Rasogulla
28 January, 2018
The Bong Dessert Rasogulla is actually an easy affair. The melt-in-your mouth texture of the rasogulla will make you crave to finish all at one go. Heavenly delicious spongy rasogulla could make you win hearts of your family as my mom did. This is her very own recipe tried and tested by many.Enjoy these soft dumplings and share it with your loved ones.
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Ingredients
- 1 litre whole milk
- 2-3 tbsp vinegar
- 4 cups water
- 1 cup sugar 2Cups for sweetness
- 1 tbsp rose water optional
- Few kesar threads optional
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Instructions
- In a large heavy bottom pan, allow the milk to come to a rolling boil and turn of the gas. To this, add vinegar while stirring continously, 1 tablespoon at a time till whey separates.
- Strain it with a cheese cloth and cold wash the chenna (fresh cheese).
- The water should run clear from the cheesecloth. Tie the cheesecloth and let the water drip away for 10mins. Gently squeeze some water out. Do not apply extra pressure. Squeeze it only till the paneer feels like a soft sponge between your palms.
- Lay it on a smooth surface and kneed it very lightly with the base of your palm and not like a chapati dough. The paneer will start releasing oils onto your hands. This will take about 5-7mins.
- Start preparing the rasgulla balls out of the kneeded chenna dough.
- Side by side, heat a large vessel with 4cups of water and 1cup of sugar. Cover the vessel and heat it on medium high.
- Your sugar water must come to a boil by the time all your balls are ready.They can¢â‚¬â„¢t be rested for a long time.As soon the balls are ready,drop them in the vigorously boiling sugar syrup & cover the vessel again. Don¢â‚¬â„¢t reduce the flame & no stirring.
- Let these balls cook in constantly boiling syrup for about 8-10mins. Open the lid and your Rasgullas are ready.
- You may add nuts or rose syrup to these but authentically these are not added.
- Garnish with Kesar and serve these soft and spongy rasgulla to your guests.
Notes
- Always use good quality fresh full fat milk. Most times it is the quality of milk that affects the texture of the rasgulla.
- For kneading follow this simple rule, knead until it starts leaving the fat/ghee ! Once you feel the plate and your hands are getting greasy, make balls and cook!
- Do not use store bought paneer to make this sweet. This recipe calls for homemade chena.
- If prepared chhena is too dry, rasgulla will turn hard and if it is too soft, they will break while cooking and not retain their shape after cooking. So moisture content is the key to make good quality rasgulla.
- You can clean the sugar syrup if you want crystal clear sugar syrup. Add 2 tablespoon of milk to boiling sugar syrup. Scum appears on the surface in just another 10 seconds, remove it. And then cook rasgullas.
- Sugar Syrup should be continuously boiling while balls are cooking!
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