Rasgulla Recipe: Rasgulla, an iconic Indian sweet requiring no introduction, is cherished by individuals of all ages across various states. The soft and spongy Bengali Rasgulla Recipe, made with homemade chenna, is particularly adored by Bengalis and is sure to win your heart with its super-soft, milk-white texture.
Perfecting the art of making Rasgulla Recipe involves attention to detail at every step, from using the right amount of lemon juice and ensuring lump-free kneading of the chenna to achieving the ideal consistency of the sugar water. Follow the instructions meticulously, and you’ll be rewarded with praise-worthy rasgullas that are soft and spongy. Once you get the hang of it, the process becomes easier, and you’ll likely find yourself making these delightful sweets frequently.
To begin, create the chenna (paneer). Combine cow’s milk and buffalo’s milk in a broad and deep non-stick pan, bringing it to a boil. After switching off the flame, wait for a minute while stirring occasionally. Gradually add lemon juice, stirring gently, and allow it to stand for half a minute until the chenna and whey separate. Strain using a muslin cloth, discarding or storing the whey. Wash the chenna in a bowl of fresh water, then hang it for 30 minutes to drain excess water.
In the meantime, boil 5 cups of water and sugar in a steamer until the sugar dissolves. Open the muslin cloth on a flat plate, knead the chenna well for 3 to 4 minutes, and shape it into 16 round smooth balls. Place the balls in the steamer and steam for 7 to 8 minutes. Turn off the flame and let them stand for 15 minutes. Refrigerate and serve the rasgullas chilled.
Tips for perfect Rasgulla Recipe:
- Use equal quantities of cow’s milk and buffalo’s milk.
- Add lemon juice gradually to avoid chewy paneer.
- Use a muslin cloth for draining water from the chenna.
- Knead the chenna thoroughly with palms for a smooth finish and soft rasgullas.
Ingredients:
- For The Chenna:
- 2 1/2 cups cow’s milk
- 2 1/2 cups buffalo’s milk
- 1 1/2 tbsp lemon juice
- Other Ingredients For Rasgulla:
- 1 cup sugar
Method:
For the Chenna:
- Combine cow’s milk and buffalo’s milk in a broad and deep non-stick pan, bringing it to a boil.
- Switch off the flame and wait for 1 minute, stirring occasionally.
- Gradually add the lemon juice while stirring gently.
- Allow it to stand for ½ minute until the chenna and whey (greenish water) separate out.
- Strain using a muslin cloth, discarding or storing the whey.
- Place the muslin cloth with the chenna in a bowl of fresh water, washing it 2 to 3 times.
- Tie and hang for 30 minutes to drain out the extra water.
How to Proceed:
- In a steamer or pressure cooker, put 5 cups of water, add sugar, and bring to a boil while stirring occasionally to dissolve the sugar completely.
- Squeeze the muslin cloth to drain any remaining water.
- Place the muslin cloth on a flat plate, open it, and knead the chenna very well using your palms for 3 to 4 minutes or until smooth and free of lumps.
- Divide the chenna into 16 equal portions, rolling each portion into small balls between your palms.
- Place the chenna balls into the sugar water, cover, and steam for 7 to 8 minutes.
- Switch off the flame and let it stand in the steamer for 10 to 15 minutes.
- Gently remove into a bowl, refrigerate, and serve chilled.
Handy Tip:
- If buffalo’s milk is not available, you can make the recipe using 5 cups of cow’s milk.
- Rasgulla Recipe (Quick Recipe) with Step-by-Step Photos
If you enjoy Rasgulla, you might also want to explore other traditional Indian mithai recipes like Mohanthal, Mysore Pak, and Kaju Katli.
Ingredients:
- 2 1/2 cups cow’s milk
- 2 1/2 cups buffalo’s milk
- 1 1/2 tbsp lemon juice
- 1 cup sugar
Tips for Making Rasgulla Recipe:
- Use equal quantities of cow’s milk and buffalo’s milk for the best results.
- Add lemon juice gradually to avoid making the paneer chewy.
- Use a muslin cloth to tie the chenna for efficient water drainage.
- Knead the chenna with your palms for a smooth finish and soft rasgullas.
- Avoid over-kneading to prevent cracks in the rasgulla.
- Check rasgullas’ doneness by dropping one in fresh water; it should sink when cooked.
How to Make Rasgulla Recipe:
- Heat cow’s milk and buffalo’s milk in a pan, bringing it to a boil. Stir to prevent sticking.
- Switch off the flame and wait for 1 minute.
- Gradually add lemon juice while stirring gently to curdle the milk.
- Allow it to stand for ½ minute until the whey separates.
- Strain the chenna using a muslin cloth over a strainer.
- Wash the chenna with fresh water to remove lemon juice flavor.
- Tie and hang for 30 minutes to drain excess water.
- Boil 5 cups of water in a steamer or pressure cooker, adding sugar.
- Mix well and bring to a boil, stirring until sugar dissolves.
- Squeeze the muslin cloth to drain any remaining water from the chenna.
- Place the chenna on a flat plate and knead for 3 to 4 minutes until smooth.
- Divide chenna into 16 equal portions and roll into small balls.
- Put the chenna balls into the boiling sugar water.
- Cover and steam for 7 to 8 minutes over high flame.
- Switch off the flame and let it stand for another 10 to 15 minutes.
- Gently remove Bengali rasgulla into a bowl.
Conclusion:
Refrigerate and serve the chilled Rasgulla Recipe. You can add crushed pistachios or saffron strands on top before serving. Enjoy this quick and delightful soft spongy Bengali rasgulla made with homemade chenna.
FAQs
Can I use only cow’s milk for this recipe?
While the combination of cow’s and buffalo’s milk is recommended for optimal results, you can use only cow’s milk as an alternative.
How do I know if the rasgullas are cooked perfectly?
Drop one in fresh water; it should sink when cooked.
What should I do if I over-knead the chenna?
Over-kneading may lead to cracks. Be gentle while kneading to maintain the rasgullas’ smooth texture.
Can I prepare rasgullas without a steamer?
Yes, you can use a pressure cooker for steaming if a steamer is not available.
How long can I store refrigerated rasgullas?
Refrigerated rasgullas can be stored for up to 3-4 days.
