Bengali Rasgulla/ Rosogolla
Find all the solutions to make the perfect soft and spongy rasgulla like sweet shop. Rasgulla/ Rosoglla is an Indian sweet cheese balls prepared with freshly squeezed chenna/cheese which is done by curdling the milk and cooked in sugar syrup. A very authentic and no fail recipe. This is the must have dessert to try before you die.
- Prep Time30Minutes
- Cooking Time30Minutes
How to make Chenna
- 8 cups/ 2 litres full fat whole cow's milk
- 6 tbsp curd or use as required
- 3 and 1/2 cups of sugar
- 2 tbsp extra milk to purify the sugar syrup
- 2 tsp sooji/rava or all purpose flour
- Cardamom for flavoring
- Bring the milk to a boil. Stir occasionally. When it comes to boil, turn off the heat. Wait for 1 minute.
- Now put in the curd/ whey. Pour it little by little until the milk solids separate completely from the greenish water/ whey.
- Collect the milk solids in a cotton cloth. Quickly put in the chilled water to stop more curdling. Hang it on a height and let it drop off more excess water.
- Don't press it too much, else it will become hard and you can't make balls out of it.
- To make the thick sugar syrup, add 2 cups of sugar with 2 cups of water and heat it.
- When it comes to a boil, add 1 tbsp milk in the syrup. Let it boil for a few more minutes. After a while, impurities will be floating on the top. Remove it.
- Bring it to boil again until you get 2 string consistency sugar syrup. Keep it in a bowl.
- Kneading the cheese/ chenna is a very important step. Depending on the kneading process, the texture will be decided.
- Now using the heel of the palm, start mashing and kneading the chena. Also add sooji/ maida to give it binding.
- Continue the process until you can form a ball out of the dough and also your palm will become bit greasy.
- Now you are done making a smooth dough. Make tiny balls out of them as after cooking they will be puffed up in double size.
- To make a thin sugar syrup, add 1 and 1/2 cups of sugar and 7 cups of water in a large pan. Bring it to a boil.
- To cook the cheese balls/rasgulla, when the water comes to a boil, put in the cheese balls.
- Don't put too many balls in a batch. Give them space to swell up.
- Cook for 5 minutes on a high heat, then 15 minutes on a low flame.
- Every few minutes, move round the back of a spoon on the surface of the rasgulla and in the middle shake the spoon carefully. It will help the rasgullas to puff up.
- The rasgullas will be ready within 30 minutes.
- Once rasgullas are done, put them in thick sugar syrup.
- Serve hot or cold anytime, anywhere.
My Tip: You can check in two ways if the rosogollas are done. First method is to place the rasgulla in a cup of water. if the rasgulla sinks to the bottom and stays there, it's cooked. If not, cook for a few more minutes. Press a small portion of the rasgulla with your finger. If the pressed portion bounces back to its original shape, it's done. You have to check it, while the rasgullas are simmering.