Rasgulla recipe - one of the popular desserts of west bengal that is often prepared during festivals. Indian cottage cheese balls are boiled in sugar syrup.
Recipe type: Dessert
Cuisine: Bengali
Yield / Serves: 6
Ingredients (240 ml cup used)
1 liter whole milk
½ cup curd / whisked yogurt (or 2 tbsp lemon juice or vinegar too, but with yogurt they smell and taste perfect)
1 liter ice cold water or 1 cup of ice cubes
1½ cups sugar (you could increase by another half to quarter cup, if you have a sweet tooth)
2¼ cups water
¼ tsp. cardamom powder
½ tsp. rose water (optional)
Few saffron stands (optional) for garnishing
How to make the recipe
making chenna
Bring the milk to a boil, pour the yogurt or diluted lemon juice and mix. If using lemon juice dilute 2 tbsp juice with 2 tbsp water. Use only as needed.
Let the milk curdle. Switch off the stove and leave it for 2 mins. If the milk doesn’t curdle in 2 to 3 mins, add some more yogurt while the milk is still boiling.
Add ice cubes or chilled water to the curdled milk. Leave it aside for 2 to 3 minutes
Filter and collect the cheese in a cheese cloth or muslin cloth.
Rinse the cheese under running water if you have used lemon juice or vinegar to curdle.
Tie up the cloth and hang it for 45 mins and drain excess water. Chenna should not have any whey in it.
making rasgulla balls
Add sugar and water to a wide pan or pot, bring it to a boil.
Knead the cheese well to make it a smooth dough. Take small portions of this and roll to tiny balls. They should be tiny and not big
To the boiling sugar syrup, add cardamom powder and rose water.
Let the sugar syrup boil, add the balls one after the other gently.
Cover the pot with a lid and cook for 10 mins on a medium high flame. Gently stir every 3 minutes to ensure even cooking and puffing. They double in size when done.
Allow rasgulla to rest and cool completely.
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