Rasgulla Recipe / How to make soft and spongy rasgullas
Rasgulla is a very popular bengali sweet made by curdling milk. I still remember when the first time I tried making rasgullas it turned very hard. It seemed to be very easy when i heard the procedure, but when I tried making it was a complete disaster. I was wondering where I was wrong. But after few trial and errors and following some age old secrets, now i could make the best rasgullas which are supersoft and spongy, just like how you get in shops. Here I will be sharing with you few tips and tricks to make perfect rasgullas.
- 1 litre Full fat milk/ A2 milk
- 1 lemon extract the juice
- 1.5 cup Sugar
- 2 tsp Corn flour
- 2 Cardamon
- 2 cups water
Take milk in a sauce pan and heat it. When it is about to boil reduce the flame and start adding the lime juice gradually. (add 1 tsp first and stir it thoroughly. wait for few seconds and add 1tsp of juice again. Repeat the process till the milk is completely curdled and you see the Chenna separated from milk).
Now strain the Chenna in a clean cloth and wash it thoroughly in fresh water. Now squeeze out the excess water and wrap it in a cloth and let it rest for 10 mins. (keep a weight on the top and let it rest)
Now transfer the Chenna to a wide plate and start kneading it using your palm. Try to make it into a paste like consistency. (Knead it exactly for 8 mins. You should not make it too dry. Stop kneading when you get your hands greasy.) When you see your palms oily like below stop kneading and add some cornflour to it and make it to a dough. (Over kneading of dough can make the Chenna too dry and rasgullas may become hard. If there is excess water content then your rasgullas may break while cooking. So perfect dough texture is very essential for soft rasgullas.)
Start making balls of desired size. At this time you can start making the syrup. Take 1.5 cups of water and 1 cup sugar in a wide pan. Add cardamon pods and let it come to a boil. Make all the balls ready.
Now drop the balls into the sugar syrup and cover it for 5 mins. Now you can see the rasgullas have already doubled in size. Open the lid and gently flip the sides. Cover and cook for another 10 mins. Switch off the flame and let it be for 5 mins.
In a wide bowl take some cold water. Gently take out the rasgullas and drop it into the cold water. Let it be for 2 mins. Now take it out and gently squeeze the water and again put it back to the sugar syrup. (Try to make the sugar syrup little bit cold when you are putting the balls in cold water. I placed it below fan and was stirring it continuously). Now you can let it rest for 2 hours.
Yummy rasgullas are ready to be served.