Rasgulla Recipe - Spongy and Juicy Rasgulla
Rasgulla is a Bengali sweet which is like sweet dumpling made with chenna
Servings 14 rasgulla
Ingredients
For Chenna
- 1 1/2 litre milk full fat
- 2 tsp vinegar or lime juice
- 2 cups water chilled
For Sugar Syrup
- 2 cups sugar refined
- 4 cups water
- 2 cardamom whole
For Rasgulla
- 1/2 tsp corn flour corn starch or ararot
- 4 cups water ice cold
Instructions
For Chenna
- Boil 1.5 litre full fat milk in a pot.
- Add 2 tsp vinegar to it. Mix it well. Milk should start to curdle, if not add some more vinegar.
- Strain it using a muslin cloth or cotton cloth. Add cold water to reduce the hotness.
- Now squeeze the extra water from the cloth and leave the chenna to set for 20 minutes. It is better to keep it under heavy vessel.
- Take out the chenna from the cloth after 20 minutes.
- Mash the chenna into small pieces.
- Now use the wrist side of your palm to press it and make it smooth. Do it for 5 minutes.
- Add the corn flour to it and mix it well. Again knead the mixture for 5 more minutes.
- Now take a small portion and roll it to make smooth balls. There should be no cracks. Prepare 14 balls and keep them aside.
For sugar syrup
- Heat sugar and water in a pot.
- Add cardamom powder to it.
- Boil it for 10 minutes on high heat after the sugar is dissolved.
For rasgulla
- Drop the prepared chenna balls into the boiling sugar syrup, one by one.
- Cover it and cook it on high heat for exactly 7 minutes. The ball should become large.
- Turn off the heat. Take the rasgulla out immediately and transfer it to an ice cold water. Leave it for 10 minutes.
- Now squeeze out the extra water by pressing them between your palms.
- Add them to the sugar syrup and refrigerate it for 15 minutes. Spongy rasgulla are ready.