Rasgulla Recipe | Homemade Spongy Rasgulla Recipe

It's a big day for me. This is my 100th post. Hurray! Kowsis Foodbook reached one hundred recipes so far. It's neither big nor small. It can be a small number in the blogging world. But it's a big thing for me. This number encouraging me so much to reach 1000 very soon. I made this special rasgulla to show my thanks for all my viewers. Thank you all for your support and love. My special thanks to my hubby and kid who have been with me whenever I try some new recipes.

Rasgulla is a soft and spongy Bengali sweet made out of paneer dipped in sugar syrup. It can be served hot, cold or room temperature. It's an easy peasy recipe. Just little things needs to be noted here to get a perfect spongy rasgulla. Let's move to the recipe.

Rasgulla Recipe

Recipe Cuisine: Indian (Bengali) | Recipe Category: Sweets
Prep Time: 20 mins Cook Time: 30 mins | Yields: 12

Ingredients:

Full cream milk - 1 litre

Lemon juice - 2 tblspn

Sugar - 1 1/2 cup, adjust according to your taste

Water - 4 cups

Cardamom - a pinch, optional

Method:

Boil milk in high heat stirring continuously to prevent cream separating from milk.

Once it starts to boil turn down the flame to low, add in lemon juice diluted in water. In few seconds, the milk will curdle and starts to separate the whey.

Line a colander with muslin cloth and strain the curdled milk. Rinse the chenna in running water till white. It gives a nice color to the rasgulla and remove any sourness from lemon juice.

Place a heavy weight on the top to squeeze out the whey or you can hang it for 30 mins.

Unlike paneer here the chenna should have little moisture or whey(not too much) on it. If it is too dry it can result in failure and end up with hard, flattened rasgulla.

After 30 mins, take the chenna and knead it for 5 to 10 mins to get a soft dough. Make small equal sized balls.

In a wide bottomed vessel, take sugar and 5 cups of water.

When the sugar dissolves and start to boil, turn the flame to medium heat. Drop the balls one by one.

Cover and let them cook for 15 mins. The rasgulla balls will double its size.

Refrigerate and serve chilled.

Note:

• Knead the chenna till smooth and no cracks found.
• Always use a wide bottomed vessel as the balls will expand.
• Take water in a bowl and check if it sinks. If the rasgulla sinks in water it is done else cook for few more mins.
• Color of the rasgulla depends on the sugar. When sugar starts boiling dust comes out of it. You can remove them by adding milk.

Pictorial:

Keep all your ingredients ready

Keep stirring to avoid cream separation

Once it starts to boil, put off the flame and add in diluted lemon juice

Milk will start to curdle

In few mins, milk will separates its whey

Line a colander with muslin cloth and strain the curdled milk. Rinse the curdled milk in fresh water to remove sourness and to get a nice white color

Hang it for 30 mins or place a heavy weight on the top to squeeze out the whey

After 30 mins take the chenna out and place it a bowl

Knead it for 6 to 10 mins to get a soft dough

Take some chenna and make small out of it

Make equal sized balls

In a wide bottomed vessel, take sugar, 5 cups of water and bring it to boil. At this stage add little milk to remove dust that comes out from the sugar.

When the sugar is dissolved, turn the flame to medium heat and drop the balls one by one.

Cover and cook for 15 mins

Rasgulla balls will double its size

Refrigerate and serve chilled!