Easy Bengali Rasgulla Recipe
This Mahalaya, celebrate the arrival of Maa Durga with a sweet touch of tradition. Our special rasgulla recipe guides you in creating soft, spongy delights right at home. These melt-in-your-mouth sweets are the perfect way to welcome the festive season and honor the triumph of good over evil.
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Prep Time: 5-10 min | Cook Time: 15-20 min
Serves: 15-16 rasgulla
Ingredients:
For Dipping syrup:
2 cups sugar
4 cups water
For Rasgulla:
2 litres of milk (full-fat)
4 tbsp white vinegar
4 tbsp water
2 tsp all-purpose flour
For Cooking syrup:
4 cups sugar
10 cups of water
For slurry:
2 tbsp all-purpose flour
½ cup water
Instructions:
Make the Dipping Syrup:
In a pan, combine sugar and water. Cook while stirring frequently until the sugar melts, then bring to a boil. Turn off the heat and pour the syrup into a large bowl. Set aside.
Make the Chenna:
Heat milk in a wok until it simmers. Turn off the heat and let it cool for 1-2 minutes.
In a separate bowl, mix vinegar and water. Slowly add this to the milk, stirring gently until it curdles and the whey separates.
Strain the curds using a sieve and a muslin cloth. Immediately wash the chenna with fresh water to remove the sourness and stop the cooking process.
Lift the cloth and let excess water drip for 1-2 minutes. Gently squeeze the cloth 2-3 times to remove more whey, being careful not to dry out the chenna. Place a light weight on top of the chenna and let it rest for 5 minutes.
Knead and Shape the Rasgullas:
Transfer the chenna to a large plate and knead it with the base of your palm until it becomes smooth and lump-free. This is the most crucial step for a soft texture.
Once the chenna forms a smooth dough ball, add flour and mix well. Roll small portions of the dough into smooth, round balls. Ensure there are no cracks on the surface to prevent them from splitting while cooking.
Cook the Rasgullas:
In a kadhai, add sugar and water and bring it to a roaring boil.
Gently drop the rasgulla balls into the boiling syrup. Cook on high heat for 2-3 minutes.
In a separate bowl, mix flour and water to form a slurry.
Add 1-2 tbsp flour slurry to the syrup; this will create froth that helps the rasgullas puff up. Cover the kadhai and cook for 10-12 minutes. Lift the lid as needed to prevent the froth from spilling.
Turn off the heat and let the rasgullas rest in the syrup for 5 minutes. Then, transfer them to the dipping syrup and let them cool to room temperature before serving. Or you can chill them in the refrigerator for 1 to 2 hours before enjoying.
Enjoy your delicious, homemade rasgullas!
Essential Rasgulla Cooking Tips
- Prevent Scorching: Stir the milk constantly while it simmers to prevent it from burning at the bottom of the pot.
- Gentle Curdling: When adding the vinegar solution to the milk, do so slowly and stir gently to ensure the milk curdles properly.
- Wash the Chenna: Immediately wash the strained chenna with fresh water. This removes the sour vinegar taste and stops the cooking process.
- Maintain Moisture: Do not squeeze all the moisture out of the chenna. Leaving a little moisture is key to keeping your rasgullas soft.
- Knead for Smoothness: Knead the chenna with the heel of your palm until it becomes completely smooth and no longer sticks to the plate. This step is critical for a soft and spongy final product.
- Shape Without Cracks: When rolling the rasgullas, make sure there are no cracks on the surface. Cracks can cause the balls to split apart while they cook.
- Add Flour Mixture for Froth: The mixture of flour and water creates a thick froth that covers the rasgullas completely, allowing them to cook evenly and puff up nicely.
- Monitor the Froth: As the rasgullas cook, the froth will rise. Lift the lid as needed to prevent it from overflowing.
- Rest in Syrup: After cooking, let the rasgullas rest in the hot sugar syrup for 5 minutes before transferring them to the dipping syrup.
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Rasgulla Recipe
Ingredients
Method
- In a pan, combine sugar and water. Cook while stirring frequently until the sugar melts, then bring to a boil. Turn off the heat and pour the syrup into a large bowl. Set aside.
- Heat milk in a wok until it simmers. Turn off the heat and let it cool for 1-2 minutes.
- In a separate bowl, mix vinegar and water. Slowly add this to the milk, stirring gently until it curdles and the whey separates.
- Strain the curds using a sieve and a muslin cloth. Immediately wash the chenna with fresh water to remove the sourness and stop the cooking process.
- Lift the cloth and let excess water drip for 1-2 minutes. Gently squeeze the cloth 2-3 times to remove more whey, being careful not to dry out the chenna. Place a light weight on top of the chenna and let it rest for 5 minutes.
- Transfer the chenna to a large plate and knead it with the base of your palm until it becomes smooth and lump-free. This is the most crucial step for a soft texture.
- Once the chenna forms a smooth dough ball, add flour and mix well. Roll small portions of the dough into smooth, round balls. Ensure there are no cracks on the surface to prevent them from splitting while cooking.
- In a kadhai, add sugar and water and bring it to a roaring boil.
- Gently drop the rasgulla balls into the boiling syrup. Cook on high heat for 2-3 minutes.
- In a separate bowl, mix flour and water to form a slurry.
- Add 1-2 tbsp flour slurry to the syrup; this will create froth that helps the rasgullas puff up. Cover the kadhai and cook for 10-12 minutes. Lift the lid as needed to prevent the froth from spilling.
- Turn off the heat and let the rasgullas rest in the syrup for 5 minutes. Then, transfer them to the dipping syrup and let them cool to room temperature before serving. Or you can chill them in the refrigerator for 1 to 2 hours before enjoying.
- Enjoy your delicious, homemade rasgullas!
Notes
- Prevent Scorching: Stir the milk constantly while it simmers to prevent it from burning at the bottom of the pot.
- Gentle Curdling: When adding the vinegar solution to the milk, do so slowly and stir gently to ensure the milk curdles properly.
- Wash the Chenna: Immediately wash the strained chenna with fresh water. This removes the sour vinegar taste and stops the cooking process.
- Maintain Moisture: Do not squeeze all the moisture out of the chenna. Leaving a little moisture is key to keeping your rasgullas soft.
- Knead for Smoothness: Knead the chenna with the heel of your palm until it becomes completely smooth and no longer sticks to the plate. This step is critical for a soft and spongy final product.
- Shape Without Cracks: When rolling the rasgullas, make sure there are no cracks on the surface. Cracks can cause the balls to split apart while they cook.
- Add Flour Mixture for Froth: The mixture of flour and water creates a thick froth that covers the rasgullas completely, allowing them to cook evenly and puff up nicely.
- Monitor the Froth: As the rasgullas cook, the froth will rise. Lift the lid as needed to prevent it from overflowing.
- Rest in Syrup: After cooking, let the rasgullas rest in the hot sugar syrup for 5 minutes before transferring them to the dipping syrup.
If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram, or you can also give your feedback in the comments section below.
Happy Cooking!
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