Rasgulla doesnt need an explanation for any Indian. Not just in India, Rasgulla is now popular across the world. But still I would like to pen down what Rasgulla is to my dear Non-Indian readers who do not know what this is.
Rasgulla is a syrupy dessert originating from India which is made using chenna (fresh cottage cheese) and sugar syrup. We cannot use store bought cottage cheese as they do not help us form a firm ball. So, you will have to make this dessert from scratch and trust me its not at all difficult. Just curdle the milk and discard the whey completely, make small round shaped balls and cook them in the boiling sugar syrup. This recipe is as easy as it sounds to be. But yes! care must be taken, when you knead the chenna, and cooking the chenna balls in the syrup, Curdling the milk, every step is crucial and has to be right ! Too much kneading might result in rubbery rasgullas or too much boiling them in sugar syrup might also result in rubbery rasgullas. It has to be just right. If you fail in your first attempt do not worry try again and you will get it right. Having said that, you would not repeat the same mistake which you would have made in your first try.
I adapted this recipe from a very well known food blogger Swasthi who owns http://indianhealthyrecipes.com/ This is just perfect for me and thank you Swasthi 🙂 Your truly an inspiration 🙂 whenever I made chenna by curdling the milk with citric acid or vinegar or lemon, the ting of lime ever remained in my rasgullas which was always a turn down and then I came across Swasthi’s Rasgulla recipe where she has used curd/Yogurt to curdle the milk and that was so perfect for me. You just dont need to wash the chenna in running water or anything such. Its just perfect 🙂 But yes! I did tweak the recipe a little apart from the chenna making 🙂
Full fat whole milk – 1 litre
Curd/Yogurt – 1/2 cup
Ice cold water – 1 litre
Ice cubes – a few
For Sugar syrup:
Sugar – 1 1/2 cup
Water – 3 cups
Rose water – 1 tbsp
Cardamom powder – 1/4 tsp
Part 1 : Making chenna
Part 2 : Sugar syrup
Part 3: Cooking the prepared chenna
Part 1 : Making chenna
- In a deep pan, boil 1 litre milk and simmer the flame to lowest.
- Add 1/2 cup curd and wait for it to curdle
- Mix well and keep stirring till the chenna separates from the whey (the green water)
- Turn off the gas
- Add Ice cubes and Ice cold water and let it stay for few minutes.
- Now strain using a muslin cloth and discard the whey(you can also reuse them in making chapathi dough replacing water with this whey)
- Pack it tight in the muslin cloth and hang it to a hook in your kitchen to drain out the excess water.
- Do not keep for more than 25-30 minutes. We need a moist chenna and not a totally dehydrated chenna
- Now put the chenna on your kitchen platform or in a flat plate and knead continuously for 5 minutes or till they are soft enough and form a soft dough.
Part 2 : Making sugar syrup
- While you are kneading the dough, you can place sugar and water in a wide and deep mouthed vessel and place them on a stove top
- On medium flame bring the mixture to boil
- Add cardamom powder and rose water
- Make sure all the sugar dissolves well
Part 3 : Making chenna balls and cooking
- After kneading the chenna for 5 minutes you will see a soft mass which is the freshly prepared cottage cheese
- Now make small round shaped balls with your palms and set them aside on a plate
- The chenna balls should not be either too big or too small.
- The size should be just right
- Now slowly slide in these chenna balls into the boiling sugar syrup.
- Add the balls one after the other and not at ones
- Cover the pan with a lid and cook on medium flame for ten minutes with occasionally stirring them carefully.
- Make sure you do not break them and are as careful as you can.
- You will notice that the chenna has doubled in its size
- Cook for 2-3 minutes more with the lid closed
- Turn off the gas and let the rasgullas cool completely before you store them in the refrigerator.
- Kneading the chenna plays a vital role in getting you the right texture for authentic rasgullas
- Also cooking them on right flame for a right amount of time is also very essential.
- I have used 1:2 ratio for sugar syrup
- If you are making Rasgullas for the first time and doubt that the rasgullas might break in the sugar syrup, go ahead and add 1 tsp of fine semolina to the chenna and then knead them. I have not used any such thing in my recipe here
- Always use a wide and deep pan only. It gives the rasgullas more space to puff and cook well
- You can also add rose essence instead of rose water. In that case just add 1/4 tsp essence.
- Always use fresh milk to prepare any milk based desserts. That matters alot in texture.