Rasgullas are a straightforward spongy dessert made from curdling milk and shaping chenna. These paneer balls, which are made of cottage cheese, are cooked until they become juicy after being submerged in sugar syrup. The syrup gives the rasgullas a sweet and juicy flavor, while the soft and spongy texture of the dough provides a satisfying bite.
The dish is widely popular in the state of Bengal in India and is known for its delicate and smooth texture. Rasgullas are often served as a dessert after a meal or can be enjoyed as a snack on their own. The soft and spongy texture of the dough, combined with the sweet syrup it is boiled in, provides a satisfying and enjoyable eating experience for many people. Additionally, the dish has a long history and cultural significance in India, making it a popular choice for special occasions and celebrations. Its popularity has also grown globally as it is a well-known and loved Indian sweet, with many people seeking out its unique taste and texture.
The attractive and eye-catching appearance of the round, white balls of dough also contributes to its popularity. Sugar is the main ingredient in this recipe and with Jivana’s pure and premium sugar you will be able to make the most appetizing and delicious Rasgullas! Follow the recipe to know more-
Published on: January 31, 2022
30 minutes
10 minutes
Here are the Ingredients & Steps for making a Rasgulla Recipe -
Step 1:- Milk curdling
In a large pan, combine 1/2 liter of milk. Cook over medium heat.
When it starts to boil, stir constantly.
Mix in 2 tablespoons lemon juice until the milk curdles.
If it doesn't curdle, add more lemon juice and stir it thoroughly until it does. When the milk has fully curdled, turn off the heat.
Step 2 :-Chenna squeezing:
Place the strainer on top of a large bowl.
Drain the curdled milk through a strainer lined with a cloth.
Wash the paneer/chenna in water until the lemon flavor is gone.
Squeeze the chenna thoroughly to remove any excess water.
Place the chenna in a dry strainer or hang it to dry.
Knead the paneer once the excess water has been drained.
Make a smooth dough by kneading it thoroughly.
If the soft dough is free of grains, it is ready.
Roll a small portion of the dough into a ball.
When it boils, the size of the balls will double.
Separate the dough into 11 equal parts and set aside.
Step 3 :To make a sugar syrup for rasgulla, follow these steps
In a large pan or pot, combine a cup of sugar.
Then, add 4 cups of water and crushed cardamom.
Stir thoroughly to dissipate the sugar.
Bring the sugar syrup to a boil until it starts to bubble.
Step 4 : Making the rasgulla
In the simmering sugar syrup, place the paneer balls one at a time.
Cook for 5 minutes with the lid closed.
Cook for another 5 minutes on low heat with the lid open.
The paneer balls will double in size if completely cooked.
Remove from the heat and set aside. Allow it to cool completely.
Step 5 : Rasgulla serving
Place the rasgulla sponge in the serving bowl.
Rasgulla can be served cold or at room temperature.
Cardamom or saffron can be used as a garnish. This is entirely optional.
| To make chenna(paneer): |
|---|
| milk – half liter(full cream) |
| lemon juice – 2 spoons |
| water – 3 glasses |
| For sugar syrup: |
| Jivana sugar – 1 cup |
| water – 4 cups |
| green cardamom(elaichi) – 3 |
