Rasgulla or Roshogolla is one of the most popular sweets in Bengal. This fluffy, bouncy, and syrupy pastry has gained millions of fans worldwide. Rasgulla originated from the Indian subcontinent and is integral to Bengali culture and traditions. Be it a festive celebration or a casual sweet tooth, Rasgulla never disappoints. This recipe will teach you, step by step, how to prepare homemade Bengali Rasgulla that is equally delicious.
Ingredients Required
To make the best Rasgulla you will need:
For the Chick
1 liter full-fat milk
2 tablespoons of lemon juice or vinegar
2 cups cold water
For the Sugar Syrup
2 cups sugar
4 cups water
2-3 cardamom pods (for flavor, optional)
(Optional) A few drops of rose water or kewra water
Step-by-Step Preparation For Rasgulla
Step 1: Prepare the Chick
In a heavy-bottomed pan, heat the milk on medium flame. Cerenemás to prevent burning. Bring the milk to a boil, then lower the heat, and while stirring gently, pour in lemon juice or vinegar in a slow stream. The milk will curdle, and you’ll see the whey separate from the chick. Remove it from the heat and let it sit for a minute.
Squeeze out the excess water the moment verge of doing just that, using a muslin cloth or a fine sieve. Rinse it with cold running water to wash away any sour taste from the lemon juice or vinegar.
Gently squeeze out as much water as you can and hang the cloth for about 30 minutes to remove any remaining moisture.
Step 2: Kneading the Chick
Spoon the drained chick onto a dry surface or plate. Knead the chick on a smooth surface with your palms for 8-10 minutes until it becomes smooth and soft.
Do not let the chick dough develop any cracks. It should be workable but still stiff enough to roll smooth balls. Portion out the dough with evenly sized pieces, rolling them into balls free of cracks.
Step 3: For Making Sugar Syrup
Instructions In a wide deep pan, add sugar & water. Bring it all to a boil, stirring occasionally, to dissolve the sugar. Throw in the cardamom pods to add a hint of aroma.
When the syrup is at a steady boil, turn the heat down low to a simmer.
Step 4: Rasgulla Cooking
Gently add the chick bol to the boiling sugar syrup. Cover with a lid, and let it cook on a medium flame for 15-20 minutes. As the Rasgulla soak up the syrup, they will swell and grow twice their size.
Make sure the syrup comes to a steady simmer and doesn’t over-thicken. When done, switch off the flame and let the Rasgulla remain in syrup until cool.
Step 5: Final Touches
You may also use a few drops of rose water or kewra water to elevate the flavor. Soak the Rasgulla in syrup for a minimum of 2-3 hours before serving to allow them to absorb the sweetness completely.
Serve cold or at room temperature.
Tips for Perfect Rasgulla
For the best texture, use fresh full-fat milk.
If you over-knead the chick, you will yield hard Rasgullas.
Make sure to use a large pan so that the Rasgullas have enough room to swell.
Do not turn it into a full-blown boil, just keep it simmering at the same temperature to help the Rasgullas puff up evenly while cooking.
Rasgullas might break if the moisture in the chick is too much, or overcooked.
Final Thoughts
Making Rasgulla at home may appear to be a difficult task, nevertheless, with some tips and patience, you can succeed in making delicious, spongy, and juicy sweets similar to those from Bengali sweet shops. If you want to enjoy authentic Bengali Rasgulla at your home then try this recipe and impress your friends and family. Happy cooking!
