Quick & Easy Home Made Bengali Rasgulla Recipe. Rasgulla is an Indian sweet popular in the Indian subcontinent that originated in East India. It is made from chhena or Indian cottage cheese cooked in light sugar syrup. The dessert is known as Rasagulla in Odisha and Rosogolla in West Bengal. According to Odisha historians, it has been traditionally offered Bhog or Prasad to goddess Lakshmi at Jagannath Temple, Puri.
Below, I have shared my easiest way of making soft and spongy Bengali rasgulla recipe.
1 Liter full cream milk (cow preferred), 2tbsp lemon juice, or vinegar. 4 cups ice water or few ice cubes, 1 cup sugar, 2 cardamom, 3-4 cups of water
A. Making Chenna
a) Take 1 liter of milk in a pan and bring it to boil on a medium flame. Give it a continuous stir to avoid the formation of a thick layer of malai or cream. Mix 2 tbsp of vinegar in ¼ cup of water and keep aside.
b) Once the milk comes to a boil, reduce the flame. Pour the vinegar mixture in batches and stir well. If the milk doesn’t curdle completely you can add 1 tbsp more vinegar. The curdling of milk depends on the quality of the milk used.
c) Once water separates completely, switch off the flame. Let it rest for 2-3 minutes. Then drain the curdled milk using a thin muslin cloth.
d) Rinse the chenna 2-3 times under running water to remove the lemon hairs (if any) or the acidic flavor of the vinegar.
e) Squeeze the cloth well to remove the excess water as possible and hang it for 1 hour.
B. Making Sugar Syrup
a) Add 1 cup of sugars and 3 cups of water in a pan (wide enough for the rasgullas to cook).
b) Add 2 cardamom pods. Stir to dissolve the sugar. Bring it to a boil.
a) Knead the chenna well using your palm to make smooth dough for 3-5 minutes till there is no crumble left. It should not be grainy.
b) Take small portions of the dough and roll it into small balls. They should not be very big.
c) Reserve ¾ cup of sugar syrup separately. Add the rasgulla balls to the boiling sugar syrup. Keep the lid closed and let it cook for 10-12 minutes.
d) Remove from heat. In a separate bowl take out 4 cups of ice water, add the rasgullas. This will stop further cooking of chenna and also retain the big size of rasgullas.
e) Take the rasgullas out after 2 minutes, squeeze out the water, and place in a serving bowl. Add the reserved sugar syrup to the rasgullas and serve warm.
Tips to help you get better
1. Always use full cream milk or full-fat whole milk for a rasgulla recipe
2. The chenna should not have too much water or moisture in it. Also, it should not be very dry.
3. If the chenna is watery you can add some roasted suji (semolina) or maida (all-purpose flour) so that extra moisture gets absorbed.
4. While kneading, if the chenna looks dry, sprinkle 1 to 2 teaspoons of water while kneading to make it smooth.
5. Once done with cooking, now drop the rasgullas into ice-cold water immediately, to prevent from shrinking in size.
6. Do not open the lid while the rasgullas are cooking, they may fall flat.
7. If the Rasgulla settled down to the surface in cold water, then it is perfectly cooked.
8. You don’t need to cook the sugar syrup till one or two string consistencies.
9. Never stir with a spoon as the rasgulla can break.