Rasgulla recipe, Below are all the ingredients including step by step picture. And with instructions for easy understanding! Rasgulla is basically a Bengali sweet. It requires empty milk as the main ingredient. . We have a sweet shop of our own. However, I have made Rasgolla myself 4 to 5 times, otherwise the artisans of the shop make all the sweets. But now I am curious to be able to teach it to you. I woke up very early this morning and brought milk. I tried to tell you the recipe for making rasgolla for the sixth time. But the good news is that the result was great … I’m not a big fan of Rasgolla, but I’m sure I can make it with a lot of frames in my store that are a sweet and a favorite of our family! I also mentioned the recipe for Rasgulla in my kitchen. Hope this post will help some of you as Diwali is approaching … so Now sit at home and enjoy Bengal’s favorite rasgolla. …….
HOW TO MAKE RASGULLA
Recipe Cuisine: Indian | Recipe Category: Sweet
Prep Time: 45 mins | Cook time: 25 mins | Makes: 20
- Milk(full cream) – 1 Litre
- Lemon juice – 2 tbsp
- Sugar – 2 cups
- Water – 3 &1/2cups
- Elachi powder- 1 pinch
- Ice cubes – 12
METHOD of RASGULLA RECIPE
Heat the milk,when it start to boil,simmer the flame, add the lemon juice slowly as you stir.
Switch off the flame once the whey water clearly separates.
Add the Ice cubes and mix well. Updated : ice cubes are added to stop the curdling at that instant. It prevents the chenna to become hard and helps for soft texture.
Take a metal strainer,lined with a cheesecloth/ muslin cloth. Pour the curdled milk in it.
Wash it well in the running water under the tap to remove the lemon smell and sour taste.
Drain the water and let this simmer for 30 minutes. Since my sister did not take out the water by herself with her handkerchief, I now gently squeezed the excess water a little. However, it is not necessary if the fabric is right.
After 1/2 hour,take out the chenna in a bowl.I will be now more like a crumble look wise.
Now knead this for 7-10 minutes gently to make it like a soft and smooth dough.
Then add a little baking powder and a little cardamom. Make smooth equal sized small balls. I made some 20 balls, you can adjust the number according to the size you decide to get.
Take sugar,cardamom powder and water in a pressure cooker and boil it.
After the sugar gets dissolved completely and the syrup boils, add the balls made carefully one by one.
Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle, keep for another 5 minutes in low flame.
Put off the flame and let the pressure gets released by itself,then open the lid to see the rasgullas – by now it would have doubled in size. If you think the sugar syrup is too thin and not sweet enough, boil again in low flame until you get desired thickness of the syrup.
Cool down and refrigerate . now ready Homemade Rasgulla serve chilled! Or enjoy it making the So what you are going to make-Rasgulla ? now
- Use lemon juice as mentioned and the milk should boil while you add the lemon juice.
- The kneading part is very important,knead smooth and soft with patience.
- Do not squeeze the water manually forcefully, you can do little gently but not more.
- If after first whistle, while simmering, another whistle comes, switch off the flame that time itself.
- If the rolled chenna balls are added to syrup that is not boiling, chances are there for the chenna to get dissolved in syrup.
- Do not cook in high flame in pressure cooker. It will break the rasgullas.
There are many types of Rasgolla in Bengal:
- Haldiram Rasgulla
- Bengali Rasgulla
- Baked Rasgulla
- White Rasgulla
- Sponge Rasgulla
- Safed Rasgulla
- Chena Rasgulla
- Kc Das Rasgulla