Rasgulla is a delicious white spongy dessert made from Chenna or Cottage Cheese (Paneer) popular throughout India. It has its origin in West Bengal, however, it is loved by everyone across India. It is made using fresh Cow's milk which is curdled and then dried and shaped like balls and then cooked in lightly sweet sugar syrup. This popular delicacy requires lot of effort to perfect, however, it is not impossible! One only needs Milk, Vinegar or Lemon and Sugar to make this wonderful recipe. Do try this wonderful recipe this festival season!
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Ingredients:
500 ML Cow's Milk
1 Tbsp Vinegar or Lemon Juice
1/2 Cup + 2 Tbsp Sugar
2 1/2 Cup Water
Cold water as required
Serves: Makes 6 Rasgullas
Preparation time: 15-20 min
Cooking time: 25-30 min
* 1 Cup = 237 ml
Method:
1. Bring milk to boil a large Pan. Switch off flame.
2. Add Vinegar or Lemon Juice and stir till milk curdles.
3. Immediately add cold water to stop cooking process once milk curdles.
4. In a separate Pan put a strainer and cloth and strain the Chenna.
5. Wrap the Chenna in cloth and squeeze out whey completely.
6. Open the cloth and put more cold water to wash and cool the Chenna.
7. Again squeeze out the water completely.
8. Hang Chenna for 30 min to completely drip any left water.
9. Take out Chenna in plate. Either churn Chenna in mixer for 30-40 sec (pulsing on lowest speed for 5 sec each time and giving a pause) or knead for 15-20 min by hand.
10. Take out Chenna in plate and knead for 2 min.
11. Make 6 medium sized or 9 small sized balls. Gently press each ball in fist of hand and then shape it in round ball.
12. Boil water in pressure cooker.
13. Add 2 Tbsp Sugar.
14. Once water comes to boil add lightly pressed Cardamom.
15. Put Rasgullas one by one and close the lid. Cook on high flame till 1 whistle and then lower flame and cook for 5 min. Switch off flame once done. Let it release pressure on it own.
16. Once pressure is released open the lid and let it sit for 5 min.
17. Remove Rasgulla to a separate bowl without its syrup.
18. Add 1/2 Cup Sugar to Syrup and cook on high flame till sugar melts.
19. Once sugar melts switch off flame and allow syrup to cool down completely.
20. Put the Rasgulla in cooled down syrup by lightly squeezing them to remove water.
21. Put Rasgulla in refrigerator for 7-8 hours.
22. Delicious Rasgullas are ready to eat!
Tips:
1. Ensure to use fresh Cow's milk for perfect Rasgullas. Other type of milk will not make soft and spongy Rasgullas.
2. Put Vinegar or Lemon after turning off flame. Ensure to cool down the Curdled Chenna immediately to stop further cooking which may harden the Rasgullas.
3. Completely squeeze out the water from Chenna, else the Rasgullas will break while cooking. Also whey left in Chenna will give bad taste afterwards and also leave traces in Sugar Syrup. Thus, it is very important to remove whey or water completely from Chenna.
4. Do not add all the sugar while cooking Rasgulla or it will turn hard.
5. Use the same syrup which was used while cooking Rasgulla for best results.
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