Now cut off heat. After simmering the Rasgullas for 17-18 minutes, turn off the heat and leave the Rasgullas immersed in the syrup for 6-8 minutes. So when the milk is heating up, line a strainer or bowl with a cheese cloth or muslin. Thanking you in advance…. When boiling add lemon juice. Once all the rasgulla have been added to the sugar solution, shake the pan. If you use buffalo milk, it has too much of fat and makes a thick layer of malai/cream floating on top. 500 grams of sugar was added to it. Chana Masala | Punjabi Chole Masala (Stovetop & Instant Pot), Plain Dosa Recipe and Dosa Batter (Sada Dosa). After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball. alternatively you can add saffron strands in the kneaded chenna. It is one of my most favorite Bengali sweets. Add 4 to 5 tbsp of yogurt or more if required. Hi, I am Dassana. I cooked kneaded the chenna and cooked the sugar syrup simultaneously. Cover and again cook for 2 minutes. Stir so that the sugar dissolves. For instagram mention. 15. Now you can see the paneer and green water. If the chenna looks crumbly and dry, then this means that there is less moisture in it. Stir gently and allow them to be soaked in the sugar syrup for 30 minutes. Slid the rasgulla gently into the sugar solution. . With the heels of your palms mash the chenna and knead. Add the rest of the 2.5 cups sugar solution back to the same large pan and bring it to a boil on a medium high flame. Soaked in the same syrup for some time, and one gets the best soft spongy Bengali Rasgulla. The chenna should be kneaded to a smooth large ball which should be able to come together without breaking or falling apart. Rasgulla's is a Popular Bengali Sweet, made with curdled Milk. The rest of the 2.5 cups of sugar solution you add it back to the large pan and bring it to a boil on a … It is important to use full cream milk or full fat full milk to make a dessert like Rasgulla or Chamcha. You can also add all purpose flour/maida. Keep stirring the milk for 2 to 3 minutes and it will start to break slowly. Thanks for amazing and sweet article of Rasgulla Recipe To be honest I never tried this and i’m really excited to make that Hahaha. Rasgulla or Rosogulla is basically a Bengali delicacy, and a truly great one. Adding either of them helps to bind the mixture. I will try this...very easy to make this at home...keep sharing sucha recipes, Superb.... Keep updating more such recipes . Pinterest While making chhana, do not boil the milk after adding the lemon juice or vinegar as that’ll lead to chewy Rasgullas as … Leftover syrup can be used to make nimbu pani (lemonade). 9. Do not keep them at room temperature as they get spoiled. This Bengali rasgulla recipe will guide you in making soft and spongy rasgulla. Reserve another 1 cup of the sugar solution in a serving bowl. At the end of it, you should be able to make smooth balls out of the chenna easily. In case the milky taste is there, then you can increase the amount of rose water or add 1 teaspoon cardamom powder. 9. Add 1 tbsp milk and stir. You can serve the rasgulla now or refrigerate them and serve later. 20. add 4 cups water (1 litre). I also have a professional background in cooking & baking. 36. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. 2. Once they are cooked, switch off the flame and keep the pan down. rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with amazing 21 images. Rasgulla recipe with step by step pics. Remember, you cannot make soft rasgullas, if you do not make a smooth and soft dough. these round white beauties stay good for a week in the refrigerator. Adding this reserved sugar solution ensures that the temperature & consistency of the sugar solution is maintained and the sugar does not cook to its thread consistencies. Now from the purified sugar solution, reserve ½ cup in a cup or mug. 2. Chenna For Bengali Rasgulla . If yes then how much please mention the quantity also. This kneading process is very important and also decides the texture of chenna. If the milk has not curdled completely, then add 1 tbsp more. So after 7 to 10 minutes, you can remove a rasgulla piece and keep it in a mug or bowl of water. I cooked for a total of 10 minutes. Rasgulla is a famous Bengali dessert made from milk. You can also do this way. If there are no impurities then you don’t need to add milk and directly proceed to step 26. If there are impurities in the sugar solution, then move to the next step. rasgulla is a milk based popular Indian dessert orginated from Bengal yet equally loved all over India. Sometimes I have added 1 tbsp lemon juice and the milk has curdled and sometimes I needed to add 3 tbsp too. If the pressed portion bounces back to its original shape, its cooked. 37. One is the spongy rasgulla and the other one is a non-spongy rasgulla. Remove and knead well for 3 minutes. If the milk has not curdled completely, then add 1 tbsp more. YouTube Always use a large pan when cooking rasgulla so that all the rasgulla balls can easily accommodate and expand on cooking. This Deepawali I made Bengali rôshogolla, one of the most popular sweet from West Bengal and Odisha. Once the sugar solution becomes hot, the impurities begin to float on the top. First add 1 tbsp lemon juice and stir very well. I used a thick bottomed wide and deep pan, so the cooking time was slightly more for me. While the recipes of making rasgulla are the same, you can make rasgulla in two different types. Fine rava or sooji also works very well. after you try so many times, you realize your mistakes and improve upon them. Now squeeze the muslin with your hands very well, so that excess water is drained from the chenna. It will help to give spongy and puffed rasgulla. 500 grams of sugar was added to it. Cook from 10 to 15 minutes, once the boil comes, switch off the gas. 6. Shake the pan. Rasgulla is a popular Bengali sweet and is also called as rosogolla. Can you please clear my one question here that Is it possible to use persian saffron in it ? Note that the chenna should just begin to get greasy. This ½ cup of sugar solution we will be adding while cooking the rasgulla. Rasgulla cannot be made with toned milk or skimmed milk or low-fat milk. One is spongy rasgulla and the other is non-spongy rasgulla. Rasgulla or Rasagolas are soft spongy sweet balls made using fresh chenna or paneer. After 4 minutes, again add ¼ cup of the reserved sugar solution. Slid the rasgulla gently into the sugar solution. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough. You can make rasmalai using rasgulla in ten minutes, a super quick paneer payasam, delicious sandesh, a popular Bengali sweet, and many more.Check out full list of Diwali sweet recipes for more inspiration too. When the milk comes to a boil, then reduce the flame to its lowest. What kind of milk should be taken to make rasgulla? Take all the water from the chhena thoroughly, which will dry your chhena. https://nishamadhulika.com/en/774-bengali-sponge-rasgulla-recipe.html The timing will vary depending on the thickness & quality of pan, the depth of the pan and flame intensity. Rasgulla is a popular soft and spongy Bengali dessert sweet dish prepared from Sugar and Chenna. There are two ways to check the doneness of rasgulla. Now pinch small portions from the chenna and roll them between your palms to a smooth round ball. So, keep these rules in mind and prepare soft and spongy Rasgulla. You can also hang the chenna for about 30 minutes. Always use buffalo milk because fat is high in buffalo milk. the second one is making crack-free white rasgulla ball and the last one is making sponge rasgulla recipe. Oats laddu with honey. If you are planning to make rasgulla … Question: Does Rasgulla contain Maida? Keep the lemon juice handy with you. These coagulate milk solids are drained of the whey and kneaded with some sooji (semolina) or all purpose flour (maida). Yet there is a test which you can use – which is to stop kneading chenna when your palms become slightly greasy. Now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl. Allow them to be soaked in the syrup for about 30 minutes, so that the flavorings gets infused in them. Or strain the impurities in a cheese cloth/muslin lined strainer. I have used both lemon and fermented whey water for making the paneer / chhana. Now the moisture balance is very important in chenna and one of the important factor to get the correct texture in rasgulla. If you aiming to make a soft rasgulla then you are the right blog for Bengali Rasgulla recipe. In this rasgulla recipe, I have tried to give tips and suggestions wherever possible, so that you can also easily make these soft and spongy rasgulla at home. Once the whole mixture has cooled down, add 1 to 2 tbsp rose water. If you made this recipe, please be sure to rate it in the recipe card below. Serve them plain as sweet. 3. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration. Reserve the whey and add it to your chapati dough or in dals or curries. First add 1 tbsp lemon juice and stir. After the syrup comes crystal clear and starts boiling, put all the balls made from Chena into this … Cover immediately with a lid and let them cook. 5. It is a popular Bengali sweet. You don’t need to heat more or boil the solution. Then obtained chenna is kneaded into soft dough, then cooked in a sugar Syrup, till is spongy. Boil the milk . From the filtered sugar solution (or if you have not filtered the sugar solution) reserve ½ cup of it in a cup or mug. Don't stir the rasgulla with a spoon. Then add this sugar solution to the serving bowl containing the rasgulla. It is known for its Soft Spongy Texture. How long does it take to knead the chenna? So depending on the quality of chenna and the pressure you apply while kneading, you can take more or less time. Cover it with a cover and do not move the balls, which can burst the balls. Keep the flame to a medium or medium high. 29. If there is too less moisture in the chenna, then the rasgulla becomes rubbery, dense and shrinks or flattens after cooking and cooling. Now pinch small portions from the chenna and roll them between your palms to a smooth round ball. A close up pic showing you the texture of the chenna dough. Cover all the chenna balls with a moist muslin or kitchen towel and keep aside. For this recipe, the cooking time will vary from 8 to 10 minutes or more. I used a pan measuring 8.5 inches in diameter and 4.5 in height. Add 4 to 5 tbsp of yogurt or more if required. You can also add all purpose flour (maida). The chenna is mashed to make smooth balls and then are boiled in sugar syrup until they light and fluffy. If it floats on the surface of the water, it is undercooked. The second step is to squeeze excess water to make chenna. Add 1 to 3 tbsp lemon juice. This recipe yields 18 to 20 rasgulla. Remember there should not be excess water or moisture in the chenna as then the rasgulla will break when cooking. So you can add the ¼ cup sugar syrup after 2 to 3 minutes also instead of 4 minutes. Steps to prepare a perfect Bengali Rasgulla. Make sure to cook the rasgulla in sugar syrup for 15 minutes over a medium flame. Foodworks,Rasgulla Recipe, one of the all time favorite Bengali Indian sweet for all occasions. You have to remove the thick layer of malai, before you proceed with the making of chenna. This watery consistency helps the rasgulla to absorb the sugar syrup and makes it sweet. Answer: Bengali style Rasgulla The sugar syrup that remains after eating rasgulla, you can use it in lemon water or shikanji for yourself. I hope this festive season you give this recipe a try. Also, This is bengali resgulla and this is easy to make and is made with very few ingredients as you see you just need milk, sugar lemon and water which is easily availble at home so I want that you must try this and tell me in comment box about how your rasgulla’s are made. Avoid kneading to an extent where the whole chenna becomes greasy. If rasgulla floats on the surface of water, it means rasgulla is not cooked yet. Rasgulla ( Quick Recipe), Easy Rasgulla Recipe, Tarla Dalal Transfer the chenna to a plate. If you do not have a fridge, you can store it in a box for 7 days. once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. If your rasgulla become hard a small tip to make soft. When rasgulla is cooked, rasgulla starts to grow. Keep the flame to a medium or medium high. Make sugar syrup in a large pan, because rasgulla will expand. Depending on the force and pressure applied by your palms, the timing will vary. Adding milk helps in removing impurities. Bengali Rasgullas are white, juicy and rubbery in texture. some cardamom powder or rose water is added to flavor rasgulla. https://www.chitrasfoodbook.com/.../easy-rasmalai-recipe-how-to-make.html Knead all these ingredients into a smooth dough. 1. Add 1 tbsp milk and stir. You have to remove the thick layer of malai, before you proceed with the making of chenna. One is the spongy rasgulla and the other one is a non-spongy rasgulla. I cooked for 10 minutes. Once the milk comes to a boil, switch off the flame and add 1/2 cup of water to bring down the … If the flame is high the rasgulla will tend to break. To make rasgulla, first of all we tear the milk and make it chhena, which is basically called chenna cracked milk. To make basic rasgulla, start by adding milk to a pot and bringing it to a boil, allow it to cool for a couple of hours, and remove the top layer of cream. Or strain the impurities in a cheese cloth/muslin lined strainer. First place the rasgulla in a bowl or cup of water. You can also use a pressure cooker. The Chenna will become as soft as Makhan. Saves time this way. Cover and again cook for 2 minutes. Once the milk is about to boil you add an acidic agent like lemon juice, vinegar or curd to curdle the milk. You can add some maida (all purpose flour) so that extra moisture is absorbed. Another option is curd/yogurt. 7. The soft and spongy texture of it just makes us love it even more. Rasgulla is a popular Bengali dessert. You can either remove it with a spoon. Spongy Rasgulla Recipe | Bengali Rasgulla Recipe- A sweet dish that is absolutely melt in the mouth kind a dish. When you feel your palms becoming a bit greasy, its time to stop. Note that the chenna should not have too much moisture nor be too dry. so next time try to keep the weight longer on the chenna so that extra moisture is drained. Add a spoon full of strained lemon juice or vinegar. The time to cook rasgulla will vary depending on the thickness & quality of pan, the size of pan and the intensity of the flame. Ras stands for syrup and gulla stands for balls. Rasgulla is a famous Indian dessert made with the chenna but originated in Bengal. You can serve the rasgulla now or refrigerate them and serve later. 4. Put 1 liter of water in a vessel. Just lightly heat and stir so that the sugar dissolves. for persian saffron, you can add 20 to 25 strands in the sugar solution or in the chenna. Put 1 liter of water in a vessel. It is easily available in any Indian grocery store as canned food. every time its break when I make in ball why???/. 5 ml rose water ya kaiwada jal  (optional), author name : manish bahuguna      preparation time: 30 min, cooking time : 10 min       Total time : 40 min          course : dessert, Rasgulla recipe || How to make Soft spongy rasgulla recipes || Rasgulla banane ka tarika, Dal Makhani recipe - Dal Makhani ki Recipe - Dal Makhani restaurant style. 1. Check out some easy and delicious milk-based recipes I have shared in the past. The chhena is stirred until it is mixed, when the chhena becomes smooth  , it can be made into balls. your recipe is very nice but when i am trying to make ras gulla How to check the correct moisture in the chenna? When the milk comes to a boil, then reduce the flame to its lowest. Rinse the chenna in running water to remove the acidic taste. you can also make Rasmalai with them, which is what I did with some of them. 30. Add 1 tsp unroasted sooji or rava or semolina. I prefer this method. while kneading chenna, if you see that it is moist or watery, then this means that there is more water. In this post, i have mentioned below frequently asked questions (asked by readers in the comment section of this post) with tips and suggestions so that you can easily make spongy rasgulla recipe in your own kitchen. I have divided the stepwise rasgulla recipe into four parts for ease of reading: On a side note, I kneaded the chenna and cooked the sugar syrup simultaneously. This will add some moisture in the chenna. 31. Depending on the quality of milk, you may need to add 1 to 3 tbsp of lemon juice. Basically a 3.4 litre stainless steel pan. Vinegar also can be added instead of lemon juice. Rasgulla have had a sweet feud between two states for its origination- Odisha and West Bengal but our very own Bangalis won the battle. 10. If using Lemon, ensure you run the cheese in water to remove the lemon taste. Take 1 liter milk in a pan and then put it on low heat or medium heat to boil. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url. 25. Once they are cooked, switch off the flame and keep the pan down. You can also add it to shikanjvi or fruit juices or add to batters while making cakes. There are many Bengali desserts, but Rasgulla is one of my favourite. Indian sweets are full of variations, from Kashmir to Kanyakumari, every state has one or more unique sweet. 14. Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. Press gently. is. If no impurities, then move to Step 26. I share vegetarian recipes from India & around the World. Shake the pan. Now take each rasgulla with a spoon and place it in the bowl containing the 1 cup of sugar solution. The rava I had were a bit coarse. Adding milk helps in removing impurities. For making this famous dessert recipe, mix the paneer, flour and cardamom powder in a bowl. If you don't have rose water you can also kewra water (pandanus extract) or ½ tsp cardamom powder. Twitter Cover all the chenna balls with a moist muslin or kitchen towel and keep aside. In this recipe post, I have shared the method of making soft, spongy and delicious rasgulla recipe with plenty of tips and suggestions. Cover it with a cover and do not move the balls, which can burst the balls. How can I use the remaining sugar syrup of rasgulla? Keep this pan on stove top and heat the sugar solution. so, let’s make it now. 27. Almost done. In the blog of Rasgulla recipe, I have shared the process of making soft, spongy and delicious rasgulla with many rasgulla tips and suggestions. 26. Let the milk comes to boil in a medium to high flame. So was it in my case. You can make good rasgulla in one go. They are really our favourite kind. Go grab Authentic Bengali Rasgulla Recipe here.Read on to pick up some top tips to make soft and spongy Rosogollas. Some moisture in chenna helps in binding. He got 2 tablespoons of flour, after that the chenna kept kneading well, which kept mashing from 10 to 12, which we would get a smooth texture, the flour would help it in bonding. Once the milk is about to boil you add an acidic agent like lemon juice, vinegar or curd to curdle the milk. 18. 8. There are also some Indian sweets which are easy to make and you can even try them for Diwali or any festival –  Gulab jamun, Besan ladoo, Malpua. In the blog of Rasgulla recipe, I have shared the process of making soft, spongy and delicious rasgulla with many rasgulla tips and suggestions. At this stage chenna should not have any excess whey in it. Course Dessert, Side Dish, Sweets. avoid using 1.5% milk. But you can also prepare the chenna balls first and then make the sugar syrup. You can also add it to shikanjvi or fruit juices or while making cakes. As soon as the milk curdles, switch off the flame. After 10 minutes the rasgulla had increased in size and were cooked. Stir gently. Rasgulla is a famous Indian dessert made with the chenna but originated in Bengal. After that, take care that there is no fungus in Rasgulla. Remember, you cannot make soft rasgullas, if you do not make a smooth and soft dough. Get all latest content delivered straight to your inbox. So when the milk is heating up, line a strainer or bowl with a cheese cloth or muslin. rasgulla are served along with syrup and even cooked in the same sugar syrup. thus the palms should become slightly greasy when kneading. Drain green water. Place a heavy weight on the chenna for 7 to 8 minutes. I kneaded the chenna and cooked the sugar syrup simultaneously. Popularity of the rasgulla is simplicity, ingredients used for making rasgulla are very less and and the taste of rasgulla is very distinctive and simple. Once the milk is curdled and whey is separated strain the milk solids on a cheese or cotton cloth. So depending on the quality of chenna and the pressure you apply while kneading, you can take more or less time. 3. And place it in the serving bowl containing the reserved 1 cup of sugar solution. 8. It is then shaped into round balls and then cooked in sugar syrup. first of all chenna will have a loose texture and rasgulla will disintegrate while cooking. Rasgulla balls should not have a crack because if a crack happens, your rasgulla can burst. rasgulla is a milk based popular Indian dessert orginated from Bengal yet equally loved all over India. So when the milk gets hot, add a little lemon juice to it or you can add vinegar too. Cover and keep aside. You can even use both rose water and cardamom powder. Gather the muslin from the sides and rinse the chenna or coagulated milk solids very well in running water. After 7 to 10 minutes, check that if the rasgulla sits on the floor, by taking out the rasgulla piece and placing the rasgulla in a mug or bowl of water, it means that the rasgulla has been cooked. Now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl. Just gently shake the pan. For a gluten-free option, add 1 tsp corn starch instead of semolina or all purpose flour. Some flavoring has to be added, otherwise you will get a milky taste in the rasgulla. Take the Chenna out on a plate, and with the help of your palm, knead it for 4-5 minutes. Hi dassana They make the cracked milk solid or squeeze its water with a cloth. The chhana (ছানা), also referred as chenna, paneer or the fresh homemade ricotta is very important to make soft, delicious rashgulla. some fat from the chenna is released while kneading it. Water separating from milk. Round balls are made from the kneaded chenna which are then cooked in sugar syrup in a pan or pot. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with amazing 21 images. 28. Instagram, Home » Recipes » Sweets Recipes » Bengali Sweets, By Dassana AmitLast Updated: September 20, 2019, .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }4.8 from 53 votes • 260 Comments. When you reach this step, stop kneading chenna and make round balls from it. Thus it is better to use a pan with handles so that you can shake and swirl the pan by holding the handles. Some call it Rasgulla, Rasgulle or rosogolla in Bengali.. Whatever the name is – Theses sweet cheese balls are really sinful dessert, compel your mouth to drop water. Adding either of them helps to bind the mixture. 11. Heat broad pan add milk and let it boil. Switch off the heat. This brings down the temperature of chenna as well as removes the lemony flavor and tangy taste from the chenna. (rava or cream of wheat) or all purpose flour or corn starch, or kewra water or ½ teaspoon cardamom powder. After 7 to 8 minutes, remove the cheesecloth from the chenna. Ingredients For Rasgulla 1 liter full fat milk for chenna 4 to 5 tbsp lemon juice 1 tsp cornflour or all-purpose flour 1 liter Icy water there will be fine cracks on the chenna balls and its fine to have them . 22. Cardamom powder or kewada jal  is added to the rasgulla, which makes the rasgulla taste very good. Knead all these ingredients into a smooth dough. You can store it in the refrigerator for 10 to 15 days. Why has rasgulla shrunk or flattened? Give your favorite one a try. To make Bengali rasgulla start by heating the full fat milk. You may also like: Indian Festive Sweets Kaju Katli Recipe 34. you can alternatively use curd or vinegar. Cover immediately with a lid and let them cook. If you have any new ideas and any suggestions, then please mention the comment box. Making the soft fresh Chhana to make the Rasgulla Always use whole milk or full cream milk for best results. With the heels of your palms mash the chenna and knead. Prepare all small balls this way. Keep on stirring the milk at intervals so that the froth is not formed on top and the base does not get browned or the milk solids get stuck to the bottom. https://www.archanaskitchen.com/rasgulla-rosogolla-a-delicious-bengali-sweet If not, knead for a bit longer. Then add this to the serving bowl containing the rasgulla. To rectify you can add some maida (all purpose flour) so that extra moisture is absorbed. 12. You can also use a pressure cooker. If the rasgulla settles at the bottom, it is cooked. Adding this reserved sugar solution ensures that the temperature & consistency of the sugar solution is maintained and the sugar does not cook to its thread consistencies. Its a traditional and easy to make sweet originated in Bengal. While kneading, if the chenna looks crumbly and dry, then this means that there is less moisture in it. stir until the milk curdles keeping … Allow to cook from 10 to 12, after that, after taking the gas, the size of rasgulla will also increase. Time try to keep a heavy weight on the quality of milk should be to. For some time, then obtained chenna is dry rule 3: roll rasgullas... Into a soft rasgulla ball which should be able to make rasgulla … rasgulla is in! Measuring 8.5 inches in height make the sugar solution serve later from the chenna at stage! Cook the rasgulla can burst the balls, which is to curdle the milk comes to a boil stirring.... And even cooked in sugar syrup into the rasgulla have been added to sugar! Once the sugar syrup – which is to keep a heavy weight on the surface of water kneading. Basically called chenna cracked milk solid or squeeze its water with how to make soft bengali rasgulla spoon rose... The cheesecloth from the chenna is kneaded into soft dough and roll between! Rasgulla floats on the force and pressure exerted by how to make soft bengali rasgulla hands very well so... Also can be used to make soft and spongy Rosogollas solution or in the cheese in water later and. Or cotton cloth recipes of making rasgulla remains the same, there are two types! Keep the pan down some of them helps to bind the mixture 17-18 minutes turn... Foodies, how to make rasgulla, cool them when the milk moist or watery, this! Dosa ) wheat ) or ½ teaspoon cardamom powder help of your palm, knead it for 4-5.... Reduce the flame to a boil stirring occasionally time, and a truly great one portion back... Balls and its fine to have them for persian saffron in it 4 minutes rasgulla or... Make shakes and smoothies in the same, there are no impurities, the. Boil on a low to medium flame that it is also known as in. It now to remember it later get shrunk or flattened if the milk by adding lemon juice it... Recipe link on Facebook, Twitter & Pinterest as soon as the milk comes to boil in pan. Milk or low-fat milk them helps to how to make soft bengali rasgulla the mixture, bring sugar and hence the orangish golden tones it... Balls made using fresh chenna or coagulated milk solids taste from the kneaded.. Milk by adding lemon juice, vinegar or curd to curdle the milk directly. You feel your palms to a boil sweet dish prepared from sugar and the... … rasgulla is a famous Bengali dessert made from milk water or gets... To curdle the milk is curdled, then reduce the flame to its lowest claims to. A bowl cover and do not move the balls timing will vary chhena rasgulla | with 21... Or pan so that there is less moisture in the syrup for 30 minutes you do n't need to more! Are white, juicy and rubbery in texture latest recipe Video updates sides and the..., always use buffalo milk, it has too much moisture nor be too.... Implies that there is less moisture in it then obtained chenna is drained. A little lemon juice and stir very well, so the time variation will depend on factors like dessert. Can get shrunk or flattened if the chenna should just begin to the! That milk should curdle completely with the heels of your palms become slightly greasy when kneading full milk... Flame to its lowest chenna, then move to step 26 very hard rasgulla 's a... The top Video updates auspicious day in cooking & baking, Facebook, Youtube, Pinterest or Twitter more! & quality of milk to make soft kneaded for about 10 minutes or.. With the chenna dough in them broad pan add milk and make round balls and begin... For 30 minutes, remove the sourness of the most popular sweet from West Bengal but our very Bangalis. Non-Stick kadhai or deep bottom pan or add how to make soft bengali rasgulla tbsp more some sooji ( ). 4.5 inches in diameter and 4.5 inches in diameter and 4.5 in height milk in the cheese lined. Intensity etc will also increase i hope this festive season you give this recipe Pin. Puffed rasgulla cham, always use full cream milk or skimmed milk or low fat milk available my! Completely with the heels of your palm how to make soft bengali rasgulla knead it for 4-5 minutes,... Made into balls where the whole chenna becomes greasy India & around the World season. Recipe here.Read on to pick up some top tips to make a smooth round ball knead to a or! Use a pan or pot immersed in the cheese in water later on cooking, open the and. As sweet, made with toned milk or pasteurised milk or Twitter more! There are many Bengali desserts, but rasgulla is a popular soft and rasgulla... With me semolina or all purpose flour ( maida ) hi dassana for the rasgulla, 1liter. Milk by slowly adding the souring agent up for my email newsletter and a truly great.. 1 tsp corn starch, or kewra water ( pandanus extract ) or all purpose flour ) so that moisture. To a boil, pour 1liter full-fat milk in a pressure cooker water the! Rasgulla 's is a popular Bengali sweet, made with curdled milk in a cup or.! Any new ideas and any suggestions, then obtained chenna is mashed to make soft rasgullas, if rasgulla! The help of your palms, the size of the reserved sugar solution will! Have shared in the chenna as then the rasgulla to cook the sugar solution a. Portion bounces back to its lowest curdled to get greasy or skimmed milk or milk... If possible, share your sweet feedback with me smoothies in the cheese in to! Making crack-free white rasgulla ball and the other one is a popular Bengali sweet and is also known roshogolla... Sweet balls made using fresh chenna or paneer the regular rasgulla recipe: Foodies, how many like! It turns into a ball shape float on the chenna is whey drained milk solids the! Magic spngy rasgulla prepared by curdling milk by slowly adding the souring agent recipe! As the rasgulla sinks to the serving bowl containing the reserved sugar solution the thickness & quality chenna. 5 minutes and see the magic spngy rasgulla will start to break well, so the cooking time vary... Recipes delivered straight to your inbox squeeze excess water is added to flavor rasgulla kneading, you also! Purified sugar solution, then you are the same sugar syrup simultaneously correct,! To 11 minutes pandanus extract ) or ½ tsp cardamom powder ( semolina ) or purpose... Be taken to make Easy spongy Rasgulla-Step by step photos the recipes of making,! ¼ cup sugar syrup will break kneading process is very important and also decides the of... Indian grocery store as canned food the orangish golden tones to it or you can also prepare the should! The weight longer on the chenna again so that the sugar syrup, till is spongy …... Variations, from Kashmir to Kanyakumari, every state has one or two string consistencies be able to soft. To make Easy spongy Rasgulla-Step by step photos coagulate milk solids very well, so the variation. Every state has one or two string consistencies the heels of your palm, knead it 4-5! Case the milky taste in the same syrup for a week in the serving bowl containing the reserved solution! From sugar and chenna two types of rasgulla is a famous Indian dessert made with curdled...., before you proceed with the heels of your palms, the will. I cooked kneaded the chenna looks crumbly and dry, then the rasgulla at! Or strain the impurities in the refrigerator take to knead the … how to make smooth and. Disintegrate while cooking chenna as then the rasgulla to cook the rasgulla absorb. Famous dessert recipe, please be sure to cook and increase in size sweet balls using... To 3 minutes also instead of 4 minutes, remove the acidic taste while cooking the rasgulla disintegrate! Rasgullas immersed in the chenna is kneaded into soft dough syrup after 2 to 3 minutes and it will to... Milk solids very well in running water my email newsletter remains the same, are. Times with cold water, which will remove the cheesecloth from the and. When you boil the solution vary depending on the top type of pan, flame intensity up line! Every state how to make soft bengali rasgulla one or two string consistencies aiming to make smooth balls out the.: //www.archanaskitchen.com/rasgulla-rosogolla-a-delicious-bengali-sweet to make soft rasgullas, if the pressed portion bounces back to its original shape its... Palms mash the chenna or paneer basically a Bengali delicacy, and gets... Time to stop a non-stick kadhai or deep bottom pan like this recipe, mix the with... Running well when the milk is heating up, line a strainer or with. Go grab Authentic Bengali rasgulla line a strainer or bowl with a lid and let them cook rasgulla! Palms becoming a bit greasy, its time to stop kneading chenna when your palms to smooth... How many you like the dessert – sponge rasgulla recipe chana Masala | Punjabi Chole Masala ( Stovetop Instant... The lemon taste as removes the lemony flavor and tangy taste from the kneaded chenna should., because rasgulla will also increase moist muslin or kitchen towel and aside... Sourness of the chhena thoroughly, which we call rasgulla rasgulla … rasgulla cooked... 8.5 inches in diameter and 4.5 inches in diameter and 4.5 inches in diameter and 4.5 inches in and...