Beetroot Rasgulla

Beetroot Rasgulla step by step instructions:

Rasgulla is one among my favorite sweet (I know you all must be thinking that each sweet is one among my favorite ;-)). Well, today I thought of making beetroot rasgullas. (Oops! I know I have not posted any recipe for basic rasgulla but will post it soon). These rasgullas taste out of the world.
They are very simple to make, of course, one extra step is added (yes you guessed it right; the Beetroot) but then also trust me they are super simple and taste awesome.
It is a must make for any festival.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Beetroot: 1 (200 gms)
Full cream Milk: 1 liter
Lemon juice: 2 tbsp
Sugar: 1 cup
Water: 4 cups
Cardamom: 2-3 (peeled and finely powdered)
Rose Water: 1 tbsp

Method
1. Boil the beetroot in a pressure cooker with water. Let it cook for 10 minutes or until the cooker whistles one on high flame and 2 on low flame. Let the pressure of cooker release by itself.
2. Peel the beetroot and let cool. Grind it into a smooth paste.

3. In a vessel boil milk. Make sure the milk is stirred occasionally to avoid it sticking to the base of the pan. Switch off the flame.

4. Let it cool for 3-4 minutes and then add the lemon juice.

5. The milk will curdle. Strain the mixture through a muslin cloth. Pour cold water over the cottage cheese. It helps in removing the sour flavor of lemon juice.

6. Keep the cottage cheese tied in the cloth in hanging position for 3-4 hours so that all the water is released.

7. Take the cottage cheese on a plate and knead it for about 15-20 minutes or until the cottage cheese becomes a soft dough.

8. Divide the dough into 12 equal balls.

9. Roll them carefully. Make sure no cracks are there.
10. Boil water in a wide pan. Add sugar, cardamom powder and beetroot puree.

11. Let the sugar dissolve. Switch off the flame and then let it cool. Then strain it.

12. Put the strained water in a wide pan and let a boil come.
13. When the water starts boiling add the prepared cottage cheese balls to the boiling beetroot-sugar syrup.

14. Cover the pan with a lid. Keep the flame on medium to high always. Let the balls cook for 15-20 minutes.
15. Turn off the flame and keep the pan covered for 10-15 minutes more.

16. Let the rasgullas cool down. Refrigerate them for at least 4-5 hours before serving.
17. Serve chilled.
18. Delicious “Beetroot Rasgullas” are ready.

Tips:
1. Make sure all the water has been squeezed out from the cottage cheese otherwise there are chances the rasgullas will break.
2. While making the cottage cheese balls make sure no cracks remain. Since the cottage cheese expands in water and if there are cracks the rasgullas might break.
3. To check if the rasgulla is cooked or not do this simple test. Take out one rasgulla and keep it in cold water. If it sinks, the rasgullas are ready otherwise they need to be cooked more.

See you soon with a new recipe till then Happy Cooking!!!