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Rasgulla ~ Bengali Cottage Cheese Dumplings In Sugar Syrup
Rasgulla
Course dessert
Cuisine bengali
Prep Time 15 minutes
Cook Time 30 minutes
Servings
piece
Ingredients
Rasgulla Balls :
For Syrup :
Course dessert
Cuisine bengali
Prep Time 15 minutes
Cook Time 30 minutes
Servings
piece
Ingredients
Rasgulla Balls :
For Syrup :
Rasgulla
Instructions
  1. Boil milk in a thick deep vessel. As soon as the milk comes to boil, add one lemon’s juice to split the milk. You can use two lemons also depending on the speed of the milk splitting.
  2. Once the chenna is separated from the water take it out and strain it into a muslin cloth and tie it for 10-15 mins so that the excess water gets drained out.
  3. After 15 min open the cloth and take out the chenna/paneer in a flat base tray. Start mashing it evenly with the bottom part of your palm to make it smooth. Be gentle while mashing it. Make sure no chenna granules should be left.
  4. Now pinch a lemon sized ball and roll it carefully to make a smooth ball. There should not be any cracks in them, else they will open up while boiling.
  5. In a deep and wide vessel/pan add in 8 cups of water and bring it to a boil. Drop the balls in the boiling water and cover for 5 minutes. After 5 minutes, take the lid off and cook for another 15 minutes. Keep the water boiling, hence adjust the flame accordingly.
  6. Meanwhile make the sugar syrup, for this take a pan with 4 cups of water and 2 cups of sugar.
  7. Add cardamom and few strands of saffron and boil till sugar dissolves.
  8. Cook for 2 more mins and turn off the gas.
  9. Once the Rasgullas has cooked for 20 minutes in total, take them out from water and drop in the syrup and allow it to cool and refrigerate it till chilled.
  10. Serve the spongy Bengali Rasgullas chilled.
Recipe Notes

Rasgulla


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