Soft Spongy Rasgulla recipe | Bengali sweet is commonly known as rosogolla, which I s prepared with cow milk, lemon juice, maida and sugar which are all easily available in any kitchen. This is a Bengali milk sweet, originated from Orissa and popular throughout India. I have given you the method in easy steps so that you will get soft, spongy, juicy rasgullas easily.
- cow milk – 1 litre
- lemon juice – 2 tsp
- maida – 1 tsp
- sugar – 1.5 cups
- water – 4 cups
- cardomom powder – pinch
1. Boil milk in medium flame in an open container.
2. Squeeze lemon juice, filter it, add one tsp of water to it and keep it ready. Keep some ice cubes too nearby.
3. When milk boils and raises up, pour filtered lemon juice-water mixture little by little and gradually stir using a spoon. Now milk coagulates and solid milk portion(called as chhena) and liquid portion (called as whey) starts to separate.
4. Spread a white wet muslin cloth over a sieve above a container to separate whey. When whey and chhena separates completely, add ice cubes. Close and keep it for 5 minutes.
5. Now pour it in the muslin cloth over the sieve. Rinse it in running water or pour 2 to 3 glasses of water over it to remove sourness in it.
6. Whey will be completely drained. Squeeze it gently to drain the excess water.
(This whey can be refrigerated and used for various other purposes. Whey can be used instead of water while you prepare dough with atta. You can add it to juices, soups and gravies instead of adding water. You can replace the water with whey while you prepare Upma. Can also use whey instead of water while cooking rice and pastas. This is also applied for hair and skin to soften it.)
7. Tie chhena using a thread and hang for 30 minutes.
8. Untie the muslin cloth. Transfer chhena to a bowl. Add one tsp of maida. Crumble it with your hand. It should be little moist. If it is too dry, rasgullas will turn hard and if it is too soft, they will break while cooking and will not retain its shape. So follow the time I have given for each step carefully.
9. Knead it using your hands until it comes together to a soft smooth dough and it starts to release some fat, so that your palm will turn greasy. It will take around five minutes for this kneading.
10. Stop kneading at that time and make small balls. The balls will double in size after boiling in sugar syrup. So make balls of your own required size.
11. Heat 1.5 cups of sugar in 4 cups of water with a pinch of cardomom powder in medium flame.
12. When water boils and sugar dissolves completely, gently drop prepared balls one by one.
13. Close the container using a lid and allow it to cook in medium flame for five minutes.
13. After five minutes, open once and stir gently without breaking the rasgullas. You can notice the size of the balls will increase as in the photo below. Again close it with a lid and keep in medium flame for five more minutes.
14. Now switch off the flame. Rasgullas will shrink a little after switching off the stove. Transfer to a large bowl and cool them. It will take 5-6 hours to absorb the sweetness in the sugar syrup and get ready to eat. Now you can serve these rasgullas along with the sweetened water in cups.
For more Diwali sweet recipes in my website click on the links below