Rasgulla Recipe

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:

1. In a large pan, heat the milk on medium heat until it comes to a boil. Stir occasionally to prevent burning.
2. 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.
3. 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.
4. Gather the edges of the muslin cloth and squeeze out any excess water from the curd.
5. Hang the muslin cloth with the curd for about 1 hour to remove any remaining whey.
6. 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.
7. Divide the dough into small equal-sized portions and roll them between your palms to make smooth balls without any cracks.
8. In a large pot, add sugar and water for the sugar syrup. Bring it to a boil and let the sugar dissolve completely.
9. Gently drop the prepared rasgulla balls into the boiling syrup. Cover the pot and let them cook on medium heat for about 15 minutes.
10. After 15 minutes, you will notice that the rasgulla balls have doubled in size.
11. 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.
12. If desired, add saffron strands and rose water to the syrup for additional flavor.
13. 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!