Cook Express – Alur Dum and Rasogullos by Jharna Gosh
Jharna Ghosh of our neighbourhood demonstrated the classic Luchi Alur Dum & Rasogullos .
Jharna comes from the 24 Parganas District of West Bengal which is world famous for Sunderbans, the mangrove forests and the Royal Bengal Tigers.
Jharna enjoys cooking,travelling and Rabindra Sangeet.
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Luchir Allur Dum
- 1kg Baby Potatoes
- 2 large Onions chopped
- 2 flakes Garlic
- 2 tbsp Ginger Paste
- 2 large Tomatoes OR ½ cup Curd
- 1tsp Garam Masala Powder (Cinnamon, cardamom, cloves)
- 4tbsp Sunflower Oil
- 1tsp Red Chilli Powder + Jeera Powder
- Bay leaves
- Turmeric Powder
- Fried Groundnuts for Garnishing
Boil the potatoes for 10mins (do not pressure cook).
Peel the potatoes and add 1tsp of turmeric powder and little salt.
Fry the potatoes till they turn light brown and set aside.
Add bay leaves and finely chopped onion and garlic. Fry them till the onion becomes transparent. Add ginger paste, jeera powder, chilli powder, turmeric powder, grated tomatoes and fry the same for 10 minutes on a slow flame. Add the fried potatoes and one cup warm water and cook for another 5 minutes. Add garam masala powder. Cover the vessel for some time and cook till ready.
- 1 ltr Milk
- 3 to 4 tsp Rawa (suji)
- 2cups Sugar(for Syrup)
- 4cups Water
- 2 Lemons
Boil the milk and then add 4 to 5 teaspoons of lemon juice to curdle the milk. Strain this curdled milk to get paneer/cottage cheese. Mash the cottage cheese along with the rawa with the palm of your hand till it becomes soft and smooth. Then make approx 12 round balls.
In a pressure cooker add 2 cups of sugar and 4 cups of water. Boil for about 8-10minutes. Then add the gullas to the syrup. Place the cooker lid without the stopper/weight.
Boil the gullas for 7-8minutes. Turn the flame off. After 10 minutes open the cooker.
Rassogullas are ready to be served.