Rasgulla Recipes

RASGULLAS

Steps:

• Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely.
• Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
• Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
• Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
• Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.

RASGULLA RECIPE | BENGALI ROSOGULLA | HOW TO MAKE SPONGE RASGULLA

Steps:

• firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.
• once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.
• stir until the milk curdles keeping the flame on low to medium.
• do not boil further once water separates completely.
• drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
• squeeze off the water completely. be careful as the curdled milk will be very hot.
• rinse off the curdled milk with fresh water to remove sourness from lemon juice.
• squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
• hang for 1 hour making sure the water is drained completely, yet remain the moisture.
• after 1 hour, start to mash the paneer for 5 minutes.
• mash the paneer till it turns out smooth texture without any grains of paneer.
• now prepare small ball sized paneer and keep aside. cover and keep to prevent from drying.
• in a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom.
• stir and dissolve the sugar completely.
• now boil the water for 5 minutes.
• drop in rolled paneer balls one by one into boiling sugar water.
• cover and boil for 10 minutes or until rasgulla doubles in size.
• now drop into ice-cold water immediately, to prevent from shrinking in size.
• once cooled completely, take into a serving bowl and pour in leftover sugar water.
• finally, enjoy rasgulla chilled or as it is.

RASGULLA RECIPE

Steps:

• Bring the milk to boil over medium flame. Mix lemon juice with 2 tablespoons water.
• When milk comes to rolling boil, add water-lemon juice mixture gradually and stir continuously using spatula. Solid milk portion and liquid whey portion will start to separate within minute or two. When it separates completely, turn off the flame. Spread a cheese-cloth (plain muslin cloth) over large strainer or colander and transfer over it and drain the whey. Rinse it in running water or pour 2-3 glasses of plain water over it to remove sourness (lemony taste).
• Drain water and tie chhena in a muslin cloth. Squeeze it gently to drain the excess water and hang it for 30 minutes to get the right amount of moisture. Do not hang it for more than 30 to 45 minutes.
• Untie the muslin cloth and transfer chhena to a plate.
• Crumble it with hand. It should be crumbly and little moist. If it is too dry, rasgulla will turn hard and if it is too soft, they will break while cooking and will not retain their shape after cooking.
• Knead it using hand until it all comes together like dough and it starts to release some fat. Your palm will turn little greasy; it's an indication that it has started to release fat. Stop kneading after that.
• Make 13-15 small balls from kneaded paneer dough. The size of balls will increase to almost double after boiling in sugar syrup in next step so do not make very large balls.
• Heat 1½ cups sugar with 4-cups water and cardamom pods in a large broad vessel (having lid) like pressure cooker or saucepan over medium flame and make sugar syrup.
• When it comes to rolling boil, gently drop prepared balls in it.
• Cover it with a lid and let it cook over medium flame. If you are using pressure cooker, just put the lid over cooker, do not use whistle.
• After about 5-minutes, remove the lid and stir it gently with a spatula. Again, cover it with a lid and let it boil over medium flame for 7-8 minutes, stir it gently once in between. Remove lid and turn off the flame. You will notice that size of balls has increased to almost double.
• They will shrink a little after turning off the flame but it is normal. (If it shrinks too much then its an indication that something has gone wrong.) Transfer them to a large bowl and let them cool for 5-6 hours. Rasgulla are now ready for serving.

BENGALI RASGULLA, BANGALI SWEET

Steps:

• Mix lemon juice in half cup of hot water and keep aside.
• Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
• Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth. Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
• To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
• To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
• Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
• Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.
• Divide the dough into 12 equal parts and roll them into smooth balls. To make the balls apply some pressure at the first and then release when forming the balls.
• Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
• Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
• Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
• Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
• Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
• Serve the Rasgullas chilled.