11 July, 2018

How To Make Rasgullas

Comments : 1 Posted in : Desserts & Sweets on July 11, 2018 by : Fizza Tags: Bengali Sweet, rasgullas, sweet

Rasgullas is a Bengali delicacy, a sweet dish made with paneer or cottage cheese even known as chenna.

How to make Rasgullas

Rasgulla is a milk-based sweet made by curdling milk, draining the whey and kneading the milk solids to make balls. These balls are cooked in hot sugar syrup until light and spongy.

A good rasgulla should have a light spongy and juicy texture. It should shrink back to shape when squeezed.

Tips to make Soft Rasgullas

• To make rasgullas always use fresh full fat milk.
• Avoid using tetra packs , skimmed or low fat milk.
• Chenna has to be kneaded till smooth and uniform.
• Over kneading makes the chenna sticky and may also shrink the rasgullas.
• Chenna should be moist but not with dripping water.
• Do not stuff too many balls in a small pan. there must be enough space to move around and double in size.

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Total Time: 35 Minutes
Serves: 10 to 12 Rasgulla

Recipe

Ingredients

• Cow Milk 1 liter
• Lemon Juice 2 Tbsp
• Water 10 Cups

To make sugar syrup

• Sugar  2 cup
• Water 10 cup
• Rose Water 1 /2tsp (optional)
• 1 pinch of Saffron (optional) for garnishing

Method

• In a pan add milk heat on a medium flame stirring so no cream is form on top.
• When boil switch off the flame wait for 30 sec then add lemon juice (2 Tbsp lemon juice mixed with 2 Tbsp water). Do not add to boiling milk. Slowly add lemon juice mixture to the milk keep stirring till milk curdles and water becomes green.
• Next add ice cubes or ice cold water , this helps the cheese to stop from further cooking and the rasgullas stays soft.
• Allow to rest for 2 minutes.

• Wrap the chenna in the cloth , rinse under running water till it cools down

• The chenna after hanging must be moist non sticky crumbly and grainy .
• After 60 min knead chenna till smooth. With ur palm knead for 3 -4 min  till a smooth and uniform dough is formed.
• Knead to get a smooth chenna. Do not over knead .Over kneading causes the rasgullas to shrink immediately after taking off the heat.
• Divide the dough into 12 to 15 smooth balls that are crack free.  Do not make them large as it will double in size when cooked.
• In a 3.5 liter wide pot add 2 cups sugar and 10 cups water and cardamom keep to boil.
• The pot should be wide enough for the rasgulls to move around and double.
• When sugar syrup starts bubbles  and boils remove the cardamoms and add some rose water .
• Add the balls to the syrup cover it with lid keep on high flame for 5 min, then slow the flame and give a light stir to the sugar syrup without touching the rasgullas. Boil for 15 min on a slow flame.
• Always keep the pot covered when rasgullas are cooking.
• Rasgullas will double in size as they cook.
• Do not open the lid until the temperatur has come down.
• Turn off the flame after 15 min. Keep in sugar syrup for 6 – 7 hours.
• Serve Chilled.