Rasgulla Recipe
The Rasgulla recipe is a classic Indian sweet treat that's soft, spongy, and soaked in sugar syrup, making it an ideal dessert for Diwali. This traditional dessert originates from Eastern India, particularly West Bengal and Odisha, and is now popular worldwide. In this blog, we'll show you how to prepare the perfect Rasgulla to impress your guests this Diwali. Whether you’re a novice or a seasoned cook, follow these steps to create spongy, syrupy Rasgullas that melt in your mouth.
Equipment
- Heavy-bottomed pan
- Cheesecloth/muslin cloth
- Strainer
- Mixing bowl
- Slotted spoon
- Pressure cooker (optional)
Ingredients
- 1 liter full-fat milk
- 2 tablespoons lemon juice (or vinegar)
- 1 cup sugar
- 4 cups water
- 1 teaspoon rose water (optional)
- Ice cubes (for setting chhena)
- 2 cups ice-cold water (for chhena)
Instructions
Preparing the Chhena (Cottage Cheese):
- Heat 1 liter of full-fat milk in a heavy-bottomed pan until it comes to a boil.
- Once the milk boils, reduce the heat to low and add 2 tablespoons of lemon juice (or vinegar), stirring gently.
- The milk will start curdling, separating into whey and curds. Once this happens, turn off the heat.
- Drain the curdled milk into a cheesecloth or muslin cloth to collect the chhena.
- Rinse the chhena under cold water to remove the acidic taste from the lemon or vinegar.
- Squeeze out excess water and hang the cloth for about 30 minutes to get firm chhena.
Kneading the Chhena:
- Take the chhena and knead it with the heel of your palm for 10-12 minutes until it becomes smooth and soft.
- Make small, equal-sized balls (around 10-12) from the chhena. Ensure there are no cracks in the balls.
Preparing the Sugar Syrup:
- In a large pan, add 1 cup of sugar to 4 cups of water and bring it to a boil.
- Once the syrup starts boiling, reduce the heat to a simmer.
- Add the prepared chhena balls gently into the syrup and cover the pan with a lid.
- Let the Rasgullas cook for about 15 minutes on medium heat. They will double in size as they cook.
Cooling and Flavoring:
- After the Rasgullas have cooked, transfer them to a bowl with the syrup and allow them to cool down.
- You can add a teaspoon of rose water for added fragrance (optional).
- Refrigerate the Rasgullas in the syrup for at least 1-2 hours before serving.
Notes
- Milk Quality: Always use fresh, full-fat cow's milk for the best results. Avoid using toned or skimmed milk as it will not yield the same soft texture for the chhena.
- Curdling the Milk: You can use lemon juice or vinegar to curdle the milk, but ensure to rinse the chhena thoroughly with cold water to remove any acidic flavor.
- Kneading: Kneading the chhena is the key to getting soft and spongy Rasgullas. Do not skip or rush this step as it ensures the Rasgullas will hold their shape without cracking.
- Sugar Syrup: Make sure the sugar syrup is boiling gently before adding the chhena balls. The Rasgullas need to cook in enough syrup to expand fully.
- Cooking Time: Keep the lid closed while cooking the Rasgullas in the syrup, and avoid stirring too much as this could break the delicate balls.
- Storage: Rasgullas can be stored in the refrigerator for up to 3 days. Keep them soaked in the syrup to maintain their softness and juiciness.
