Rasgulla or Roshogolla is a spongy Bengali dessert made from milk solids. This Rasgulla Recipe is easy to follow. Learn how to make soft spongy rasgulla.
A dessert challenge without a Bengali dessert doesn’t do justice, does it? Bengalis are known for their love for fish and dessert. What comes to your mind when you think of any Bengali person – a rasgulla of course! We call is roshogolla yes with all the imaginable Os in between. It is almost synonymous with Bengalis. We visit people with a big pot of roshogolla on any given occasion – wedding, festivals, new year. Roshogolla is omnipresent in a Bengali household. Making the perfect rasgulla at the first go is a difficult task. I have made it a few times and faltered before perfecting it finally. This rasgulla recipe has all the tips and tricks that will give you soft spongy rasgulla easily. So let’s see how to make rasgulla recipe.
Rasgulla or roshogolla, is made from the chenna or the fresh cheese you get when you curdle milk. It’s always best you make it fresh and not try making it from the store bought paneer or chenna. There are four steps to making a perfect rasgulla.
- Making chenna out of milk
- Kneading the chenna
- Making the sugar syrup
- Cooking the rasgulla in the sugar syrup.
I am sure if you follow the steps to the T you won’t go wrong.
This recipe is my dad’s, yes my dad’s – he makes some wonderful desserts and mutton which he picked up while he was in the UK. Most of the tips are also his. So the credit for the recipe goes to my dad and the colleague’s wife who taught him how to make it! Here in Bangalore we don’t get every good rasgulla, unless you visit the likes of Anand Sweets or A2B. In Kolkata (and throughout Bengal) you find a sweet shop in every turn of road. And rasgulla is very cheap starting at a price of two rupees and five rupees a piece – well this price is about 5 years back, now it must be ten rupees at max. But in Bangalore you get it for 30/- and 40/- which I can’t even understand why they have to price it that way. That is the main reason why I prefer making these on my own!
How to Make Rasgulla Recipe
- Full fat milk - 1 litre
- lemon juice - 2-3 tablespoon
- sugar - 2 cups
- water - 1 litre
- sooji / semolina - 1 teaspoon
- cardamom powder - a pinch
- In a heavy bottom pan bring milk to a boil over medium flame
- Keep stirring in between so that it is not sticking at the bottom
- Once boiled, reduce flame to low and put the lemon juice and stir till the milk is curdled.
- as soon as the milk curdles, turn off the flame
- Put the curdled milk over a cheese cloth so that the water drains out. Tie it and soak in fresh water.
- Hang it for some time so that water drains out completely
- Pro Tip - if you don't wash the cheese this way, it will taste lemony.
- Take out the chenna from the cheese cloth and put it in a flat surface
- Knead it well till it is soft and smooth
- Add a teaspoon of suji/semolina while kneading - this helps it to bind better
- You need to knead it well for 15 minutes
- Once done divide into small round balls.
- This recipe can make 15-18 balls
- In a large pan add water and sugar till the water is boiling
- When the sugar is melting you can see impurities from sugar floating up.
- Take that off with a spoon
- Reserve 1 and half cup of the sugar syrup in a separate bowl - we will be using it later
- When the syrup is boiling gently add the small balls in it
- Once the rasgulla are added, shake the pan gently, don't stir the rasgulla
- Cover it with a tight lid and let it cook on medium flame for 4 minutes
- After 4 minutes open lid and add ¼th cup of the reserved sugar syrup
- This will help in keeping the sugar syrup runny
- Cover and cook for another 4 minutes
- After 4 minutes open the lid and add the rest of the syrup (1/4th cup) from reserve
- Cover and cook for another 2 minutes.
- In total you have to cook for 10 minutes.
- Take it off flame and take the rasgullas out with a spoon and place in a bowl which has 1 cup of sugar syrup which we had reserved earlier.
- You can serve rasgullas warm or even at room temperature. they are the softest and spongiest when warm.
- You can use up the leftover sugar syrup for other recipes, or serve them later with rasgllas once it has cooled down
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