Rasgulla Recipe
Soft round dumplings made from chenna (an Indian cottage cheese) and semolina flour are simmered in a cardamom and rosewater-scented sugar syrup for a tasty sweet that is simply lovely.
Ingredients
- 1 litre Milk
- 1 Cup Sugar
- 3-4 pcs. Cardamom
- 1 tbsp Maida
- 1 tbsp vinegar or lemon juice (for curdling to milk)
Instructions
Making chhena
- To prepare a sweet recipe Rasgulla is too easy to make. Firstly take a pot and pour creamy milk into it. Now switch on the gas and boil 1 litre of milk on medium flame.
- After boiling, this pot is removed from the heat and switched off the gas pour 1 tablespoon of vinegar or lemon juice into the milk and mix it well.
- From this mixing, the milk becomes curdling and suddenly forms chhena or paneer. Now pour the curdling milk into a muslin cloth and separate the chhena.
- When removing chhena water hang this muslin cloth in any higher place. After at least one hour the water drains out of the hanging clothes and the chhena becomes dry.
- Now put the chhena on a plate from a muslin cloth. Keep it on a smooth surface and mix one spoon maida in it. Then mash chhena and maida both each other and mix well. Mash it properly until your palm becomes oily.
- Now drained chhena kneaded carefully and make a smooth dough, this smooth dough is cut into small pieces and then rolled to smooth small balls. Place it on a smooth plate and keep it on one side of the table.
Making Sugar Syrup for Rasgulla
- Now making sugar syrup first. Take a pan and pour one cup of sugar into it. Add about two cups of water to it and switch on the gas flame.
- Mix it well properly and stir. Soon the sugar syrup will turn dirty in colour. To remove the dirty colour of the syrup, pour a few drops of lemon juice into it.
- Now it will look clean and pour 3 to 4 pieces of crushed cardamom in sugar syrup. Let it boil for a few minutes continue on medium-low flame and mix well that cardamom mix in its taste.
Cooking Rasgulla
- Now the sugar syrup is ready. Put all the small chhena balls into this boiling sugar syrup and let it boil for twenty minutes continue on medium flame.
- Cooked them into sugar syrup until the chhena balls turn light and spongy. You see that chhena balls are becoming bigger, soft and spongy.
- Let it cool down and the wait is over. Serve it in a nice bowl. Now Rasgullas are ready to eat.
Notes
- Use whole milk or full-fat milk for making the chenna.
- Chenna has the right amount of moisture. It should not be dry or have water.
- For flavouring the rasgulla, you can use rose water, cardamom powder, saffron strands or kewra water (pandanus water).
- Use a larger pot to cook the rasgulla balls when doubling or tripling the recipe