Hi Chefs!!
Rasgulla aka Sponge Rasgulla is an Indian Sweet dessert. It is a popular Bengali sweet. It is sweet, light, spongy and smooth, and is almost loved by all. It is a healthy dessert so one can have it without any guilt. It is specially made during festival season. Sponge Rasgulla is made with curdling of milk into paneer/Chena. The separated whey and paneer is then drained with the help of muslin cloth. Paneer is then kneaded and rolled into small balls. It is then cooked in sugar syrup.
Rasgulla making is although a simple process yet people face a few difficulties at times. Here I am going to share all tips and tricks to make soft and spongy Rasgulla. This recipe makes around 18 to 20 Rasgulla depending upon the size you prefer. Follow the recipe till the end to make these flawless sweet round beauties.
Ingredients:
· Milk – 1 liter
· Vinegar – 2 tbsp
· Water – 2 tbsp
· APF/ Maida – 1.5 tsp
· Sugar – 1 cup (200gms)
· Water – 5 cups (to make sugar syrup)
· Cardamom – 2-3
How To Make Rasgulla:
1. Boil the milk in a vessel.
2. Switch off the gas and let the milk rest for 1-2 minutes.
3. In a bowl mix vinegar and water in equal amount.
4. Add the vinegar and water mixture little by little into the milk, till milk curdles.
5. Once whey and paneer are separated from the milk let it rest for 2 minutes.
6. Put a strainer on another vessel and cover the strainer with muslin cloth/cotton cloth.
7. Strain the curdled milk so that whey is completely separated from paneer.
8. Wash paneer with clean water to remove sourness of vinegar, if any.
9. Squeeze the muslin cloth to remove any excess water from paneer/Chena.
10. Let the paneer rest for 10 minutes.
11. In a parat/flat plate transfer the paneer and start kneading with palm.
12. After kneading for about 5 minutes, when the paneer becomes smooth add Maida to it.
13. Mix it well and knead it again for about 5 minutes.
14. Once the mixture is smooth, divide it into 18-20 parts and make round smooth balls.
15. Cover them with muslin cloth.
16. In a round big vessel add sugar and water to make sugar syrup.
17. Let the sugar dissolve and come to a boil.
18. Once the sugar syrup comes to a boil add all the paneer balls to the syrup.
19. Let them cook on medium flame for 10 minutes.
20. Open the lid , add cardamom with open mouth to it.
21. Again place the lid and let the Rasgulla cook for another 8-10 minutes.
22. Remove the lid, switch off the gas and let them cool down at room temperature.
23. Cool them in the refrigerator and serve.
Enjoy!!
Some Pro Tips:
1. Use fresh milk to make paneer/Chena.
2. Better to use cow milk, but if it is not available then you may use any other milk.
3. Always dilute vinegar with equal amount of water while curdling milk.
4. You may use lemon juice instead of vinegar to curdle milk.
5. Add vinegar and water mixture little by little to curdle milk until whey and paneer is separated.
6. Be very gentle while kneading and making balls of paneer.
7. You may add corn flour or arrowroot instead of Maida in paneer.
8. Use a wide utensil to cook Rasgulla as they tend to increase in size on cooking.
9. Cook sugar syrup only up to one boil until sugar dissolves completely.
10. Make sure once you add all paneer balls to sugar syrup it should remain bubbling all the while.
11. Cook paneer balls up to first 10 minutes untouched.
12. After 10 minutes remove the lid and add flavor – cardamom powder/kewra essence/rose water.
13. Cook for another 8-10 minutes before switching off the gas.
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