Masalawala Rasgulla

This is a Recipe for making at home spicy and delicious Masalawala Rasgulla. an uncommon and unique main course Gravy preparation, using the Rasgulla with a Garam Masla Gravy.

For making the Rasgulla at home, see the recipe – Here. The recipe given here uses half a liter Milk to make the Rasgullas.
For the Gravy
1 Cup Coconut (grated)
1 Tea spoon Red Chili Powder
1 Green Chili (chopped)
¼ Tea spoon Turmeric Powder
½ Cup Tomato Puree
1 Table spoon Almond-Cashew nut Powder
1 Table spoon Fresh Cream
1 Tea spoon Sugar
Salt as per taste

For the Tadka
½ Table spoon Oil
1 Small Onion (chopped)
1 Table spoon Ginger-Garlic Paste
¼ Tea spoon Kasuri Methi

A unique blend of the Rasgulla and a Garam Masala Gravy
Masala Rasgulla

Mix the Coconut, Red Chili Powder, Green Chili Powder, Turmeric Powder, ¼ Cup Water and then grind it to make a thick paste.

Heat the Oil in a Kadhai, add the Onion, Ginger-Garlic Powder, Kasuri Methi and fry for a minute, and then add the grounded Coconut Paste and fry for five minutes on a slow flame.  Add the Tomato Puree and fry for two-three minutes on a slow flame.

Then add a glass of Water, Salt, Sugar, Almond-Cashew nut Powder, Fresh Cream and cook for four-five minutes on a slow flame.

Serve hot before serving add Rasgulla and then serve with Parathas or Chapatti

The Marathi language version of this Spicy Rasgulla Gravy is published in this – Article

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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