Rasgulla recipe
How to make rasgulla | rasgulla recipe
Rasgulla recipe, learn how to make white rasgulla and orange rasgulla at home with easy method and a rasgulla recipe video.
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A perfect spongy white rasgulla recipe depends hugely on two factors.
• Perfect sugar syrup and
• Perfect chenna making
What is rasgulla made of
Rasgulla is made by curdling milk (full fat) with vinegar or lemon juice. Then separating the chenna ( paneer) by draining excess water in a muslin cloth. The chenna is then kneaded till smooth and rolled into small balls. These balls are then cooked in light sugar syrup till spongy and light. Cooked rasgulla are kept into light sugar syrup.
Rasgulla invention
It is a famous sweet dish hugely popular through out India. This white rasgulla is believed to be originated from Bengal (west Bengal) by Nabin Chandra Das.
The authentic Bengali rasgulla is made purely from chenna. No corn flour or semolina (rawa) is used to make it.
The authentic Bengali rasgulla is made purely from chenna. No corn flour or semolina (rawa) is used to make it.
How to make sugar syrup for rasgulla
Sugar syrup for rasgulla should be thin without any threads and clean. We need to make a perfect sugar syrup for spongy white rasgulla recipe.
Generally sugar comes with some impurities and we need to clean them from the sugar. If you are using good quality organic sugar then it is not required.
To clean sugar, mix them with 1/2 litre water and 4 tablespoon milk. And heat in low flame gas for around 20 minutes.
The sugar mixture slowly start to boil and the milk start to separate along with the impurities at the side of the pan.
Milk along with the impurities float on the top of the surface becoming a layer. Remove that layer with the help of a skimmer or stain the sugar syrup.
We need these type of sugar syrup to make a perfect spongy white rasgulla.
Now mix around 3 litre water with the sugar syrup and heat in low flame. Remove around 1/2 litre sugar syrup in a container and mix 1 cup hot water. Reserve this sugar syrup to use later to sink the rasgulla.
And the rest of the sugar is used to cook the rasgulla in high flame heat
Tips to make best rasgulla
- Always use Cow milk with full fats. Don't use toned milk or buffalo milk for chenna. If you used these types of milk then the rasgulla would become hard and would break while cooking.
- It is better to use cooking vinegar to cuddle the milk than lemon juice. After boiling the milk transfer it into another bowl and wait for one minute before pouring the vinegar.
- If you cuddle milk in very hot stage then the resulting will become dry and firm.
- Always mix water with vinegar before pouring into milk and keep stirring slowly. The water will help to cool down the chenna thus keep it soft.
- Don't knead chenna too hard for long time. While you notice fats ( ghee) on your palm, stop kneading further. Leave it to rest for a while.
If you love the rasgulla recipe then I am sure you would love the recipe of
- kala jamun and
- Malpua as well.
Steps to make rasgulla recipe
Preparation
Chenna making
Heat the milk in medium flame gas to boil. Keep stirring the milk to avoid getting burnt at the bottom. When the milk start to boil, switch off the flame and transfer the milk into a bowl.
Mix 1 to 2 tablespoon vinegar with one cup of water and slowly pour into the hot milk. Keep stirring while pouring vinegar. The milk will slowly start to curdle. This is called chenna or paneer.
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Drain the curdled milk using a muslin cloth. Rinse the chenna under running water nicely. This will not only bring down the temperature of the chenna but remove the tangy flavour from it also.
Now squeeze the muslin cloth with hands to remove excess water from the chenna.
Take the chenna in a bowl or working table and start to mash with hand to make it soft and smooth.
When you notice oil comes on your hands from the chenna stop kneading further. It will take around 2- 3 minutes.
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Making rasgulla balls
Divide the chenna into equal size small parts and roll them between the palms of hands to make round shape balls.
Make sure there is no lines or cracks on the balls. If you notice lines then roll again to make them perfect. Lines or cracks can break them while cooking.
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Cooking rasgulla
Heat the sugar syrup in high flame heat. When it start to boil, pour the round shaped chenna balls into the sugar syrup.
Within a minute you can notice that the sugar syrup start bubbling and covers all the balls under it.
It is very important to form bubbles of the sugar syrup to cook the rasgulla perfectly under it.
If the sugar syrup is not forming any bubbles then either it is too thin or thick. So add some sugar or water to adjust it.
If the bubbles are not covering all the balls then pour a pinch of all purpose flour (Maida ) into the sugar syrup. It will definitely start bubbling to cover the balls.
Don't slow the flame while cooking, keep it steady to continue bubbling.
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After 5 minutes you can notice that the balls are increased in size. Cook them further for another 5 minutes under high flame heat.
After that remove one rasgulla using a spoon from the sugar syrup to check if it is cooked or not.
Press the rasgulla with your finger if it bounce back to its original size then it is cooked completely otherwise cook further.
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When the rasgulla cooked completely slow the gas flame and immediately pour around 2 to 3 cup light warm water into the sugar syrup as shown in the video. Switch off the flame immediately.
Pouring ligh warm water help to decrease the temperature of the sugar syrup slowly which will help to keep the rasgulla in perfect round shape.
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Dipping the rasgulla
Remove the rasgulla and dip them into the reserved sugar syrup container and let them cool down completely. The reserved sugar syrup should be light warm while dipping the rasgulla into it.
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Refrigerate the rasgulla after cooling. And serve them chilled by garnishing with some chopped almonds and pistachios.
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Orange rasgulla
Orange rasgulla is a Indian round shaped cottage cheese (chena) dessert soaked in sugar syrup.
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Grate the orange skin finely or grind into a fine paste without adding water.
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Make chenna by using above steps and then mix the grated orange skin with the chenna and knead slowly till mixed and smooth.
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Make small round shaped balls with the chenna and cook in sugar syrup as described above.
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Mix orange colour or essence with the reserved sugar syrup and sink the rasgulla into it.
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Leave to rest and cool down for 3 to four hours.
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Garnish them with almond and pistachios and serve the orange rasgulla.
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Rasgulla recipe using pressure cooker
Spongy rasgulla require a high flame temperature to cook which is often not possible at our home kitchen gas stove.
So we use pressure cooker to give that temperature to cook the rasgulla.
Ingredients and chenna making methods are same as above for white rasgulla.
For cooking the rasgulla in pressure cooker take around half litre light sugar syrup in a cooker and pour the chenna balls.
Close the lid and increase the flame till first whistle come. Then slow the flame to medium and cook for another 6 to 7 minutes.
After the said time switch off the flame and remove the pressure cooker and cool down immediately.
Open the lid and remove the Rasgulla and sink into sugar syrup.
Frequently asked questions
Is rasgulla made from paneer
Yes rasgulla is made from paneer (Indian cottage cheese). But not with the commercially available paneer. Milk is curdled and the resulting Chenna is used to make the rasgulla. This Chenna is known as paneer.
Is rasgulla fried
No rasgulla is not fried . It is cooked in light sugar syrup by boiling the sugar syrup in high flame.
Can we make rasgulla with buffalo milk
No we can not make rasgulla with buffalo milk. To make rasgulla we need full fat cow milk.
If you made rasgulla with buffalo milk or toned milk then the resulting rasgulla will be hard not spongy. And the colour will be grey not white.
Why did rasgulla break
It is due to the too moisture texture of the chenna used to make it. Drain excess water using a muslin cloth from the chenna. You can press the muslin cloth with hands to remove water.
Watery texture chenna balls while cooking in sugar syrup often breaks.
Can you freeze Rasgulla
Rasgulla can be freezed for more than 20 days. Cool them completely and place in a container with sugar syrup and seal . Store in freezer. Before use just remove the container and keep in room temperature for 4 to 5 hours and serve.
How many days rasgulla can be stored ?
You can freeze and store them for up to 30 days. And at room temperature you can store them for 3 days. Sugar act as a preservative and the rasgulla sugar syrup has high content of sugar.
Is rasgulla good for health
Though rasgulla is a milk product, it is high in sugar content. High sugar content is high in calorie.
So it is not good for health for people having hypertension and diabetes. Also not good for weight lose.
Popular recipes you can make at home
Rasgulla recipe
Rasgulla is a sweet milk based dessert made by curdled round shaped milk ball called chenna or paneer. And cooked in a light syrup made by sugar. They are served cold topping with some nuts or pistachios.
Prep time Cook time serving
120 min. 12 min. 4
Author :- Mobasir hassan
• 4 teaspoon vinegar or lemon juice
• 1 kg sugar
• Water as required
• Almond and pistachio for garnishing
For orange rasgulla
• Orange peel ( outer skin)
• Orange essence or Orange colour
How to make the recipe
Author :- Mobasir hassan
Ingredients
• 2 litre milk (cow milk full fat)• 4 teaspoon vinegar or lemon juice
• 1 kg sugar
• Water as required
• Almond and pistachio for garnishing
For orange rasgulla
• Orange peel ( outer skin)
• Orange essence or Orange colour
How to make the recipe
- Heat the milk in a heavy bottom pan in medium flame to boil. Keep stirring the milk to avoid getting burnt at the bottom.
- When milk start to boil, switch off the gas and transfer the milk in another pan.x
- Mix the vinegar with a cup of water and slowly pour into the milk. Keep stirring.
- The milk will start to curdle. This curdle milk is called chenna or paneer.
- Drain the curdled milk using a muslin cloth. Rinse the chenna under water nicely.
- Now squeeze the muslin cloth with hand to remove excess water from the chenna.
- Take the chenna in a mixing bowl and start to mash with the palm of hand for 2 - 3 minutes.
- Stop mashing further when fats comes on the palm.
- Rest the chenna for a while and then divide into equal size balls.
- Roll the balls between the palms of hands to make round shaped balls.
Making the rasgulla
- Heat the prepared sugar syrup in high flame and pour the round shaped chenna balls into it.
- The sugar syrup now start to bubble and cover all the balls under it.
- After 5 minutes the balls will increase in size. Cook them further for another 5 minutes in high flame.
- Remove one chenna ball with a ladle or spoon and check if it is cooked or not.
- Press the ball with a finger and if it bounce back to its original size then it is cooked completely. Otherwise cook them further.
- When the rasgulla cooked completely lower the flame and pour 2 cup light warm water into the sugar syrup and immediately switch off the gas flame.
- The rasgulla will sink at the bottom, remove them carefully and pour into the reserved sugar syrup container.
- The reserved sugar syrup should be in light warm while pouring the rasgulla into it
- Let them cool down completely and refrigerated to set down completely.
- Serve them topping with pistachios and nuts.
Making orange rasgulla
- Grate the orange peel and grind them into fine paste without adding water.
- Mix them with the chenna nicely. Make round shaped balls and cook in sugar syrup.
- Mix Orange essence or colour with the reserved sugar syrup and sink the rasgulla into it.
- Let them cool down completely and refrigerated. Serve them topping with nuts.
Rasgulla recipe video
Nutritional value for rasgulla ( 1 piece
131 g)
- Calories :- 120 kcal
- Fat :- 1.8 g | protein :- 1.7 g
- Carbohydrate :- 25 g
- Cholesterol :- 5.4 mg
- A perfect spongy rasgulla needs high temperature . So you can place a lid over the cooking container. Or use pressure cooker if you don't have a high flame gas.
- Use full cream or fat cow milk for the recipe.
- Use refined sugar for making the sugar syrup. Otherwise clean the impurities as mentioned above method.
- Always use light sugar syrup for cooking and storing the rasgulla. Storing sugar syrup temperature should be medium hot.
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