Rashogulla also called Rasgulla being a Bengali (Eastern part of India) sweet is very delicious and easy to make which requires only basic ingredients from the kitchen. This melt in mouth, soft and spongy cheese ball originated from Orissa but is famous among all northern and eastern part of india. Below is my “step by step recipe of making rasgulla”
Preparation time : 45 minutes
Cooking time : 20 minutes
Serving : 15-17
- Full fat Milk – 1.5 litre
- Sugar – 2 cup
- White Vinegar – 2 tablespoon
- Water – 5 cups
- Kewra water – 1 tablespoon
Process of making Rasogulla is divided into two parts:
1) Making paneer/chenna
2) Making chenna balls and cooking them in sugar syrup
Lets start with recipe for making Paneer / chenna:
- First of all take a heavy bottom pan and pour 1.5 litres of milk in it. Put the pan on medium flame on Gas.
- After the first boil comes, switch off the flame and keep it for 10 minutes to cool down.
- Now add vinegar to the milk and keep stirring.
- Once milk curdles completely(it will take 1-2 minutes), add 8-10 cubes of ice to it. This will help in cooling down the temperature of milk and curdled milk will combine together to form big chunks.
- Strain this on a strainer lined with Muslin cloth. You can keep the strained water(whey) to add in your curries or to knead flour as it is a very good source of protein.
- Now wash this curdled milk with the running water under tap for 8-10 minutes. This helps in removing the sour taste due to vinegar.
- Gather the Muslin cloth from all the corners and squeeze the extra water gently. Don’t squeeze hard otherwise the curdled milk will also come out with water.
- Now hang this for 30 minutes so that extra water present will also drop down.
- After 30 minutes, take out the curdled milk onto a plate. Your paneer is ready. This would be little granular and dry in appearance.
Recipe for making and cooking chenna balls
- Knead the paneer with the help of your palm and fingers for 10-12 minutes and make a soft and smooth dough of it.
- Now take one tablespoon of mixture and knead again and make a round ball of it.
- Repeat the above process and make the balls of all the mixture. In the end you will have around 15 -17 patties.
- Now put 2 cups of sugar with 5 cup of water in a pressure cooker on gas for a boil. After it boils, add these balls to it and put the lid on.
- After the pressure cooker whistles once, simmer the flame
- Now open the cooker after its pressure is released, the balls would have doubled in size.
- Take out all the balls one by one and giving them a little squeeze to release the extra sugar syrup and keep them in cold water for half an hour. this stops the balls overcooking themselves.
Now cook the left over sugar syrup for 10 more minutes and cool it down. once the syrup is cooled, add kewra water and gently put the balls again in it taking out balls from water.
- Keep it in fridge and serve them chilled.
- While making rasgulla, kneading part is very important as if its not kneaded well can lead to hard or breaking rasgulla in syrup.
- Make sure you don’t make thick syrup as if that happens rasgulla will not come out perfect. You would need to wait till the sugar dissolves in water.