Rasgulla (Bengali sweet) | How to make Rasgulla (Bengali sweet)

By Ruchiajay Mahant  |  4th May 2016  |  
4.0 from 2 reviews Rate It!
  • Rasgulla (Bengali sweet), How to make Rasgulla (Bengali sweet)
Rasgulla (Bengali sweet)by Ruchiajay Mahant
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    5

    People

58

2





Video for key ingredients

  • How to make Chenna

About Rasgulla (Bengali sweet)

Made from double tonned milk, it is small in size and easy to pick and gulp.

Rasgulla (Bengali sweet) is a delicious dish which is liked by people of all age groups. Rasgulla (Bengali sweet) by Ruchiajay Mahant 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 5 people. You can find Rasgulla (Bengali sweet) at many restaurants and you can also prepare this at home. This authentic and mouthwatering Rasgulla (Bengali sweet) takes 30 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Rasgulla (Bengali sweet) is a good option for you. The flavour of Rasgulla (Bengali sweet) is tempting and you will enjoy each bite of this. Try this Rasgulla (Bengali sweet) on weekends and impress your family and friends. You can comment and rate the Rasgulla (Bengali sweet) recipe on the page below.

Rasgulla (Bengali sweet)

Ingredients to make Rasgulla (Bengali sweet)

  • Cow milk - 1 litre
  • White vinegar- 2-3 tsp
  • Elaichi powder- 1 tsp
  • Sugar 1 cup
  • Water 4 cup

How to make Rasgulla (Bengali sweet)

  1. Firstly boil the milk and keep it for 4 hrs, if using full fat then whole night. Remove fat or malai collected on milk.
  2. Bring it to boil. Turn off the gas. Add white vinegar till whey separates, then collect chenna in a strainer and wash it properly under tap water 4-5 times.
  3. Collect in a cloth and squeeze to remove excess water and hang it for 15 mins. It should not be wet but slightly moist.
  4. Using your fingers and hands, knead the chenna for 7-9 mins, till fat appears on hands.
  5. Divide them in balls. The size will double. (I had 15 balls.)
  6. Take a vessel and boil water, sugar, elaichi powder together. When it is bubbling hot add the balls and cover the lid. Cook at a medium flame for 12-14 mins. Cook in two batches so that the rasgullas expand nicely.
  7. Check If they are cooked by keeping one in glass full of water. If it sinks when it's done.
  8. Take all rasgulla in vessel containing normal room water. Keep it like this for 30 mins, then add it to the sugar syrup in which they were boiled. Add sugar as per taste to make them more sweet then boil and cool it.
  9. Then to it, add rasgullas that were placed in water by squeezing water. (Don't worry about shapes. They will regain it.)
  10. Keep in the fridge for 6 hours or overnight. Enjoy.

Reviews for Rasgulla (Bengali sweet) (2)

Shini Prakash2 years ago

The lovely rasgullas, oh how i love them! Thanks
Reply

anser thahira2 years ago

Reply