Rasgulla Recipe

Rasgulla is an Indian dessert that was originated in South Asian regions. It is prepared with the curdled milk (Chhana) and cooked in a light sugar syrup. This rasgulla recipe is very famous in India and Bangladesh. You can try it easily at home and enjoy the fresh rasgulla with your family and friends. Rasgulla has a soft and spongy texture filled with sweet and juicy sugar syrup. Usually rasgulla is served with the sugar syrup. You can also add some rose water in the sugar syrup to enhance the flavor and taste. Let’s make the most delicious rasgulla recipe.

INGREDIENTS:

For Rasgulla Balls:

Milk                                1 Kg

Tatri (Lemon Salt)        1 tsp (dissolved into 2 tbsp water)

For Sugar Syrup:

Sugar                            2 Cups

Water                            2 Cups

Cardamom                   4

For Soapnut Syrup:

Soapnut (Reetha)        4

Water                            2 Cups

METHOD:

For Rasgulla Balls:

Boil 1 Kg milk in a deep wok, turn off the flame and curdle it by adding 1 tsp tatri/lemon salt that you have dissolved in 2 tbsp water. Keep stirring until milk solids separate from the liquid. Now drain all the liquid through a muslin cloth. Pass some tap water from the curdled milk for 1 – 2 minutes and then squeeze it properly. Now mash the chhana or curdled milk with your palm to make it smooth and lump free. After that make small balls out of it. You can make around 8 – 12 rasgulla balls in 1 kg milk depending on the size of the balls.

rasgulla recipe

For Sugar Syrup:

Dissolve 2 cups of sugar in a deep pan with 2 cups of water. Cook it on medium flame until sugar grains dissolve properly. Also add cardamoms and lower down the heat. Sugar syrup is ready for cooking rasgulla.

For Soapnut Syrup:

Soapnut syrup is used to bring bubbles or froth on the surface of sugar syrup when we cook rasmalai in it. To make soapnut syrup we need to take around 4 soapnuts (reetha) and crack them to take out their shells. We will just use soapnut shells for the syrup not their seeds. Now take 2 cups of water and boil these soapnut shells in it until water reduces to 3 – 4 tbsp. Soapnut syrup is ready.

rasgulla recipe

Procedure for Rasgulla Recipe:

Cook the rasgulla balls in the sugar syrup on medium high flame. Also add soapnut syrup in it to bring bubbles on the surface. These bubbles and froth are necessary to cook the rasgulla properly. You need to cook rasgulla until it becomes soft, fluffy and 2 times larger is size. If the sugar syrup gets thicker and rasgulla sticks to the bottom then add little water constantly to maintain the thin consistency of the sugar syrup. Once cooked take the balls out from the sugar syrup and put them in a bowl filled with tap water. If the balls are completely cooked inside then they will settle down in the bottom of the bowl otherwise they will float on the surface.

Immediately turn over the rasgulla balls in the water bowl so that they can soak water from both sides. You can keep them in water for 20 – 25 minutes. After that squeeze them with your palms to drain all the water and transfer them into a large bowl filled with the clean tap water. Add some sugar syrup in the water according to your taste and also add some rose water. Garnish with pistachio flakes. Usually, rasgulla is served with this sweet water which makes the rasgulla juicier and more delicious.

 

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