Rasgulla, the famous Bengali sweet, is a delicious melt-in-the-mouth dish that is loved and enjoyed across India and abroad. Spongy and succulent, these cheeses, drenched in a fluffy sugar syrup, are a feast for the senses. Rasgulla holds a special place in Indian festivals, celebrations and auspicious occasions. In this blog, we will explore the art of making Rasgulla from scratch, allowing you to re-create this divine dessert and experience the delicious taste in the comfort of your own home.
The ingredients for Rasgulla:
- 1 liter of full fat milk - 2 tablespoons of lemon juice or vinegar -Two cups of water - A cup of sugar - 4-5 cups of water - A pinch of cardamom powder - a few sprigs of saffron (optional) - 1 teaspoon rose water (optional) -Chopped pistachios or almonds for garnish (optional)
Guidance:
1. Make a Chenna (small cheese):
Heat the milk in a heavy-bottomed saucepan over medium heat until it comes to a gentle boil. Add the lemon juice or vinegar to the boiling milk, stirring constantly, until the milk curdles and separates into curds and whey. Remove the pan from the heat and let it sit for a few minutes until the curds completely separate. - Cover the strainer with gauze or cheesecloth and pour the curd into it, collecting the curds in the cloth. Rinse the curd obtained under cold water to remove any stains from lemon juice or vinegar. Gather edges of fabric and squeeze out excess water.
2. Prepare the rasgulla ball:
Transfer the drained curd (chena) to a clean surface or large plate. - Knead the chena dough with the palm of your hand for 5-7 minutes until it becomes smooth, soft and free of lumps. Divide the chena into small portions and roll them between your palms to form soft, crack-free balls. Make sure there are no cracks on the surface.
3. Cooking the rasgulla:
In a large and deep saucepan, mix sugar, water, cardamom powder, saffron threads and rose water (if using). Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Gently drop each prepared rasgulla into the boiling syrup, making sure that they have enough space to expand. Cover the pot and cook over medium heat for 15-20 minutes. Rasgullas double in size and become light and squishy. It should be well cooked and not mushy in the middle. Remove the saucepan from the heat and allow the rasgulla to cool in the syrup for at least an hour. They will absorb the flavor of the drink at rest.
4. Rasgulla Service:
Gently transfer the rasgulla with the syrup into serving bowls or individual dessert cups. Garnish the rasgulla with chopped pistachios or almonds for a more luxurious and crunchier look. Tips and variations: Use whole milk to get the best texture and flavor for your rasgulla. Knead the chena until you get a smooth consistency, as this will ensure a soft and spongy texture to the head. Adding saffron threads and rose water enhances the taste and aroma of rasgulla drink. You can put the rasgulla in the refrigerator and use it cold to enjoy freshness.
Conclusion:
Rasgulla is a divine dessert that showcases the art and richness of Indian sweets. From soft, spongy cheese to delicious sugar syrup infused with delicious flavors, rasgulla delivers a taste of pure bliss. By following this recipe, you can create your own batch of rasgullas and enjoy the ethereal sweetness offered by this beloved dessert. So, treat yourself and your loved ones to the delight of rasgulla, and let its subtle sweetness transport you to a world of sweet delights.
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