Rasgulla is popular all around the world. This Bengali sweet is favorite to all. These Chena Ball dumplings dipped in sugar syrup is a signature dish of Bengali cuisine. Here is the easy Rasgulla making steps to prepare soft and spongy Rasgulla.
Course Desserts, Sweets
Cuisine Bengali, Indian
Prep Time 25minutes
Cook Time 15minutes
Total Time 40minutes
Author Punam Paul
1liter offull cream milk (पूर्ण वसा वाला दूध)
2teaspoonlemon juice (नींबू का रस)or white vinegar (सफेद सिरका)
for sugar syrup
350gramssugar (चीनी)or 1½ cup sugar (चीनी)
1liter ofwater (पानी)
1tablespoonmilk (दूध)optional to remove impurities from syrup
1/2teaspoonrose water (गुलाब जल)
How to prepare fresh Chena for Rasgulla
Rasgulla is always prepared from fresh Chena. To prepare fresh Chena, pour full cream milk in a heavy-bottomed vessel and put it over medium flame to boil.
After the milk starts to boil, reduce the flame to low and stir it with a spoon. Mix around 2 tablespoons of vinegar or lemon juice in a cup of water. Then add this mixture in the milk slowly and gently. You will see the milk starts to curdle. To help the milk curdle completely stir it well with a spoon.
When the milk gets curdled completely, switch off the flame, and let it rest for 2-3 minutes. This will help in forming big lumps of curdled milk.
After 2-3 minutes add 1-2 cup of cold water in the pan. This will help not to overcook the curdled milk and thus our Chena will be soft.
Now place large steel strainer lined with thin muslin cloth over a large bowl. The bowl should be large enough to hold all the water extracted from the Chena.
Pour the curdled milk over this muslin cloth lined over the strainer, to collect the Chena on top.
Collect the open edges of the muslin cloth and remove the excess water by lifting the cloth and pressing it lightly.
Then Rinse this Chena under cold running water, to remove its acidic behavior and sour taste that it has acquired from vinegar or lemon juice.
Now and tie the open edges of the cloth together to form a bundle. And hang it for around an hour to remove excess water from it. After an hour of hanging our, Chena will be ready to prepare Rasgulla.
How to prepare Chena Balls for Rasgulla
To prepare Rasgulla from Chena, transfer the Chena on a plate and mash it with your hands for 5-10 minutes to make it smooth.
Rub the chenna till all the grains disappear and start to look like a smooth dough. Do not overdo, otherwise, the Chena turns greasy and soggy. As soon as the grains from Chena disappears, our Chena is ready to make Rasgulla.
Now divide this Chena into 20 even-sized parts. Take one part and roll it between your palms to make small balls from each part of Chena.
Make Chena balls for all Rasgullas in this way and keep it covered with a wet cloth.
How to make syrup for Rasgulla
Put sugar and 2 cups of water in a big wide vessel and heat it, over medium flame.
Stir till all the sugar dissolves completely to form a sugar syrup.
For Rasgulla, we need clear transparent sugar syrup. If you see any impurities in the syrup then add a tablespoon on milk in the syrup and let it boil.
After 2 minutes, you will observe all the impurities of sugar that have solidified and get collected at the top in a cloudy foam type texture. Remove all these foam from syrup with the help of a strainer and you will find a crystal clear sugar syrup.
How to make Rasgulla
After the syrup comes crystal clear and starts boiling, put all the balls made from Chena into this sugar syrup.
Cover the syrup pot, let the chenna balls boil for 5 minutes on a high flame. Keep the syrup bubbling and boiling after 4-5 minutes.
After around 5 minutes stir the sugar syrup gently. This will help to rotate the Chena balls in the syrup and thus get evenly cooked from all the sides and starts puffing.
After gently stirring the syrup, immediately cover and cook it again for 8-10 minutes.
After this close the flame but keep the syrup covered. No not remove the cover for at least 30 minutes.
After 30 minutes you will find the Rasgullas swelled and almost double in size. Now add 1/2 teaspoon of rose water in the syrup and stir it once.
Again keep it covered for around 15 minutes.
After the Rasgullas have rested for 15 more minutes. To check Rasgulla, lift a Rasgulla and see if it feels soft and spongy by pressing, then it is well cooked.
Allow Rasgulla to cool in sugar syrup only till it comes at room temperature.
After cooling down the Rasgullas are ready. After 10-12 hours Rasgullas will become spongy and very tasty.
To store Rasgulla keep it in the refrigerator, but let the Rasgullas remain immersed in sugar syrup.
Rasgullas immersed in sugar syrup can be kept in the refrigerator and can be eaten for 2-3 days easily.
Serve and eat cold delicious Rasgulla.
Rasgulla Recipe by Punam Paul from https://punampaul.com/rasgulla-recipe/