It is one of the famous sweets of Bengal that everyone loves. This milk-white rasgullas can make anyone fall in love. These sweets are popularly found in the market at almost every occasion and even regularly. You can make them at home too! It is a quick and easy homemade rasgulla recipe.
In this article, we are going to talk about the rasgulla recipe. Follow the instructions properly to have the fantastic homemade rasgullas. So here we go:
Ingredients You Need For Rasgulla Recipe
- ½ liter cow’s or buffalo milk
- 1 ½ tbsp. lemon juice or vinegar
- 1 cup of sugar
Steps You Need To Follow
- Take 1 liter of the whole milk in a non-stick pan and let it boil on a small to medium flame to simmer. Using buffalo milk, it has more fat and produces a thick layer of malai/cream that floats on top. You must remove the thick layer of malai, before the making of chenna.
- Stir the milk at regular intervals to remove the building of the foam, and the surface doesn’t get browned, or the solids from the milk get caught there.
- When the milk starts to boil, turn the flame to the lowest. Next, add 1 to 3 tbsp of lemon juice and stir well. Then you have to add 1 tbsp of lemon juice first and mix well. If the milk has not completely curdled, so in that case, add one more tbsp. Have lemon juice ready with you. You would need to add 1 to 3 tbsp of lemon juice, depending on the consistency of the milk.
- Add the lemon juice in this and stir. Instead of lemon juice, vinegar can be added too. Curd / Yogurt is another alternative. If necessary, add 4 to 5 tbsp of yogurt, or more. You don’t have to rinse the chenna in water with yogurt later.
- Switch off the flame when milk gets curdled properly. You would notice the green watery whey.
- Now drain the curdled milk into the strainer or bowl filled with cheesecloth/muslin.
- Wash chenna very well under fresh water, removing the muslin from the edges. It lowers chenna temperature as well as eliminates the chenna’s lemony aroma and tangy texture.
- Squeeze muslin very tightly with your fingers to remove excess water from chenna. Remember that in the chenna, there must be no extra water or moisture because then the rasgulla splits while cooking.
- Hang the chenna in a muslin cloth for about 30 minutes too. Add 1 tsp of unroasted sooji or semolina or Rava. All-purpose flour/maida can also be added. Using each of these allows the combination to bind. Add 1 tsp of corn starch instead of semolina or all-purpose flour for a gluten-free option.
- Mash the chenna with your hands, and then knead. Continue mashing and kneading. Knead into a smooth chenna ball that should be able to come together without cracking or falling apart. Now pick tiny parts of the chenna and shape them into a flat round ball between your hands.
- For the formation of sugar syrup, take 2 cups of sugar and 4 cups of water. Heat it and let the sugar dissolve in water. Once the sugar water is ready, put the chenna balls in this water and steam for approximately 8 minutes.
- Please keep it for 15 minutes in the steamer after turning off the flame. Remove the rasgullas in a bowl, refrigerate them and serve them chilled!
This rasgulla recipe is straightforward to make. You can make them easily at home whenever you get the rasgulla cravings. Make sure you follow the instructions of the rasgulla recipe correctly. Now, as you have learned the fantastic rasgulla recipe, try it on your own!