If you often find leftover bread at home and are unsure how to use it, here's a delicious and creative way to transform it into a sweet treat: Bread Rasgulla. This delightful dessert is made without mava or khoya, relying instead on the humble bread to create a dish that is both satisfying and easy to make. Follow this step-by-step guide to turn your leftover bread into a batch of mouthwatering rasgullas.
Ingredients: 5 slices of bread: Use white or whole wheat bread, whichever you have on hand. 1 cup milk: Fresh milk is preferred for making the chenna. 1 cup sugar: Adjust to taste for the syrup. 1 cup water: For making the sugar syrup. 1/2 teaspoon cardamom powder: Adds a fragrant and aromatic flavor. 1/4 cup chopped nuts: Almonds, cashews, and pistachios, for garnishing. 1 teaspoon lemon juice: Helps curdle the milk to make chenna.
Instructions: 1. Prepare the Bread: Trim and Tear: Start by removing the crust from the bread slices. Tear the bread into small pieces. This helps in easily incorporating it with the chenna later.
2. Make the Chenna: Heat the Milk: Pour the milk into a pan and heat it over medium flame. Add Lemon Juice: Once the milk begins to heat, add the lemon juice. Stir continuously until the milk curdles and separates into curds and whey. Strain the Chenna: Remove the pan from heat and strain the curdled milk using a cheesecloth or a fine sieve to separate the chenna (curds) from the whey. Rinse and Drain: Rinse the chenna under cold water to remove any residual lemon juice. Squeeze out excess water and set aside.
3. Prepare the Bread and Chenna Mixture: Combine Chenna and Bread: Place the strained chenna and bread pieces in a mixing bowl. Mash and Mix: Use your hands or a spoon to mash and combine the chenna and bread thoroughly until you have a smooth mixture. Form Balls: Shape the mixture into small balls, about the size of a marble. Arrange them on a plate.
4. Prepare the Sugar Syrup: Cook the Syrup: In a separate pan, combine water and sugar. Heat it over medium flame until the sugar dissolves completely. Add Cardamom Powder: Once the syrup is clear and slightly thickened, add cardamom powder for flavor.
5. Cook the Rasgullas: Simmer the Rasgullas: Gently place the prepared bread balls into the simmering sugar syrup. Let them cook for about 15 minutes on low heat. The rasgullas will expand and absorb the syrup, becoming soft and spongy. Ensure Even Cooking: Stir occasionally to ensure the rasgullas cook evenly and do not stick to the bottom of the pan.
6. Garnish and Serve: Cool and Garnish: Once the rasgullas are cooked, remove them from the syrup and transfer them to a serving dish. Sprinkle chopped nuts on top for added crunch and flavor. Chill and Serve: Let the rasgullas cool down to room temperature or chill them in the refrigerator before serving. Enjoy your homemade Bread Rasgulla as a sweet treat after meals or during special occasions.
Tips: Bread Quality: Slightly stale bread works better as it absorbs syrup more effectively. Syrup Consistency: The sugar syrup should be of medium consistency—neither too thick nor too thin. Flavor Variations: You can add a few saffron strands to the syrup for a richer flavor.
By following these simple steps, you can turn your leftover bread into a delightful dessert that's sure to impress your family and friends. Enjoy the sweet and soft texture of Bread Rasgulla, a wonderful way to make the most of what you have in your kitchen.
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