Recipe for Making Delicious Rasgulla
Rasgullas are a beloved Indian dessert known for their soft, spongy texture and sweet syrupy taste. Here’s a complete recipe to make mouth-watering Rasgullas at home.
Ingredients:
- Milk (full cream) – 1 liter
- Lemon juice – 2 tablespoons (for curdling milk)
- Water – 4 cups
- Sugar – 1.5 cups
- Cardamom powder – a pinch (optional)
Method:
1. Preparing the Chhena (Cottage Cheese)
- Boil the milk in a large pot. Once it begins to boil, turn off the heat.
- Add lemon juice slowly to the hot milk, stirring continuously. The milk will start to curdle and form chhena (cottage cheese).
- Once the chhena separates from the whey, strain it using a muslin cloth. Rinse it with cold water to remove any lemony taste.
- Squeeze out excess water and hang the chhena in the cloth for 30 minutes to drain completely.
2. Kneading the Chhena
- After the chhena has drained, place it on a clean surface and knead it with the palm of your hand for 5-7 minutes until it becomes smooth and soft.
- Divide it into small, smooth balls without cracks.
3. Preparing Sugar Syrup
- In a large pot, add water and sugar and bring it to a boil to make the syrup.
- Ensure the syrup is slightly thin and boiling when you add the chhena balls.
4. Cooking the Rasgullas
- Gently add the chhena balls to the boiling sugar syrup.
- Cover the pot with a lid and cook on medium heat for about 15-20 minutes. The balls will expand as they cook.
- After cooking, turn off the heat and let the Rasgullas cool in the syrup for a few hours.
5. Serving and Storing
- Serve the Rasgullas chilled or at room temperature, garnished with a sprinkle of cardamom powder if desired.
- Store them in the syrup in an airtight container. Rasgullas stay fresh for up to a week when refrigerated.
Enjoy your homemade, soft, and juicy Rasgullas, perfect for any festive occasion!