Rasgulla recipe - A popular Indian sweet with a potent twist
Rasgulla is a very popular Indian sweet treat that’s guaranteed to delight the senses with its spongy texture and sweet sticky syrup. But what if we told you there’s a way to make this classic dessert even better? We’re so excited to introduce you to cannabis-infused rasgulla, a delectable combination that offers the traditional flavors of rasgulla paired with the added benefits of cannabis.
This innovative recipe has gained popularity among cannabis enthusiasts and it’s perfect for those who are looking for a whole new way to enjoy Rasgulla. In this article, we'll guide you through the process of making cannabis-infused rasgulla, while providing some excellent tips and tricks along the way.
Tips and tricks for success
These key points should help you make the best homemade infused Rasgulla, so be sure to keep them in mind.
Pay close attention to the potency of your oil - It's crucial to exercise caution with edibles. To avoid taking too much it’s best to start with a small amount and gradually increase the strength of a dish until you find the ideal amount to suit your needs and tolerance.
Strain selection - Choose a strain that complements the flavors of the rasgulla. Strains with fruity or floral undertones are most likely to enhance the overall flavor experience that’s offered by this dessert.
Strain the chhana well - Be sure to remove all of the water from the chhana using a strainer. If it’s not drained well, it will be impossible to knead and shape into perfectly round cheese balls.
Chhana should crumble - Make sure the rasgulla chhana is crumbly and slightly dry yet a little moist. Too
Cannabis-infused rasgulla recipe
Cannabis-infused rasgulla is a wonderful way to make this popular Indian sweet even more enjoyable than usual. These soft and spongy cottage cheese dumplings soaked in a cannabis-infused syrup provide a delightful combination of flavors and aroma enthusiasts are sure to love.
Preparation: 30 minutes
Cooking: 45 minutes
Cooling: 30 minutes
Calories: 150 per serving
- 1 liter full-fat milk
- 4 cups water
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon cannabis-infused ghee (clarified butter)
Cannabis-infused syrup ingredients
- 1 cup water
- 1 cup granulated sugar
- 1 teaspoon cannabis tincture or cannabis-infused ghee
Prepare the cottage cheese by warming the milk in a large pot over medium heat until it starts to boil. Once the liquid is boiling, lower the heat and add the lemon juice.
Keep stirring the milk until it curdles and the whey separates from the solids. .
Line a fine mesh strainer or colander with 2-3 layers of cheesecloth, and use it to drain the liquid from the curdled milk. Then rinse those pieces under cold running water to eliminate any remaining traces of lemon flavor.
Once you’re done, pull the edges of the cheesecloth together and squeeze the curds gently to remove the excess water.
Tie the cheesecloth up with a string while keeping the curdled milk inside, and hang it to dry for 30 minutes.
Transfer the cheese to a plate and knead it by hand for a few minutes, or until it reaches a smooth and lump free consistency.
Split the cottage cheese into 6-8 similar sized portions, and use your hands to roll them into round spheres. Set the balls aside for now.
Bring 4 cups of water to a rolling boil in a deep pan, then add the granulated sugar and stir until it completely dissolves.
Lower the heat to a simmer, and then carefully drop each of the cheeseballs into the syrup, one at a time.
Cover the balls in the pan with a lid, and leave them to cook for 15 minutes, or until the rasgulla doubles in size and spongy.
Now it’s time to make the cannabis-infused syrup so get out a clean pan, add the water and sugar to it, and then bring this mixture to a boil.
Frequently stir the syrup until the granules dissolve, then remove the pan from the heat before adding your preferred cannabis infused ingredient.
Stir the potent addition into the mixture well, until you’re certain it’s been evenly distributed throughout the syrup.
Remove the cooked rasgulla from the first pan and carefully place them in the freshly made cannabis infused syrup.
Let the rasgulla soak in the syrup for at least 30 minutes, before transferring it to a bowl and leaving it to chill in the fridge for 30-60 minutes.
Serve the chilled cannabis infused rasgulla with a pinch of pistachios or saffron strands for added flavor and visual appeal. We hope you enjoy this amazing creation!
Refrigerate the cannabis-infused rasgulla in an airtight container for 2-3 days.