Delicious and mouth watering Rasgullay are a treat of Pakistan. Prepared with all purpose flour, sugar, milk, cardamom powder, rose essence and lemon juice, this Rasgulla recipe is tasty to the core. You can make it at home
rasgulla recipe calls for curdling milk, separate the chenna (paneer or indian cottage cheese) and whey. The drained chenna is kneaded and are rolled to balls and cooked in sugar syrup.
Among all the bengali sweets, rasgulla takes the first place in our home for many reasons, it is delicious, it is easy to make, needs only basic ingredients from the kitchen and the chances of failure are very less if followed correctly.
I have prepared these countless number of times and never been a disaster. This was the first Bengali sweet that I tried years ago when I newly tried my hands into cooking. If you are new to cooking,
i suggest you to make this rasgulla for Diwali, since it is one of the easy sweet recipes for diwali or any festive occasion. You can make these one day ahead of Diwali and surprise your loved ones.
The balls can be cooked in sugar syrup either using a pressure cooker or in a wide pan. Both ways turn out to be perfect.
But for people trying for the first time, I suggest using a wide pan rather than a cooker. Since boiling in a pan yields perfect and soft results.
Some pressure cookers overcook the balls and it results in rubbery balls.
Tip to make perfect rasgulla:
*Always use good quality fresh full fat milk. Most times it is the quality of milk that affects the texture of the rasgulla.
*Follow the recipe as it is to get perfect results. This recipe has been tried and tested by many.
Step by step photos on rasgulla recipe:
1. Rinse a heavy bottom utensil to boil milk. By rinsing, you can prevent the milk from being burnt beneath.
2. Bring the milk to a boil, if you are using cold milk from refrigerator, heat up on a low flame else it can give a weird smell
3. When the milk is is rapidly boiling about to spill over, pour the curd and stir in. The entire milk gets curdled well within 2 to 3 mins. Off the heat and let it rest for 2 mins. If the milk doesn’t curdle well, add some more yogurt while the milk is still boiling.
4. This is how it looks once curdled.
5. Pour ice cold water or add ice cubes to stop the cheese from further cooking. This way it stays soft.
6. Let it rest for 2 to 3 mins.
7. Use a cheese or muslin cloth and drain it.
8. Rinse the chenna under running water, this is actually not needed if you use yogurt for curdling. It is rinsed to remove the smell of lemon or vinegar.
Knot the cloth and hang it for 45 mins to drain excess water in the chenna. Squeeze off the excess water to reduce the hanging time. Make sure there is no water in left in the chenna before you proceed to make the balls
9.Knead the chenna or paneer for 3 to 4 mins to get a smooth dough and make small balls out of these. Do not make them too big, they will puff up and double in size when you boil them in sugar syrup. Mix sugar and water in a pan and bring it to a boil.
10. Add cardamom powder, rose water to the sugar syrup.
11. When the syrup is boiling, add the balls one after the other carefully.
12. Cover and cook for around 10 mins on a medium high flame. Every 3 mins , open the lid and just stir the syrup gently. If the flame is too high, rasgulla may break or they double in size first and then shrink back. We do not want them to shrink or either break, so adjust the flame to medium high.
13.They have doubled in size.
14.serve chilled or at room temperature and enjoy it..!
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