PinRasgulla is a popular Bengali sweet which is my all time favorite but only after rasmalai. Rasgulla is a juicy milk based sweet that is so popular all over the world.
About Rasgulla Recipe
I have tried it quite a few times so wanted to post this recipe as it came out so perfect as in mithai shops. I have included all tips and tricks to be followed to get perfect spongy rasgulla that even beginners can try.Mittu asked for rasgulla for her birthday and I made this, to my surprise it was the best rasgullas that I’ve made so far.She loved it so much, even amma loves rasgullas so it was a treat to both of them.
Ingredients
Milk – Use full cream milk for best results. Cows milk can also be used but make sure it is thick. Sugar – Use good quality sugar that is free from dirt else you will need to strain the syrup before adding the rasgulla balls.
What is Rasgulla?
Rasgulla is a popular Bengali sweet made from milk as main ingredient. It is made by curdling milk draining the whey water, collecting the milk solids also called as chenna. This chenna is kneaded well until soft to make balls and then cooked in hot sugar syrup. The balls double in size when cooked in sugar syrup until soft and spongy. PinI reserved few rasgulla for making rasamalai the next day. I always prefer to use curd instead of lemon to curdle milk as I feel adding lemon juice gives a lemony after taste. I made it almost 6 months back so while writing this post I feel tempted to try again. Pin If you have any more questions about this Rasgulla Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Rasgulla Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
How to make Rasgulla
Serve chilled!Pin
Expert Tips
The whey water can be used for making chapathi dough which makes chapathis very soft. It can also be used to curdle milk while making rasgulla / paneer next time which is the traditional method. I prefer adding curd as lemon juice gives a after flavour. If you are adding lemon juice add 2 tablespoon. You can add a pinch of cardamom powder for extra flavour. After the lemon juice/curd is added stir well and continuosly till the whey water clears out completely. The smoother the balls you make, the rasgullas will not crack out when getting cooked.For getting smooth balls it is a must to knead for 20mins. I felt adding curd better as I could feel the faintest smell of lemon juice which noone else felt at home. The rasgulla texture purely depends on the way the balls are getting cooked so follow the procedure as mentioned.
1.What milk should we use to make Rasgulla?
Always use full fat or full cream milk for best results.You can use cows milk too but make sure it is thick. Always make sure to use only fresh milk.
2.How to get perfect spongy rasgulla?
Kneading well to form soft chenna is the main key to soft and spongy rasgullas. Also traditionally rasgulla is made by curdling milk using whey water to get perfect spongy rasgulla.
3.How much time should we knead chenna?
It depends on the time and pressure applied while kneading. For me it took around 20 mins to get the perfect texture. The dough should become pastey and soft making it easy to roll this is the perfect time to stop.
4.What is the consistency of sugar syrup?
Sugar syrup should be watery so no need to check for any consistencies. Just dissolve sugar, cook for few mins then start adding the chenna balls.
5.How to check if rasgulla is cooked?
You can see the chenna balls will double in size after getting cooked. Cook for 10 mins then switch off and set aside for 10-15 mins to see the rasgullas double in size.
6.Why is my rasgulla rubbery?
If you overcook the balls then your rasgulla will turn rubbery. You cannot fix overcooked rasgulla so the only way is to use it for making rasmalai.
Serving and Storage
You can chill rasgulla and serve it or serve it warm too. You can add chopped pistachios while serving. Rasgulla need to be refrigerated as it may get spoiled soon.
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