Homemade Bengali Rasgulla | Soft, Spongy & Juicy Sweet Delight. Easy and simple way.
The perfect, soft, and spongy Rasgulla—one of the most beloved sweets. Whether you're celebrating a special occasion or just craving something sweet, these juicy, melt-in-your-mouth rasgulla are the perfect treat!"
Ingredients:-
Full fat milk- 1 litre
white vinegar 3 tbsp
water -5 tbsp
sugar- 200 gm/1 cup
water - 5 cups
Cardamom pod - 5/6
method:-
• "We start by making fresh chhena, which is basically cottage cheese.
• For that, we need full-fat milk – this is super important because we want our rasgulla to be rich and soft and full-fat milk helps with that."
• So here, I’ve got 1 litre of milk boiling in a heavy-bottomed pan.
• Bring the milk to a boil over medium heat, stirring occasionally to prevent it from scorching.
• Keep an eye on the milk as it boils so it doesn't overflow.
• “Once the milk comes to a gentle boil, turn off the heat, and now we’ll curdle it by adding lemon juice or vinegar.”
• “Here, I’ve mixed 1-2 tablespoons of lemon juice with a bit of water to dilute it.
• Slowly add this into the milk while gently stirring in one direction.
• You’ll see the milk curdle right away!” “Once you see the milk solids separating from the whey – that greenish liquid – we know it’s done!”
• If the whey remains milky, it means the milk hasn’t fully curdled yet, so you can add a little more vinegar until it separates completely.
• Place a clean muslin cloth or cheesecloth over a colander or bowl and pour the curdled milk into it.
• The whey will drain out, leaving only the chhena in the cloth. Immediately rinse the chhena with cold water.
• This cools it down, stopping the cooking process, and also helps remove the acidic taste from the vinegar. Gather the cloth’s edges and gently squeeze out the extra water.
• Don’t press too hard, as you still want some moisture in the chhena for soft rasgullas.
• Hang the cloth for about 30 to 45 minutes to let the excess whey drain naturally.
• Now comes the most crucial part – kneading! This step is what will make your rasgullas light and spongy."
• After 30 minutes, the chhena should feel soft but not too wet.
• If it’s too dry, your rasgullas might turn hard.
• Too wet and they’ll break while cooking.”
• So, start kneading with the heel of your palm.
• You want to knead it for about 8-10 minutes until it’s smooth and soft.
• The goal is to break down any granules in the chhena and form smooth dough.”
• “When the chhena stops feeling grainy and comes together like this, it’s ready.
• if it’s smooth and free from cracks, you’re good to go!”
• “Now, divide the dough into equal portions.
• Roll each portion gently between your palms to form smooth, crack-free balls.
• These will puff up and double in size while cooking, so make sure they’re slightly smaller than the size you want.”
• Let’s move on to the sugar syrup, which is another key part of getting perfect rasgullas."
• “In a wide, deep pan, add 1 cup of sugar to 5 cups of water.
• Make sure to use plenty of water, as the rasgullas need space to expand while cooking.”
• “Heat the water and sugar until the sugar dissolves completely.
• You don’t need thick syrup – it should be nice and light so the rasgullas can absorb it properly.
• If you like, you can add a couple of cardamom pods for a light, aromatic flavour.”
• “Once the sugar has dissolved, bring the syrup to a rolling boil.
• This is crucial because the rasgullas will puff up in this boiling syrup.”
• Now, gently drop the rasgulla balls into the boiling syrup."
• “Make sure there’s enough space for each rasgulla to move around and expand.”
• “We’ll cook these for 2-3 minutes without lid.
• After that, put the lid and cook these on high heat for 10-12 minutes.
• Keeping the heat high in the beginning helps the rasgullas puff up nicely.”
• you’ll notice the rasgullas have expanded and almost doubled in size.
• “Now, lower the heat to medium and let the rasgullas simmer for another 5minutes to cook all the way through and absorb the syrup properly.”
• A simple test to check if your rasgullas are perfectly cooked is to drop one into a bowl of cold water.
• If it sinks, it means it's properly cooked and has the right spongy texture.
• If it floats, it might need more cooking time.
• This happens because a well-cooked and due to proper absorption of the syrup and sinks in cold water, whereas undercooked or improperly cooked ones may still have air pockets, causing them to float.
• Once cooked, turn off the heat and allow them to cool in the syrup.
• Let them rest for at least 30 minutes to an hour.
• After cooling at room temperature, transfer to the refrigerator and chill them for 4 to 5 hours.
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