Rasgulla Recipe

Rasgulla is a classic Indian dessert made from chhena (a type of fresh cheese similar to ricotta) and soaked in a light sugar syrup. It’s soft, spongy, and sweet, often served chilled. Here’s a traditional recipe along with a creative twist on this beloved dessert.

1. Traditional Rasgulla

Ingredients:

  • 1 liter full-fat milk
  • 1-2 tablespoons lemon juice or vinegar
  • 1 cup sugar
  • 4 cups water
  • 2-3 cardamom pods (optional)
  • Rosewater or saffron (optional, for flavor)

Instructions:

  1. Prepare the Chhena (Cheese):
    • Bring the milk to a boil in a large pot. Once it starts boiling, reduce the heat and slowly add the lemon juice or vinegar while stirring. This will curdle the milk.
    • Once the milk has fully curdled and the whey separates, turn off the heat. Strain the curdled milk using a muslin cloth or a fine strainer to separate the chhena from the whey. Rinse the chhena under cold water to remove any acidic taste.
    • Gather the cloth and squeeze out the excess water. Hang the cloth for 30 minutes to an hour to remove any remaining whey.
  2. Knead the Chhena:
    • Transfer the chhena to a clean surface or plate and knead it gently for about 5-7 minutes until it becomes smooth and soft. This step is crucial for making soft and spongy rasgullas.
  3. Shape the Rasgullas:
    • Divide the chhena into small, equal portions and roll them into smooth, round balls. Make sure there are no cracks on the surface.
  4. Prepare the Sugar Syrup:
    • In a large, wide pot, combine sugar and water. Bring it to a boil, stirring until the sugar dissolves completely. Add the cardamom pods if using.
    • Once the syrup is boiling, gently drop the chhena balls into the syrup. Cover the pot with a lid and cook for about 15-20 minutes on medium heat. The rasgullas will expand and become spongy.
  5. Cool and Serve:
    • Once cooked, remove the rasgullas from heat and let them cool in the syrup. You can add a few drops of rosewater or a pinch of saffron for added flavor. Serve chilled.

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