Rasgulla

RASGULLA

A popular dessert from bengali cuisine. Soft and spongy balls made out of fresh paneer and dipped in sugar syrup. 

This recipe of rasgulla is quick to make and it can even be tried by beginners.

Course: Dessert / Sweet dish

Cuisine: Bengali, India

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 15 to 18 rasgullas

Author: Saranya Prabhu

INGREDIENTS:

For rasgulla:

• 1-liter milk or 4 cups ( full fat or whole milk)
• 2 to 3 tablespoon lemon juice

For Sugar Syrup:

• 1 1/2 cups sugar
• 4 cups of water
• 3 green cardamom pods

HOW TO MAKE THE RECIPE:

Step 1 - Making Chenna: 

1. Boil milk in a pot. Add 2 tablespoon lemon juice and stir until the milk curdles. ( If it doesn't curdle add 1tablespoon more of lemon juice add stir). Switch off the stove and let it rest for 5 minutes.
2. Place a colander over a large bowl and line with a thin cloth. Drain the curdled milk.
3. Rinse the chenna under running water to remove the acidic flavour.
4. Tie the cloth. Squeeze it well to remove the excess water. Hang it for 1 to 1 1/2 hour.

Step 2 - Making Sugar Syrup:

1. Add sugar, cardamoms and water to a wide pan. (Make sure you use wide pan good enough to hold all the rasgullas. As the rasgulla will double in size when boiled)
2. Stir to dissolve the sugar. Bring it to boil. 
3. Remove and keep aside.

Step 3 - Making Rasgulla: 

1. Knead the chenna well to make it a smooth dough for 3 to 5 minutes.
2. Divide the dough into small portions and make tiny balls.
3. Bring the sugar syrup to a rolling boil on a medium flame.
4. Remove the cardamom pods and add the balls into the syrup. Cover the pot immediately with a lid.
5. Cook on a medium flame for 10 to 15 minutes (or cook till puffed up). 
6. Allow rasgulla to rest and cool completely. Served them chilled.