- Making chenna : Bring milk to a boil in a pot. If using non-homogenized milk (milk from milkman), then keep the pot aside. Wait for 5 mins. If using homogenized milk from packets or cartons then reduce the flame to low. Add 2 tbsp lemon juice & stir until the milk curdles.
- If it doesn't curdle, add more & stir. When you see the milk curdled completely, Switch off the stove. Rest for 2 mins. Then pour cold water to the pot. This will stop the chena from cooking further & keeps it soft. Place a colander over a large bowl & line with a thin cloth. Drain the curdled milk. Rinse the chenna under running water to remove the acidic flavor. Tie the cloth. Squeeze it well to remove the excess whey as much as possible. Hang it for 1 to 1½ hours. Chenna should not have any excess whey. It must be crumbly.
- Making sugar syrup : Add sugar, cardamoms & water to a wide pan or pot. Make sure you use a wide pot good enough to hold all the rasgullas. The balls will cook & almost double in size only if there is enough space in the pot. Stir to dissolve the sugar. Bring it to a boil.
- How to make rasgulla Knead the chenna well to make it a smooth dough for 3 to 5 mins. I do it just for 3 mins.Do not over knead to the extent that the chenna turns greasy or soggy. When you see the mixture turns uniformly smooth and no more grainy, then stop kneading.Take small portions of this and roll to tiny balls. They should be tiny and not big as they expand in size after boiling. I made about 16. Add rose water to the sugar syrup. (optional). Bring the sugar syrup to a rolling boil on a medium flame. Remove the cardamom pods. Then add the balls one after the other gently. Cover the pot immediately with a lid. The syrup must be boiling steadily at a constant heat. Cook on a medium flame for 9 to 10 mins . The syrup must be bubbling & boiling steadily through out this time. So adjust the heat as needed depending on the kind of pot & stove used. After 5 mins gently stir the sugar syrup once with a skewer without touching the rasgullas. Cover immediately. This ensures even cooking and puffing. During the cooking time if you feel the heat is too much reduce the heat slightly, but ensure it is still bubbling & boiling. After 10 mins, remove the pot immediately from the stove to prevent rasgulla from cooking further. Keep the lid closed always otherwise they will shrink or fall flat. Do not open at least for 20 mins. They double in size and also sink in syrup when cooked completely. Allow rasgulla to rest and cool completely. Serve them chilled. If desired garnish with saffron.
Rasgulla recipe. Learn how to make bengali rasgulla recipe at home. Spongy Rasgulla is one of the popular Indian sweet recipes that is made by curdling milk.
Rasgulla recipe
#myrecipe
#sweets
By Pooja Gujarathi
Feb, 4th
893
Servings
20 persons
Cook Time
40 minutes
Ingredients
6
- 8
Ingredients
- 1 liter milk or 4 cups
- 2 to 3 tablespoons lemon juice
- 1 liter ice water or few ice cubes
- 1½ cups refined white sugar (¼ cup optional)
- 4 cups water
- 3 green cardamom pods or elaichi
- ½ teaspoon rose water (optional)
- 1 pinch saffron stands (optional)
