Bengali delicacy Rasgulla | How to make Bengali delicacy Rasgulla

By Swapna Sunil  |  26th Apr 2016  |  
4.5 from 2 reviews Rate It!
  • Bengali delicacy Rasgulla , How to make Bengali delicacy Rasgulla
Bengali delicacy Rasgulla by Swapna Sunil
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    10

    People

223

2





Video for key ingredients

  • How to make Chenna

About Bengali delicacy Rasgulla

A spongy and light, mildly sweet goodness.

Bengali delicacy Rasgulla is a delicious dish which is liked by people of all age groups. Bengali delicacy Rasgulla by Swapna Sunil has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Bengali delicacy Rasgulla at many restaurants and you can also prepare this at home. This authentic and mouthwatering Bengali delicacy Rasgulla takes 20 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Bengali delicacy Rasgulla is a good option for you. The flavour of Bengali delicacy Rasgulla is tempting and you will enjoy each bite of this. Try this Bengali delicacy Rasgulla on weekends and impress your family and friends. You can comment and rate the Bengali delicacy Rasgulla recipe on the page below.

Bengali delicacy Rasgulla

Ingredients to make Bengali delicacy Rasgulla

  • 2 litres : whole milk
  • 4 to 5 tbsp : Vinegar
  • 1 cup : Granulated sugar
  • 3 cups : water
  • Nuts and a pinch of saffron to garnish (optional )
  • 1 tsp : Rose water

How to make Bengali delicacy Rasgulla

  1. In a deep pan add the milk and bring this to a boil. Once it boils, turn off the heat and add 1 tbsp of vinegar after tbsp while stirring continuously.
  2. Continue this until a green whey separates. (I added about 4 tbsp of vinegar, but this depends totally on the type of milk you are using so it might take more or else.)
  3. Once whey separate, pour it into a colander lined with muslin cloth. Now wash the chenna under running water until the water runs clear and the vinegar is washed out.
  4. Now tie the edges of the muslin cloth and squeeze out the water very gently. You don't want the chenna to dry out completely.
  5. Next tie this to the sink tap or somewhere at a height so that water drips out further. Leave this for 10 mins. Later untie the cloth and take the chenna on to plate or a smooth clean surface.
  6. Now knead the chhena with your palm gently for 10 mins. Divide this into small portions and shape them into golf sized balls.
  7. Simultaneously bring sugar and water to a vigorous boil and add the rose water to it. Next add the chenna balls to the  boiling sugar water. Cover and cook for 10 to 12 mins. Do not open the lid until then.
  8. Later turn off the heat and transfer them to a bowl. Allow them to sit and soak the sugar syrup atleast for 2 hrs.
  9. Garnish with chopped nuts and saffron. Serve them chilled.

Reviews for Bengali delicacy Rasgulla (2)

Pooja Agrawala year ago

Hello swapna, I tried it .. but my rasgulla got break.. what went wrong I coudnt understand... plz let me know how can I made them perfectly..
Reply

Swapna Sunil2 years ago

Reply