Rasgulla is a very popular sweet from Bengal and Orissa.It is made up of chhena and sugar thus making it very simple in terms of ingredients.The best thing about it is that it is non fried and the excess sweetness can be squeezed from it in the form of sugar syrup before consuming making it suitable for those who do not like too sweet.The recipe of the rasgullas is the most requested recipe by my friends who have tasted the rasgullas made by be.
The recipe that I am going to share has come up after lot of experimenting in which I have tried my level best to explain each and every nuances involved in rasgulla making.Though the ingredients and the recipe appears to be very simple but it requires lot of focus to actually get hang of it .So I request all my readers to read the instructions carefully to achieve the best possible results.Before I proceed on with the recipe I would also like to thank my friend Lata who shared some valuable tricks of making rasgullas with me.
Makes: 10-12 rasgullas
- 1 lit whole milk preferably cows milk( I have used Amul gold)
- 1 tsp maida/all purpose flour
- 3-4 tbsp of white vinegar
- 2 cups sugar
- 1/4 cup of regular milk
- Rose/kewra essence (optional)
- Baking powder just equal to the tip of the needle i.e. almost negligible and for those who are trying rasgullas for the first time may even skip and the results won’t be affected because the real trick lies in preparing the chhena(cheese)and cooking technique.
- Heat milk in a vessel and switch off the flame the moment it is about to boil.
- Stir in the vinegar to curdle the milk.Keep stirring till the solids(chenna) and the whey separates.If the mentioned quantity does not work for you then you may increase the amount of vinegar.
- Immediately drain it on a muslin cloth and wash it with cold water either by immersing in the cold water and draining again or under the tap water.This will stop further cooking of chenna and will result in soft cheese/chenna which is a must for good rasgullas.
- Tie the chenna in a bundle in the muslin cloth and remove the excess moisture by pressing with hands/ putting under some weight for about 15-20 minutes.The chenna should not be too dry nor it should have too much of moisture as the rasgullas won’t hold the shape.
- Put the chenna in a plate/thali/board.Crumble it and add maida/all purpose flour and baking powder (use with care).Mix well and knead it with the heel of your palm till it becomes very smooth and dough like and will start leaving the fat making your palms greasy.
- Divide it into 10-12 portions as per the size of the rasgullas you want keeping in mind that they just double up in size after cooking.Roll them into smooth balls without crack and keep aside cover with a moist cloth till you prepare the sugar syrup or sugar syrup can be prepared simultaneously.
- Since the rasgullas double up in size the vessel in which you prepare the sugar syrup should be chosen accordingly providing enough space to the rasgullas for expansion and avoid overcrowding.The depth of the vessel should be such that the rasgullas are minimum 4-5″ above from the bottom of the pan to retain the shape of the rasgullas or otherwise they may flatten.
- Prepare the sugar syrup in enough water to maintain the above recommendation as this is a cooking syrup ,so even if it is less sweet does not matter because later on the rasgullas can be transferred to the fresh syrup.(The cooking syrup does not require any thread consistency it should be watery
- Add the milk to the syrup.This will serve to clean the sugar syrup and will also aid in providing rolling boil which is most essential in achieving the texture of the rasgullas.
- Add the prepared chenna balls in the boiling syrup.Can cover with the lid partially till they puff up and continuously cook them on high heat for 40-50 minutes.The chenna balls should be covered under the foam throughout the cooking process.There is no need to fiddle with the chenna balls as they will continuously roll on their own and they are very soft so may break also.If you wish to do so you can lightly roll them from side of the vessel.Keep the lid covered partially only otherwise syrup will boil out.
- Add little water in between just to maintain the minimum level of the cooking syrup and to prevent it from achieving thread consistency.
- The chenna balls will completely get cooked during this duration so sinking test is not required.
- Switch off the flame and let the prepared rasgullas get completely cooled in the cooking syrup before transferring them to the fresh syrup.You can even leave them in the cooking syrup itself if you find its sweetness according to your taste and if not then you can freeze it for future use.
- Rasgullas taste best when they are completely cooled i.e minimum 12 hours after preparation.
- Add kewra/rose essence into the syrup.
- Chill them and they are ready to be served.
- Sinking test is done to check if the chhena balls are cooked or not and for this in a glass full of water a ball is immersed .If the ball sinks to the bottom it is done and if it floats or does not sink properly means it requires more cooking.
- If you are not confident enough please avoid using baking powder and you will still end up making wonderful rasgullas.
IT’S TIME TO ENJOY THE RASGULLAS…………………………………………………………………………
HAPPY COOKING !!!!!!!!!!!!!!!!!!TILL I AM BACK WITH SOME NEW AND EXCITING RECIPE.