Homemade Rasgulla Recipe - Soft and Spongy Indian Sweet Delight

Rasgulla, a popular Bengali sweet, is loved across India for its soft and spongy texture, combined with the sweetness of sugar syrup. Making rasgulla at home might seem challenging, but with the right steps and a little patience, you can create this delectable dessert yourself. In this blog, we will guide you through the process of making perfect rasgullas that melt in your mouth.

Ingredients:

For the Rasgulla Dough:

1 liter full-fat milk

2 tablespoons lemon juice or vinegar

2 cups ice cubes

2 tablespoons all-purpose flour (maida)

1/4 teaspoon green cardamom powder

For the Sugar Syrup:

1.5 cups sugar

4 cups water

A few saffron strands (optional)

Instructions:

1.Preparing the Rasgulla Dough: a. In a heavy-bottomed pan, heat the milk until it comes to a boil. Stir occasionally to prevent the milk from sticking to the bottom. b. Once the milk boils, reduce the heat to low and add lemon juice or vinegar while continuously stirring. This will curdle the milk and form curds. c. Once the milk has completely curdled, strain it through a muslin cloth or fine sieve to separate the whey from the chenna (curdled milk solids). d. Rinse the chenna under cold running water to remove any traces of lemon juice or vinegar. e. Gather the muslin cloth and squeeze out excess water from the chenna. Hang it for about 30 minutes to remove excess moisture. f. After 30 minutes, the chenna should be crumbly and dry. Transfer it to a clean, dry plate.

2.Kneading the Rasgulla Dough: a. Add all-purpose flour and green cardamom powder to the chenna and knead it gently but thoroughly for about 10-15 minutes until it becomes smooth, soft, and non-sticky. b. Divide the dough into small, equal-sized portions and shape them into smooth, round balls without any cracks. Ensure they are small as they will expand when cooked.

3.Cooking the Rasgullas: a. In a wide, deep pan, combine sugar, water, and saffron strands (if using). Bring it to a boil. b. Gently slide the rasgulla balls into the boiling sugar syrup. c. Cover the pan with a lid and let the rasgullas simmer on medium heat for about 15-20 minutes. They will double in size and become spongy. d. Occasionally, gently stir the syrup to ensure even cooking.

4.Soaking and Chilling: a. Turn off the heat and allow the rasgullas to cool in the sugar syrup. As they cool, they will absorb more syrup. b. Refrigerate the rasgullas for at least 2-3 hours before serving. This will enhance their flavor and texture.

5.Serving: a. Your homemade rasgullas are ready to be served! Garnish them with a few saffron strands or slivered pistachios if desired.

Making rasgullas at home is a rewarding experience that allows you to savor the authentic taste of this beloved Indian dessert. With the right ingredients and techniques, you can create these soft, spongy delights that will impress your friends and family. Enjoy your homemade rasgullas as a sweet treat for festivals, special occasions, or simply to satisfy your sweet cravings.