The popular Indian dessert- Rasgulla.
If we are talking about popular Indian sweets, how can soft, spongy Rasgulla be left out?
This spongy cottage cheese dessert is very commonly made in every household during festivals. This one of the favourite Indian sweets is beautiful in appearance and sweet to taste that you won’t be able to stop yourself at having just one piece. Rasgulla is made of fresh chenna and is dipped in sugar syrup.
Like eating, making rasgullas is also very easy. 😀 I made it the first time and it came out very well. My first attempt to making rasgulla was quite satisfactory. So I decided to share a step-by-step recipe guide with you. I hope these tips will help you to prepare a spongy and delicious rasgullas.
Learn How to make Rasgulla- Step by Step
PREP TIME: 45 mins
COOK TIME: 30 mins
TOTAL TIME: 1 hour 15 mins
RECIPE TYPE: Dessert
Ingredients for Rasgulla:
- 1-liter cow’s milk or full cream milk
- 2 tbsp lemon juice
- 1½ cup sugar
- 1 tsp Refined flour (maida) or semolina
Method for the Chenna:
- Take milk in a non-stick pan and bring to a boil.
- Switch off the flame and wait for 1 minute, while stirring occasionally.
- Add the lemon juice gradually and keep stirring gently.
- Allow it to stand for a ½ minute to curdle. It is completely curdled when the Chenna and the whey (greenish water) separate out.
- Strain using a muslin cloth.
- Place the muslin cloth with the Chenna in a bowl of fresh water and wash it 2 to 3 times.
- Tie and hang for 30 minutes for the extra water to drain out.
How to make Rasgulla:
- Put 5 cups of water in a steamer or in a deep vessel, add 1½ cup of sugar and bring to a boil.
- Stir occasionally so that the sugar dissolves completely.
- Boil the sugar syrup for 10 minutes on medium flame.
- Place the muslin cloth on a flat plate, open it and knead the Chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.
- Add the flour/semolina and mash some more.
- Make small balls of paneer and keep aside.
- Drop the prepared chenna balls into the sugar syrup and cover and steam for 8 to 10 minutes.
- The paneer balls will have doubled in size.
- Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.
- Remove gently into a bowl, refrigerate and serve chilled garnished with few saffron strands.
To check the doneness of Rasgullas:
There are two ways: first place the rasgulla in a bowl or cup of water. If the rasgulla sinks to the bottom it’s cooked. The second method is to press a small portion of the rasgulla with your finger. If the pressed portion bounces back to its original shape, it’s cooked.
Tips to consider:
- Use Cow’s milk or fresh full cream milk.
- Strain the water completely from chenna.
- Leftover sugar syrup can be used to make nimbu pani (lemonade). You can also add it to fruit juices or while making cakes.
- Add more lime juice if the milk doesn’t curdle well.
- Do not over knead the dough as the rasgullas will turn hard and chewy once cooked.
- To get a clean sugar syrup, add one tablespoon of milk.
- Steamer or vessel must have enough room for chenna balls to swell while boiling.
I hope this Raksha Bandhan you will give this recipe a try. Share your views on this delicious homemade recipe.
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