In this article i will tell you Rasgulla recipe rasgulla is a famous indian sweet dessert that originated in the eastern country of west bengal. It’s miles made from freshly curdled milk, that’s kneaded right into a smooth dough and shaped into small balls. Those balls are then cooked in a light sugar syrup until they become tender and spongy. The syrup, infused with flavors like cardamom or rose water, permeates the rasgullas, giving them a lovely taste. Rasgullas are commonly served chilled and are loved as a refreshing and lavish dessert in diverse fairs, celebrations, and unique activities at some stage in india. read more Rasgulla kaise banta hai?
Rasgulla Recipe Ingredients:
For Rasgulla Balls:
1 liter full-fat milk
2 tablespoons lemon juice
1 cup sugar
4 cups water
A few strands of saffron (optional)
1 teaspoon rose water (optional)
For Sugar Syrup:
2 cups sugar
6 cups water
A few strands of saffron (optional)
1 teaspoon rose water (optional)
Rasgulla Recipe Instructions:
- In a large pan, heat the milk on medium heat until it comes to a boil. Stir occasionally to prevent burning.
- Once the milk starts boiling, add the lemon juice and stir. The milk will curdle, and the whey (greenish liquid) will separate from the curd.
- Turn off the heat and let it sit for a few minutes. Line a strainer with a muslin cloth and strain the curdled milk. Rinse the curdled milk under cold water to remove the lemony flavor.
- Gather the edges of the muslin cloth and squeeze out any excess water from the curd.
- Hang the muslin cloth with the curd for about 1 hour to remove any remaining whey.
- After 1 hour, remove the curd from the muslin cloth and knead it on a clean surface for about 5–7 minutes until it becomes smooth and soft.
- Divide the dough into small equal-sized portions and roll them between your palms to make smooth balls without any cracks.
- In a large pot, add sugar and water for the sugar syrup. Bring it to a boil and let the sugar dissolve completely.
- Gently drop the prepared rasgulla balls into the boiling syrup. Cover the pot and let them cook on medium heat for about 15 minutes.
- After 15 minutes, you will notice that the rasgulla balls have doubled in size.
- Turn off the heat and let the rasgullas cool in the sugar syrup for at least 1 hour. They will further absorb the syrup and become spongy.
- If desired, add saffron strands and rose water to the syrup for additional flavor.
- Serve the rasgullas chilled or at room temperature. You can garnish them with saffron strands and serve in the sugar syrup.
Enjoy your homemade Rasgullas, a delightful Indian sweet!