Easy Rasgulla Recipe
Among all the bengali sweets, rasgulla takes the first place in our home for many reasons, it is delicious, it is easy to make, needs only basic ingredients from the kitchen and the chances of failure are very less if followed correctly.
I have prepared these countless number of times and never been a disaster. This was the first Bengali sweet that I tried years ago when I newly tried my hands into cooking. If you are new to cooking, i suggest you to make this rasgulla for Diwali, since it is one of the easy sweet recipes for diwali or any festive occasion. You can make these one day ahead of Diwali and surprise your loved ones.
1 liter Full Cream Milk (cow milk is preferable)
2 tablespoons Lemon Juice
1 cup Sugar
4 cups Water
2-3 Green Cardamom Pods, optional
- When milk comes to rolling boil, add water-lemon juice mixture gradually and stir continuously using spatula. Solid milk portion and liquid whey portion will start to separate within minute or two. When it separates completely, turn off the flame. Spread a cheese-cloth (plain muslin cloth) over large strainer or colander and transfer over it and drain the whey. Rinse it in running water or pour 2-3 glasses of plain water over it to remove sourness (lemony taste).
Proper kneading. Kneading to a smooth dough is very important to get good rosgulla
Boiling the balls for the right amount of time and at the right heat is also needed. Overcooking or cooking them at very high heat could result in rubbery balls or break the balls.
Do not stuff too many balls in a small pan. They must have enough space to float around and puff up in the pan
I have not included corn flour or semolina in this rasgulla recipe.Some people use them to prevent them from breaking. If you are new to preparing theses and if you are worried, you can use 1 tsp semolina or ½ tbsp. corn flour while kneading the paneer.