• Amita Garg

Bengali Rasgulla

Updated: May 25



Bengali Rasgulla or sponge rasgulla is a most popular Indian sweet made with only two ingredients: milk and sugar syrup. Everybody thinks that making rasgulla is very tricky but this post will help you to make nice, spongy rasgullas.


Author- Amita Garg

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves: 6 servings (13 rasgullas)


Ingredients-

  • 1 liter Milk

  • 3 cups of sugar

  • 8cups Water

  • 2 tSp. Rosewater

  • 2 green cardamom

  • ¼ t Sp, Citric acid

  • few strands Saffron


How to Make-

  1. Heat milk in a heavy bottom pan.

  2. Add citric acid with little water and keep aside.

  3. line a strainer with a muslin cloth.

  4. Once the milk comes to a boil, switch off the flame and add citric acid, stir slowly, till the milk curdles.

  5. Drain the curdled milk, tie the cloth, and hang for half an hour.

  6. Press muslin cloth to remove all the water from the chena if needed.

  7. Take the chena in a plate and mash the chena with your palm for 10 minutes to make it soft and smooth.

  8. Make small balls from the chena.

  9. Meanwhile in a pan mix the half sugar and water and let it boil at high temperature.

  10. Put the rasgulla balls in the boiling sugar syrup.

  11. Add cardamom.

  12. Cook the rasgullas in sugar syrup for 10 to 15 minutes Cover immediately with a lid and let them cook on high flame. Don't stir the rasgulla with a spoon. switch off the flame.

  13. In a big bowl add water with ice and add rasgullas in it and keep for 10 minutes.

  14. Add reserve sugar in sugar syrup and cook for 5 minutes or until slightly thick. switch off the flame and cool down. Add 1 to 2 tbsp rose water.

  15. Take out rasgullas from ice-cold water and squeeze them,add in sugar syrup. Add saffron, Keep for 5-6 hours.

  16. Refrigerate the rasgullas with the syrup and serve chilled.

Tips-

  1. Always take low-fat cow milk. When boiling milk, stir continuously to remove the thick layer of malai.

  2. Moisture balance is very important in chenna, if the chenna has too much water, then the rasgulla breaks while cooking. If chenna is too dry, then the rasgulla becomes rubbery.

  3. if the chenna looks dry, then add 1 to 2 teaspoons of water.

  4. Sugar syrup should be watery without any string consistency.

  5. Do not overcook the rasgullas, otherwise, it becomes rubbery.

  6. Always use a large pan when cooking rasgulla so it can easily expand. Do not stir the rasgullas with a spoon. You can use pressure cooker too.

  7. Leftover syrup can be used to make nimbu pani, Shai toast, etc.

  8. Check the rasgullas, press a small portion of the rasgulla with your finger. If the pressed portion bounces back to its original shape, it is cooked

  9. Check the rasgulla, keep it in a bowl of water. If the rasgulla settles at the bottom, it is cooked.

Step By Step Recipe of Rasgulla-

Heat milk in a heavy bottom pan. Add citric acid with little water and keep aside. line a strainer with a muslin cloth. Once the milk comes to a boil, switch off the flame and add citric acid till the milk curdles. Drain the curdled milk,

Tie the cloth, and hang for half an hour. Take the chena in a plate and mash the chena with your palm for 10 minutes to make it soft and smooth. Make small balls from the chena.

Make small balls from the chena. Meanwhile in a pan mix the half sugar and water and let it boil at high temperature. Put the rasgulla balls in the boiling sugar syrup.

Add cardamom. Cook the rasgullas in sugar syrup for 10 to 15 minutes Cover immediately with a lid and let them cook on high flame. Don't stir the rasgulla with a spoon.

In a big bowl add water with ice and add rasgullas in it and keep for 10 minutes.

Add reserve sugar and cook for 5 minutes or until slightly thick. switch off the flame and cool down. Add 1 to 2 tbsp rose water. ake out rasgullas from ice-cold water and squeeze them, add in sugar syrup. Keep for 5-6 hours.

Refrigerate the rasgullas with the syrup and serve chilled.




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