Rasgulla Recipe: A Spongy, Sweet Bengali Delight
Introduction:
Rasgulla, a famous Bengali dessert, is known for its light and spongy texture. These soft, white, syrup-soaked cheese balls are made from chhena (freshly curdled milk) and have a unique, mildly sweet flavor. The key to perfect Rasgullas lies in the right balance of ingredients, texture, and syrup. This traditional treat is popular across India and is a must-try for anyone who loves sweets. Whether served at celebrations or enjoyed as a sweet snack, Rasgullas offer a refreshing and satisfying experience with every bite.
Ingredients:
1 liter full-fat milk (doodh)
2 tablespoons lemon juice (nimbu ka ras) or vinegar (sirka)
1/4 cup water (pani)
1 cup sugar (cheeni)
1 cup water (pani)
1/2 teaspoon cardamom powder (elaichi powder)
A few saffron strands (kesar) (optional)
Steps to Prepare Rasgulla:
Prepare Chhena (Paneer):
Boil the milk (doodh) in a heavy pan. Once it starts to boil, add lemon juice (nimbu ka ras) or vinegar (sirka) and stir gently until the milk curdles.
Once the milk separates into curds and whey, strain the mixture using a muslin cloth or a fine sieve.
Rinse the curds (chhena) under cold water to remove the sourness.
Tie the cloth with chhena and hang it for 30-40 minutes to drain any excess water.
Knead the Chhena:
Once the chhena is drained and slightly firm, transfer it to a flat surface.
Knead the chhena with your palms for about 8-10 minutes until it becomes smooth and soft.
Add a little water if necessary, but be careful not to make it too wet. The consistency should be like dough.
Shape the Rasgullas:
Divide the dough into small, smooth balls. Ensure there are no cracks on the surface to prevent them from breaking while cooking.
You can also make them slightly oval-shaped, depending on your preference.
Prepare the Sugar Syrup:
In a large pan, add 1 cup sugar (cheeni) and 1 cup water (pani).
Stir the mixture and bring it to a boil. Once the sugar dissolves, reduce the heat to medium.
Add cardamom powder (elaichi powder) and saffron strands (optional) to the syrup. Let it simmer for a few minutes.
Cook the Rasgullas:
Gently drop the prepared chhena balls into the boiling syrup.
Cook them on medium heat for about 15-20 minutes, stirring occasionally, until the Rasgullas double in size and become spongy.
Cool and Serve:
Once the Rasgullas are cooked, remove them from the heat and allow them to cool in the syrup.
Let them soak for at least 1-2 hours to absorb the syrup fully and become soft and spongy.
Serve and Enjoy:
Serve the Rasgullas chilled or at room temperature, garnished with saffron or rose petals if desired.
Conclusion:
Rasgulla is a delightful and refreshing sweet that captures the essence of traditional Indian desserts. The soft and spongy texture, combined with the fragrant sugar syrup, makes Rasgulla a beloved treat across the country. Whether for festive occasions or a simple indulgence, Rasgulla’s delicate sweetness is sure to please anyone with a sweet tooth. By following these simple steps, you can easily recreate this famous Bengali dessert and enjoy it in the comfort of your home.
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