Here is the recipe for soft and spongy rasgulla. A famous Indian Bengali dessert made of only two ingredients.
Mastering the Bengali Rasgulla Recipe: A Sweet Journey to Bengal
Hello, fellow sweet-toothed adventurers! Today, I’m diving deep into the heart of Bengal’s culinary treasure trove to bring you a classic dessert that’s bound to make your heart sing – the Rasgulla. As a working woman constantly on the lookout for recipes that are both delightful and doable, I’ve found that this Bengali Rasgulla Recipe ticks all the right boxes. It’s soft, spongy, and soaked in syrupy goodness, making it the perfect dessert to impress your friends and family or to treat yourself after a long day. So, let’s embark on this sweet journey together and learn how to make these heavenly delights at home.
The Essence of Bengali Rasgulla
Rasgullas, a quintessential Bengali sweet, have charmed their way into the hearts of millions across the globe. Known for their soft texture and juicy sweetness, they are a testament to the rich culinary heritage of Bengal. The key to the perfect Rasgulla lies in its simplicity – milk, sugar, and a touch of vinegar – transformed through magical culinary alchemy into a dessert that’s nothing short of divine.
Ingredients for Homemade Rasgulla Bliss
Before we roll up our sleeves and get to the fun part, here’s what you’ll need:
•4 cups milk (full fat for that authentic richness)
•3 tablespoons vinegar (the secret to curdling the milk just right)
•2 cups sugar (because what’s a dessert without the sweetness?)
•4 cups water (for the syrup that the Rasgullas will bask in)
The Step-by-Step Guide to Rasgulla Perfection
Step 1: Curdling the Milk
1.Boil the Milk: Start by bringing the milk to a boil. Keep an eye on it to prevent it from spilling over.
2.Add the Vinegar: Once the milk boils, add the vinegar and stir continuously. You’ll see the whey separating from the chenna (the milk solids), which is exactly what we’re aiming for.
Step 2: Preparing the Chenna
1.Strain and Cool: Drain the whey using a muslin cloth and rinse the chenna under cold water. This stops the cooking process and removes any residual vinegar taste.
2.Knead to Smoothness: Once the chenna is cool, knead it well to form a smooth dough. This step is crucial for getting that melt-in-your-mouth texture.
Step 3: Shaping and Cooking
1.Shape the Balls: Divide the dough into 10 equal parts, rolling each into a smooth ball. Be gentle to avoid any cracks.
2.Prepare the Syrup: In a pressure cooker, mix water and sugar and bring it to a boil to create the syrup.
3.Cook the Rasgullas: Carefully add the balls to the boiling syrup, close the pressure cooker, and cook for 5-7 minutes. This is where the magic happens, and the Rasgullas puff up beautifully.
Step 4: The Grand Finale
1.Cooling Down: After turning off the heat, cool the pressure cooker by pouring cold water over it. This quick shift in temperature helps the Rasgullas retain their shape.
2.Serve and Enjoy: Open the cooker, and voilà, your Bengali Rasgullas are ready to be devoured!
Why This Bengali Rasgulla Recipe is a Must-Try
This homemade rasgulla recipe not only brings you the authentic taste of Bengal’s cherished dessert but also offers the satisfaction of creating something exquisite from scratch. Whether you’re new to Indian desserts or looking to add a traditional recipe to your repertoire, these Rasgullas are sure to win hearts.
Tips for Making the Perfect Rasgulla
•Ensure the milk is full-fat for that creamy texture.
•Knead the chenna well for smooth, crack-free balls.
•Don’t open the pressure cooker immediately; the sudden change in temperature is key to achieving the perfect sponginess.
So, there you have it – a simple yet authentic Bengali Rasgulla recipe that promises to transport you to the streets of Kolkata with every bite. Whether you’re serving these at a gathering or enjoying them as a treat to yourself, Rasgullas are a celebration of the sweet life. Happy cooking, and here’s to many more culinary adventures together!
Bengali Rasgulla Recipe
Here is the recipe for soft and spongy rasgulla. A famous Indian Bengali dessert made of only two ingredients.
Servings:
Calories: 215kcal
Ingredients
- 4 cups milk
- 3 tablespoon vinegar
- 2 cups sugar
- 4 cups water
Instructions
- Boil milk and add vinegar.Keeep stirring it continuously, the whey will separate.
- Take out the excess water, and keep the white part called chenna separately.
- Once chenna is ready, knead it and make a smooth dough
- Divide dough in 10 equal parts and roll each part into ball(lightly)
- Boil water and sugar in pressure cooker bottom, when syrup comes to boil and balls in it and close the pressure cooker.
- cook it for 5-7 mintues and then turn off the heat, pour cold water on the closed pressure cooker and then open it. Rasgullas are ready.
Notes
Pressure cooker is not mandatory, you can simply boil rasgulla in any pan.
Nutrition
Calories: 215kcal | Carbohydrates: 45g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 47mg | Potassium: 130mg | Sugar: 45g | Vitamin A: 158IU | Calcium: 114mg | Iron: 1mg
Here are the step by step instructions with images
“
| Boil milk and add vinegar.Keeep stirring it continuously, the whey will separate. | |
 | |
| Take out the excess water. | |
 | |
| Squeeze the cloth and take out as much as water you can. | |
 | |
 | |
| Paneer is ready | |
 | |
| knead paneer and make smooth dough (approx. 10 minutes) | |
 | |
| Divide dough in 10 equal parts and roll each part into ball(lightly) | |
| Boil water and sugar in pressure cooker bottom, when syrup comes to boil and balls in it and close the pressure cooker. | |
 | |
| cook it for 5-7 mintues and then turn off the heat, pour cold water on the closed pressure cooker and then open it. Rasgullas are ready. | |
 |
lovely step by step pictures ur space has lovely recipes .Nice collection.
Thank you so much Janani!