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Rasgulla recipe

Rasgulla are spongy dumplings made from chenna (cottage cheese) and cooked in a sweet syrup, a popular and beloved Indian dessert. Here's a recipe to guide you through making these delightful treats:

Ingredients:

For the Chenna:

  • 1 liter full-fat milk
  • 1 tablespoon lemon juice or vinegar

For the Sugar Syrup:

  • 1 cup sugar
  • 2 cups water
  • 1/2 teaspoon cardamom powder
  • A few strands of saffron (optional)

Instructions:

  1. Make the chenna: Bring the milk to a boil in a heavy-bottomed pan. Stir occasionally to prevent sticking.
  2. Add the lemon juice or vinegar: Once the milk comes to a boil, turn off the heat and slowly add the lemon juice or vinegar while stirring continuously. The milk will start to curdle and separate into chenna (curds) and whey (liquid).
  3. Strain the chenna: Place a muslin cloth or cheesecloth over a colander and strain the curdled milk. Rinse the chenna under cold water to remove any traces of lemon juice or vinegar.
  4. Squeeze the chenna: Gather the edges of the muslin cloth and squeeze out as much whey as possible. The chenna should be moist but not wet.
  5. Knead the chenna: Transfer the chenna to a plate and knead it for 5-7 minutes until it becomes smooth and pliable. This will help remove any lumps and make the rasgullas soft.
  6. Shape the rasgullas: Divide the chenna into equal-sized balls, about the size of golf balls. Roll each ball into a smooth ball between your palms.
  7. Prepare the sugar syrup: In a separate pan, combine sugar, water, and cardamom powder. Bring to a boil and simmer for 10-15 minutes, or until the syrup reaches one-string consistency (a thin thread forms when you drop a little syrup between your fingers).
  8. Cook the rasgullas: Gently drop the shaped chenna balls into the hot syrup. Cover the pan and cook for 15-20 minutes, or until the rasgullas double in size and float to the top.
  9. Add saffron (optional): If using saffron, add it to the syrup during the last 5 minutes of cooking for a richer flavor and aroma.
  10. Serve: Turn off the heat and let the rasgullas soak in the syrup for at least 30 minutes, or until they absorb the syrup and become plump and juicy. Garnish with chopped nuts or rose petals (optional). Serve warm or at room temperature.

Tips:

  • Use full-fat milk for the best flavor and texture of chenna.
  • Don't overcook the chenna, as it can make the rasgullas hard.
  • Make sure the sugar syrup is not too thick, otherwise the rasgullas will not cook evenly.
  • You can store leftover rasgullas in the refrigerator for up to 2 days. Reheat them gently in the syrup before serving.

Variations:

  • Rose Rasgulla: Add a few drops of rose water to the sugar syrup for a fragrant twist.
  • Kesar Rasgulla: Add a few strands of saffron to the sugar syrup for a richer flavor and aroma.
  • Mini Rasgulla: Make bite-sized rasgullas for a cute and festive treat.

I hope this recipe helps you make delicious and authentic rasgullas at home! Enjoy the sweet indulgence of this classic Indian dessert.

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