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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.



Ingredients:
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

Instructions
  1. curdling milk for rasgulla recipeBring the milk to boil over medium flame. Mix lemon juice with 2 tablespoons water.
  2. step-2When 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).

  3. hanging chenna for making rasgullaDrain water and tie chhena in a muslin cloth. Squeeze it gently to drain the excess water and hang it for 30 minutes to get the right amount of moisture. Do not hang it for more than 30 to 45 minutes.

  4. step-4Untie the muslin cloth and transfer chhena to a plate.
  5. step-5Crumble it with hand. It should be crumbly and little moist. If it is too dry, rasgulla will turn hard and if it is too soft, they will break while cooking and will not retain their shape after cooking.
  6. step-6Knead it using hand until it all comes together like dough and it starts to release some fat. Your palm will turn little greasy; it’s an indication that it has started to release fat. Stop kneading after that.

  7. knead chenna for rasgullaMake 13-15 small balls from kneaded paneer dough. The size of balls will increase to almost double after boiling in sugar syrup in next step so do not make very large balls.

  8. step-8Heat sugar with 4-cups water and cardamom pods in a large broad vessel (having lid) like pressure cooker or saucepan over medium flame and make sugar syrup.
  9. rosgulla without flour When it comes to rolling boil, gently drop prepared balls in it.


  10. IMG_8640_1Cover it with a lid and let it cook over medium flame. If you are using pressure cooker, just put the lid over cooker, do not use whistle.
  11. step-11After about 5-minutes, remove the lid and stir it gently with a spatula. Again, cover it with a lid and let it boil over medium flame for 7-8 minutes, stir it gently once in between. Remove lid and turn off the flame. You will notice that size of balls has increased to almost double.
  12. step-12They will shrink a little after turning off the flame but it is normal. (If it shrinks too much then its an indication that something has gone wrong.) Transfer them to a large bowl and let them cool for 5-6 hours. Rasgulla are now ready for serving.
Notes
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.

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