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Rasgulla Recipe

This document provides a recipe for rasgulla, a popular Indian sweet made from milk that is boiled, curdled with lemon juice, strained, kneaded, and shaped into balls. These balls are gently cooked in sugar syrup until soft and spongy. The cooked rasgulla are then soaked in the syrup flavored with rose water or other additions. Key steps include preparing chenna (curdled milk) by boiling, curdling and straining milk, kneading the chenna into balls, boiling a sugar syrup, gently cooking the balls in the syrup until soft, and soaking the cooked balls in the flavored syrup.

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3K views6 pages

Rasgulla Recipe

This document provides a recipe for rasgulla, a popular Indian sweet made from milk that is boiled, curdled with lemon juice, strained, kneaded, and shaped into balls. These balls are gently cooked in sugar syrup until soft and spongy. The cooked rasgulla are then soaked in the syrup flavored with rose water or other additions. Key steps include preparing chenna (curdled milk) by boiling, curdling and straining milk, kneading the chenna into balls, boiling a sugar syrup, gently cooking the balls in the syrup until soft, and soaking the cooked balls in the flavored syrup.

Uploaded by

Amicable Vanu
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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rasgulla recipe | how to make rasgulla recipe

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prep time
45 mins
cook time
15 mins
total time
1 hour
rasgulla recipe - soft and spongy milk based sweet soaked in sugar syrup.
one of the most popular indian sweet.

author: dassana
recipe type: dessert
cuisine: bengali, indian
serves: 18 to 20 medium sized rasgulla

ingredients (measuring cup used, 1 cup =


250 ml)

4 cups full fat whole cow's milk or 1 litre


2 to 3 tbsp lemon juice, add as required
2 cups sugar
4 cups water or 1 litre
1 tbsp milk (optional)
1 tsp sooji/rava or all purpose flour or corn starch
1 to 2 tbsp rose water or kewra water or tsp cardamom
powder

how to make the recipe:

preparing the chenna:

1.

take milk in a pan and keep it to boil on a low to medium


flame. i used organic cow milk which does not have much fat. if
you use buffalo milk, it has too much of fat and makes a thick
layer of malai/cream floating on top. you have to remove the
thick layer of malai, before you proceed with the making of
chenna.
2.
so when the milk is heating up, line a strainer or bowl with a
cheese cloth or muslin.
3.
keep on stirring the milk at intervals so that the froth is not
formed on top and the base does not get browned or the milk
solids get stuck to the bottom.
4.
when the milk comes to a boil, then reduce the flame to its
lowest. add 1 to 3 tbsp lemon juice. first add 1 tbsp lemon juice
and stir. if the milk has not curdled completely, then add 1 tbsp
more. keep the lemon juice handy with you. depending on the
quality of milk, you may need to add 1 to 3 tbsp of lemon juice.
stir after adding the lemon juice. sometimes i have added 1 tbsp
lemon juice and the milk has curdled and sometimes i needed to
add 3 tbsp too. vinegar also can be added instead of lemon
juice. another option is curd/yogurt. add 4 to 5 tbsp of yogurt or
more if required. with yogurt you don't need to rinse the chenna
in water later.
5.
as soon as the milk curdles, switch off the flame. the milk
should curdle completely with the green watery whey. if the milk
does not curdle, then add to 1 tbsp of lemon juice more.
6.
now pour the curdled milk in the cheese cloth/muslin lined
strainer or bowl.

7.

gather the muslin from the sides and rinse the chenna or
coagulated milk very well in running water. this brings down the
temperature of chenna as well as removes the lemony flavor and
tangy taste from the chenna.
8.
now squeeze the muslin with your hands very well, so that
excess water is drained from the chenna. remember there
should not be excess water or moisture in the chenna as then
the rasgullas will break when cooking.
9.
place a heavy weight on the chenna for 7 to 8 minutes. you
can also hang the chenna for about 30 minutes.
preparing the rasgulla balls:

1.

after 7 to 8 minutes, remove the cheesecloth from the


chenna. note that the chenna should not have too much
moisture nor be too dry.
2.
add 1 tsp sooji or rava or semolina. you can also add all
purpose flour/maida. adding either of them helps to bind the
mixture. for a gluten free option, add corn starch instead of
semolina or all purpose flour.
3.
first mix the sooji with chenna and then begin to knead.
4.
with the heels of your palms mash the chenna and knead.
keep on collecting the chenna from the sides and continue to
mash and knead. this kneading process is very important and
also decides the texture of chenna. when you feel your palms
becoming a bit greasy, its time to stop. just a bit of greasiness is
required. avoid kneading to an extent where the whole chenna
becomes greasy. i kneaded for about 10 minutes as i have very
light hands. so depending on the quality of chenna and the

pressure you apply while kneading, you can take more or less
time. note that the chenna should just begin to get greasy.
5.
knead to a smooth ball of chenna.
6.
now pinch small portions from the chenna and roll them
between your palms to a smooth round ball.
7.
prepare all small balls this way. cover all the chenna balls
with a moist muslin or kitchen towel and keep aside.
preparing sugar syrup for rasgulla:

1.

in a large pan, take 2 cups sugar and 4 cups water. you have
to use a large pot or pan so that there is enough space for the
rasgullas to cook and increase in size. you can also use a
pressure cooker. i used a pan measuring 8.5 inches in diameter
and 4.5 in height. a 3.4 litre stainless steel pan.
2.
keep this pan on stove top and heat the sugar solution. stir
so that the sugar dissolves. i cooked kneaded the chenna and
cooked the sugar syrup simultaneously. you can also do this
way.
3.
add 1 tbsp milk and stir. adding milk helps in removing
impurities. if there are no impurities then you don't need to add
milk and directly proceed to step 25
4.
once the sugar solution becomes hot, the impurities begin to
float on the top. you can either remove it with a spoon. or strain
the impurities in a cheese cloth/muslin lined strainer.
5.
now from the purified sugar solution, reserve cup in a cup
or mug. this cup of sugar solution we will be adding to the
cooking rasgullas.
6.
reserve another 1 cup of the sugar solution in a serving
bowl.

cooking rasgullas:

1.

the rest of the 2.5 cups of sugar solution you add it back to
the large pan and bring it to a boil on a medium high flame.
2.
slid the rasgullas gently into the sugar solution.
3.
once all the rasgullas have been added to the sugar solution,
shake the pan. don't stir the rasgullas with a spoon. just gently
shake the pan.
4.
cover immediately with a lid and let the rasgullas cook. keep
the flame to a medium or medium high.
5.
after 4 minutes, open the lid and add cup of the reserved
sugar solution. shake the pan. adding this reserved sugar
solution ensures that the temperature & consistency of the sugar
solution is maintained and the sugar does not cook to its thread
consistencies.
6.
cover again and continue to cook.
7.
after 4 minutes, again add cup of the reserved sugar
solution. cover and again cook for 2 minutes. i cooked for 10
minutes. the timing will vary depending on the thickness &
quality of pan, the depth of the pan and flame intensity.
to check the doneness of rasgullas:

1.

there are two ways. first place the rasgulla in a bowl or cup of
water. if the rasgulla sinks to the bottom its cooked. second
method is to press a small portion of the rasgulla with your
finger. if the pressed portion bounces back to its original shape,
its cooked
2.
once the rasgullas are cooked, switch off the flame and keep
the pan down.

3.

now take each rasgulla with a spoon and place it in the bowl
containing the 1 cup of sugar solution. cover and keep aside.
4.
let the sugar solution in which the rasgullas were cooked,
become warm. then add this to the serving bowl containing the
rasgullas.
5.
once the whole mixture has cooled down, add 1 to 2 tbsp
rose water. if you don't have rose water you can also kewra
water (pandanus extract) or tsp cardamom powder. stir gently
and allow the rasgullas to be soaked in the sugar syrup for 30
minutes.
6.
you can serve the rasgullas now or refrigerate them and
serve later.

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