Keywords: Rasgulla Recipe, How to Make Rasgulla, spongy rasgulla recipe, Bengali Rasgulla recipe, Healthy Recipes.
Rasgulla is a delicious delicacy of Bengal and it’s famous all over the country. The soft, juicy and spongy textured cheese balls soaked in sugar syrup makes it different from any other Indian dessert recipes. In north India rasgulla are also known as Chenna rasgulla. It is my favorite since childhood. I have prepared it so many times in my home that now I find it very easy and takes very less time. In this easy rasgulla recipe I kept it simple , first making the chena (coagulated milk), second cooking the chena balls and third soaking them in sugar water. That’s all.
Recipe type:Dessert
Cuisine:Indian
Prep time:20 mins
Cook time:25 mins
Total time:45 mins
2 to 3 tbsp lemon juice, add as required
1 cups sugar for boiling rasgulla
5 cups water for boiling rasgulla
½ tsp cardamom powder (elaichi powder)
1. Bring the milk to a boil and add lemon juice to the boiling milk to separate the whey .
2. Throw away the liquid part by sifting the stuon to a muslin cloth.
3. Pour some cold water over the curd to cool and wash it. Discard the water and hang the cloth for 15-20 minutes to let the excess water drip off.
4. Put the curd in a food processor or blender and blend at high speed to get a smooth consistency. You may add just a little (1 tsp or so) water while blending, if the curd is too dry and will not blend. Bevery careful so as not to add any extra water.
5. Remove the paste and make small balls (1-2" in diameter).
6. Boil water in a wide vessel or Pressure coocker. Make sure that there is at least 2-3" of water in the vessel or pressure coocker. If not, add more water and increase the quantity of sugar proportionately. Add sugar to the boiling water to make a light syrup.
7. Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Cook the balls in the boiling syrup for 25-30 minutes.
8. Remove from the heat and let the stuff cool down. Put the balls and the syrup in a storage container and cool 4-5 hrs. Rasgulla naw are ready for Serving.
Rasgulla is a delicious delicacy of Bengal and it’s famous all over the country. The soft, juicy and spongy textured cheese balls soaked in sugar syrup makes it different from any other Indian dessert recipes. In north India rasgulla are also known as Chenna rasgulla. It is my favorite since childhood. I have prepared it so many times in my home that now I find it very easy and takes very less time. In this easy rasgulla recipe I kept it simple , first making the chena (coagulated milk), second cooking the chena balls and third soaking them in sugar water. That’s all.
Recipe type:Dessert
Cuisine:Indian
Prep time:20 mins
Cook time:25 mins
Total time:45 mins
Ingredients:
5 cups full fat milk2 to 3 tbsp lemon juice, add as required
1 cups sugar for boiling rasgulla
5 cups water for boiling rasgulla
½ tsp cardamom powder (elaichi powder)
Method:
1. Bring the milk to a boil and add lemon juice to the boiling milk to separate the whey .
2. Throw away the liquid part by sifting the stuon to a muslin cloth.
3. Pour some cold water over the curd to cool and wash it. Discard the water and hang the cloth for 15-20 minutes to let the excess water drip off.
4. Put the curd in a food processor or blender and blend at high speed to get a smooth consistency. You may add just a little (1 tsp or so) water while blending, if the curd is too dry and will not blend. Bevery careful so as not to add any extra water.
5. Remove the paste and make small balls (1-2" in diameter).
6. Boil water in a wide vessel or Pressure coocker. Make sure that there is at least 2-3" of water in the vessel or pressure coocker. If not, add more water and increase the quantity of sugar proportionately. Add sugar to the boiling water to make a light syrup.
7. Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Cook the balls in the boiling syrup for 25-30 minutes.
8. Remove from the heat and let the stuff cool down. Put the balls and the syrup in a storage container and cool 4-5 hrs. Rasgulla naw are ready for Serving.
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