“Rasgulla” is a speciality of Bengal. This is my first blog post and I am sharing the recipe of it with you. It is a less ingredient and less time consuming recipe. Hope you will like it. Now surprise your near and dear ones by making it at home.
Ingredients for 12 pieces :
- Milk (2%) – 4 cups
- Lemon juice – 2 tablespoon
- Fine semolina – 1 teaspoon
- Sugar – 1½ cups
- Water – 4½ cups
The first step of making “Rasgulla” is to prepare “chena” or Indian cottage cheese. For its recipe look into the page entitled Chena/Indian cottage cheese under the “Useful Supplementary” tab in my blog.
In order to squeese out excess water from the cheese either hang the cheese cloth containing the cheese for at least 30 minutes or keep it under heavy pressure for at approx. 10 – 15 minutes. To do that you can use a heavy book also like me.
Now make small pieces of that chena and put them into a mixer. Mix it for couple of minutes and take it out on a clean, flat surface and again knead it with the palm for 5 minutes until the dough becomes very smooth. You can skip the step with the mixer and do it only by hand which I prefer. At the middle of the kneading process add the semolina.
Then start making equal size, crack-free, small balls out of this dough.
I have finished with 14 balls. You can increase or decrease this number according to your desired size of Rasgullas. Don’t make these balls too large as they will be double in size after getting into the sugar syrup.
Now it’s time to make the sugar syrup. Be careful while making the sugar syrup. It should not be very dense otherwise it will not be absorbed properly by chena. Take a pressure cooker, pour 4½ cups of water and 1½ cups of sugar into it. Put it on the stove and let the sugar dissolve completely. Add the balls of chena after boiling the syrup for few minutes. Put the lid of the cooker and let it cook for 5-7 minutes on medium-low flame or until you get the first whistle. Put the gas off. Please don’t unlid the cooker immediately, let it come to the room temperature and then open it. Otherwise the rasgullas will shrink and you will never get the desired sponginess.
Now you are ready to serve the delicious ‘rasgullas’.
- Don’t add lemon juice in very hot milk. The result would be a hard cheese which is not desirable for this recipe.
- For best result make the “chena” or cottage cheese the night before your day of preparation. Hang the cheese cloth containing cheese overnight in order to remove the excess water.
- The amount of water to make “Rasgulla” sugar syrup should be more than that of “Rasmalai” syrup. For the fact that here the cheese balls should not interact with the surface of the vessel to maintain its round shape.(Ref. Rasmalai recipe)
- Don’t overcrowd the vessel/pressure cooker with cheese balls. There should be enough space for cheese balls to turn double in size inside the vessel. So if you have quite a large number of cheese balls then divide them into batches before putting them into the pressure cooker.