Classic Bengali Rosogolla/ Rasgulla
Rasgulla or Bengali Rosogolla is a popular dessert of India. It can be prepared with very few ingredients at your kitchen counter. It is very easy to prepare and all you need is to remember a few tips and tricks. I know many of you might have landed up with hard, chewy, or flat rasgullas. So did I in my first attempt. So, on this page, I bring you all the details and tips to make the perfect rasgulla. Try this and I am sure, you will be proud of yourselves.
An important ingredient for preparing these rasgullas is perfectly made chenna.
Few Important points to remember before you plunge in to prepare rasgullas
- While you prepare the chenna, it should not be on heat for a long time. Overcooking the chenna makes them hard. (Click the link above to find a recipe of homemade chenna)
- In other parts of the world i.e. Not in India where you do not get full-fat milk, you can add a teaspoon of butter to increase the fat content.
- If you are preparing a higher batch of rasgullas i.e. from 4-5 liters of milk and you have a lot of chenna to work on, you can use a hand blender to knead the chenna. But be careful, if you over-knead the chenna you will spoil the texture of rasgulla.
- While making the rasgullas, if your syrup reduces, do not hesitate to add 1/4 cup of water every time. The syrup should not turn thick. (This is especially when you prepare the rasgullas in batches using the same syrup)
Classic Bengali Rosogolla
- 200g of Chenna (from 1 litre milk)
- 1/2 tablespoon of all-purpose flour
- Sugar 1 cup
- Cardamom 3-4 pods (optional)
- Take the chenna on a plate. The texture of the chenna should be crumbly. To it add the flour.
- Knead it well with your palms till you find oil in your palms (10-15mins) (See note)
- Now make lemon sized balls and see to it that there are minimum or no cracks.
- Take a wide pot. This is to make the syrup. Make sugar syrup by dissolving sugar in water. As soon as the syrup starts boiling drop the rasgullas/ cheese balls in the syrup. Cook them in sugar syrup for 10 mins on mid high flame in a covered thick bottomed pan and then on a low flame for another 10 minutes. After 10 mins lower the flame and boil it for 15 more mins.
- To check if the rasgullas are cooked, drop one in a cup of water. If it sinks, it is done. If it floats, boil for a couple of minutes and check again.
- After done add one cup of cold water to stop the cooking otherwise the rasgullas become chewy and hard or remove it in another container.
- Serve warm or keep in refrigerator for couple of hours if you like it chilled.
- If whey remains while preparing the chenna the rasgullas formed are flat.
- If a lot of whey remains while preparing the rasgullas, they will break while put in hot syrup.
- Kneading of the chenna properly is very important. If not done properly results in harder rasgullas.
- The sugar syrup must not be thick. If it becomes thick on boiling, add water. If the syrup is thick, the rasgullas will become hard.
- Overcooking of the rasgullas also results in hard rasgullas.
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