Rasgulla - soft and spongy bengali sweet delight

 Introduction:

Rasgulla is a famous Bengali dessert made from soft cheese balls cooked in sugar syrup. This sweet dish is not just popular in Bengal but has captured hearts across South Asia. These spongy, light, and juicy balls are so delightful that after one bite, you'll definitely want more. Homemade rasgullas are not only fresh but also allow you to control their sweetness and softness according to your preference. In this recipe, we'll walk you through each step to make perfect rasgullas at home, just like a professional sweet shop.

 

Ingredients:

To make paneer/chhena:

• Full cream milk 1 litre 

• Vinegar or lemon juice 2 tablespoons 

• Cold water 1 cup (for rinsing the chhena)

For sugar syrup:

• Water 4 cups 

• Sugar 1.5 cups 

• Cardamom powder 1/2 teaspoon 

• Rose water 1 tablespoon (optional)

To make the balls:

• Freshly made chhena 1 cup 

• All purpose flour (maida) 1/2 teaspoon (for binding)

• Saffron strands optional for garnish 

Step by step:

1. Making chhena from milk 

Start by boiling the milk in a heavy bottomed pan. 
Once it comes to a boil, turn off the heat. 
Gradually add vinegar or lemon juice while gently stirring with a spoon. 

Within a minute or two, the milk will curdle, separating into solid cheese and whey (liquid). 

Once fully curdled, strain the mixture through a muslin or cotton cloth. 

Rinse the collected chhena (cheese) with cold water to remove the sour taste of lemon or vinegar. 

Wrap the cloth tightly and hang it for 30 to 40 minutes or place a weight on it to drain excess water. 

2. Prepare dough for rasgulla balls

Take the drained chhena and transfer it to a clean flat surface or large plate. 

Knead it with your palm for about 10 to 15 minutes until it becomes smooth and creamy. 

Add 1/2 teaspoon of maida (flour) and gently knead it in. 

Now shape small equal sized balls out of the dough. Each ball should be smooth without cracks. 

3. Making the sugar Syrup 

In a wide and deep pan, add 4 cups of water and 1.5 cups of sugar. 

Add cardamom powder and let the syrup come to a boil. 

Once the sugar dissolves completely and syrup starts boiling, it's time to add the balls.

4. Cooking rasgullas in syrup

Gently add the rasgulla balls one by one into the boiling syrup. 

Cover the pan with a lid and cook on medium-high heat for 12 to 15 minutes. 

Occasionally, swirl the pot gently by lifting it from the sides. Do not stir with a spoon.

 
The rasgullas will expand and double in size while cooking.

Once done, turn off the flame and let them cool down slightly. 

Transfer to the fridge for 2 to 3 hours to soak well and become more juicy. 

You can garnish with saffron strands before serving. 

Tips:

1. Kneading the chhena properly is the key step. If not kneaded well, rasgullas may break while cooking. 

2. Use only a small amount of flour (maida) just enough to bind the chhena slightly. Too much will make them dense.

3. Do not stir the syrup with a spoon after adding the balls. Just swirl the pot gently.

 
4. If foam forms on top of the syrup during boiling, you can lightly skim it off but don't press or stir too hard. 

Conclusion:   

Rasgulla is a classic bengali sweet that always makes everyone happy with its soft, spongy texture and juicy sweetness. 

You can make it at home and enjoy it fresh, hygienic and perfectly balanced according to your taste.

With a little patience if you knead the chenna well and cook the balls carefully in sugar syrup, you can make perfect rasgullas just like in a sweet shop.
Serve them chilled or at room temperature during festives, special occasions or family gatherings everyone will be impressed.
Homemade rasgullas not only satisfy your sweet craving but also bring a traditional and festive touch to your food. 
Next time when you want to make a dessert that is elegant as well as comforting, to try this rasgulla recipe — its melt-in-the-mouth texture and sweet, aromatic syrup will make every bite memorable

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