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Edible Cookie Dough Recipe

🍪 Edible Cookie Dough Recipe – A Safe-to-Eat Treat for Cookie Lovers If you’ve ever found yourself sneaking spoonfuls of raw cookie dough while baking, you’re not alone. The irresistible combination of butter, sugar, and chocolate chips is enough to tempt even the most disciplined baker. But here’s the catch: traditional cookie dough isn’t safe to eat because it contains raw eggs and untreated flour, both of which can cause foodborne illnesses. That’s where edible cookie dough comes in—a safe, no-bake version that gives you all the joy of eating cookie dough without the risks. In this post, we’ll dive into what makes edible cookie dough different, how to make it step by step, variations you can try, and tips to store it properly. Whether you’re whipping it up for movie night, a quick sweet fix, or as a fun treat for kids, this recipe will quickly become a favorite in your home. Why Edible Cookie Dough? For decades, cookie dough lovers had to settle for small bites snuck before baking....
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Rasgulla

 



“Rasgulla Magic: Soft, Spongy Indian Cheese Balls in Syrup”

Few sweets capture the essence of celebration like Rasgulla. These soft, spongy cheese balls soaked in fragrant sugar syrup are a timeless treat that has delighted generations. Perfect for festivals, family gatherings, or simply indulging in a sweet moment, Rasgullas are a dessert that brings warmth and joy to every bite.

For me, making Rasgulla is more than just cooking — it’s an experience. The gentle kneading of fresh chenna (Indian cottage cheese), the anticipation as the balls rise in simmering syrup, and the delicate sweetness filling the kitchen evoke memories of family celebrations and festive cheer.

Recipe

Homemade Rasgulla

INGREDIENTS:

For the Chenna (Cheese Balls):

  • 1 liter Full-Fat Milk

  • 2–3 tbsp Lemon Juice or Vinegar

  • 1–2 cups Water (for syrup)

For the Sugar Syrup:

  • 2 cups Sugar

  • 4 cups Water

  • 1 tsp Cardamom Powder

  • A few Saffron Strands (optional)

METHOD:

  1. Prepare the Chenna:

    • Boil the milk and add lemon juice/vinegar gradually to curdle it.

    • Strain through a muslin cloth and rinse with cold water to remove the sourness.

    • Squeeze out excess water and knead the chenna for 5–7 minutes until smooth and soft.

  2. Shape the Rasgulla:

    • Divide the dough into small, smooth balls without cracks.

  3. Make the Sugar Syrup:

    • In a large pot, combine sugar and water. Boil for 5 minutes.

    • Add cardamom powder and saffron (if using).

  4. Cook the Rasgulla:

    • Gently drop the balls into the boiling syrup.

    • Cover and simmer on medium heat for 15–20 minutes. The balls will double in size.

  5. Cool and Serve:

    • Allow the Rasgullas to cool in the syrup. Serve chilled or at room temperature.

Nutritional Information (Approx. per Rasgulla)

  • Calories: 90–110

  • Carbohydrates: 15–18 grams

  • Sugar: 12–14 grams

  • Fat: 2–3 grams

  • Protein: 3–4 grams

Values may vary depending on milk fat content and portion size.

Variations

  1. Kesar Rasgulla – Add saffron to the chenna or syrup for a fragrant touch.

  2. Rose Rasgulla – Add rose water to the syrup for a floral aroma.

  3. Stuffed Rasgulla – Fill with dry fruits or sweet khoya for richness.

  4. Baked Rasgulla – Bake soaked rasgullas for a modern twist.

  5. Chocolate Rasgulla – Coat cooled Rasgullas with chocolate ganache for a fusion treat.

Tips for Success

  1. Smooth Chenna: Knead well to remove lumps; this ensures soft Rasgullas.

  2. Avoid Cracks: Make small, smooth balls so they don’t break while cooking.

  3. Simmer, Don’t Boil: Cook gently in syrup to keep Rasgullas spongy.

  4. Proper Syrup: Ensure enough water in syrup; it should cover the balls completely.

  5. Cool in Syrup: Rasgullas absorb the syrup best if left to soak for a few hours.

Closing Thoughts

Rasgullas are more than just a dessert — they are a celebration in every bite. The soft, spongy texture paired with sweet, fragrant syrup evokes joy and nostalgia. Making them at home may take a little patience, but the reward is immense.

From family festivities to cozy afternoons with tea, Rasgullas never fail to delight. Share them with loved ones, and you’ll discover that the magic of Rasgulla lies not just in its taste, but in the smiles it brings and the memories it creates.

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