Traditional Rasgulla | How to make Traditional Rasgulla

By Seema Jhaveri  |  4th Nov 2016  |  
5 from 1 review Rate It!
  • Traditional Rasgulla, How to make Traditional Rasgulla
Traditional Rasgullaby Seema Jhaveri
  • Prep Time

    4

    Hours
  • Cook Time

    30

    mins
  • Serves

    2

    People

51

1

About Traditional Rasgulla Recipe

Receipes traditinally running in our family never fails

Traditional Rasgulla, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Traditional Rasgulla is just mouth-watering. This amazing recipe is provided by Seema Jhaveri. Be it kids or adults, no one can resist this delicious dish. How to make Traditional Rasgulla is a question which arises in people's mind quite often. So, this simple step by step Traditional Rasgulla recipe by Seema Jhaveri. Traditional Rasgulla can even be tried by beginners. A few secret ingredients in Traditional Rasgulla just makes it the way it is served in restaurants. Traditional Rasgulla can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Traditional Rasgulla.

Traditional Rasgulla

Ingredients to make Traditional Rasgulla

  • 500 ml fresh cow milk
  • 1.5 teaspoon vinegar + 1.5 teaspoon water
  • 2 tablespoon caster sugar
  • 250 ml water
  • Sugar Syrup- 200 gms (Sugar + 750ml water)
  • 1 cup water (Room Temperature)

How to make Traditional Rasgulla

  1. Boil the milk and let it cool till it reaches room temperature.
  2. Put the milk in the fridge for three hours until the cream forms. Afterwhich sieve the milk to remove the fat.
  3. Add 250ml water to the sieved milk and bring it to a boil.
  4. In a separate bowl, mix 1.5 teaspoon vinegar and 1.5 teaspoon water. Pour this mixture slowly into the boiling milk.
  5. You can turn off the stove once the water separates from the milk forming curds.
  6. Pour the curds through a muslin cloth and tie the ends with a rubberband. Dip the cloth with the curds in a pan of water around 3 times to remove the vinegar from the curds.
  7. Put the cloth under pressure, under books or a box of rice, for about 10 minutes to form a block.
  8. Remove the block and place it onto a flat surface. Add 2 tablespoons of caster sugar and knead it for around 10 minutes till it smoothens. Form medium sized balls.
  9. In a separate round bottom pan, mix 200gms of sugar with 750ml of water to form the syrup. Bring this to a boil and add the rasgullas. Ensure they have no visible cracks, re-knead them into balls to remove any dents or cracks.
  10. Cook the rasgullas on high heat with the pot uncovered for 5 minutes. Then cover the pot and continue to cook the rasgullas for another 10 minutes.
  11. Uncover the pot and continue cooking the rasgullas for another 5 minutes. At this point the rasgullas will turn in the pot by themselves.
  12. Turn off the heat and immediately add 1/2 glass of water, this is to ensure they do not lose their shape.

My Tip:

I add rose water or sprinkle saffron to enhance the flavour in the syrup before serving them. Tip: You can add more sugar as per your taste.

Reviews for Traditional Rasgulla (1)

Annam Shri2 years ago

Beautiful rasgullas :D
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