Alpine-inspired Rasgulla Delight

Ingredients

In this Alpine-inspired version of Rasgulla, the traditional Indian flavors are enhanced with Alpine herbs and spices. The syrup used to cook the cottage cheese balls is infused with Alpine ingredients, giving the dish a unique twist. Additionally, the garnish of crushed nuts adds a crunchy texture and complements the flavors of the Alpine region. We alse have the original recipe for Rasgulla, so you can check it out.

• 2 liters (8 cups) whole milk 2 liters (8 cups) whole milk
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 cup granulated sugar 1 cup granulated sugar
• 4 cups water 4 cups water
• 1 teaspoon Alpine herb blend (such as thyme, rosemary, and oregano) 1 teaspoon Alpine herb blend (such as thyme, rosemary, and oregano)
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Crushed nuts (such as almonds or pistachios) for garnish Crushed nuts (such as almonds or pistachios) for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 35g, 30g
• Protein: 8g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   In a large pot, bring the milk to a boil. Once it starts boiling, reduce the heat to low and add the lemon juice. Stir gently until the milk curdles and the whey separates.
2. 2.
   Line a colander with a cheesecloth and pour the curdled milk into it. Rinse the curdled milk under cold water to remove any lemony flavor.
3. 3.
   Gather the edges of the cheesecloth and squeeze out any excess water from the curdled milk. Hang the cheesecloth with the curdled milk for about 1 hour to drain any remaining liquid.
4. 4.
   In a separate pot, combine the sugar, water, Alpine herb blend, and cinnamon stick. Bring the mixture to a boil, stirring until the sugar dissolves completely.
5. 5.
   Once the syrup is boiling, reduce the heat to low and carefully drop the drained cottage cheese balls into the syrup. Cover the pot and let the Rasgullas cook for 15-20 minutes, allowing them to absorb the flavors of the syrup.
6. 6.
   Remove the pot from heat and let the Rasgullas cool in the syrup for about 30 minutes. Then, transfer them to a serving dish and refrigerate for at least 2 hours.
7. 7.
   Before serving, sprinkle the Rasgullas with crushed nuts and drizzle with vanilla extract for an extra Alpine touch.

Treat your ingredients with care...

• Cottage cheese — Ensure that the cottage cheese is well-drained to achieve the desired texture of the Rasgullas.
• Alpine herb blend — Use a high-quality Alpine herb blend to infuse the syrup with authentic flavors.
• Crushed nuts — Toast the nuts lightly before crushing them to enhance their flavor and crunchiness.
• Lemon juice — Use freshly squeezed lemon juice for the best results.
• Cinnamon stick — Break the cinnamon stick into smaller pieces to release its aroma more effectively.

Tips & Tricks

• For a stronger Alpine flavor, you can steep the syrup with Alpine herbs overnight before cooking the Rasgullas.
• Serve the Rasgullas chilled for a refreshing experience.
• Experiment with different types of crushed nuts for added variety.
• If the cottage cheese balls are not soft enough, gently knead them with your hands before cooking.
• To make the dish more visually appealing, garnish with edible flowers or mint leaves.

Serving advice

Serve the Alpine-inspired Rasgulla as a delightful dessert after a hearty Alpine meal. The soft and spongy cottage cheese balls soaked in the aromatic syrup will provide a perfect balance of sweetness and freshness.

Presentation advice

Arrange the Rasgullas on a beautiful serving platter, drizzle them with a touch of vanilla extract, and sprinkle them generously with crushed nuts. The vibrant white Rasgullas, adorned with the colorful nuts, will create an enticing visual display.