Rasgulla, a melt in the mouth soft and spongy solid balls of milk in light and sweet mild sugary syrup. It’s one of the best sweet dishes that liked by everyone and we are very much crazy about Rasgulla. So, here we will learn how to make Rasgullas at home easily. Listed below is the complete recipe, therefore, try out and enjoy.
Basic info:
- Preparation Time: 30 Minutes
- Total Serves: 6-7
Ingredients:
- 1-liter Full Cream Milk
- 2-tbsp Lemon Juice
- 1 and ½ cups of Sugar
- 4 cups of Water
- 2-3 Green Cardamom (elaichi)
- 2-tbsp All Purpose Flour (Maida)
Procedure:
- Take the milk in a pan.
- Heat the milk in a bowl and boil it over the medium flame.
- Once it starts to boil, mix a little lemon juice at a time in it.
- Keep stirring the milk until milk solid starts floating over.
- After a few minutes, you will notice that the solid milk portion and liquid whey portion will start to separate within a minute.
- Now, spread a cotton cloth over a large strainer and transfer over it and drain the whey.
- Wash it in running water to remove sourness.
- After that, squeeze it properly to drain the excess of water.
- Hang it for 30 minutes to get all the moisture out of it.
- Open the muslin cloth and take out chhena in a plate.
- Now mix it, until it all comes together like dough and it starts to release some fat.
- Make smalls balls from the mixed dough.
- Do not make very large balls as the size of balls will increase to almost double after boiling is sugar syrup.
- Now, heat cups of sugar with given amount of water and cardamom in a large, broad vessel over the medium flame and prepare sugar syrup.
- When it get boiled, carefully drop prepared balls in it.
- Cover it with a lid and let it cook on the medium flame. Keep sure that flame is medium.
- After 5 minutes, remove the lid and stir it gently. Again, cover it and let it boil for 7-8 minutes.
- Now, remove the lid and switch off the flame. You will notice that size of balls has increased to almost double.
- After turning off the flame, the balls will shrink a little, but it’s normal.
- Take out them to a large bowl and let them cool for 5-6 hours.
- Rasgullas are now ready for serving.