Rasgulla or Rasogolla is a traditional Bengali sweet. These soft and spongy sweet balls are made by fresh cottage cheese and soaked in sugar syrup that you can’t resist yourself to eat them.
Image : Rasgulla
Important :
- Preparation Time : 10 minutes
- Cooking Time : 30 minutes
- Total Time : 40 minutes
- Makes : 10
Ingredients :
To make Chena –
- Milk (1 ltr)
- Lime (1)
- Cold Water
To make Sugar Syrup –
- Water (3 1/2 cups)
- Sugar (2 cups)
- Cardamom (1)
Direction :
To make Chena –
- Heat the milk, when it start to boil, simmer the flame and add the lime juice. Stir well.
- Heat until the water clearly separates from the milk.
- Now switch off the flame and let it cool for 2 minutes.
- Take a metal strainer, cover it with a thin cotton or muslin cloth. Put the curdled milk in the strainer.
- Wash the chena well with cold water. It helps to make the rasgulla soft and spongy and remove the sourness of lime.
- Now collect the cloth and hang for 30 minutes.
- After 30 minutes, squeeze the excess water and place the chena on a plate.
To make Sugar Syrup –
- In a wide pan add water, sugar and cardamom, allow the sugar to melt on a high flame.
- While the sugar syrup is boiling, reduce the flame. Keep the syrup in thin consistency.
To make Rasgulla –
- To make rasgulla, knead the chena very well, at least for 5-7 minutes and make a soft and smooth dough. Kneading the Chenna is very important to make perfect spongy rasgulla.
- Now by taking small portions from the dough make 10 equal size round balls of chena.
- While the sugar syrup is boiling, put the balls into the syrup.
- Cover the pan with a tight lead and boil the rasgullas for 10 minutes on medium to high flame.
- After 10 minutes, open the lead. The rasgullas will expand to double in size. Boil them for 5-10 minutes more on high flame.
- While its done put off the flame and allow them to cool down.
- Your super spongy rasgulla is ready to serve.
Images :
Boil milk
Add 1 lime juice
Stir well
The water separates from the milk
Place on a cotton cloth
Wash it properly with cold water and hang for 30 minutes
Chena is ready
Place it on a plate
Knead a soft and smooth dough
Make small balls
Add sugar in water
Add Cardamom
Add the chena balls into the syrup
Cover with a tight lead
Open after 10 minutes, the rasgullas become double in size
Let them cool down
Tips :
- The success of your Rasgulla making effort depends on how smooth you knead the Chena.
- Make the Chena balls small because they will expand to double their size while cooking in the syrup.
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