Rasgulla, a classic Bengali sweet, is renowned for its soft and spongy texture. This delightful dessert is made from fresh chenna, which is cooked in a sugar syrup until it soaks up the sweetness.
Ingredients
- 1 liter whole milk
- 2 tablespoons lemon juice or vinegar
- 1 cup sugar
- 4 cups water
- 1/2 teaspoon cardamom powder
- 1 teaspoon rose water (optional)
- 1/4 teaspoon baking soda (optional, for extra fluffiness)
Steps
1. Preparing the Chenna: Start by boiling the milk in a heavy-bottomed pan over medium heat. Stir the milk continuously to prevent it from scorching. Once it comes to a boil, gradually add lemon juice or vinegar while stirring gently. The milk will curdle, and the curds will separate from the whey. Once the curdling is complete, turn off the heat and let it sit for a minute. Line a sieve with cheesecloth or a clean kitchen towel and strain the curds. Rinse the curds under cold water to remove any acidic taste from the lemon juice or vinegar. Gather the edges of the cheesecloth and gently squeeze out excess water, then let the chenna drain for about 30 minutes.
2. Making the Rasgulla Dough: Transfer the drained chenna to a clean surface and knead it for about 10-15 minutes until it becomes smooth and pliable. If using, mix in the baking soda to enhance the fluffiness. Divide the dough into small, smooth balls, making sure they are free of cracks.
3. Preparing the Sugar Syrup: In a large pan, combine sugar and water. Bring to a boil, stirring occasionally until the sugar dissolves completely. You can add cardamom powder and rose water to the syrup for additional flavor.
4. Cooking the Rasgullas: Gently drop the prepared chenna balls into the boiling sugar syrup. Allow the rasgullas to cook in the syrup for about 20-25 minutes, ensuring they are not crowded in the pan. The rasgullas will expand as they cook, absorbing the syrup and becoming fluffy. Once they have cooked, remove the pan from heat and let the rasgullas cool in the syrup for a few hours before serving.
Tips For Variation
- Flavored Rasgullas: Add a few saffron strands to the sugar syrup for a subtle, aromatic flavor.
- Coconut Rasgulla: Roll the rasgullas in shredded coconut after they have cooled.
- Chocolate Rasgulla: For a modern twist, dip the rasgullas in melted chocolate and let them set before serving.
- Fruit Infused: Soak the rasgullas in a flavored fruit syrup, such as mango or orange, for a fruity variation.
- Nutty Touch: Incorporate finely chopped nuts like pistachios or almonds into the rasgulla dough for added texture.
Macros
- Calories: 160 per rasgulla
- Protein: 3g
- Carbohydrates: 35g
- Fat: 1g
Frequently Asked Questions for Rasgullas!
- Can I use skim milk instead of whole milk?
- Yes, you can use skim milk, but the texture of the rasgullas may be less rich and creamy compared to those made with whole milk.
- Why are my rasgullas not spongy?
- If the rasgullas are not spongy, it may be due to overcooking the chenna or not kneading it enough. Ensure you knead the dough until smooth and cook the rasgullas in a well-prepared syrup.
- Can I make rasgullas ahead of time?
- Yes, rasgullas can be made ahead and stored in the sugar syrup in the refrigerator for up to a week.
- What can I do if my rasgullas are too hard?
- If your rasgullas turn out hard, they may need to be cooked in the syrup for a bit longer. Ensure the syrup is hot and let the rasgullas soak for a few more hours.
Rasgulla Recipe: Perfectly Soft and Spongy Bengali Sweets
Ingredients
- 1 liter whole milk
- 2 tablespoons lemon juice or vinegar
- 1 cup sugar
- 4 cups water
- ½ teaspoon cardamom powder
- 1 teaspoon rose water optional
- ¼ teaspoon baking soda optional, for extra fluffiness
Instructions
- Preparing the Chenna: Start by boiling the milk in a heavy-bottomed pan over medium heat. Stir the milk continuously to prevent it from scorching. Once it comes to a boil, gradually add lemon juice or vinegar while stirring gently. The milk will curdle, and the curds will separate from the whey. Once the curdling is complete, turn off the heat and let it sit for a minute. Line a sieve with cheesecloth or a clean kitchen towel and strain the curds. Rinse the curds under cold water to remove any acidic taste from the lemon juice or vinegar. Gather the edges of the cheesecloth and gently squeeze out excess water, then let the chenna drain for about 30 minutes.
- Making the Rasgulla Dough: Transfer the drained chenna to a clean surface and knead it for about 10-15 minutes until it becomes smooth and pliable. If using, mix in the baking soda to enhance the fluffiness. Divide the dough into small, smooth balls, making sure they are free of cracks.
- Preparing the Sugar Syrup: In a large pan, combine sugar and water. Bring to a boil, stirring occasionally until the sugar dissolves completely. You can add cardamom powder and rose water to the syrup for additional flavor.
- Cooking the Rasgullas: Gently drop the prepared chenna balls into the boiling sugar syrup. Allow the rasgullas to cook in the syrup for about 20-25 minutes, ensuring they are not crowded in the pan. The rasgullas will expand as they cook, absorbing the syrup and becoming fluffy. Once they have cooked, remove the pan from heat and let the rasgullas cool in the syrup for a few hours before serving.