Rasgulla recipe
Rasgulla recipe, with simple ingredients in your pantry. With Step by Step pictures and instructions for easy understanding!
Servings: 20 rasgullas
Ingredients
- 1 litre Milk full cream
- 1 tablespoon Vinegar or 2 tablespoon lemon juice (Dilute with 2 tablespoon water)
- 2 cups Sugar
- 3.5 cup Water
- 1 Cardamom powdered
- 12 Ice cubes
- Nuts optional - For garnish
Instructions
Prepare chenna
- Heat the milk in a heavy bottomed pan firstly.
- When it start to boil, simmer the flame. Then add vinegar mixed with water or lemon juice slowly as you stir.
- Once you see a clear whey that is greenish in color, switch off the flame.
- Add the Ice cubes and mix well. You can also add ice water.
- Take a metal strainer, lined with a cheese cloth/ muslin cloth (I used my dupatta). Pour the curdled milk in it.
- Wash it well in the running water under the tap to remove the vinegar or lemon smell.
- Squeeze the water gently or let the water drain naturally by hanging this chenna for 30 minutes.
- I just slightly squeezed the excess water now and then very gently as my dupatta didn't drain the water by itself.
- After ½ hour, take out the chenna in a bowl. It will be now more like a crumble look wise. But there will not be any excess water.
- Now knead this for 5-7 minutes gently to make it like a soft and smooth dough.
- Make smooth equal sized small balls. I made some 20 balls, you can adjust the number according to the size you want.
Prepare sugar syrup
- Take sugar, cardamom powder and water in a pressure cooker and bring to boil.
Cooking rasgulla
- After the sugar gets dissolved completely and the syrup boils, add the chhena balls made carefully one by one.
- Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle, keep for another 3-5 minutes in low flame.
- Put off the flame and let the pressure gets released by itself, then open the lid to see the rasgullas.
- By now it would have almost doubled in size.
- If you think the sugar syrup is too thin and not sweet enough, boil again in low flame until you get desired thickness of the syrup. You can take out the rasgulla to avoid it getting over cooked.
Video
Notes
- Use vinegar / lemon juice as mentioned and the milk should boil while you add the lemon juice.
- The kneading part is very important, knead smooth and soft with patience.
- If after first whistle, while simmering, another whistle comes, switch off the flame that time itself.
- If the rolled chenna balls are added to syrup that is not boiling, chances are there for the chenna to get dissolved in syrup.