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How to make Rasgulla : Rasgulla, or Roshogolla, Rosogolla as called by Bengali is wonderful Bengali sweet recipe and which has to be the most famous bengali sweet, in fact popular Indian sweet too. With the help of our easy recipe of how to cook Rasgulla at home you can become better cook.Soft, spongy, melt in mouth rasgullas are treat to eat and we can say it's healthy compare to lot of other Indian sweets as it's not deep fried and we can reduce sugar syrup a lot while eating. Rasgulla is wonderful sweet for any occasion, celebration of festivals.
Roshogulla is great Bengali sweets. Bengali Sweets fan his boarding school are surrounded by Bengali people so they used to get amazing bengali food and sweets even now in Raipur we know where the best sweets we can get the fresh rasgulla, sandesh, gursandesh and kalakand. Many people making rasgulla on special days and some people want to have it after lunch or dinner. This is very easy and superb desert to have. You can easily learn how to prepare Rasgulla at home. The best thing of this recipe is that it is very easy to make and you can have it any time you want. We do not need any excuse to have it.
Making good rasgulla is a art which we can learn quite easily and even if not successful in 1st attempt after few trials we can get it right, so don't give up if your Rashogulla doesn't turn up the way you expected it to be. Many people taking lessons to learn how to cook Rasgulla at home. We are sharing and now you can easily make Rasgulla, Spongy Roshogulla at home.
Ingredients Required to Make Rasgulla
Directions to make Rasgulla
Heat milk and when it starts to boil keep flame to slow to medium and add lemon juice, off flame. Keep stirring to mix milk with lemon juice. Once milk starts to curdle and whey separates, stir for another 30 secs to 1 min. You can also add few ice cubes to stop milk from cooking further which results in hard chenna. Keep a metal strainer lined with muslin or cheese cloth on top of big bowl and pour the curdle milk.
Wash chenna in running tap water well to remove lemon sourness, tie the cloth squeezing excess water from chenna well, do this properly to have good chenna and hang it on tap to for 15-20 mins.
- Once all the water gets drain we will get crumble paneer like in picture, knead chenna with fingers and heels of palm for 5-8 mins or until chenna starts to leave oil/fat, we will be able to roll chenna in to ball without any cracks. Divide the chenna dough into equal size portion we can get 10-15 balls I got this time 11 it depends on milk I guess.
- Make smooth ball with out any cracks (it's important not to have any crack) without applying too much of pressure. Gently roll them into balls.
- Before we start to knead the chenna boil water in a large vessel with sugar, cardamom powder. When syrup comes to rolling boil (sugar will be melted by now) add prepared paneer balls gently, cover and cook for 12-15 mins on medium flame, we can uncover and check in intervals (I can't stop myself from doing this).
- Once cooked rasgulla will be double in size, to check if it's cooked properly drop a piece of rasgulla in drinking water, if it's sinks it's cooked, if it's floats then cook for another 1-2 min and repeat the test.
- Once all rasgulla cooked, transfer them to in a large bowl with ample of normal water. Allow sugar syrup to cool down, once they become warm add saffron, kewra or rose water (if using), when syrup comes to room temperature, take out rasgulla from normal water, squeeze gently and drop in sugar syrup (this is optional but it avoid from rasgulla to go flat) Chill for minimum of 3-4 hours, garnish with nuts before serving.
Enjoy the healthy, guilt-free sweet this Diwali.
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