Rasgulla is a traditional Indian dessert made from milk and sugar. It has a unique texture and flavor that make it popular all over India. This recipe will help you make your own rasgulla at home.
Rasgulla is a traditional Indian dessert made from milk, sugar, and flour. The rasgulla recipe ingredients are milk, sugar, flour, cardamom powder, ghee (clarified butter), and rose water.
Rasgulla is a sweet, milky delicacy prepared with sugar syrup. This Bengali dish is comparable to Gulab Jamun, chum chum, and Ras malai. This dish seems to be difficult to prepare, but with a few pointers, you can simply prepare it at home. If you marinate these Rasgullas in sugar syrup for a day, they will taste much better. For your next festival or party, try this sponge dessert. They may be kept in the refrigerator for up to a week. Making them ahead of time for a family meal or party saves a lot of time. Curdling milk is the centerpiece of this dish. To curdle milk, use lemon juice or vinegar.
Recipe for Rasgulla Instructions:
Boil the milk first, then add the lemon to curdle it. Turn off the heat after the milk has curdled and let it to cool. After that, strain the curdled milk through a fine mesh strainer and separate the chenna. Also, give the chenna a good rinsing. Fold the towel in half and squeeze out the excess water. Meanwhile, combine sugar, water, cardamom powder, and ghee to create sugar syrup. Then knead the chenna and roll it into balls, then boil them in water. Finally, pour the sugar syrup over the Rasgulla and soak them in it.
To learn more about the components, read on:
Rasgulla is prepared using chenna, therefore this is the most important component in this recipe. The milk is crudled to make fresh chenna. To make this dish, use whole milk or full-fat milk. For this dish, stay away from tetra packs and low-fat milk. Fresh milk should be used. On the other hand, if the milk becomes a different hue after curdling, avoid it. The uniformity of the paneer is also very essential. If it’s too wet, add a little more flour.
Lemon juice or vinegar aids in the curdling of milk. When the milk comes to a boil, add the lemon juice or vinegar. After that, give it a good stir. 1 tbsp lemon juice for half-lit milk If necessary, add extra. Rinse the chenna with water after draining the crudled milk to eliminate the taste.
Sugar syrup: For the best results, use refined sugar. Furthermore, the sugar syrup should not be too thick or stringy. Simply melt the sugar in a saucepan and bring to a boil. Otherwise, the syrup may not be absorbed by the Rasgulla. The flavor and taste of the sugar syrup are improved by adding cardamom powder and saffron. These are the components that give this dish its flavor. You may also use rose water. However, this is purely optional.
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15-minute prep time
1 hour 15 minutes to cook
1 hour and 30 minutes total
Ingredients for paneer (also known as chenna)
- 1 liter whole milk or full-fat milk
- lemon juice, 2 tbsp
- 1 cup water (as needed)
- powdered milk
To create sugar syrup, you’ll need the following ingredients.
- 1 pound of sugar
- four cups of water
- 2 tbsp powdered cardamom
- 1 tablespoon ghee
Chenna or paneer preparation:
Fill a thick-bottomed pan halfway with milk. Bring the milk to a boil over medium heat.
After that, pour in the lemon juice and whisk the milk until it curdles. If necessary, add additional lemon juice.
After that, turn off the burner and let it to cool.
After that, put a small towel over the colander. Drain the curdled milk while keeping the colander on the basin. Then, to eliminate the taste, pour a glass of water over the paneer.
Squeeze the cloth as hard as you can to remove water, then put some weight on it to remove any remaining water. Set aside for 30 minutes.
Making sugar syrup entails the following steps:
Toss the sugar into a saucepan or pan, then pour in the water. It’s best to use a large pan since we’ll be adding the rasgullas to the same pan.
Stir until the sugar has melted. It’s important that the sugar syrup isn’t too thick or stringy. Simply bring it to a boil and then switch off the heat.
While the sugar is melting, add the cardamom powder and ghee. In the sugar syrup, thoroughly combine them.
Place the paneer in a mixing dish. And then knead it for ten minutes. Alternatively, until it softens. If the chenna is excessively wet at this point, add more milk powder.
Then divide the dough into equal parts and shape into balls between your hands.
Make sure the balls are small or perhaps teeny-tiny. While boiling, they grow in size.
Now, in a saucepan or skillet, boil the water and drop these balls in until they are cooked.
When they’re done, toss them in the sugar syrup and make sure they’re well coated.
Allow them to soak in the syrup for 20 to 30 minutes. Alternatively, until the syrup has been absorbed. Furthermore, sugar syrup must be heated. Heat the syrup before adding the Rasgullas if the syrup is cold.
Rasgullas may be served warm or cold. If desired, garnish with saffron before serving.
Video of Rasgulla Recipe:
Recipes that are similar:
Gulab Jamun: Another delicious delicacy prepared using milk powder, flour, ghee, milk, curd, and sugar syrup is Gulab Jamun. Create a dough using the milk powder, maida, ghee, baking soda, milk, and curd to make this Gulab Jamun. Depending on the consistency, adjust the amount of milk and curd. Add additional milk if the dough is too dry. Then roll the dough into tiny balls and deep fried them in the oil. After that, combine them with the sugar syrup. Alternatively, you may prepare Gulab Jamun using instant mix and cook them before adding them to the boiling sugar syrup.
Kalakand: Kalakand may be made in an immediate procedure or in a traditional long method that requires a lot of time and effort. However, you may create kalakand in just 20 minutes using the quick method. To prepare this, first curdle the milk to create paneer. Then, in the thick-bottomed pan, combine the condensed milk, milk, and paneer and stir thoroughly. Cook until it forms a mass and begins to lift off the pan. Keep on stringing throughout this procedure, otherwise it will burn or cling to the bottom. Then, using a knife or spatula, transfer it to a platter and level it out. After that, slice it up and sprinkle chopped nuts on top. Refrigerate until it hardens into a barfi.
The can we add maida in rasgulla is a question that has been asked many times. In this article, I will be answering the question and providing a step-by-step guide on how to make Rasgulla at home.
Frequently Asked Questions
Why my rasgullas are not spongy?
The rasgullas are not spongy because they have been soaked in a solution of baking soda and water.
Why my rasgullas become flat?
Rasgullas are a type of Indian dessert made with milk, sugar, and cardamom. They are typically served hot or cold.
How many Rasgulla are there in 1 kg?
There are 10 Rasgulla in 1 kg.
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