Bengali Rasgulla Recipe

Rasgulla is a traditional Bengali sweet made from paneer/chana and sugar syrup. Its all time favorite and the most popular dessert. So, here we have a perfect dessert recipe of rasgullas for you all! These tempting and delicious sponge rasgullas top the list of favorite and most popular sweet dish throughout the India. Making these delicious round spongy Bengali rasgullas is very easy too.

I could never think that i can make this authentic Bengali sweet. It sounds very difficult to make but trust me it is very easy to make at home. Here is easy recipe how to make spongy and soft Rasgulla.

Ingredients:

3 litter milk

1/2 cup lemon juice

2 cups sugar

5 cups water

3/4 caddamon
1 tsp Kewra water

Method

Squeeze some lemons, you will need 1/2 cup  of lemon juice mixed with 1/2 of water, line a sieve with muslin cloth and place it over a big bowl

Take milk in a pot and put it on high heat. Let it come to a boil. Once it boils, take it off the heat and let it sit for 1 min. do not boil further once water separates completely.

Now add in lemon juice and mix gently. The milk will curdle. Once a greenish whey separates from the milk and the milk solids have curdled completely. Strain it in the sieve.

Now take a big bowl of cold water and wash the chenna well to remove sourness from lemon juice.

Now squeeze it gently with your hands to remove any excess whey water, Tie a knot and hang it over a tap and leave it to drain for 2hr. I squeezed occasionally to make things faster.

After 4hr, take the chenna in a bowl and knead it gently, by rubbing with your palms and knuckles till you get a soft dough.

after 4 hour, start to mash the chenna ball for 15 minutes.

mash the paneer till it turns out smooth texture without any grains of paneer.

now prepare small ball sized chenna and keep aside. cover and keep to prevent from drying.

in a large vessel take 2 cup sugar, 5 cup water and 3/4 pod cardamom.

stir and dissolve the sugar completely.

now boil the water for 15 minutes.

drop in rolled chenna balls one by one into boiling sugar water.

cover and boil for 15 minutes or until rasgulla doubles in size.

now drop into ice-cold water immediately, to prevent from shrinking in size.

once cooled completely, take into a serving bowl and pour in leftover sugar water.

finally, enjoy rasgulla chilled or as it is.

 

 

Serve chilled (You can use hot rasgulla because hot rasgulla is good for our health)

Suggestions: 

1. Never refrigerate the chhana or the rasgullas will become rubbery.
2. Always use full-cream milk for making rasgullas.
3. The colour of rasgulla also depends on the type of milk and suger
   
4. Overboiling rasgullas can make them shrivel down