Keshari Rasgulla or Jafran Rasogolla !

Saffron Rasgullas, or Kesar Rasgulla, is a delightful twist on the traditional Bengali Rasgulla, infused with the rich flavor and golden hue of saffron (kesar). These spongy, soft, and syrupy sweets are perfect for festive occasions.

Ingredients:

For the Rasgullas (Chenna Balls)

• 2 liters full-fat milk

• 3 tablespoons vinegar

• 1 teaspoon flour (optional)

  
  
  
  

For the Saffron Syrup

• 2 cups sugar

• 6 cups water

• A pinch of saffron strands (soaked in 2 tablespoons warm water )

• 4-5 cardamom pods (slightly crushed)

  
  

Instructions

Prepare the Chenna (Cottage Cheese)

1. Boil the Milk

   • Bring the milk to a boil in a heavy-bottomed pan. Once it boils, reduce the heat to low.

2. Curdle the Milk

   • Add vinegar, stirring gently. The milk will start curdling, separating the whey from the curds. Turn off the heat and let it rest for a few minutes.

3. Strain and Rinse

   • Strain the curdled milk using a muslin cloth or cheesecloth, collecting the chenna (curds). Rinse the chenna under cold water to remove the acidic taste of vinegar.

4. Drain Excess Water

   • Gather the edges of the cloth and squeeze gently to remove excess water. Be careful not to press too hard, as the chenna should remain moist but not watery. Hang it for 30 minutes to allow the extra water to drain completely.

Prepare the Rasgulla Balls

1. Knead the Chenna

   • Transfer the chenna to a flat surface and knead it with your palms for about 10 minutes until it becomes smooth and soft. Add few drops of yellow saffron water and knead the chenna.

2. Shape the Balls

   • Divide the dough into equal portions and roll them into smooth balls (about 20). Ensure there are no cracks on the surface. If it's not binding then add the flour and knead.

Prepare the Saffron Syrup

1. Make the Sugar Syrup

   • In a large pot, add 2 cups of sugar and 6 cups of water. Bring the mixture to a boil.

2. Add Saffron and Cardamom

   • Add the soaked saffron strands along with the water and the crushed cardamom pods to the sugar syrup. Stir well, and let it simmer for 2-3 minutes.

Cook the Rasgullas

1. Boil the Rasgullas

   • Carefully drop the prepared rasgulla balls into the boiling saffron syrup. Cover the pot and cook on high heat for about 10 minutes then on medium heat for about another 10 minutes. The rasgullas will puff up and double in size as they cook.

2. Rest the Rasgullas

   • Once cooked, turn off the heat and let the rasgullas cool in the syrup for at least 2 - 4 hours. They will absorb the saffron syrup and become soft and juicy.

Serve

You can serve the Saffron Rasgullas chilled or at room temperature. Garnish with a few saffron strands or pistachios for extra elegance.

Enjoy your luxurious Saffron Rasgullas with their fragrant saffron syrup!