Rasgulla Recipe
Rasgulla is a popular Indian sweet that is made for special occasions & Diwali across India but relished almost every other day after meal in Bengal. This recipe has a mild sweet taste, and when you bite, the juicy soft texture feels really nice. And yes making these rasgullas at home need some patience, but once you see them turning spongy in syrup, the effort feels worth it. Learn to make easy and perfect spongy rasgulla with the help of step by step pictures and video.
Servings15 balls
Ingredients
- 1 liter full cream milk
- 2 tablespoon vinegar
- 2 tablespoon water
- 1 and ½ cups sugar
- 4 cups water
- 3 cardamom
Instructions
- To a sauce pan add 1 liter milk. Stir and boil for a minute. Switch off and let it rest for 2-3 minutes.
- To a small bowl add 2 tablespoon vinegar, 2 tablespoon water, mix it well and set aside.
- Now add vinegar water solution little by little and stir gently. Now the flame is off, this helps to slowly curdle milk and the chenna is so soft.
- Now whey water(green liquid) and chenna(white solid) separates.
- Now it is curdled completely. Switch off.
- Transfer this to a cloth placed on a strainer. Keep a bowl underneath to collect the whey water. You can use this for kneading chapathi dough or for curdling milk again.
- Rinse it with water well.
- Squeeze excess water.
- Roll and place it on the strainer. Keep 2 bowls on it. Do not keep heavy weight. Set aside for 10 minutes.
- Now open, moisture should be there, it should not be dry.
- Transfer the prepared chenna to a wide plate crumble it first.
- Knead it well using your palm like shown.
- Knead for 10 minutes or until the texture changes.
- At one stage it will gather to a mass without sticking. Make a dough like this. Pinch a small portion.
- Roll between your palms gently and smoothly.
- It is ready, Repeat to finish.
- All the balls are made and ready!
- Cover it with a wet cloth to avoid drying.
- To a wide pot add 1.5 cups sugar along with 4 cups water, 3 cardamom.
- Stir until sugar dissolves completely. Let it boil for 5 minutes.
- Give a quick mix. Add the prepared balls slowly.
- Cook covered in high heat for 10 minutes.
- You can see through the glass it is doubled.
- Now open slightly stir and cook covered in medium heat again for 5 minutes.
- Rasgulla is ready!
Video
Notes
- Vinegar solution - Vinegar when mixed with water is more concentrated and makes chenna soft.
- Preparing chenna - Boil milk give a quick stir and switch off, let it rest for few minutes before adding vinegar solution. Add vinegar, water mixture little by little and stir gently.
- Kneading – I usually knead for at least 7-10 minutes till dough becomes smooth, this is what make rasgullas smooth and crack free. Make sure you do not over knead then fat will get released.
- Shape carefully – The balls must be smooth without cracks, I roll them gently in my palm for uniform shape.
- Sugar syrup – I always use wide vessel so balls have enough space to double in size, don’t overcrowd else the shape would change.
- Cooking time – Do not overcook as rasgullas may turn hard, I keep them covered on high flame for about 10 minutes then in medium heat for 3-5 minutes.
- Chilling – Let rasgullas rest in syrup before serving, I usually chill them in fridge few hours for best taste.
- Retain shape - You can dip the rasgullas in ice cubes with chilled water to retain its shape.
Nutrition Facts
Rasgulla Recipe
Amount Per Serving (25 g)
Calories 97
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 9mg3%
Sodium 31mg1%
Potassium 113mg3%
Carbohydrates 17g6%
Fiber 0.03g0%
Sugar 17g19%
Protein 2g4%
Vitamin A 116IU2%
Vitamin C 0.03mg0%
Calcium 91mg9%
Iron 0.02mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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