Though Rasgulla is a popular Bengali sweet but everyone who loves sweets, drools over this delicious recipe.The process of making rasgulla is a little time consuming but it is very easy and the end result is worth all the efforts & time.Here, I am sharing the detailed step wise recipe of making rasgullas along with a few tips to make it yummy and super soft. š
š“ Time to Prep 45 minutesā°Time to cook 30 minutesš Servings 8 pieces š© Author Ruchikaš² Cuisine IndianāØ Course Dessert
Ingredients:
For making balls:
- 1 litre Milk (preferably full cream but I used cow milk)
- 4 tablespoon lemon juice
- 2 tablespoons of water
- 1 tablespoon corn flour or maida
For making sugar syrup
- 4 cups water
- 1 cup sugar (can be increased or decreased as per taste)
- 4 green cardamoms
Tips to follow:
- While boiling the milk, keep stirring continuously to avoid forming the creamy layer on the top. It will make the rasgullas very soft.
- After the milk curdles and the chhena is formed, knead it thoroughly but gently to make it smooth and to avoid any cracks in the rasgulla balls.
- For making the sugar syrup the ratio of water & sugar is 1:5 i.e. 1 cup of sugar & 5 cups of water.
- For making the sugar syrup, try to take a bigger sized kadhai with a flat base and a wide opening because rasgullas expand after dropping into the syrup and need sufficient space.
Recipe:
For making balls:
1. Take milk in a pan and start heating it on a low flame. Keep stirring it so that the creamy layer (malai) should not form over it.
2. Continue stirring it and give it a boil.
3.Take the pan off from the flame and let it cool for 5-10 minutes and give it an occasional stir. Mix 4 tablespoons of lemon juice with 2 tablespoons of water.
4. Now, start adding lemon juice slowly using a small spoon and keep stirring very gently.
5. While stirring, milk starts to curdle and water starts separating. This is the process of preparing the chhena or paneer
6. Separate chhena with water completely using a spoon. Now, take a bowl, put a strainer over it and cover it with a clean and thin cloth and strain out the water.
7. Now, wash the chhena with cold & clean water so that excess sourness of lemon is removed. Collect the edges of the cloth together and gently press it to squeeze a little more water. Do not put too much pressure as it will remove the moisture from chhena and will make it hard. Wrap the chhena in the cloth and put a little weight on it.Keep it aside for 10 minutes. It will hold a shape.
8. Now, take out this chhena in a plate and start kneading it very gently. Add 1 tablespoon of corn flour or maida.
9. Knead it to make a very smooth & soft dough.
10. Now, start making small round balls for rasgullas in such a way that there should be no cracks.
For making sugar syrup
1. Take a broad flat base pan or kadhai and add 4 cups of water to it. Add 1 cup sugar and bring it to boil only till the sugar dissolves. Do not thicken the sugar syrup. Add 4 cardamoms to it and let it cook. Gently start dropping the rasgulla balls one by one to the syrup and boil it for 2-3 minutes on a high flame with the lid open.
2. Rasgullas will start expanding and will be double the original size. Now, put on the lid and cook it for 8-10 minutes on a medium flame. Keep checking in between. If the water starts reducing. Gently add warm water to it to maintain the consistency. Turn off the heat and let it cool by putting on the lid.Rasgullas are ready. Cool it in the refrigerator & serve.
