INDIAN RASBARI
India has a wide variety of desserts. Many popular Indian deserts such as Rasgula in are common throughout South Asia while many other are local favorite are typical to only an ethnic group in India. Indian desserts can be divided into two categories. First category is milk based such as Rasbari, Peda, Burfi etc. The second category of Indian dessert are based on flour such as Lal Mohan, Malpuwa, Halwa, Ladoo etc.
Provided by TOOLBELT DIVA
Categories Asian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fry the milk powder in Ghee (Golden color). Keep it aside.
- Cook 1/2 cup rice with 1 cup water and 1/4 cup milk.
- Meanwhile, boil milk, over reduced flame, add condensed milk.
- Soak one spoon of raw-rice and 10-15 cashews in milk for 10 minutes. Grind it to a coarse paste. Add to the boiling milk. Add 2 cups of sugar, stir till it dissolves.
Nutrition Facts : Calories 759.4, Fat 9, SaturatedFat 5.6, Cholesterol 34.5, Sodium 127.3, Carbohydrate 163.8, Fiber 0.3, Sugar 141.5, Protein 9.7
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According to historians of Odisha, the rasgulla originated in Puri, as khira mohana, which later evolved into the Pahala rasgulla. It has been traditionally offered as bhog to goddess Lakshmi at Jagannath Temple, Puri. According to the local legend, Laxmi gets upset because her husband Lord Jagannath goes on a 9-day sojourn (the ratha yatra) without her consent. So, she locks Jai Vijay Dwar, one of the temple gates and prevents his convoy from re-entering the sanctum sanctorum
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Place of origin Indian subcontinentAlternative names Rasagola, rosgola, roshogolla, rossogolla, rasbhari or rasbari (Nepali)Region or state Eastern South Asia
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