Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.
- Any wide container
- Iced water
For sugar syrup:
- Rose water
- 1.5 cups Sugar
- 4 cups Water
- Boil 1 l milk in a container. When it starts boiling switch off the flame and add 2 tbsp of lime juice . If it doesn’t curdle add more lemon juice.
- Add iced water to container to stop chenna from overcooking . This will keep our chenna soft.Place a colander over a large bowl and inline it with a cloth. Drain milk through this.
- Rinse chenna in cloth 3-4 times to removes its acidic flavour. Tie the cloth and hang it for one and half hour.
- Now making sugar syrup, take a wide pot good enough to hold rasgulla as when they r cooked they got double in size (only if there is enough space).
- Take one and half cup sugar in pot. Add 4 cups of water, 3 cardamoms and 1 tbsp rosewater (optional).
- Knead chenna for professionals 3-4 minutes kneading is enough. But for beginners knead Atleast for 8-10 minutes.
- Tip : your chenna when done will be no more grainy. Stop kneading when you find that it is smooth.
- Make short balls . Keep in mind it will get double in size. Remove cardamom pods from pot.
- Gently add balls one by one . Cover immediately with lid and cook on a medium flame for 9-10 minutes. Gently stir after 5 minutes.
- After 20 minutes open lid and served when it is cooled.