Delicious Rasgulla recipe
Rasgulla is a delicious Indian sweet made from fresh cottage cheese dumplings cooked in sugar syrup. This classic dessert originates from the eastern part of India and is a favorite for festivals and special occasions. Follow this detailed recipe to make soft, spongy rasgullas at home.
Rasgulla Ingredients:
- 2 liters whole milk
- 3 tablespoons vinegar or lemon juice
- 1 kg sugar
- 2-4 green cardamom pods
- 1/2 teaspoon baking powder
- Water as needed
Rasgulla Making process:
Step 1: Make the Cottage Cheese (Chenna)
In a large pan, bring the 2 liters of milk to a boil over medium heat, stirring occasionally to prevent scorching. Once the milk comes to a rolling boil, turn off the heat and let it rest for 15 minutes.
In a small bowl, mix the vinegar (or lemon juice) with 5 tablespoons of water. Slowly pour this vinegar mixture into the hot milk while continuously stirring gently. The milk will start curdling and separating into solid cottage cheese (chenna) and whey.
Let the cottage cheese rest for 15-20 minutes, then strain it through a muslin cloth or cheesecloth, squeezing out as much whey as possible. Rinse the cottage cheese under running water to remove any residual vinegar taste.
Step 2: Prepare the Cottage Cheese Dough
Hang the rinsed cottage cheese in a muslin cloth for 2-3 hours to drain excess moisture. Transfer the drained cottage cheese to a plate and knead it well until it becomes smooth and malleable. Sprinkle the baking powder over the cottage cheese and knead again until well incorporated.
Divide the dough into equal portions and roll each portion into a smooth ball, roughly the size of a lime or a bit larger.
Step 3: Make the Sugar Syrup
In a pan, combine the sugar and 1/2 cup of water. Add the green cardamom pods and bring the mixture to a boil over medium heat, stirring occasionally, until the sugar dissolves completely and forms a thin syrup.
Step 4: Cook the Rasgullas
Gently slide the cottage cheese balls into the hot sugar syrup. Cover the pan with a lid and cook for 20 minutes over medium heat, turning the balls occasionally for even cooking.
After 20 minutes, carefully add 200-300 ml of hot water to the pan and continue cooking for another 5-7 minutes. This step ensures that the rasgullas soak up the sugar syrup and become soft and spongy.
Step 5: Soak and Serve
Turn off the heat and let the rasgullas soak in the sugar syrup for at least 1 hour. This step is crucial as it allows the rasgullas to absorb the sweet syrup and develop their characteristic texture and flavor.
Once soaked, carefully transfer the rasgullas to a serving bowl, and pour some of the sugar syrup over them. Garnish with a few strands of saffron or rose petals, if desired.
Serve the rasgullas chilled or at room temperature. They taste best when fresh but can be refrigerated for up to 2-3 days in an airtight container with some sugar syrup to prevent them from drying out.
Tips:
Knead the cottage cheese dough well to ensure smooth, even rasgullas.
Use fresh, full-fat milk for best results.
Adjust the sugar quantity according to your desired sweetness level.
For a richer flavor, replace some of the water with milk while making the sugar syrup.
Garnish with chopped nuts, coconut, or rose syrup for added flavor and texture.
Enjoy these soft, spongy rasgullas with family and friends on special occasions or as an indulgent dessert anytime!
Here are some FAQs based on the rasgulla recipe:
Q: Can I use low-fat or skimmed milk to make rasgullas?
A: It is best to use whole full-fat milk for making rasgullas. Low-fat or skimmed milk may not yield the desired soft and spongy texture.
Q: Can I use lemon juice instead of vinegar for curdling the milk?
A: Yes, you can use lemon juice instead of vinegar. Both acids help curdle the milk to separate the cottage cheese (chenna).
Q: How do I know if the sugar syrup is ready?
A: The sugar syrup is ready when the sugar has completely dissolved and the mixture becomes thin and slightly sticky. Avoid over-cooking the syrup as it may crystallize.
Q: Can I add any flavors to the rasgullas?
A: Yes, you can add flavors like rose water, cardamom powder, or saffron strands to the sugar syrup to infuse the rasgullas with extra aroma and taste.
Q: How long can I store homemade rasgullas?
A: Freshly made rasgullas can be stored in the refrigerator for 2-3 days when kept submerged in the sugar syrup. Avoid storing them at room temperature as they may spoil quickly.
Q: Why do I need to soak the rasgullas in sugar syrup?
A: Soaking the cooked rasgullas in sugar syrup is crucial as it allows them to absorb the sweetness and develop their characteristic soft, spongy texture.
Q: Can I make rasgullas without baking powder?
A: Baking powder helps the rasgullas become light and spongy. If you don’t have baking powder, you can skip it, but the texture may be slightly denser.
Q: Why do I need to rinse the cottage cheese after curdling?
A: Rinsing the cottage cheese helps remove any residual vinegar or lemon juice taste, which can affect the flavor of the final rasgullas.
