Rasgulla Recipe: A Step-by-Step Guide
Introduction
Rasgulla, a beloved Indian sweet, is a soft and spongy dessert that melts in your mouth. It’s a popular treat during festivals and special occasions. Making rasgullas at home is easier than you might think, and the results are absolutely delightful. In this article, we’ll walk you through a simple rasgulla recipe with easy-to-find ingredients and straightforward steps.
Ingredients
To make about 12 rasgullas, you’ll need:
- 1 liter of full-fat milk
- 1/2 cup of sugar
- 1 teaspoon of lemon juice or white vinegar
- 1/4 teaspoon of cardamom powder
- 4 cups of water
- A pinch of saffron strands (optional)
- A few slivered pistachios or almonds for garnish (optional)
Preparation Time
The preparation time for rasgullas is around 15 minutes, and the cooking time is about 30 minutes. So, in about 45 minutes, you’ll have delicious rasgullas ready to enjoy!
Step-by-Step Preparation
- Boil the Milk: Start by pouring the milk into a heavy-bottomed pan and bring it to a boil. Once it boils, reduce the heat to low and add the lemon juice or white vinegar. Stir gently until the milk curdles, and the whey (greenish liquid) separates from the curdled milk. This usually takes 2-3 minutes.
- Strain and Rinse: Place a muslin cloth or a fine sieve over a bowl and strain the curdled milk. Rinse the chenna (curdled milk solids) under running cold water to remove any lemony or vinegary taste.
- Tie and Hang: Gather the ends of the cloth and twist it gently to remove excess water. Hang the cloth with the chenna for about 30 minutes to drain any remaining water. This step is crucial for getting the right consistency.
- Knead the Chenna: After hanging, transfer the chenna to a clean surface and knead it with the heel of your hand for about 10-15 minutes until it becomes smooth, lump-free, and has a dough-like consistency.
- Shape the Rasgullas: Divide the kneaded chenna into equal-sized small balls, typically about the size of a walnut. Ensure there are no cracks on the surface. Press a saffron strand or a sliver of pistachio or almond on top of each rasgulla for added flavor and visual appeal.
- Prepare the Sugar Syrup: In a wide, heavy-bottomed pan, mix the sugar and 4 cups of water. Bring it to a boil, stirring until the sugar completely dissolves. Add the cardamom powder for a delightful fragrance.
- Cook the Rasgullas: Gently place the rasgulla balls into the simmering sugar syrup. Cover the pan and let them cook on low heat for about 20-25 minutes. They will expand and become spongy during this time.
- Cool and Serve: After cooking, turn off the heat and let the rasgullas cool down in the sugar syrup for a while. Then, transfer them to a serving dish along with some syrup. You can enjoy them warm or chilled, depending on your preference.
Conclusion
Making rasgullas at home is a rewarding experience, and it’s a treat that can be enjoyed by people of all ages. With simple ingredients and easy-to-follow steps, you can create these soft and spongy delights right in your kitchen. Whether it’s a festive occasion or just a sweet craving, homemade rasgullas are sure to bring joy to your taste buds. So, why not give this recipe a try and savor the deliciousness of homemade rasgullas? Happy cooking and indulging!
Rasgulla recipe(youtube)- https://www.youtube.com/watch?v=7VDWtgqDun4