Rasgulla is a Beangali dessert also known as Rasagulla, Rossogolla, Roshogolla, Rasagola, Rasagolla, and Rasbhari or Rasbari , popular in Bengal India .
It is prepared out of Chhena or Paneer (India Cottage Cheese) dough , cooked in sugar syrup. It is cooked , until sugar gets nicely absorbed in chhena balls, so that they become nice and spongy.
The spongyness of these lovely Rasgullas depends on the total time you cook it and how well the chhena balls are prepared. Make sure that there are no cracks which you make these chena balls and let them cook in sugar syrup on low heat for 10-15 minutes with lid slightly open .
So this recipe is very easy and quick to prepare with minimum number of ingredients.
So let us see how to make spongy rasgullas at home.
Preparation Time: 40 Minutes
Cooking Time: 30 Minutes
- 4 1/4 Cups(1 Litre )Full Fat Milk for Chenna
- 2-3 Teaspoons Lime Juice or Vinegar
- 3/4 Cup (173 Grams) Granulated white sugar for Sugar Syrup
- 2 Cups of water
- 1/2 Teaspoon Cardamom Powder
- 7-8 Saffron strands / Kesar
Method to prepare Paneer/Cheena:
Boil 4 1/4 Cups of milk .
Once it boils, add lime juice or vinegar and the milk will get curdled.
Keep stirring till the milk is completely curdled.
This will take around 10 minutes.
Once the milk is curdled well, add few ice cubes in it and then switch off the stove.( This keeps cheena soft).
Take a muslin cloth or any thin kitchen cloth and drain it.
Wrap the cheena well in the cloth by bringing all the sides together. Tie the cloth around it as shown above . Squeeze a little and hang it up somewhere for about 35 to 40 minutes so that all the whey gets drained .
After about 40 minutes, untie the cloth and remove cheena out. Knead it for about 2 minutes and make small Ping Pong size balls.
You will get around 10-12 balls.
Method to make Sugar Syrup:
Add 3/4 Cup (173 Grams) Granulated white sugar in 2 Cups of water and keep it on medium high heat.
Once water starts bubbling, add cardamom powder.
Let it boil completely.
Once you see syrup has started boiling rapidly, slowly release above prepared cheena balls into it.
Add saffron strands.
Cover and let them get steamed on medium heat for about 5-8 minutes. Keep the cover slightly open for steam to escape.
Open the cover, mix them gently. Take care not to break them.
Reduce the flame to low ,cover and let them simmer for 10 more minutes.
You will get them doubled in size. Switch off the flame and let them stand in the sugar syrup for 10 minutes.
Refrigerate and serve Chilled or at room temperature..
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