Indian
Indian - Regional Mains
Rasgulla
Chef's Menu Description
A time-honoured Indian confectionery hand-crafted with reduced milk, fragrant green cardamom, saffron, and toasted pistachio nuts.
Ingredients
- • 1 cup chana dal, soaked 4 hours
- • 2 green chilies
- • 3 tbsp mustard oil
- • 1 tsp panch phoron (Bengali five-spice)
- • 1 tbsp ginger paste
- • 2 tomatoes, pureed
- • 1 tsp cumin powder
- • 1/2 tsp turmeric powder
- • 1/2 tsp garam masala
Preparation Steps
1
Phase 1
Grind the dal with the green chilies and salt; spread 1cm thick on a plate, steam 15 minutes, cool, cut into diamonds, and shallow-fry until lightly golden.
2
Phase 2
Heat the mustard oil until it just smokes; add the panch phoron.
3
Phase 3
Fry the ginger paste, turmeric, and cumin powder for a minute; add the tomato puree and cook until the oil separates.
4
Phase 4
Add 1 1/2 cups water and salt; slide in the dhoka pieces and simmer 10 minutes.
5
Phase 5
Sprinkle garam masala and serve with luchi or steamed rice.