Savoury rasgulla korma.
Yes, you heard right, it is savoury rasgulla. We know that rasgulla is a famous sweet of Bengal and Odisha.
But today I am sharing this famous rasgulla with a twist. I have made these rasgulla in salted water instead of sugar syrup. And dip them in a very delicious and flavourful gravy. The taste is awesome.
A perfect party side dish. Or make it for your sudden guests,if you have milk in your refrigerator.
Or you have some store bought rasgulla in your fridge and no one wants to eat? No problem just squeeze them and dip them in hot water. Squeeze again and dip in the gravy. Easy isn’t it 😀
Now include it with your other paneer dishes like matar paneer, shahi paneer or Kadhahi paneer etc.
Try and add this in your festive menu. I am sure everyone will love this delicious and flavourful curry.
Milk – 1 litre
Vinegar – 2 tablespoon
Salt – 1 teaspoon
Water – 3 cup
Onion – 2 chopped
Garlic – 3-4 cloves
Ginger – 1/2 inch piece
Tomato – 2 large chopped
Almond – 8-9 soaked and peeled
Cashew nuts – 8-9 soaked
Green chillies – 2-3
Green cardamom – 2-3
Cloves – 3
Cinnamon – 1 inch piece
Mace or javitri – 1 string
Star anis – a small piece, optional
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Coconut milk – 1 cup
Water – 1 cup
Salt to taste
Chopped cilantro to garnish
Heat the milk in a heavy bottom pan. When it starts to boil add 2 tablespoon vinegar and stir. Milk will be curdle. If require add little more vinegar. When the whey or water and paneer separate from the milk, strain the paneer or cottage cheese with a muslin cloth. Hang it for an hour.
After an hour mash the paneer with your palm. Knead it well with the heel of your palm until the paneer becomes smooth and little greasy. Knead it for at least 10 minutes.
Make small balls with it. You can make 10-12 small balls. There should be no cracks on the balls.
Heat 3 cup water with 1 teaspoon salt in a wide pan. When the water comes to rolling boil slide the paneer balls in it.
Cover and cook for 15 minutes. Remove from heat.
Let it cool down.
Grind onions garlic and ginger.
Separately grind tomatoes, green chilli, cardamom cinnamon, cloves, mace, soaked and peeled almond, soaked cashew nuts and star anis. Star anis has very strong flavour so take a small piece. If you don’t have star anis omit it.
Make a smooth paste.
Heat oil in a pan. Add onion, garlic and ginger paste. Fry till oil leaves the sides.
Now add tomato, whole spices, green chilli, almond and cashew nuts paste.
Add salt, cumin powder coriander powder, turmeric powder and Kashmiri chilli powder. Saute until oil leaves the sides.
Add coconut milk and water.
When it starts to boil add the paneer or cottage cheese balls or savoury rasgulla.
Cover and cook for 10 minutes on low flame. Stir gently to avoid the rasgullas break.
Switch off the flame.
Garnish with chopped cilantro.
Serve with steamed rice, roti or Indian flat bread, paratha, puri, pulao, fried rice or any bread of your choice.
Enjoy the rich, delicious and flavourful savoury rasgulla korma.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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