Yesterday, after watching an excellent YouTube tutorial by Jhumu Poli, I was inspired to attempt to make Rasgulla, a milk based Indian sweet. I couldn’t have been more pleased with the result.
That got me thinking, why not use the same technique and instead of boiling the cheese balls in a sweet syrup, boil them in a savory broth? I’m sure it is not a new concept as there is nothing new under the sun, but a brief internet search didn’t bring up any examples.
A quick way to make a flavorful savory broth would be to use Rasam powder, and there is a lifetime supply of Rasam and Sambar powder mixes in my pantry.
The method of making Rasgulla starts out identical to the way I make Paneer. First I brought 2% milk to a boil. Whole milk is recommended but 2% was all that was on hand.
As soon as the milk boiled I turned off the heat and stirred in lemon juice to make it curdle.
The curdled milk was then strained through a sieve lined with cheese cloth.
The curds were then rinsed under clear running water for a few seconds and the sides of the cheese cloth brought up and secured into a bundle.
After squeezing out much of the whey, the curds were mashed and kneaded until balls could be formed.
I added water to the rasam powder and heated it to boiling. The cottage cheese balls were then boiled until they puffed up doubled in size, about 10 minutes.
I didn’t have a plan yet on how to use these savory rasgulla nor did I have a plan for lunch, so I just let it happen.
I used the same pot of rasam to boil a couple ears of corn.
I cut the kernels of corn from the cobs and roasted them with a little coconut oil in the Cuisinart Oven Central. When the corn was almost roasted I added lime juice, red chili powder, smoked paprika, cumin, black pepper and salt.
Well, …this ended up being a salad. Lettuce, grapefruit, cilantro, mild jalapeño, roasted corn and savory rasgulla.
For a much clearer description of how to make rasgulla I highly recommend watching Jhumu Poli’s excellent YouTube video here.