roll into small size balls and set aside. (20 nos.)
For Syrup:
– In a large bowl add water and jaggery and bring to a boil.
– Leave it on the flame for 5-7 minutes or until the consistency is stringy.
- Add the balls to the syrup and let it boil for 35 to 40 minutes.
- Remove from heat and allow it to cool.
- Garnish with rose petals before serving.
