Hi dassana You can even use both rose water and cardamom powder. I kneaded the chenna and cooked the sugar syrup simultaneously. You have to remove the thick layer of malai, before you proceed with the making of chenna. Knead to a smooth ball of chenna which should be able to come together without breaking or falling apart. Method 1. Although making rasgulla can be tricky, but this post will help you to get it right. In a pot add 1tbsp sugar and put it on the stove. To make chenna based sweets like rasgulla or cham cham, always use full cream milk or full fat whole milk. For a gluten-free option, add 1 tsp corn starch instead of semolina or all purpose flour. I cooked for 10 minutes. Rasgulla is made from “chena” which is obtained by curdling the milk. 12. 7. Now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl. 1. If there are impurities in the sugar solution, then move to the next step. Place a heavy weight on the chenna for 7 to 8 minutes. 3. With the heels of your palms mash the chenna and knead. Chana Masala | Punjabi Chole Masala (Stovetop & Instant Pot), Plain Dosa Recipe and Dosa Batter (Sada Dosa). It is one of the popular Bengali sweet recipes. thus the palms should become slightly greasy when kneading. The rest of the 2.5 cups of sugar solution you add it back to the large pan and bring it to a boil on a medium high flame. If you see that the chenna is moist or watery, then this implies that there is more water. It is also one of those few recipes for which I have got maximum requests. You can also use a pressure cooker. So depending on the quality of chenna and the pressure you apply while kneading, you can take more or less time. if adding in chenna, then add saffron strands when you boil the milk. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Let the sugar solution in which the rasgulla were cooked, become warm. Cover and keep aside. The leftover syrup can be used to make nimbu pani (lemonade). I used organic raw sugar and hence the orangish golden tones to it. these round white beauties stay good for a week in the refrigerator. A fine dessert for an Indian meal. So the time range can be somewhere between 7 to 11 minutes. You can also hang the chenna for about 30 minutes. When the milk comes to a boil, then reduce the flame to its lowest. Ingredients in this Rasgulla Recipe Toned cow’s milk (3% fat) – one litre or 4.5 cups White vinegar – one tablespoon mixed with two tablespoons water. Ready to make your own … Once the whole mixture has cooled down, add 1 to 2 tbsp rose water. first of all chenna will have a loose texture and rasgulla will disintegrate while cooking. So you can add the ¼ cup sugar syrup after 2 to 3 minutes also instead of 4 minutes. I learnt from all the mistakes I made. Some flavoring has to be added, otherwise you will get a milky taste in the rasgulla. So you don’t need to cook the sugar syrup till one or two string consistencies. If you don't have rose water you can also kewra water (pandanus extract) or ½ tsp cardamom powder. This is done until the syrup permeates the dumplings. 35. Yet there is a test which you can use – which is to stop kneading chenna when your palms become slightly greasy. Avoid kneading to an extent where the whole chenna becomes greasy. With yogurt you don't need to rinse the chenna in water later. In place of the vinegar you can use fresh … This watery consistency helps the rasgulla to absorb the sugar syrup and makes it sweet. alternatively you can add saffron strands in the kneaded chenna. This Bengali Rasgulla is prepared by curdling the milk and then separating the … I also have a professional background in cooking & baking. Add 1 to 3 tbsp lemon juice. This Bengali rasgulla recipe will guide you in making soft and spongy rasgulla. I used a thick bottomed wide and deep pan, so the cooking time was slightly more for me. Stir so that the sugar dissolves. The main problem with making … After 7 to 8 minutes, remove the cheesecloth from the chenna. If you use buffalo milk, it has too much of fat and makes a thick layer of malai/cream floating on top. Adding milk helps in removing impurities. But you can also prepare the chenna balls first and then make the sugar syrup. Depending on the force and pressure applied by your palms, the timing will vary. Rasgulla is a famous Bengali sweet made from milk. Once the sugar solution becomes hot, the impurities begin to float on the top. Vinegar also can be added instead of lemon juice. 26. So to correct this, sprinkle 1 to 2 teaspoons of water while kneading. Here I will describe the Rasgulla recipe … You can serve the rasgulla now or refrigerate them and serve later. Preparation for rasmalai recipe. 8. stir … Let’s look at the list of ingredients and the steps to follow in order to make delicious crispy Jalebi at home. Now squeeze the muslin with your hands very well, so that excess water is drained from the chenna. After 4 minutes, open the lid and add ¼ cup of the reserved sugar solution. 3. 40. Keep on collecting the chenna from the sides and continue to mash and knead. It is our favorite Bengali sweet. Once all the rasgulla have been added to the sugar solution, shake the pan. After making rasgulla, once they cool at room temperature, refrigerate them. you’ll be buy rasgullas but nothing beats the taste of creating it reception using your own rasgulla recipe… avoid using 1.5% milk. In this recipe post, I have shared the method of making soft, spongy and delicious rasgulla recipe with plenty of tips and suggestions. What is the difference between rasgulla and rasmalai recipe? 27. For instagram mention. So when the milk is heating up, line a strainer or bowl with a cheese cloth or muslin. I share vegetarian recipes from India & around the World. This kneading process is very important and also decides the texture of chenna. while kneading chenna, if you see that it is moist or watery, then this means that there is more water. If the rasgulla balls are overcooked, then they will end up becoming rubbery and dense. Once they are cooked, switch off the flame and keep the pan down. You can also add it to shikanjvi or fruit juices or add to batters while making cakes. Chenna is whey drained milk solids got from curdling milk. Pinterest Using a full cream milk gives you the best rasgulla. Place a heavy weight on the chenna for 7 to 8 minutes. And place it in the serving bowl containing the reserved 1 cup of sugar solution. Rasgulla Ice Cream – an amazing cold dessert made with rasgulla, ice cream, strawberry and almonds. Easy Rasgulla Recipe. Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time. after many trials, I am sharing rasgulla recipe. Keep the lemon juice handy with you. The sweets are served both dry and directly in the syrup. To make rasgulla, first milk is curdled to get chenna which is basically coagulated milk solids. 1. If there is too less moisture in the chenna, then the rasgulla becomes rubbery, dense and shrinks or flattens after cooking and cooling. When the milk comes to a boil, then reduce the flame to its lowest. The milk should curdle completely with the green watery whey. Chenna is made by curdling the milk and then tiny balls are made from it. If you made this recipe, please be sure to rate it in the recipe card below. The second method is to keep a heavy weight on the chenna again so that the extra water or whey gets drained. After 10 minutes the rasgulla had increased in size and were cooked. Some moisture in chenna helps in binding. Saves time this way. Reserve the whey and add it to your chapati dough or in dals or curries. Keep this pan on stove top and heat the sugar solution. Add 1 tbsp milk and stir. once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. So was it in my case. This recipe yields 18 to 20 rasgulla. Rasgulla is a popular Bengali sweet and is also called as rosogolla. If it floats on the surface of the water, it is undercooked. There are two ways. Once they are cooked, take each rasgulla with a spoon. This will add some moisture in the chenna. 39. your recipe is very nice but when i am trying to make ras gulla 24. Why has rasgulla shrunk or flattened? I have divided the stepwise rasgulla recipe into four parts for ease of reading: On a side note, I kneaded the chenna and cooked the sugar syrup simultaneously. Cover immediately with a lid and let them cook. Making rabri. Exotic heavenly! After 4 minutes, again add ¼ cup of the reserved sugar solution. You can also add it to shikanjvi or fruit juices or while making cakes. Fine rava or sooji also works very well. The time to cook rasgulla will vary depending on the thickness & quality of pan, the size of pan and the intensity of the flame. These … Rasgulla is also known as cham cham. I made 3 different syrups for 1 batch of rasgullas: Cardamom (per recipe) Rose & Saffron. Some moisture in chenna, helps in binding and results in soft rasgulla, but do note that too much moisture or water in chenna will ruin it. Prepare all small balls this way. If you use buffalo milk, it has too much of fat and makes for a thick layer of malai/cream floating on top. In this post, i have mentioned below frequently asked questions (asked by readers in the comment section of this post) with tips and suggestions so that you can easily make spongy rasgulla recipe in your own kitchen. It is prepared with oval shaped balls called chenna which are made with milk and all purpose flour. Depending on the quality of milk, you may need to add 1 to 3 tbsp of lemon juice. I kneaded for about 10 minutes as I have very light hands. Cover all the chenna balls with a moist muslin or kitchen towel and keep aside. If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. If the pressed portion bounces back to its original shape, its cooked. mix the strands with the kneaded chenna and then form the rasgulla balls. 13. Stir gently. Prepare all small balls this way. This ½ cup of sugar solution we will be adding to the cooking rasgulla. Also never stir with a spoon as the rasgulla can break. The recipe that I will write about is one of the popular Bengali sweet, Rasgulla. I prefer this method. for persian saffron, you can add 20 to 25 strands in the sugar solution or in the chenna. 23. This will add some moisture in the chenna. Instagram, Home » Recipes » Sweets Recipes » Bengali Sweets, By Dassana AmitLast Updated: September 20, 2019, .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }4.8 from 54 votes • 260 Comments. Shake the pan. When it boils add cardamom powder and the chhena balls to it. Rasgulla, Rasagola or Roshogolla (Bengali: রসগোল্লা Roshogolla, Odia: ରସଗୋଲା Rasagola) is a South Asian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. You can also hang the chenna for about 30 minutes. The chena is mashed, made smooth and then cooked in boiling sugar syrup. Cover immediately with a lid and let them cook. Lazy evening. Stir so that the sugar dissolves. Add 1 tsp unroasted sooji or rava or semolina. Easy Rasgulla Recipe: Make the easy and delicious sweet rasgulla recipe for diwali at home using ingredients like milk, sugar, purpose flour, lime juice, rose water, green cardamom and … 36. Serve them plain as sweet. Just lightly heat and stir so that the sugar dissolves. 22. Just gently shake the pan. Another option is curd/yogurt. I cooked for a total of 10 minutes. every time its break when I make in ball why???/. To make rasgulla, first of all we tear the milk and make it chhena, which is basically called chenna cracked milk. This brings down the temperature of chenna as well as removes the lemony flavor and tangy taste from the chenna. after you try so many times, you realize your mistakes and improve upon them. if there is more moisture in the chenna, then the rasgullas will break. Stir gently and allow them to be soaked in the sugar syrup for 30 minutes. Add 1 tsp sooji or rava or semolina. About Rasgulla Recipe: Loved by all, this traditional Bengali sweet Rasgulla has soft and spongy balls made of fresh paneer and dipped in sugar syrup. Gather the muslin from the sides and rinse the chenna or coagulated milk solids very well in running water. Keep the flame to a medium or medium high. There are also some Indian sweets which are easy to make and you can even try them for Diwali or any festival –  Gulab jamun, Besan ladoo, Malpua. When you feel your palms becoming a bit greasy, its time to stop. Rasgulla recipe. Note that the chenna should just begin to get greasy. I used organic cow milk which does not have much fat. Do not keep them at room temperature as they get spoiled. You can add some maida (all purpose flour) so that extra moisture is absorbed. Hi, I am Dassana. One is the spongy rasgulla and the other one is a non-spongy rasgulla. According to Bharat Kumar, an AYUSH doctor with government of Jharkhand, the ingredients used in the making of the rasgulla … These coagulate milk solids are drained of the whey and kneaded with some sooji (semolina) or all purpose flour (maida). It is a popular Bengali sweet. Rasgulla originated in Bengal, however now is sold and enjoyed all over the country. I used a pan measuring 8.5 inches in diameter and 4.5 in height. 4. Now pinch small portions from the chenna and roll them between your palms to a smooth round ball. YouTube Avoid kneading to an extent where the whole chenna becomes greasy. Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed up (about 20 minutes). 18. 5. why has rasgulla become rubbery? Try this … We have an easy recipe for a tedhi-Medhi sweet jalebi that we all love so much. 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Take 1 litre of whole milk in a pan and keep it to boil on a low to medium flame. You don’t need to heat more or boil the solution. I cooked kneaded the chenna and cooked the sugar syrup simultaneously. Cover all the chenna balls with a moist muslin or kitchen towel and keep aside. 10. Shut off the heat and leave mixture to rest for 5 minutes. I used organic cow milk which does not have much fat. Its super easy make a head recipe which will be loved by kids and adults. Rabdi Mix: Rabdi mix is an instant milk powder blend that puts the easy in this rasmalai recipe. Basically a 3.4 litre stainless steel pan. 2. It melts in your mouth and makes a sweet treat that originated in eastern India. Facebook. Jalebi is a classic Indian sweet that is easy to make at home. Add 4 to 5 tbsp of yogurt or more if required. All our content & photos are copyright protected. 37. 2. Facebook popular milk-based sweet treat that originates from the state of West Bengal 17/11/2020. Reserve another 1 cup of the sugar solution in a serving bowl. What can be done with the leftover sugar syrup? 28. These chenna balls are cooked into the sugar … So if the chenna has too much water or moisture, then the rasgulla disintegrates or breaks while cooking. You can serve the rasgulla now or refrigerate them and serve later. There are two ways to check the doneness of rasgulla. Add 1 tbsp milk and stir. Can you please clear my one question here that Is it possible to use persian saffron in it ? Print Recipe. Remember there should not be excess water or moisture in the chenna as then the rasgulla will break when cooking. Balls of cottage cheese that are soaked in … Below is a quick recap this... Which will turn your key to the next step bottom its cooked basically coagulated milk got... Basically called chenna cracked milk lemon mixture gradually, till milk curdles, off! 4 hours that i will write about is one of those few recipes for which i very! 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Use bitter gourd, green chilli, garlic, turmeric to make the rasgulla to cook the sugar,... The important factor to get greasy with a spoon what i did with some of them the pressure you while. Popular Bengali sweet recipes also prepare the chenna balls first and then begin to float on the.. Add this to the maximum cooked in sugar syrup to your inbox Sign... Milk available at my region 7 to 10 minutes as i have very light hands clear. Of your palms to a boil, then move to the next step a lid and add ¼ of! Cracked milk on a low to medium flame or flattened if the balls! Your key to the serving bowl containing the rasgulla with a tight fitting cover and let cook till puffed (! Popular Bengali sweet made from it sooji or rava or semolina ingredients and the chhena balls to it Aggarwal... Be able to come together without breaking or falling apart a small portion of the reserved solution. ( lemonade ) prepared with oval shaped balls called chenna which are then cooked in syrup.