Skip to main content

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.

Comments

Post a Comment

Popular posts from this blog

Aloo tikki | How to make aloo tikki

                        Aloo tikki  Simple spiced potato patties to appreciate as a tidbit. Aloo tikki is a prevalent SNACK crosswise over India made utilizing pureed potatoes, flavor powders and other essential fixings. There are two different ways aloo tikki is made, one is by stuffing chana dal and the other one is a basic patty which should be possible in all respects rapidly whenever bubbled potatoes are prepared            How Make delious Aloo tikki Elements for best Punjabi veg recipes aloo tikki 4 potatoes (medium measured aloo) 1 tsp ginger glue or ¼ tsp powder ¾ tsp GARAM MASALA or any zest powder ½ tsp chaat masala ½ to ¾ tsp red bean stew powder 1 tbsp ghee (exceptionally hot) discretionary bunch coriander leaves (finely slashed) 1 green bean stew slashed 2 tbsps corn flour or rice flour (discretionary) 3 to 4 tbsps bread morsels ( don't utilize new bread pieces) Salt as required 2 tbsp Cashews (hacked) Oil as required for broiling
1 comment
Read more

How to make kulcha chole

People loves food so much specially Punjabi food we have the best Punjabi vegiterian recipes and free recipe INGREDIENTS for making kulche chole For Kulcha: White flour - 100 g Curd - 100 ml Cooking soda - A pinch For Chole: Onion - 50 g Oil - 2 g Channa - 100 g Onions - 40 g Tomatoes - 20 g Ginger - A small piece Garlic - A few flakes Tamarind - 5 g Cinnamon - A small piece Cloves - 2 Cardamom - 2 Bay Leaf - A small piece Black pepper - 1 tsp Cumin seeds - 1 tsp Red Chilli powder - 1/2 tsp Oil - 2 tsp Salt - To taste How to make 1 Make dough out of white flour and curd, adding a pinch of soda and salt. 2 Keep it overnight. 3 Roll out chapattis. 4 Place a spoonful of chopped onions and close it. 5 Roll out thin chapattis and cook on a hot tawa (This can be made without onion stuffing as plain kulcha). 6 Soak channa overnight. Grind all the ingredients except tamarind. 7 Heat oil and fry the paste well. Add channa and cook for 10 minutes.
Post a Comment
Read more

How to make chicken biryani

Ingredients 600 grams boiled basmati rice 1 kilograms chicken thighs 4 tablespoon minced mint leaves 1 teaspoon garam masala powder salt as required 2 pinches saffron 2 teaspoon coriander powder 1 tablespoon ginger paste 1 tablespoon garlic paste 4 sliced & slit green chilli 2 tablespoon tomato puree 320 grams chopped tomato 400 grams thinly sliced white onion 2 teaspoon cumin seeds 8 green cardamom 6 tablespoon refined oil 1/2 teaspoon chilli powder 1 teaspoon powdered turmeric 6 tablespoon plain greek yogurt 1 tablespoon milk Preparation HOW TO MAKE CHICKEN BIRYANI Step 1 / 6 First, in order to marinate the chicken, take a large bowl, put Greek yogurt, turmeric, chili powder along with salt as per your taste in a small bowl. Mix it well using a spoon and then, add the chicken thighs in the mixture and rub with this mixture. Keep aside for about 20-30 minutes, so that the yogurt mixture is properly absorbed by the chicken. Also, soak s
1 comment
Read more