While making this rasgulla isn't particularly difficult, it does require a few ingredients. I have divided the Rasgulla recipe into four parts to make it easier to read:
1.Making chenna
2.Making rasgulla balls
3.Preparing sugar syrup
4.Cooking rasgulla
A.make chhena
- First take 1 liter milk in a pan and boil it on low flame
Note: I have used organic cow's milk, which does not contain much fat. If you use buffalo milk, it has a lot of fat and a thick layer of cream/cream floats over it. You have to remove the thick layer of cream before making chhena.
When the milk starts to boil, then reduce the flame to the lowest. Add 1 to 3 tablespoons lemon juice.
Start with just 1 teaspoon of lemon juice and keep stirring. If the milk has not completely curdled, add more lemon juice. Keep lemon juice handy so that you can add it as needed.
- While the milk is heating up, cover a mesh sieve or colander with a cheese cloth or a piece of muslin.
. Keep stirring the milk from time to time with a spoon. This will help prevent foam from building up on top and scorching the base.
3.When the milk comes to a boil, reduce the flame to the lowest and add 1 to 3 tablespoons of lemon juice.
For the first time, start with just 1 tbsp of lemon juice and stir well. If the milk has not completely curdled, add more. Keep lemon juice handy so that you can add it as needed.
When the milk bursts, switch off the gas. The milk should be completely frothy and you should see green watery whey.
Now post the curdled milk in cheese cloth / muslin sieve or bowl
Tip: Whey is very nutritious, so don't throw it away! Add it to your chapati dough or to dal or curry.
Collect the muslin cloth from the edges and wash the solids of chena thoroughly in running water. This reduces the temperature of the chhena and also removes the lemon flavor and pungent taste from the chhena.
Squeeze the muslin well with your hand to remove excess water from the chena
Put a heavy weight on the chenna for 9 to 10 minutes or keep it hanging for about 30 minutes.
After the water drains from the chena, remove the cheesecloth. Think of chhena like a Goldilocks - this chhena should neither have too much moisture nor be too dry.
B.Make Rasgulla Balls
Add 1 teaspoon unroasted semolina. For this, take fine semolina. And mix the semolina with chena and then start kneading.
Knead a smooth ball of chena which should be able to come together without breaking.
Now make small pieces from the chena and make round balls in the middle of the palms.
Cover all the chhena balls with a damp muslin or kitchen cloth and keep aside.
C.Make sugar syrup
- Take 2 cups of sugar in a vessel. Add 1 liter of water. Make sure to use a large pot so that there is enough room to cook the rasgullas and increase in size. You can also use a stovetop pressure cooker.
2.Heat the sugar solution on the gas on medium flame, so that the sugar dissolves. Do not boil this solution.
3.Add 1 tbsp milk to the sugar syrup and mix. Adding milk helps to remove impurities and tastes good.
D.cooking rasgulla
- Pour the rasgulla slowly into the hot sugar solution
2.After adding all the rasgullas to the sugar solution, stir the vessel gently. Do not use spoon.
Now cover with a lid and let them cook. And cook on low to high heat.
After the rasgulla is cooked, keep it for 14 to 15 minutes.
Take your rasgulla is ready. Thank you