Rasogulla | How to make Rasogulla

By Paarulz Kitchen  |  27th Jan 2018  |  
5 from 1 review Rate It!
  • Rasogulla, How to make Rasogulla
  • Prep Time

    15

    mins
  • Cook Time

    40

    mins
  • Serves

    6

    People

8

1

About Rasogulla Recipe

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.

Rasogulla, a deliciously amazing recipe to treat your family members. This recipe of Rasogulla by Paarulz Kitchen will definitely help you in its preparation. Surprisingly the preparations for Rasogulla can be done within 15 minute. Isn't it interesting. Also, the time taken for cooking Rasogulla is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 6 people.A lot of times making Rasogulla can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Rasogulla is just too tempting. Cooking Rasogullaat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Rasogulla is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe of Rasogulla from Better Butter.

Rasogulla

Ingredients to make Rasogulla

  • 1 litre whole milk
  • 2-3 tablespoon vinegar
  • 4 cups water
  • 1 cup sugar (2Cups for sweetness)
  • 1 tablespoon rose water(optional)
  • Few kesar threads (optional)

How to make Rasogulla

  1. 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.
  2. Strain it with a cheese cloth and cold wash the chenna (fresh cheese).
  3. 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 palm
  4. 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.
  5. Start preparing the rasgulla balls out of the kneeded chenna dough.
  6. Side by side, heat a large vessel with 4cups of water and 1cup of sugar. Cover the vessel and heat it on medium high.
  7. Your sugar water must come to boil by the time all your balls are ready.They can’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’t reduce the flame,dnt stir
  8. Let these balls cook in constantly boiling syrup for about 8-10mins. Open the lid and your Rasgullas are ready.
  9. You may add nuts or rose syrup to these but authentically these are not added.
  10. Garnish with Kesar and serve these soft and spongy rasgulla to your guests.

My Tip:

. 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!

Reviews for Rasogulla (1)

Ruchi Gaur8 months ago

Mouthwatering!!!
Reply

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