SCRAMBLED EGGS WITH BEAN SPROUTS/TAUGEH

     Taugeh - Moong Bean Sprout is a versatile and one of the most commonly used ingredients in South East Asian Cooking. Scrambled Eggs with Bean Sprouts is a simple stir fry prepared by combining Eggs & Bean Sprouts/Taugeh. A quick & easy recipe and above all it is also nutritious. Bean Sprouts/Taugeh is considered as a superfood that is good for health. Raw Taugeh is full of nutritional value. It contains Vitamins A, C, E, K, and Folate in addition to an assortment of Minerals including Calcium, Magnesium, Phosphorus, Potassium & Manganese.
     The best way to eat the freshly sprouted Taugeh is to eat them raw. Cooked Taugeh lose quite a bit of the nutritional values as well as all the enzymes. So the best way is to use it is as a garnish over hot dishes. I usually stir-in the Taugeh at the final stage while adding it into Singapore Mee/ Mee Goreng Recipes. While preparing a Stir-fry with Bean Sprouts/Taugeh cook on high heat for a brief period.
      In this recipe too, I have scrambled the Eggs along with mild seasonings until cooked. Then finally I have added these Bean Sprouts & have cooked on a high flame for a minute. This way Taugeh/Bean Sprouts tend to retain its crunchiness, texture and nutritional value. These wonderful power-packed Bean sprouts, take centre stage in this quick, flavour-filled stir-fry. The addition of just a few ingredients over high heat brings out its sweet succulence making the dish a tasty indulgence.

For more VEGGIES & STIR FRY Recipes, Click here...

Cuisine - Chinese; Southeast Asian
Recipe Type - Stir Fry
Spice Level - Low
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 5-10 Minutes

For more Recipes with BEAN SPROUTS/TAUGEH, Click here...

HOW TO COOK SCRAMBLED EGGS WITH BEAN SPROUTS/TAUGEH

INGREDIENTS :

Taugeh(Moong Bean Sprouts) - 2 Cups
Garlic - 2 Cloves
Birds-eye Chillies(Red) - 1 No.(Optional)
Eggs - 3 Nos.
Turmeric Powder - 1/8 Tspn
Light Soy Sauce - 1 Tbspn
Salt - To Taste
Sugar - a Pinch.
Oil - 2 Tbspn.

METHOD:

Clean, snap-off the tails from Taugeh/Moong Bean Sprouts and rinse it thoroughly.
Allow it to drain in a Colander.
Heat Oil in a pan over a high flame.
Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
Crack open the Eggs, beat it lightly along with a dash of Salt and Turmeric Powder.
Pour it into the Pan & Scramble it on a medium flame until cooked.
Season it up with Light Soy Sauce and give a quick stir.
Add Taugeh/Moong Bean Sprouts along with a pinch of Sugar and give a quick stir.
Cook this on a high flame for a minute.
Immediately switch off the flame.
Serve Scrambled Eggs with Bean Sprouts/Taugeh Telur Goreng immediately.

NOTES:

Scramble the Eggs and then finally add Bean Sprouts/Taugeh.
Cook the Bean Sprouts/Taugeh over a high flame for a brief period.
Taugeh/Moong Bean Sprouts should not be overcooked or turn soggy.
Adding Bird's-eye Chilly is purely optional.
If you want a less spicy version, add Pepper Powder instead of Chillies.
I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice.

EGG FRIED RICE

    This Egg Fried Rice Recipe is a quick & easy version of Fried Rice prepared with just Rice & Eggs flavoured with simple seasonings and garnished with Spring Onions. This is one of the most frequented dishes at home when I cook something which my kids do not prefer to eat. A quick fix for lunch/dinner which is deceptively simple that you can get it done within minutes. Fry few Nuggets and there you go with a complete Lunch Menu within no time.
      What you would need for this Egg Fried Rice is some amount of pre-cooked Rice. Any long-grained rice or Raw Rice suits well for the recipe, but I prefer and have used freshly cooked Fragrant Rice for this Egg Fried Rice. A day-old refrigerated rice works best for Fried Rice recipes, but there is no harm in using freshly cooked Rice too. If you are planning to use freshly cooked rice, then make sure to cook it along with less water than you would normally use. But when you are cooking for Fried Rice make sure the cooked rice is not mushy or wet.
      I have added just Eggs in this Egg Fried Rice. I mildly season the Eggs with Salt, Light Soy Sauce, Turmeric Powder and Pepper and then scramble it up until cooked in this Egg Fried Rice Recipe. And while scrambling the Eggs, you can even leave it as big chunks or scramble it up into tiny pieces. You can be easy with the additions you want to add into your Fried Rice. Add a few Vegetables or Chicken Chunks, Shrimps/Prawns, even Sausages/Bacon cut into small pieces works well for Fried Rice Recipes.
     Right from the basic Nasi Goreng/Fried Rice prepared with cooked rice, seasoned with Onions, Garlic, Chilli and mainly with Kicap Manis (Sweet Soy Sauce)/Light Soy Sauce, you can see a wide range of Fried Rice Recipes with quite a number of variations. It can vary with the seasonings and with various additions of ingredients like Shrimps/Prawns, Chicken, Meat, Seafood, Egg, Vegetables, Mushrooms etc., & etc.,
     Spicy local versions called Sambal Fried Rice prepared with Sambal Paste. An exotic version of Fried Rice cooked along with Stinky Beans(Petai) called Petai Fried Rice are simple and exotic twists given to fancy your simple Fried Rice Recipes. Nasi Goreng Kampung is a version with Dried Anchovies(Ikan Bilis), and another version prepared with Salted Dry Fish is very famous in Indonesia. Pineapple Fried Rice with chunks of pineapple and the flavour filled tangy version of fried rice called Tom Yum Fried Rice are few other delicacies from Thailand. Nasi Goreng Pattaya/ Fried Rice wrapped in thin Egg Omelette is another local delicacy with a Thai name but widely found in Malaysia. Sinangag from the Philippines also belongs to the same cadre. Another aromatic Japanese Garlic Fried Rice/Chahan prepared with fried Garlic slices is yet another Japanese version of Fried Rice.


For more FRIED RICE RECIPES, Click here...

Cuisine - Indonesian (South East Asian)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 15 -20 Minutes

For a detailed Recipe on HOW TO COOK JASMINE RICE, Click here...

HOW TO MAKE EGG FRIED RICE

INGREDIENTS :

To beat the Eggs:

Eggs - 4 Nos.
Light Soy Sauce - 1/4 Tspn
White Pepper Powder - 1/4 Tspn
Turmeric - a Pinch
Salt - To Taste

For Egg Fried Rice :

Jasmine Rice - 2 Cups(Cooked)
Onions - 1 No.
Garlic - 4-5 Cloves
Bird's Eye Chillies - 2 Nos.
Light Soy Sauce - 1 Tbspn
Kicap Manis/Sweet Soy Sauce - 1 Tbspn
Rice Wine Vinegar - 2 Tbspn
Salt - To Taste
Sugar - 1 Tspn
Oil - 2-3 Tbspn

To Garnish :

Spring Onions/Chives - Few Stalks

METHOD :

Cook the Fragrant Rice as per instruction and allow it cool.
Crack open the Eggs, season it with the ingredients mentioned under " to beat the Eggs".
Whisk the Eggs until well combined.
Heat 2 Tspn of Oil in a large pan, scramble the Eggs.
Remove it from the pan and keep it aside.
Heat the remaining oil and sauté finely chopped Onions, Garlic and Bird's Eye Chillies until onions turn translucent.
Add Light Soy Sauce and Kicap Manis and give a quick stir.
Add cooked Fragrant Rice, along with Salt and a pinch of Sugar.
Drizzle Rice Wine Vinegar over the rice.
Mix it well until every grain is well coated with the sauces.
Stir in Scrambled Eggs to the rice.
Fry the rice on a high flame for few minutes or until the rice is dry.
Switch off the flame.
Garnish Egg Fried Rice with Spring Onions.
Serve Egg Fried Rice hot with any dips, sauces or side dishes of your choice.

NOTES :

Any fragrant/ long-grained/raw rice variety can be used for the recipe.
Use a day old cooked rice for best results. Obviously, keep it refrigerated.
Adjust the number of Chillies to suit your spice level.
Can add any vegetable of your choice in this Egg Fried Rice.
Can also add Shrimps/Prawns, Chicken Pieces, Fish, Fish Cakes, Crab Cakes or any other addons of your choice.
While scrambling the Eggs, you can even leave it as big chunks or scramble it up into tiny pieces.

CHUTNEYS & CONDIMENTS, FROM GODS OWN COUNTRY

UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

      Malayalees have a special liking when it comes to recipes like Chammanthi. Uruttu Chammanthi, ground in a Mortar & a Pestle adding very little water/no water and then rolling it out into a ball is always a common scenario seen in most of the Kerala Households. We can find quite a number of variations when it comes to Chammanthi - Chuttaracha Thenga Chammanthi, Ulli Chammanthi, Manga Chammanthi, Unakka Chemmeen Chammanthi,Mulagu Chammanthi, Mulagu Chalichathu and list goes on... with variations which come along with your whims & fancies. And recently I even came across with Chakka Kuru Chammanthi(A condiment prepared with Jack fruit Seeds), yet to try.
      This Unakka Chemmeen Chammanthi is a wet version of a similar recipe Unakka Chemmeen Chammanthi Podi, which is a kind of Condiment or Spice Powder prepared and stored for a longer period. Dry Roasting the ingredients until fragrant, dry & then grinding it into a fine powder is the method used in this recipe. Whereas Unakka Chemmeen Chammanthi, though done similarly, we do not need to dry roast all the ingredients meticulously to remove the moisture or choose copra or dry coconut for the purpose. Some recipes even use grated coconut as such into the Chammanthi even without roasting it. A twist in the basic Coconut Chutney/Chammanthi with an addition of small sized Dried- Shrimps in it, which adds a unique flavour and taste to this recipe. The type of Dried Shrimps used in this recipe is usually the tiny flaky type Shrimps. If you are a lover of Dried Fish varieties, then this Unakka Chemmeen Chammanthi is sure to appease your taste buds.
      Though traditionally these Uruttu Chammanthis were ground in a mortar and a pestle which helps to bring out the natural oils from the ingredients, you are always free to use a coffee grinder or a small mixer-grinder jar to grind this Chammanthi. Simply serve this Unakka Chemmeen Chammanthi along with Rice or Kanji- Rice Porridge or Pazhang Kanji/Pazhaya Sadham. Can also mix it along with Rice, preferably with steaming hot Kerala Matta Rice/Nadan Kuthari Choru for an authentic Nadan Touch. Or simply serve it as a condiment along with other Curries.

For more recipes from GODS OWN COUNTRY - KERALA, click here...

Cuisine - Kerala(South Indian)
Recipe - Condiment
Spice Level - Medium
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 30-40 Minutes
Cooking & Grinding - 8-10 Minutes

For more SPICE POWDERS, Click here...

HOW TO MAKE UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

INGREDIENTS :

Dried Shrimps/Unakka Chemmeen - 1/2 Cup
Grated Coconut - 1/2 Cup
Dried Red Chillies - 5-6 Nos.
Shallots - 5-6 Nos.
Curry Leaves - a Sprig
Tamarind Paste - 1 Tspn
Coconut Oil - 1 Tbpsn.
Salt - To Taste

METHOD:

Remove any impurities from the Dried Shrimps.
Wash the dried Shrimps under running water, rinse it for about 2-3 Times.
Drain out all the excess water and line it up on a paper towel for at least half an hour.
Let it dry thoroughly.
Heat Coconut Oil in a pan and reduce the flame to low.
Roast Dry Red Chillies in it until it fluffs-up.
Immediately add Shallots, Curry Leaves and saute until Shallots turn translucent.
Add the dried Shrimps and fry this on a low flame until it turns crisp and into golden brown in colour.
Add grated Coconut along with Tamarind Paste and fry it on a low flame until it turns into golden brown in colour.
Add a dash of Salt and give a quick Stir.
Allow the mixture to cool and then grind it into a fine paste adding very little water.
This Unakka Chemmeen Chammanthi is a thick Chutney.
Serve this Unakka Chemmeen Chammanthi Kanji- Rice Porridge or Pazhang Kanji/Pazhaya Sadham.
Can also mix it along with Rice,preferably with steaming hot Kerala Matta Rice/Nadan Kuthari Choru or use it as a condiment along with other Curries.

NOTES:

Dried Shrimps will have fine sand in it, so clean it well.
I have used Coconut Oil to roast all the ingredients, can use any other Oil.
Can even Dry Roast all the ingredients without Oil on a direct flame for this Chammanthi.
Adjust the number of Dry Red Chillies to suit your spice level.
I have used Tamarind Paste in the recipe.
Fry all the ingredients on a low flame, until aromatic.
Grind the Unakka Chemmeen Chammanthi adding very little water or no water into a fine paste.
Add water while grinding, only if necessary.
I usually grind it in a mixer grinder and roll it out into a ball as for Uruttu Chammanthi.
This is a thick Chammanthi, adjust the consistency to suit your preference.
Stays good for 2-3 days when stored in a refrigerator.

HEALTH BENEFITS OF COCONUT

     My Dad always sings these lines from an old Malayalam Movie -

               Nalikerathinthe Nattil Enikkoru
               Nazhi Idangazhi Mann Undu,
               Oru Nazhi Idangazhi Mann Undu.

     Where the lyrical says that I have a small bit of land in the Land of Coconuts and that is our Gods Own Country - Kerala. Today is Kerala Piravi, the day the land was born. The State of Kerala was created on November 1, 1956, after Indian Independence on 15th of August 1947.
     There is also a mythological belief that Kerala was formed when Lord Parasurama(One of the incarnations of Lord Vishnu) threw his axe from Gokarnam southward across the ocean in rage. The action was done as repentance of killing the Kshatriyas, the sea receded and a narrow strip of land showed up from underneath. Henceforth Kerala is popularly called as "Gods Own Country". Kerala is celebrating its 63rd Kerala Piravi Day this year and The President of India Ramnath Govind has recently called Kerala as the 'Global face of India.'
"Keralam" means "Land of Coconuts". Coconut Tree is called as Kera in Sanskrit and Keram in Malayalam. Keralam is also considered as a nickname for the State used by locals due to the abundance of coconut trees. So commemorating to the day and to Gods own Country - Kerala, writing about Coconuts seemed to something quite apt for the day.
     Coconut Tree is considered as 'KALPA VRIKSHA', which means, 'DIVINE TREE' which can fulfil all wishes. But in real terms, it could be termed as ' a tree which provides all that is necessary for a living'. From the root to its leaves, each and every part of a coconut tree proves useful and is loaded with therapeutic benefits. Coconut is a versatile fruit/nut/seed. Coconuts can be used as such, sliced, shredded or grated. The flesh can be used to extract fresh Coconut Milk and Coconut Oil. Even the Coconut Water within the Nut is used from Matured Coconuts and from Tender Coconuts.
          Coconuts are highly nutritious and rich in Fibre, Vitamins C, E, B1, B3, B5 and B6 and Minerals including Iron, Selenium, Sodium, Calcium, Magnesium and Phosphorous. Coconut Milk can be used as a milk substitute for people with lactose tolerance. Coconut Milk is one best Vegan choice and can be used in various recipes from curries, desserts, ice creams, smoothies, milkshakes etc., Coconut milk is higher in healthy saturated fatty acids and especially the lower fat variety and is advised to use in moderation.
     Coconut Milk is often called 'Miracle Liquid' - because of its high nutritional content and it's great ability to fight and prevent diseases and build up the body’s immunity. Coconut milk is a liquid naturally found in mature coconuts. When a coconut is cracked open, the thin liquid which is inside the coconut is the COCONUT WATER. But the COCONUT MILK is what you get when you blend the white coconut flesh and then strain it. Coconut Milk has loads of health benefits and innumerable culinary usage. It enhances the taste and flavour of the dish it is added into. Giving fresh note and slightly sweeter tinge to the dish.

Coconut has enjoyed one of the best modern-day comeback stories. Earlier, I remember my friends asking me to avoid using Coconut Oil while cooking. Whenever they visit home and see me using Coconut Oil they get skeptical and ask me to do so. Maybe they were being told to avoid it at all because of it’s high saturated fat content. But recently I was awed to find that all those who asked me to avoid are using Coconut Oil in their kitchen. They have begun embracing Coconut as potential health-promoting food.

To read more about the HEALTH BENEFITS OF COCONUT MILK, Click here...

HEALTH BENEFITS OF COCONUT

COCONUT FOR HEALTH

Strong Bones :

Coconut contains Calcium and Phosphorus, the two major minerals which help to strengthen the bones.

Treatment of Arthritis:

Selenium an antioxidant, found in Coconut controls free radicals and thus relieves arthritis symptoms and decreases the risk of inflammation in joints.

Lowers Cholesterol:

Though Coconut contains saturated fat it can reduce cholesterol levels, as it has Lauric Acid which boosts HDL (good) cholesterol. Coconut is easily broken down during digestion and metabolizes healthy fats such as omega 6, which is an essential fatty acid.

Source of Magnesium:

Coconut is a rich source of Magnesium. This mineral helps to calm the nerves and maintain normal blood pressure as well as prevent nerve cells from becoming overactive. Magnesium also reduces muscle contraction and makes you feel more relaxed.

Aids Weight Loss:

If taken in moderation, can help to control weight. Though Coconut is rich in saturated fats (fattening agent), it is also rich in Fiber, which makes you feel full for a longer time.

Stronger Immune System:

Coconut contains Lauric Acid, Antimicrobial Lipids and Capric Acid which possesses Antibacterial, Antifungal and Antiviral properties. This lauric acid is converted into a compound called Monolaurin when it enters the body, which is believed to fight the viruses and bacteria that cause Herpes, Influenza and even HIV.

FOR SKIN & HAIR

Coconut Milk &Coconut Oil can be beneficial for your hair. You ask any Malayalee, they would always say that they have used Coconut Oil for their hair all through their life. Needless to say, most of the crowd are blessed with thick & black mane. It is used in hair masks as it nourishes our hair with Proteins.

Nourishes the Hair:

Coconut Milk/Coconut Oil cools the scalp and nourishes the hair by naturally moisturizing the root ends, hair follicles and stimulate hair growth. Massage fresh Coconut Milk/Coconut Oil into your scalp for 3-5 minutes and leave it for at least 15 minutes before washing it off, which can prove beneficial in restoring dry & damaged hair.

Prevents Balding:

Massaging the scalp with Coconut Milk diluted in water along with Camphor solution is believed to be a very good home remedy for balding. Massage your scalp including the bald spots with this mixture and leave it for a couple of hours. Rinse it off with warm water.

Helps in de-tangling the Hair:

Apply some Coconut Milk/Coconut Oil through your hair before combing. It acts as a natural de-tangler for your hair.

As a Hair Conditioner:

Coconut Milk//Coconut Oil is a great hair conditioner, use it as a leave-in conditioner. Coconut Milk/Coconut Oil provides you with longer and thicker hair and also gives an added volume to your hair without making them greasy. Rub the Coconut Milk/Coconut Oil on your hair from roots to ends and leave them or wash it off with warm water after a few hours.

COCONUT MILK & COCONUT OIL FOR SKIN

Coconut Milk/Coconut Oil is rich in Vitamins A & C, Calcium, Iron and natural Proteins which contribute to smooth and radiant skin.

For a detailed Recipe on HOW TO MAKE COCONUT MILK, click here...

Moisturizer:

Coconut Milk/Coconut Oil replaces moisture in the dehydrated skin and is a great moisturizer. Rub some Coconut Milk//Coconut Oil on your skin and leave it for 30 minutes to get absorbed. This will combat dryness and promote healthy and glowing skin. If you are using Coconut Milk, then fresh homemade Coconut Milk serves best for this purpose.

Treatment of Sunburns:

Coconut Milk can be very effective in treating skin damaged by harsh sunlight. Apply a thin layer of cool Coconut Milk to the area, leave it overnight or for few hours before washing it off. It helps in easing the pain of burns and rashes and gradually lightens the darkened scars formed due to sunburns.

Anti-ageing Benefits:

Applying topically and using them in your diet improves skin conditions. Nutrients in it help to slow down the ageing process of your skin and body by maintaining flexibility and elasticity of the skin and blood vessels. Thus, it prevents wrinkles, sagging skin and age spots.

Treatment of Skin Ailments:

The moisturizing properties of coconut milk can soothe the symptoms of psoriasis, dermatitis and eczema. The natural fatty acids in this milk can help treat dry and irritated skin and also help remove harmful bacterias from your skin.

COOKING WITH COCONUT & ITS BY-PRODUCTS

From a part of the world where Coconut, Coconut and more Coconuts with a name so synonymous to go along KERALA - GODS OWN COUNTRY / LAND OF COCONUTS. We, Keralites/Malayalees use it as grated Coconut, Coconut Milk, Coconut Oil - it has been in our daily diet and lifestyle for ages. Coconut in grated form and as Coconut Milk is used in a variety of dishes. Coconut Oil, on the other hand, is used for cooking and also as hair & body oil and in the preparation of medicated oils in Ayurveda. Oil prepared from the Roots of Coconut Tree proves beneficial to get rid of joint pains. Nothing new as far as we know. With new dimensions of Virgin Coconut Oils in stores with an unimaginable price for a small bottle - make me wince a bit. But the very name 'KALPA VRIKSHA' or Divine Tree which can fulfil any wish - would have been named by wise men of the ages who lived along with 'Nature' and who has understood the basic nature and benefits of Coconuts and its products from time immemorial.
You can find loads of recipes prepared with Coconut in Kerala Cuisine, as Coconuts are found in abundance in the area. Most of the South Indian, East India and the Coastal States of India also use Coconut/Coconut Milk in their dishes. Even South East Asian Cuisine has loads of dishes with Coconuts & Coconut Milk.

For a variety of dishes with Coconut, Coconut Milk & Coconut Oil - RECIPES WITH COCONUT, Click here....

Coconut is a versatile ingredient, that it can be used to prepare:

Simple Chutneys or in Soups & in Curries,
A variety of Rice Dishes like Coconut Rice, Biriyani, Pulao, Nasi Lemak, Nasi Kuning, etc., can be prepared using Coconut/Coconut Milk as one ingredient.
Healthy recipes like Paal Kanji/Rice Porridge with Coconut Milk & mild Desserts/Porridges called Bubur can be prepared with Coconut Milk.
Coconuts can be used in making Pancakes or Dosas like Ilaneer Dosa, which is prepared with batter ground along with Rice & Tender Coconut Shavings in it.
Appam/Vellayappam is one Indian pancake prepared with Coconut/Coconut Milk as one ingredient.
Grated Coconut or Coconut Shavings can be used a garnish.
Coconut Water from both Tender & Matured Coconut is considered to be an energy-boosting drink. For a wonderful energizing drink prepared with Tender Coconut - Ilanner Nannari Sarbath, Click here...
Coconuts & Coconut Milk can be used to prepare Desserts, Puddings, Sweets, Kuihs, Drinks etc.,
It can be converted into fancy Pina Colada, Cakes, Cookies, Ice Creams etc.,
Coconut Liquors like Toddy(Kallu) & Feni are local hooches from Kerala & Goa.
Coconuts are also converted in Coconut Vinegar, Coconut Sugar etc.,

______________________________________________________________

*DISCLAIMER:

Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.

Rasagullas served in a brass bowl, garnished with saffron strands and pistachios, with traditional Indian brassware in the background.

Delicious Rasagullas served in a traditional brass bowl, perfect for festive celebrations

"Ultimate Rasagulla Recipe: Soft, Spongy, and Perfect for Diwali Festivities"

Name: Ultimate Rasagulla Recipe: Soft, Spongy, and Perfect for Diwali Festivities
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 10-12 Medium Sized Rasagullas
Cuisine: Bengali
Ingredients: 1 Cup Paneer/Chenna; 1/2 Cup Sugar; 1 1/2 Cups Water; 1 Cardamom; A Drop of Kewra Essence/Rose Water (Optional); A Few Pistachios for Garnish (Optional); A Few Saffron Strands for Garnish (Optional)

Rasagulla/Roshogolla - Soft and Spongy Delight

Rasagulla, also known as Roshogolla, is a classic dessert made with Paneer/Chenna (Ricotta or Cottage Cheese) soaked in a light sugar syrup. This decadent sweet treat hails from the eastern parts of India, particularly West Bengal, where most milk and cream-based sweets originate. It is equally popular in Odisha and is a beloved Mishti (sweet) among Bengalis and Bangladeshis.

Rasagullas are known for their spongy texture and melt-in-your-mouth experience. While it may seem like a simple recipe with just a few ingredients, perfecting the art of making Rasagullas can be tricky. I’ve had my fair share of challenges, resulting in tough and chewy dumplings. Yet, my love for fresh homemade Paneer kept drawing me back to try again. After numerous attempts and some tips from a helpful blog, I finally nailed the recipe! The result? Soft, spongy Rasagullas that are simply irresistible.

Why Homemade Paneer is Key

The quality of Paneer plays a crucial role in achieving that perfect Rasagulla texture. I highly recommend using fresh, homemade Paneer made from full-fat milk. While I haven't tried using store-bought Paneer, the texture may vary. Making Paneer at home ensures a creamy, fresh base that significantly enhances the outcome.

What is the best milk to use for making Rasagulla? Use full cream milk for the best texture. Avoid low-fat or skimmed milk, as they may not yield the desired creaminess.

Tips for Making Perfectly Soft & Spongy Rasagullas

Achieving the perfect Rasagulla is all about mastering a few key steps. Here’s what you need to keep in mind:

Quality of Paneer/Chenna: Always use fresh Paneer for the best results.
Kneading Technique: Knead the Paneer thoroughly to achieve a smooth, pliable dough.
Cover & Cook: Cover the pot while cooking the Rasagullas for even heat distribution.
Ample Space: Make sure there is enough space in the pot for the Rasagullas to expand while cooking and soaking.
Sugar Syrup Consistency: Use the right proportion of water to sugar to maintain a light syrup that complements the sweetness of the Rasagullas.

For more detailed explanations on each step, including cooking Rasagullas in a pressure cooker, see the step-by-step guide at the end of this post.

Try More Diwali Recipes: Looking for more festive treats? Explore our collection of Delicious Diwali Recipes and find quick and easy ideas to make your celebrations extra special!

Rasagulla Recipe Overview:

Cuisine - Bengali (Indian, Bangladeshi)
Recipe Type - Sweet, Dessert
Difficulty - Medium
Yields - 10-12 Medium Sized Rasagullas
Author - SM

Total Cooking Time:

Preparation Time - 15–20 Minutes
Cooking Time - 45 Minutes - 1 Hour
Soaking Time - 25–30 Minutes or up to 1 Hour

If you're short on time, don’t worry! There are also instant versions of Indian Sweets and Savories you can whip up quickly for last-minute celebrations.

Enjoy Food and Wishing you all a Happy Diwali!!!

"Mouthwatering Rasagullas: Step-by-Step Cooking Instructions for Soft, Spongy Perfection"

Close-up of Rasagullas topped with saffron and pistachios, placed in a brass bowl on a brass plate.

Soft and spongy Rasagullas, garnished with saffron and pistachios, ready to enjoy

Rasagulla Recipe

Ingredients:

For Rasagullas:

Paneer/Chenna: 1 Cup

For Sugar Syrup:

Sugar: 1/2 Cup
Water: 1 1/2 Cups
Cardamom: 1 No.
Kewra Essence/Rose Water: a Drop (Optional)

To Garnish:

Pistachios: A Few (Optional)
Saffron Strands: A Few (Optional)

For more tips on Homemade Paneer, click here.

Method

For Rasagulla:

Crumble the Paneer/Chenna and knead it into a soft dough.
Use your fingers and the heels of your palms to knead the Paneer until some ghee/oil seeps out.
Alternatively, give the crumbled Paneer a quick pulse in a mixer grinder for 30-45 seconds.
Ensure there are no lumps or solids in the Paneer.
Knead for about 10-15 minutes or until you achieve a smooth and non-sticky dough.
Pinch small portions out of the Paneer dough, shape into small balls, and set aside.

For Sugar Syrup:

Dissolve Sugar in Water with Cardamom Powder. Boil until you have a thin syrup.
Gently drop the Paneer Balls into the syrup and cover the saucepan with a lid.
Cook undisturbed for about 30-35 minutes, or until the Paneer Balls double in size.
Check if cooked: Press with the back of a spoon; if it springs back, it's ready. Alternatively, drop a Rasagulla into water—if it sinks, it’s perfectly cooked.
If not cooked, continue for a few more minutes.
Turn off the flame and let sit for 25-30 minutes to an hour with the lid on.
Serve Rasagullas warm, at room temperature, or chilled.
Store in the refrigerator. Enjoy as is or with Rabri/Rabdi for a delightful dessert called Rasmalai.

For a delicious twist, try making Rasmalai using your homemade Rasagulla and Rabdi! Click the links for the recipe!

Rasagullas soaked in sugar syrup, garnished with saffron and pistachios, served in a brass bowl with traditional Indian brass decor in the background.

Rasagullas soaked in sugar syrup, presented with elegant traditional style

Notes & Tips For perfect Soft & Spongy Rasagullas

*Quality of Paneer/Chenna

Use Fresh Paneer: Always opt for fresh, high-quality Paneer, preferably homemade, made from full cream milk.
Curdling: Boil the milk before adding the acidic agent (lemon juice or vinegar) to curdle. Do not boil the milk again after adding the acidic agent.
Ice Cubes: Add ice cubes after curdling to halt further curdling, preventing chewy Rasagullas.
Thorough Washing: Wash the Paneer well to eliminate any acidic taste, then drain and tie it in a Muslin cloth to remove excess water.
Hanging Time: Hang the Paneer for 4-5 hours—it should remain slightly moist and crumbly, not dry or watery.

Can I use store-bought Paneer for Rasagullas? While you can use store-bought Paneer, Homemade Paneer usually yields softer and spongier Rasagullas.

*Importance of Moisture in Paneer

Too Dry Paneer: If the Paneer is too dry, the Rasagullas will become tough and dry, ruining their texture.
Watery Paneer: If the Paneer is too watery or if excess water has not drained well, the Rasagullas may break and scatter into the syrup during cooking.

*Kneading the Paneer

Kneading: This is crucial for soft Rasagullas. Knead with fingers and palms until ghee/oil seeps out or pulse in a blender for 30-45 seconds.
No Lumps: Ensure there are no lumps, kneading for 10-15 minutes until smooth and non-sticky.
Forming Balls: Pinch small portions and roll into balls without cracks.

*For Sugar Syrup

Adjust Sweetness: Modify the sugar quantity to your taste—1/2 cup of sugar to 1.5 cups of water is recommended for mildly sweet Rasagullas.
Flavourings: Adding cardamom or rose/kewra essence is optional but enhances aroma. Boil until thin sugar syrup forms.
Cooking Space: Use a wide pan to allow Rasagullas to expand without crowding, ensuring they retain their shape.

Pro Tip: If the sugar syrup is thick, the Rasagullas may not get well soaked.

For Cooking Rasagullas

Choose the Right Pot:

Choose a wide and big saucepan with a tight lid for cooking Rasagullas and sugar syrup.
There should be enough space for the Rasagullas to bloat up in the sugar syrup; they will double in size.
The saucepan should have a tight lid to cover and cook the Rasagullas.

Cooking Method:

Alternatively, you can pressure/steam cook the Rasagullas, but keep it closed until fully cooked.
Do not open the lid until the Rasagullas are well cooked. Opening it may alter their texture, making them chewy and hard.

Cooking Time:

Cover and cook for about 30–35 minutes on medium flame.
Through trial and error, perfect the cooking time; it may vary with flame and stove type.
If unsure, drop a Rasagulla into a cup of water—if it sinks, it's perfectly cooked.
If not cooked, continue cooking for a few more minutes.

Cooling:

Once cooked, do not open the lid.
Keep aside for 25–30 minutes to cool down, keeping the lid intact.
Keeping the lid covered is the most important step while preparing Rasagullas.

Soaking:

Soak the Rasagullas in sugar syrup for at least an hour to infuse them with sweetness and flavours.
Cover and store Rasagullas in the refrigerator; if stored properly, they stay good for about 3-4 days or up to a week.

Pro Tip: Covering and cooking the Rasagullas properly is the key to achieving soft and spongy results!

In a Pressure Cooker

Choose the Right Pressure Cooker:

The pressure cooker should be wide and big enough for the Rasagullas to have enough space to double in size while cooking and soaking.
Ensure that the Rasagullas are not overcrowded and tightly packed inside the pressure cooker.

Adding the Rasagullas:

Add the rolled paneer balls into the pressure cooker.
Pour the sugar syrup over the paneer balls.

Covering the Cooker:

Cover the pressure cooker with the lid and place the Pressure Regulator/Vent Weight over the vent pipe.

Cooking Process:

Cook on a high flame for a whistle.
Lower the flame and cook for another 4–5 whistles, or for roughly 7–8 minutes.
Do not cook overall at a high flame; otherwise, the Rasagullas may break and scatter in the sugar syrup.

Releasing Pressure:

Switch off the flame and allow the pressure to release.
Leave the pressure cooker untouched for at least 30 minutes to an hour. This allows the Rasagullas to become perfectly infused with sweetness and flavours.

Soft and spongy Rasagullas, garnished with saffron and pistachios, ready to enjoy

Storing and Serving Suggestions

Storing Rasagullas:

Keep it Closed: Always store Rasagullas in an airtight container to maintain their softness and prevent them from drying out.
Avoid Temperature Changes: Do not expose Rasagullas to sudden temperature changes; this may cause them to become tough.
How do I store leftover Rasagullas?
- Refrigeration: Store Rasagullas in a covered container in the refrigerator. They can stay fresh for about 3–4 days if stored properly.
Can I freeze Rasagullas?
- Storing in Freezer: Freezing Rasagullas is not recommended, as it can alter their texture. It’s best to consume them fresh or store them in the fridge. So, a Big NO NO!!!

Serving Suggestions:

Serve Chilled or at Room Temperature: Rasagullas can be enjoyed straight from the fridge or allowed to sit at room temperature for a short while before serving.
Garnishing: For an elegant touch, consider garnishing with chopped nuts, saffron strands, or a sprinkle of cardamom powder. This adds flavour and enhances presentation.
Pair with Rabdi: Serve Rasagullas alongside a bowl of Rabdi for a delightful combination. You can even prepare a delicious Rasmalai using homemade Rasagullas and rabdi.
Festive Presentation: For special occasions, serve the Rasagullas in individual bowls, drizzled with sugar syrup, and topped with your favourite garnishes.

Savour the Sweetness of Perfect Rasagullas!

Rasgullas are a beloved Indian sweet that bring joy to every celebration, from festivals to family gatherings. With a few simple tips—like using using fresh paneer (not too dry or too wet), ensuring a thin sugar syrup—you can create these delightful, soft, and spongy treats right at home.

Remember, the key to achieving the perfect Rasagullas lies in the technique: cover and cook them patiently to ensure they soak up the sweetness and flavour beautifully. By following these simple steps you can master this classic Indian sweet.

Each bite promises a burst of sweetness that melts in your mouth, making it a perfect treat for any occasion. These sweet, syrupy orbs are bound to impress anyone lucky enough to taste them!

For more sweet inspirations, explore our collection of Bengali Sweets and discover delights like Bengali Lyangcha, Mishti Doi, and Gulab Jamun Chum Chum to elevate your dessert table.

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DESSERTS, FOR THE SWEET TOOTH, DOWALI RECIPES

GULAB JAMUN IN RABRI/RABDI

     "Gulab Jamun in Rabri" is going to be an easy version for a quick fix dessert during this festive season. Get the Gulab Jamuns & Rabri/Rabdi ready, there you go with an extraordinary combination of dessert or an authentic Sweet for this Diwali. My daughter was asking me to prepare "Shahi Tukda" and my Son wanted "Gulab Jamun in Rabri" and I made my all-time favourite "Ras Malai". I made a large batch of Rabri and served it converting into delectable combinations along with Rasagulla, Gulab Jamun and with deep-fried Bread Slices(Shahi Tukda).
     You can prepare Gulab Jamuns in a preferred way, but this recipe here is an easy version. An instant Gulab Jamun recipe prepared with Ready-made Mix. I have been very lucky when it comes to making Gulab Jamuns with a ready-made mix. Right from my college days when I got hold of an Instant Gulab Jamun Mix while shopping for groceries, my rapport, especially with Gulab Jamuns, had been exceptional. I followed the instructions in the packet and the Gulab Jamuns came out so well. my parents were literally awed when they saw Gulab Jamuns and my mother was repeatedly asking me, you made it? She never knew I had made it with ready-made Gulab Jamun mix. Even after all these years and with 'n' number of Gulab Jamun preparations, like I do make Gulab Jamuns from scratch with Milk Powder, with Khoya & Paneer and even with Bread. All those attempts and Gulab Jamun never fails me, I should say again I am lucky with Gulab Jamuns, Touch Wood!!!
     But that is not the case with everybody. When I told about my trial with Gulab Jamuns with a ready-made mix, our neighbour aunty tried the same and she said it wasn't working out well for her. I have heard several stories from my friends and relative about the same. Given a lot of thoughts, I convinced myself to write a post on Instant Gulab Jamun recipe with a ready-made mix.
     Go easy with any brand, I am not vouching on any brand here. The reason is, I have tried making Gulab Jamuns with most of the brands in the market(in India, Malaysia & Singapore) and all turn out be good. My advice is strictly to follow the rules, the measurement when it comes to adding water while kneading the Gulab Jamun dough. You can also add Milk instead of water while kneading the dough. Then with the Sugar Syrup, there is no strict formula for the Sugar Syrup as for other Indian Sweets like one string/two string consistency. It is just a slightly sticky Sugar Syrup with mild flavourings. So go easy with that too. Though the amount of Sugar mentioned in the packet would surely be more than what would require, so I have tried to give the measurement I usually stick onto, while preparing Gulab Jamuns with a ready-made mix.
   When both Gulab Jamuns and Rabri are ready, combine both the treats for an extremely tasty, rich and delicious Dessert. Soft Gulab Jamuns soaked in rich and creamy Rabdi is surely one best way to treat your Sweet Tooth.

For more INDIAN SWEETS, Click here...

Cuisine - Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Yields - 35-40 small-sized Gulab Jamuns
Author - SM

Preparation Time - 15 - 20 Minutes
Leavening Time(For the Gulab Jamun Dough) - 5 - 8 Minutes
Cooking Time - 45 Minutes - 1 Hour
Soaking Time - 2 - 3 Hours

For more DIWALI RECIPES, Click here...

HOW TO MAKE INSTANT GULAB JAMUN WITH READY-MADE MIX

GULAB JAMUN IN RABRI/RABDI

INGREDIENTS :

For Instant Gulab Jamuns :

Instant Gulab Jamun Mix - 1 Cup
Milk - 3 Tbspn
Water - as required
Ghee - 1/2 Tspn

For Deep Frying:

Oil/Ghee - as required

For Sugar Syrup :

Sugar - 11/2 Cups
Water - 2 Cups
Milk - 2 Tbspn(Optional)
Green Cardamoms - 3-4 Nos.
Saffron Strands - few Strands (Optional)
Rose Water/Kewra Water - 1 Tspn (Optional)

METHOD :

For Sugar Syrup :

Add Sugar and Water, in a heavy-bottomed pan.
Keep this in low flame and stir well until the sugar dissolves completely.
Do not stir when the sugar solution starts to boil. This will affect the consistency of the syrup.
Once the sugar is dissolved and when the sugar solution starts to boil, add 2 Tbspns of Milk into it.
This is to remove the dirt from the Sugar. The dirt coagulates and starts to float on top and at the sides of the pan, remove them from the sugar solution using a slotted spoon.
Always keep the flame at low. Once the dirt is removed, strain the syrup using a strainer.
Stir in Cardamom Powder, Rose Water/Essence and Saffron.
STICKY SYRUP: For Gulab Jamuns we need a bit of sticky syrup. To test the consistency, take the syrup in a ladle and touch it with your fingers. It should be sticky if we slide it through our fingers.
Switch off the flame and leave the sugar syrup aside.
Overheating the sugar solution will caramelize it.

For Instant Gulab Jamuns:

Whisk the Instant Gulab Jamun Powder in a bowl. Let it Powder be without any lumps.
Add Ghee and 3 Tbsp of Milk into it and mix well.
Knead the dough by adding little Water at a time, to get a soft pliable dough.
The dough should not be crumbly or dry. If it is dry, add some water and knead again.
Leave this aside for about 5-8 Minutes.
Make smooth small balls from the dough. Ensure that there are no cracks in it.
Heat Oil/Ghee, reduce the flame to medium-low.
Add the balls and fry them until they become golden brown in colour.
Toss the balls frequently in oil to get an even colour.
When they are done, remove them from the oil with a slotted spoon and drop them into the sugar syrup.
Let the fried Gulab Jamuns soak in the Sugar Syrup for at least 2-3 hours.
Serve Gulab Jamuns warm or cold, topped with sugar syrup.
Can also garnish them with Almonds or Pistachio slivers.

For more Recipes 'FOR THE SWEET TOOTH', Click here...

GULAB JAMUNS IN RABRI/RABDI

GULAB JAMUN IN RABRI/RABDI

For a detailed recipe on "RABDI/RABRI", Click here...

INGREDIENTS:

For Gulab Jamuns in Rabri/Rabdi:

Gulab Jamuns - 20-25 Nos.
Rabri/Rabdi - 2 Cups

For Garnishing:

Cashew Nuts - Few
Almonds -Few
Pistachios - Few
Rose Petals - Few
Saffron - Few Strands

METHOD:

Remove the well soaked Gulab Jamuns from the Sugar Syrup.
Line up the Gulab Jamuns on a shallow serving bowl.
Pour the Rabri/Rabdi over the bread slices.
Let the Rabri cover the Gulab Jamuns.
Garnish Gulab Jamuns in Rabri/Rabdi with slivered Almonds, Cashew Nuts and Pistachios.
Sprinkle few strands of Saffron and Rose Petals.
Refrigerate Gulab Jamuns in Rabri/Rabdi for about 2-3 hours before serving.
Can serve Gulab Jamuns in Rabri/Rabdi Warm or at room temperature or chilled.

GULAB JAMUN IN RABRI/RABDI

NOTES:

Cook Rabri/Rabdi as per the recipe in the link. For a detailed recipe on "RABDI/RABRI", Click here...
Adjust the amount of Sugar to suit your Sweet Tooth.
Prepare Gulab Jamuns from scratch or with Instant Gulab Jamun Mix.
Allow the Gulab Jamuns to soak well in Sugar Syrup.
Once well soaked, remove it from the Sugar Syrup and then add it into Rabri.
The sweetness of the dish comes from both Sugar Syrup and Rabri/Rabdi. Adjust accordingly.
Pour ample of Rabri/Rabdi, so that all the Gulab Jamuns are covered with it.
Allow the Gulab Jamuns to get well-soaked in Rabri before serving.
Keep it refrigerated if you prefer.
Garnish Gulab Jamuns in Rabri/Rabdi with preferred choice of Nuts.
Garnishing it with Rose Petals & Saffron strands are purely optional.

HOW TO COOK SCRAMBLED EGGS WITH BEAN SPROUTS/TAUGEH

INGREDIENTS :

METHOD:

NOTES:

HOW TO MAKE EGG FRIED RICE

INGREDIENTS :

To beat the Eggs:

For Egg Fried Rice :

To Garnish :

METHOD :

NOTES :

HOW TO MAKE UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

INGREDIENTS :

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HEALTH BENEFITS OF COCONUT

COCONUT FOR HEALTH

Strong Bones :

Treatment of Arthritis:

Lowers Cholesterol:

Source of Magnesium:

Aids Weight Loss:

Stronger Immune System:

FOR SKIN & HAIR

Nourishes the Hair:

Prevents Balding:

Helps in de-tangling the Hair:

As a Hair Conditioner:

COCONUT MILK & COCONUT OIL FOR SKIN

Moisturizer:

Treatment of Sunburns:

Anti-ageing Benefits:

Treatment of Skin Ailments:

COOKING WITH COCONUT & ITS BY-PRODUCTS

*DISCLAIMER:

"Celebrate Diwali with Delectable Homemade Sweets with Rabdi/Rabri"

The Revival of Homemade Diwali Treats

"Ultimate Rasagulla Recipe: Soft, Spongy, and Perfect for Diwali Festivities"

Rasagulla/Roshogolla - Soft and Spongy Delight

Why Homemade Paneer is Key

Tips for Making Perfectly Soft & Spongy Rasagullas

Rasagulla Recipe Overview:

Total Cooking Time:

Enjoy Food and Wishing you all a Happy Diwali!!!

"Mouthwatering Rasagullas: Step-by-Step Cooking Instructions for Soft, Spongy Perfection"

Rasagulla Recipe

Ingredients:

Method

For Rasagulla:

For Sugar Syrup:

Notes & Tips For perfect Soft & Spongy Rasagullas

*Quality of Paneer/Chenna

*Importance of Moisture in Paneer

*Kneading the Paneer

*For Sugar Syrup

For Cooking Rasagullas

Choose the Right Pot:

Cooking Method:

Cooking Time:

Cooling:

Soaking:

In a Pressure Cooker

Choose the Right Pressure Cooker:

Adding the Rasagullas:

Covering the Cooker:

Cooking Process:

Releasing Pressure:

Storing and Serving Suggestions

Storing Rasagullas:

Serving Suggestions:

Savour the Sweetness of Perfect Rasagullas!

HOW TO MAKE INSTANT GULAB JAMUN WITH READY-MADE MIX

INGREDIENTS :

For Instant Gulab Jamuns :

For Deep Frying:

For Sugar Syrup :

METHOD :

For Sugar Syrup :

For Instant Gulab Jamuns:

GULAB JAMUNS IN RABRI/RABDI