Rasagulla is a very popular Indian sweet, and whenever people hear the name of West Bengal, India, the first thing that comes to their mind is this sweet. This Indian sweet is not only bounded to West Bengal but is has attained fame across the country and internationally. If you are someone who loves Rasagulla and want to try it at your home, then this recipe is for you.
- Full-fat whole cow’s milk- 1 liter
- Sugar- 2 cups (500 grams)
- Lemon juice- 2 to 3 tablespoon
- All-purpose flour or sooji or corn starch- 1 tablespoon
- Rosewater- 1 to 2 tablespoon or you can use ½ teaspoon of cardamom powder
- Water- 1 liter
Four steps are involved in the cooking of Rasagulla.
- In a pan, boil the milk on low or medium flame.
- If you are using buffalo milk, then a thick layer of cream will be formed on top, you must remove it before proceeding to the next step.
- Keep stirring the milk so that it won’t get burnt at the bottom and has the consistency.
- When the milk is boiled, add a tablespoon of lemon juice and check whether the milk is curdled or not, if yes, then add another tablespoon. Keep the lemon juice handy so that you can use it whenever needed. Keep adding the juice until you see the curdling of milk.
- Take a bowl and put muslin cloth about it. Pour milk into the bowl, and the curdled part will be seen on top.
- Now, run the curdled milk underwater to remove the tangy flavor of lemon, and it also reduces the temperature of the milk.
- Remove all the water from the chenna and ensure that there is no moisture left at all. Even a small amount of moisture in chenna may ruin your whole Rasagullas.
- Place some heavyweight on this chenna for eight to ten minutes and then hang it to dry for some time.
- Remove the muslin from chenna and apply corn starch or all-purpose flour or sooji to it.
- Keep kneading this chenna effectively. The taste, as well as texture of Rasagulla, completely depends upon this kneading.
- Knead it into a smooth ball and take a small portion from the ball and roll it into a proper shape.
- Place all balls in a plate and cover them with a moist muslin cloth.
Now comes the biggest part. You need to take extreme care when it comes to the sugar syrup.
- In a large pan, add four cups of water and two cups of sugar.
- Keep the pan on the stove and start making the sugar syrup. Ensure that you take a large pan because you will be adding Rasagulla to this pan only.
- Keep stirring so that the sugar dissolves. After getting the required consistency, keep a half a cup of sugar syrup aside for adding to cooking Rasagulla. Keep another cup aside in a serving bowl.
- Now, put the sugar syrup pan on heat again. Add Rasagulla into it one by one.
- Do not mix Rasagullas at any cost. Shake the pan gently.
- Cover the pan immediately and give them some time to cook. After four minutes, add 1/4 cup of sugar syrup into it.
- Cover and cook it again. Now add another 1/4 cup of sugar syrup. Cook at least for ten minutes and transfer all Rasagullas into the sugar syrup cup.
- After the sugar syrup is cooled down, you can add it to Rasagullas and serve them.