Rasgulla - bengali sweets recipe

Wow, I made them at last. First time, I saw in Dhivya's blog and was amazed. Could they be really made at home? It sounded so easy ,and I thought it involved some difficult process. Then I saw many bloggers attempt rasgulla,rasmalais and chamchams. I wanted to do them from a very long time. And finally I made them for a dessert one weekend. Everyone liked it . Though it wasn't the best rasgullas I had eaten, but it was really good than I had expected. I referred this before I made them. Here's the recipe.

Rasgulla - bengali sweets recipe
Rasgulla - bengali sweets recipeWow, I made them at last. First time, I saw in Dhivya's blog and was amazed. Could they be really made at home? It sounded so easy ,and I thought it involved some difficult process. Then I saw many bloggers attempt rasgulla,rasmalais and chamchams. I wanted to do them from a very long time. And fina...

Summary

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  • Coursedessert
  • Cuisineindian
  • Cooking Time30 minutesPT0H30M
  • Preparation Time30 minutesPT0H30M
  • Total Time1 hourPT1H0M

Ingredients

Milk
1litre
Vinegar
1tbspn
Sugar
1cup
Cardamom powder
1tsp
Saffron few
strands

Steps

  1. Boil the milk. Add the vinegar. The milk starts curdling. Collect this chenna(curdled portion) in a strainer and wash it well. Tie it in a cheesecloth and keep it for a 1-2 hours till no water remains.squeeze the cloth to remove the water completely.Knead the chenna into a smooth dough.Kneading is quite important. It takes quite some time.You have to press the grainy chenna to a paste and keep kneading.When a smooth dough is formed,pinch a portion and shape them into a small balls.Repeat the same with rest of the dough. The ball should be smooth and without cracks.
  2. Add sugar in 3 cups water in a big vessel(as the chenna balls double in size) and boil for 10 to 15 minutes. Add cardamom powder and saffron strands. Put the balls in it. I pressured cooked for 7 minutes and then reduced the flame and cooked for another 10 minutes.let it depressurize completely.Chill them and serve. See another method of cooking them in the notes section below.
    Rasgulla - bengali sweets recipe
  3. Notes- 1. You can also add rose water.
  4. 2. Instead of pressure cooking, you can just cook them in a big vessel for a longer time around 15-20 minutes.Close the vessel with a lid.Cook till they increase in size, become spongy and lighter and float on the sugar syrup.( I have tried this method, it works fine too)
  5. 3. The chenna dough balls doubles in size, so use a appropriate vessel for cooking.
  6. 4. The clear watery portion called whey left after the milk curdles can be stored and used next time you make chenna or paneer. You can use this instead of vinegar or lime to curdle the milk.
Rasgulla - bengali sweets recipe

The pictures are updated when I tried them for the second time. These rasgullas are on their way to-

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Rasgulla - bengali sweets recipe