Rasgulla Recipe | How to Make Bengali Rasgulla Recipe
Spongy Syrupy Rasgullas are heaven. Rasgulla also known as roshogolla is one of the most popular Indian dessert specially in Bengali cuisine. You can make them easily at home with ingredients which you already have on hand. Perfect dessert to brighten up your Diwali or any festive occasions. Also it is quite forgiving dessert, Don't worry if your rasgullas are not perfect, you can always use them in rasmalai and chum chum. Learn how to make the perfect bengali rasgulla with step by step pictures, tips, tricks, trouble shooting and video.
Equipment
- Cooking Pot with Lid
- Shallow Plate
Ingredients
- 2 litre Full Fat Milk
- 2 tablespoon Lemon Juice
For Sugar Syrup
- 2 cups Sugar
- 4 cups Water
- ¼ teaspoon Saffron
- ¼ teaspoon Cardamom Powder
Instructions
- Squeeze some lemons, you will need 2 tblspn of lemon juice, line a sieve with muslin cloth and place it over a big bowl.
- Take milk in a pot and put it on high heat. Let it come to a boil. Once it boils, take it off the heat. Now add in lemon juice and mix gently. The milk will curdle. Once a greenish whey separates from the milk and the milk solids have curdled completely. Strain it in the sieve.
- Now take a big bowl of cold water and wash the chenna well. rinse it in three changes of water. Now squeeze it gently with your hands to remove any excess whey water, Tie a knot and hang it over a tap and leave it to strain for 30 mins. I squeezed occasionally to make things faster.
- Now take sugar and water in a big pot and mix well so the sugar is melted. Once the sugar is melted, put it on stove and let it come to a rolling boil. You can flavour the syrup with cardamom and saffron.
- After 30 mins, take the chenna in a bowl and knead it gently, by rubbing with your palms and knuckles till you get a soft dough. Once a dough is soft, take a small portion from it and roll it in your palms gently till you get a smooth ball. Repeat with the remaining dough as well.
- Now drop the balls into the sugar water and cover it with a tight lid and cook it for 8 to 10 mins till the ball has tripled in volume. Reduce the flame and cook on medium heat for 2 minutes. Now reduce it even further and cook on low for 2 minutes. Now take it off the heat and don't open the lid. let it cool with lid covered for 2 to 3 hours. Leave in the syrup overnight.
- Serve cold.
Video
Notes
- Use whole full fat milk for making rasgullas. Traditionally they use buffalo milk for making rasgullas.
- Chenna or Channa made has to be soft. Once you add lemon juice / curd / vinegar to your milk. Don't over cook the chenna. Else it will get hard and rubbery. Wash the chenna made in cold water to remove the sourness.
- Knead the paneer really well till it is soft and smooth. But the dough has to be soft and smooth.
- Roll the balls till no cracks are found.
- Get the sugar syrup perfect for cooking. I use 2 cups sugar and 4 cups water.
- Use larger pan to cook the rasgullas. It expands a lot.
- You can add any flavour to the syrup like cardamom, saffron, kesar.
- Once rasgullas are cooked, drop them in cold water. If they floats then it is cooked.
Nutrition
Serving: 1servingsCalories: 464kcalCarbohydrates: 83gProtein: 11gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 41mgSodium: 139mgPotassium: 523mgFiber: 0.04gSugar: 83gVitamin A: 557IUVitamin C: 2mgCalcium: 429mgIron: 0.05mg
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