Ball shaped dumplings made with Indian cottage cheese (chenna), & cooked in light liquid syrup made with sugar.
“Rasgulla” is a very popular Bengali dessert. Basically these are made of kneaded chenna (Coagulated milk solids which we get after curdling the milk) & Semolina which are then cooked into sugar syrup so, they can absorb the sweetness .
A Perfect Rasgulla should be soft, spongy, light , juicy & must bounce back to shape when squeezed. It must not be chewy and dense.
Things to be taken care of while making Rasgulla.
- Use full fat milk for making chenna.
- When you make chenna drain the extra water & keep heavy weight on chenna so, no extra water remain in the chenna. If too much moisture then rasgullas can break, if dry then they will become dense instead of soft & spongy.
- Knead the dough properly, if you find it very dry then add few drops of waster. Knead the dough using the plams so, if your plams become slightly greasy that means its done.
- There shouldn’t be cracks at the time of making balls. Add milk to get the smooth texture.
- Sugar syrup must be watery, it must not be 1-2 string consistency like gulabjamun.
- Always use large pan to cook Rasgulla & don’t stir otherwise they can break. They will increase in size, cook atleast for 10 min.
Sharing the recipe for soft, spongy Rasgullas. You can store them in refrigerator once they cool down on room temperature. Do not leave them outside otherwise they will spoil. Also leftover sugar syrup could be used in Lemonade, other juice or in any sweet recipe.
- 1 Ltr Full fat milk
- 2-3 tbsp Lemon juice
- 1 Tsp Semolina
- 450 Grams Sugar According to requirement
- 1 Ltr Water
- 1 Tsp Cardamom powder & Rose syrup Optional
Boil Milk on Low-medium heat. Remove the malai/cream floating on top. Keep stirring so, it doesn't stick to bottom.
When milk comes to a boil, reduce the flame and add lemon juice & stir it. It will start curdling. Adjust the lemon juice accordingly to curdle the milk completely. Make sure you add juice slowly & stir well.
Once curdled, pour the curdled milk in the Muslin cloth lined in strainer or any bowl.
Gather the muslin cloth & squeeze it to remove the extra water. Keep heavy weight on it for 10 min or hang the chenna for 25-30 min so, excess water can just drain out.
Now remove the chenna from cloth, add Sooji/refined flour according to availability. Mash it properly using heels of your the palms.
Your palm will start looking greasy, that means chenna is done now.
Make small balls and cover with cloth until you prepare sugar syrup.
In a large pan(Because rasgullas will increase in size) add sugar & water (2:4). Stir well so, sugar can dissolve. Add milk to remove the impurities of sugar.
Once sugar dissolves, Slid rasgullas gently into the syrup. Don't stir using spoon otherwise they can break.
Cover with a lid so, rasgullas can cook. Keep the flame medium-high. Rasgullas will start floating on top which means they are done. You can also press a small portion of rasgulla, if it bounces back that means its cooked properly.
Now let these cool down, you can add cardamom powder & rose syrup as well. Garnish as per choice. I have used nuts, saffron, organic sweet bars for garnishing.