Anto's Kitchen

Healthy recipes | Recipes for Kids | Blogging Tips

Navigation

EASY RASGULLA – SOFT AND SPONGY INDIAN MILK DESSERT IN 30 MINUTES

by

EASY RASGULLA

 

Rasgulla is a traditional Bengali sweet. It is easy and simple to make at home in 30 minutes depending on how many you make.

How to make Easy Rasgulla at home?

Before I tried making Rasgulla at home, I always thought it is hard to make and time-consuming sweet. That needs too many ingredients. Recently I tried making it at home, then I realized it is quite simple and easy to make at home. It does not require any particular pieces of equipment too. All you need is few ingredients and a muslin or cheese cloth to strain the chenna (Cheese balls).

Chenna is similar to paneer, but the texture is softer than paneer.

Smart Cooking Tips:

Making chenna is the tricky part in rasgulla, these simple tips will help you to make it perfect.

  1. Make sure to boil the milk until the bubbles started forming on top.

  2. If the milk solids are not curdling and separating from the whey, add extra vinegar to the milk. You can also substitute vinegar with lemon juice or yogurt.

  3. Make sure to rinse the chenna (cheese balls) with cold water gently to take out the vinegar smell from the rasgulla.

  4. After rinsing chenna with cold water, squeeze out all the moisture content properly.

Chenna Balls for rasgullas

  1. Make sure to knead the chenna until it becomes smooth and soft texture, it might take around 7-8 minutes.

  2. Roll the chenna into small balls without any cracks, it will expand after adding it to the sugar syrup.

  3. Make sugar syrup in a large pan, because rasgulla will expand.

  4. Make sure to cook the rasgulla in sugar syrup for 15 minutes over a medium flame. It will help to give spongy and puffed rasgulla.

  5. If the flame is high the rasgulla will tend to break.

If you are planning to make rasgulla using lemon juice, check out this video.

If you are using rasgulla using yogurt (curd), check out this recipe.

Bengali Rasgullas

The Indian Dessert for a Crowd:

Rasgulla is an excellent dessert for the parties. Since it is, a milk based dessert kids would love it. You can make it a day before the party for the rasgulla to soak in the syrup well. Serve rasgulla in a beautiful dessert cups for making it more attractive for your guests.

How to Serve Rasgullas?

Bengali Rasgulla

 

More Dessert Recipes

5 from 2 votes
EASY RASGULLA
Print
RASGULLA A SOFT AND SPONGY INDIAN MILK DESSERT IN 30 MINUTES
Prep Time
2 mins
Cook Time
1 hr
Total Time
1 hr 2 mins
 

Rasgulla is a traditional Bengali sweet. It is easy and simple to make at home in 30 minutes depending on how many you make.

Course: Dessert
Cuisine: Indian
Servings: 2
Author: Antonet Roajer
Ingredients
  • 2 cup WHOLE MILK
  • 2 tbsp VINEGAR
  • 0.25 cup SUGAR
  • 0.45 cup WATER
  • 1 no CARDAMOM
  • 0.25 tsp ROSE WATER
  • 2 no SAFFRON
Instructions

  1. Rinse a heavy bottomed pan with cold water (this step is to avoid burning the milk in the bottom of a pan). Add milk and bring it to boil until bubbles started forming on top.

  2. Add vinegar to the boiling milk and turn off the heat. You will notice milk start curdling and separating. 

  3. Strain the milk solids (chenna) from the whey (a green color water content from the milk) using a big strainer or using a muslin or cheese cloth.

  4. Wash the drained chenna using cold water gently. Squeeze the water completely and start kneading a soft dough.

  5. Divide them into small balls and roll them in between your palm without any cracks. 

  6. In the mean time start preparing the sugar syrup. In a separate pan add sugar, water and allow it to boil. When the sugar syrup starts boiling add cardamom, saffron, rose water and mix well.

  7. Drop the chenna balls one by one gently in a boiling sugar syrup. Cover and cook on the medium flame for 15 minutes. Allow it to cool and serve.

How to serve the dessert?

Serve the Rasgulla cold or hot. Personally, I like cold Rasgulla.

Comments