Rasagulla is a famous Bengali sweet/desert and the method is very simple but I can’t guarantee the output. Because we need to follow the procedure carefully so that the correct texture of rasagullas can be obtained. I heard lot of stories from my friends about making rasagullas at home. I have tried it long before but I got the exact texture at the very first attempt. Today, being a special day, my husband’s birthday, I wanted to try it again to surprise my hubby. I recollected the recipe and started this venture with a little doubt but ended up with great result. This time also I got it right!. I thought of sharing this recipe immediately, so that it will be useful for our forthcoming festivals , especially for Diwali. My husband will also have a look at this special sweet I have made on his B’day!
- Milk (full fat) – 500 ml
- Lemon juice – 2 tbsp
- Sugar – 100 ml
- Water – 300 ml
- Cardamom powder – 1 tsp
- Ice cubes – few
- Pistachio for decoration
- .Boil milk and add lemon juice, stir the contents so that the milk curdles totally and the whey water gets separated.
- Swich off and add the ice cubes and stir.
- Drain the whey water using a clean muslin cloth and rinse it under running water .
- Gently press to remove the excess water from the paneer and hang it for 10 minutes.
- Transfer the contents from the muslin cloth in a bowl and knead it gently for about 5 minutes.
- Make it like a small ball. I got around 12 small balls out of ½ litre milk.
- Place a kadai on stove, pour water, sugar and cardamom powder. When the sugar gets dissolved completely, strain the syrup using metal strainer.
- Again heat the sugar syrup in a kadai/vessel, when it boils, gently drop the balls into the sugar syrup and boil in medium heat for about 2 minutes. Then simmer and close it with a lid , cook the balls for about 10 minutes, opening the lid now and then.
- Now you will find the rasagullas become double in size. At this stage, switch off and refrigerate and serve the yummy rasagullas.
- Kneading part plays an important role in getting porous rasagullas, so do this with enough patience.
- Don’t overheat the sugar syrup, if you find that it is thick while straining you can add some water.
- We can use whey water for curdling the milk which is the way the Bengalis use to curdle. This will also give soft rasagullas.
Tag: Bengali sweet, Bengali desert, Indian sweet, Indian desert, Diwali recipes, milk based sweet recipe, sugar syrup recipe.