Point : Rasgullas or Rosogolla ( Bangali Spongy Rasgullas ) cottage cheese balls soaked in sugar syrup
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Rasgullas or Rosogolla ( Bangali Spongy Rasgullas ) cottage cheese balls soaked in sugar syrup
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Rasgullas or Rosogolla (in Bengali ) is a very popular sweet in West Bengal and Odissa .Though now it is relished almost everywhere in India.Making rasgullas in an art and needs practice. Earlier I made
Today I am going to share the recipe of original soft and spongy Bengali Rasgullas or Rasogolla.
Author - Moumita
Preparation Time - 15 Minutes
Cooking Time - 30
Servings - 5
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Ingredients
Milk- 2 litres
Lemon Juice-1 full lemon or Vinegar -2 teaspoons (if required add more lemon juice or vinegar )
Sooji or Semolina -1 teaspoon (optional )
Rose water-1/2 teaspoon
Water-5 cups
Sugar-2.5 cups
Cardamom Powder - 1 / 2 teaspoon
Method
Take a heavy bottomed vessel, add milk.
Bring it to boil and keep stirring to avoid burning of milk.
Once the milk comes to boil, simmer the gas, start adding the lemon juice and keep stirring( if required,add more lemon juice) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.
Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water then rinse chena or paneer or cottage cheese under the tap water as much as possible. If you do not rinse the chena or paneer properly,you will get the smell of lemon while having rasgullas.
Now hang the cloth covered chena or paneer with tap for 30 minutes. Then remove it from tap and place a heavy weight on chena for another 30 minutes. It will help to squeeze more water from chena or paneer .
After that, remove the cheesecloth from the chenna or paneer.
The chena or paneer should not have too much moisture nor be too dry.
Take the paneer in a wider plate
Add 1 teaspoon sooji or rava or semolina, adding sooji or semolina helps to bind the mixture.
First mix the sooji with chenna and then begin to knead for 5 minutes
Knead it well with your palms for 8 to 10 minutes to get smooth texture.
Mix rose water with ,knead it another 2 minutes well with your palms to get smooth texture
This kneading process is very important and it decides the texture of rasgullas .
Now take small portions from chenna or paneer and roll them between your palms to a smooth tiny round ball,make sure roll them tightly. .
Prepare all small balls this way.
In the mean while make sugar syrup.
Take a large pan, take 2.5 cups sugar and 5 cups water,add cardamom powder in it and bring it to boil.
You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size.
Mix and continue stir the sugar syrup until it will be dissolved,do this process on medium flame.
When the sugar syrup will start to boiling,drop chena or paneer or cheese ball gently to the sugar syrup .Drop balls according to the size of your pan. Rasgullas need more space to be cooked.The size of the rasgullas will be doubled on cooking on sugar syrup.
Cover the vessel with lid,put a heavy weight on the lid,cook 25 minutes on medium flame .Open the lid and gently stir every 5 minutes to ensure even cooking and puffing.
Turn off the gas,transfer the Rasgullas into a serving bowl.you can enjoy this hot Rasgullas or refrigerate them and serve later.
Want to try more sweet recipes , click HERE
Pictorial Recipe
Add lemon juiçe in boiling milk,let the milk curdled.Now pour the milk in already muslin lined bowl or stariner.Now hang the cloth covered chena or paneer with tap for 30 minutes
Knead it well with your palms for 8 to 10 minutes to get smooth texture.
Mix rose water and knead it for another 2 minutes with your palm
See the texture of the chena and make a soft dough
Take small portions from chena and roll them between your palms to get a smooth tiny round shaped ball.
Prepare all rasgullas balls like this way
Prepare the sugar syrup following the recipe and drop the Rasgulla...before adding the rasgulla balls,roll it again with your palms
Cover the lid and cook for 25 minutes on medium flame. Put a heavy weight on lid.
When the syrup will start bubbling, switch off the heat. Your rasgullas are ready to serve.
Your Rasgullas are ready to serve
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