Have you ever heard that a recipe has its dedicated day? Well, if not, then we have one recipe for you that is so popular in Odisha, it has a dedicated day called Rasagola Dibasa. We are talking about the deliciously toothsome and sugary Rasgulla!
A popular Bengali sweet – rasgulla, is one of the most loved and adored sweets all over Indian and around the globe. There are mainly two types of rasgulla – spongy ones and non-spongy ones.
Toothsome Rasgulla Recipe
This traditional Indian milk-based sweet is made with chenna. Chenna is the reason why it has this creamy and spongy texture. The sugar syrup will infuse the sweetness we all love! This dessert is served immediately after lunch or dinner.
Making chenna is easy as you will need to add food acids such as lemon juice into cow or buffalo milk. Lots of Bengali sweets are made using chenna, and you will find the same process for other Bengali sweets as well.
Be it Malpua, Gulab Jamun, Jalebi, or even Balushahi – no Indian sweet can hold a candle against the juiciness and deliciousness of rasgulla! So, let’s see how you can make this recipe at home!
Prep Time: 15 minutes
Cooking Time: One hour
Servings: 8 servings
- 4-liter milk
- 3 cup sugar
- Two teaspoons rose water
- 1/3 cup and two teaspoon lime juice
- 6 cup water
- Two tablespoons all-purpose flour
- Four teaspoons green cardamom
Method to Prepare
- Add two liters of full-cream milk into a heavy-bottomed pan. Boil it. When it comes to a boil, reduce the heat and add two teaspoons of lemon juice.
- The milk will take some time to curdle, and you may need to add some more lemon juice. Once the milk curdles, keep the heat low and boil for another 4 minutes. Your chenna will be separated.
- Now, switch off the flame. You will see the green whey and the chenna separate from the water and stand out as small chunks.
- Let the liquid cool for 15 minutes. Now, take a muslin cloth and strain the chenna away from the whey. Wash the chenna with running water to get rid of the smell of lemon.
- You can use this whey in soups and stews or curries as it is full of nutrition.
- Now, tie the muslin cloth. Once the chenna is cool, squeeze extra water and let it hang for some more time. Avoid sliding it into the refrigerators as it will make the chenna rubbery.
- Now, take a pan and heat water in it. We will be preparing sugar syrup now. When the water comes to a boil, throw in sugar and let it simmer on low heat.
- Check the syrup after 9 or 10 minutes by taking a drop of syrup in a spoon. If it shows you one string, then your syrup is ready.
- Add the juice of half a lemon to prevent the syrup from granulating later.
- Also, add Gulab Jal and cardamom powder. Switch off the gas. Take out the chenna from the muslin cloth and keep rubbing it with your hand.
- Rub it enough so that you get a smooth texture and start releasing a little oil. Add all-purpose flour into it.
- Once it is smooth and lighter in texture, make small-sized balls and keep them aside. Meanwhile, heat sugar syrup till it reaches a boiling point.
- Now, add the small rasgulla one by one into the sugar syrup, ensuring there is enough space in the pan. Boil them for 8 minutes on low heat. Avoid stirring.
- Now, close the cover and let the rasgulla simmer for 7 minutes. When you open the lid, you will see swelled up rasgulla swimming in the sugar syrup.
- Switch off the flame and allow them to cool.
- Enjoy them warm or cold!
Never made Rasgulla before? No need to worry; you will love this super quick and easy Rasgulla recipe. Adored by all – this Rasgulla Recipe is made using fresh paneer and dipped in sugar syrup. You just cannot resist having more than one!