Desi Fiesta

Rasgulla

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Rasgulla is my favorite Bengali sweet… I have tried rasgulla many times n have been successful every time I made it .. lucky me… Rasgulla also know as roshogulla in Bengali is smooth, soft, spongy balls dipped in sugar syrup. They a very light and spongy in texture. Rasgulla tastes good when they served chilled. You can make a variation in rasgulla too, for instance, I made Kesar rasgulla n will be posting many more variations too in a separate post.Thanks to my Rasgulla to cooperate with me and every time giving me good results 😛

 

now let’s look for the ingredients and method to prepare this spongy delicacy 🙂

 


Ingredients:

4 cups milk
1/4 cup lemon juice
4 cups water
2 cups sugar
saffron strands (optional)
cardamon pd – 1/4 tsp (optional)
1/2 tsp rose essence

Method

Paneer / chenna :

  • Mix lemon juice in half cup of hot water and keep aside.
  • Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn the milk.
  • As the milk comes to a boil, add lemon juice gradually and stir the milk gently. The milk will start curdling will separate from the whey, turn off the heat.
  • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth
  • Wrap the paneer in a muslin cloth, and rinse under cold water, and squeeze well.By doing this it removes all the sourness of lemon in paneer.
  • To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out from the chenna is the key for how soft your rasgullas turn.
  • To check if enough water is out of the paneer, take a little portion of paneer on your palm and rub with your fingers. After rubbing the paneer,  you should be able to make a firm but smooth ball.
  • Once the paneer/chenna is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer/chenna is almost rolled into the smooth soft dough.
  • Knead the chenna using your palm. Keep scraping the chenna/ paneer back to together and knead some more. If the paneer/chenna is too crumbly, add a teaspoon of water. Your palm will be little greasy.

Rasgulla:

1. Divide the dough into 12 equal parts and roll them into smooth balls.
2. When making the rasgulla balls, give some pressure in between your palm in the beginning and thenwhen the ball is smooth enough release the pressure.

3. Mix the sugar and water in a pan over medium heat and bring it to a boil. Add saffron strands if you want rasgullas yellow in color and also add cardamon pd.

 

4. Add the paneer balls and cover the pan with the lid. Let them cook in covered for 15- 20 mins

 
  • Make sure the pan is wide enough to accommodate the Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
  • After 15-20 mins off the stove and wait a few minutes before you open the lid.
  • Rasgullas should be a little spongy.
  • Serve the Rasgullas chilled.

 

 

TIPS 

  • If the Rasgullas don’t turn out exactly the way you want, they are hard or not the right shape u can try cutting them into small pieces and mix with vanilla ice cream or cover with melted chocolate.
  • You can use the Rasgulla pieces to make kheer.
  • You can also can the shape of rasgulla to oval and that will become cham- cham.

 

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