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Rasgulla | Bengali Roshogulla (+Video)

rasgulla


Roshogulla or Rasgulla are sweet balls made of cottage cheese that is cooked and simmered in light and sweet sugar syrup. This humble sweet is considered to be originated in West Bengal.

rasgulla

Rasgulla/Roshogulla

Rasgulla/Rasagulla or Roshogulla is a popular Indian syrup-based dessert made with round balls made from chenna and cooked in a light syrup of sugar. These soft and spongy white balls are heavenly delicious. Now making rasgulla at home might seem overwhelming but is super easy to make if you follow all the instructions properly. In fact, you can make them even better than store-bought ones right in your kitchen.

Ever since I have making rasgulla we have stopped buying them as my family compliments me that they are better than the store-bought ones.

Ingredients Needed for Rasgulla

  • Milk: Whole milk with full fat. Full fat milk will ensure you’d get a nice and good amount of chenna/paneer.
  • Sugar: To make the sugar syrup. Now it may seem a lot of sugar but believe me it is all worth it.
  • Lemon: To curdle the milk.You can aslo use citric acid or yougurt to curdle the milk.

How to make Rasgulla

Heat milk in a heavy bottom pan. Let it boil on simmer. Once boiled remove from heat and let it cool for 2-3 minutes. Now start adding the juice of one lemon a little at a time and stir the milk. Stop adding the lemon juice once all the milk is curdled and the water is separated.

In a bowl place a muslin or cotton cloth and pour the milk mixture over it. Strain the chenna and wash it under running water 2-3 times to remove the lemon juice. Now squeeze all the excess water from the chenna by pressing it in the palms inside the muslin cloth or let it tie on the kitchen tap to drain all excess water.

Take the prepared chenna on a plate, and press it or knead it with the palms for 8-10 minutes to make it soft. Make 15 to 20 small round balls from the chenna and arrange them on a plate. Keep them covered with a kitchen towel.

Now in a saucepan add water and sugar. Dissolve the sugar and put it on medium heat. Cook for 5-7 minutes or until it starts boiling. Now remove 1 and 1/2 cups of the sugar syrup in a bowl. Once it starts boiling drop the chenna balls into it one by one.

Cover the lid of the pan. After 5 minutes open the lid and add 1/4 cup of the reserved syrup to it. Shake the pan slightly and cover it again with a lid. Once again cook it for another 5 minutes, open the lid, and add 1/4 cup of the reserved syrup. Cover the lid and cook for 2 minutes more.

Now remove it from heat. Remove the rasgulla along with the syrup in a big glass bowl. Add in the remaining 1 cup of the reserved syrup. Add few drops of rose water. Cool and place it in the refrigerator. Serve chilled.

Serving Suggestions

Serve the rasgulla chilled as such or serve it as a dessert after or with meals. You can also pair rasgulla with custard and make it a fusion dessert or serve it with creamy and thick rabri to make ras malai.

rasgulla

Pro Tips

  • Make sure to squeeze out all the water from chenna.
  • Use full-fat whole milk to get a good amount of chenna.
  • Kneading the chenna is the most important part and it ensures your rasgulla would be soft and delicious. Make sure to knead it for a good 8-10 minutes.
  • Adding the sugar syrup in batches helps make the softest and spongy rasgulla.
  • Refrigerate the rasgulla before serving as they taste best when served chilled

Frequently Asked Questions

Why my rasgulla are crumbly and not soft?

Rasgulla can be crumbly and might open in the sugar syrup if the chenna is not kneaded enough or there is moisture in the chenna. So in order to make soft and spongy rasgulla you need to squeeze all the water from chenna and knead it properly.

How to avoid rasgulla sticking together while cooking?

When the rasgulla is cooking in sugarwater, make sure to gently slide and move the pot so they don’t stick together. Also, try to use a bigger pot to make the rasgulla as they expand in size and shape after cooking.

How to store rasgulla?

Store the rasgulla in an air-tight container in the refrigerator. They stay fresh for a few days in the refrigerator. I haven’t tried freezing them, will update the post if I ever freeze them.

Like Rasgulla, try these recipes…

rasgulla

Looking for more such sweets recipes to get some ideas for your desserts? Do not miss my Malai Ladoo and Moong Dal Ladoo and the best one’s Besan Pista Barfi.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, PinterestTwitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Recipe Card

rasgulla

Rasgulla/Roshogulla

Sapana Behl

Roshogulla or Rasgulla are sweet balls made of cottage cheese that are cooked and simmered in light and sweet sugar syrup. This humble sweet is considered to be originated in West Bengal.

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Dessert

Cuisine Indian

Servings 6 People

Calories 213 kcal

  • 1 liter whole milk
  • juice of 1 lemon
  • 2 cups sugar
  • 4 cups water
  • few drops of rose water optional
  • Heat milk in a heavy bottom pan.Let it boil on simmer.Once boiled remove from heat and let it cool for 2-3 minutes.

  • Now start adding juice of one lemon little at a time and stir the milk.Stop adding the lemon juice once all the milk curdled and water is separated.

  • In a bowl place a muslin or cotton cloth and pour the milk mixture over it.Strain the chenna and wash it under running water 2-3 times to remove the lemon juice.

  • Now squeeze all the excess water from the chenna by pressing it in the palms inside the muslin cloth or let it tie on kitchen tap to drain all excess water.

  • Take the prepared chenna in a plate, and press it or knead it with the palms for a 8-10 minutes to make it soft.

  • Make 15 to 20 small round balls from the chenna and arrange them in a plate.Keep them covered with kitchen towel.

  • Now in a sauce pan add water and sugar.Dissolve the sugar and put it on medium heat.Cook for 5-7 minutes or until it starts boiling.Now remove 1 and 1/2 cup of the sugar syrup in a bowl.

  • Once it starts boiling drop the chenna balls into it one by one.

  • Cover the lid of the pan.After 5 minutes open the lid and add 1/4 cup of the reserved syrup in it.Shake the pan slightly and cover it again with lid.

  • Once again cook it for another 5 minutes,open lid and add 1/4 cup of the reserved syrup.Cover lid and cook for 2 minutes more.

  • Now remove it from heat.Remove the rasgulla along with the syrup in a big glass bowl.Add in the remaining 1 cup of reserved syrup.Add few drops of rose water.

  • Cool and place it in refrigerator.Serve chilled.

  • Make sure to squeeze out all the water from chenna.
  • Use full-fat whole milk to get a good amount of chenna.
  • Kneading the chenna is the most important part and it ensures your rasgulla would be soft and delicious. Make sure to knead it for a good 8-10 minutes.
  • Adding the sugar syrup in batches helps make the softest and spongy rasgulla.
  • Refrigerate the rasgulla before serving as they taste best when served chilled

Serving: 2piecesCalories: 213kcalCarbohydrates: 45.1gProtein: 3.3gFat: 3.3gSaturated Fat: 1.9gCholesterol: 10mgSodium: 44mgPotassium: 154mgFiber: 0.2gSugar: 45.5gCalcium: 119mg

Keyword bengali rasgulla, howto make rasgulla, rasgulla, roshogulla

This post was originally posted in 2015, since then I have updated the pictures and content for better engagement.

Always let me know how this recipe turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Rasgulla and please do share your tips and tricks with me.

Don’t forget that you can also find me on Facebook, Twitter, Instagram, and  Pinterest.

Best Regards,
Sapana Behl





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