Today I’m going to tell you how to make a very traditional Bengali dessert which is the Rasgulla.
Ingredients for making Rasgulla:
- One ltr Milk(Cow)
- One ltr Milk(Buffalo)
- 1 1/2 Lemon juice
- 10 cups of Water
- 2 cups of Sugar
- 1 tbsp Rosewater
It serves four
Preparation of Chenna (thick curdled milk) for Rasgulla
Keep one litre of cow’s milk and one litre of full-fat Buffalo’s milk to boil. When the milk is boiled and come up then shut the flame of gas.
After two minutes we will add the lemon juice to curdle the milk. The quantity of lemon juice depends. It could be either 2 or 3 for 2 litres. We will use one and half of lemon.
Let’s wait and see if the milk curdles. So we have just used one and a half lemon to curdle two litres of milk. Now you can see the whey is separated over here and it is high in protein.
You can use it to knead your wheat flour to make a dough. You can use it for your dalls while boiling your dalls or you can use it for your soups.
Take a bowl over here which we will use to strain the whey and collect the chenna (thick curdled milk) on the muslin cloth
At some point, if you feel the milk is still not curdling do not put on the flame and heat the milk again because your Rasgullas will get very hard.
Now this beautiful lemon-flavoured whey we are going to store it in the refrigerator and use it to knead our dough or boil the dalls.
So to get the lemon flavour out of chenna we need to wash it two to three times. Now we will tie the muslin cloth along with chenna and going to let the whey drain for another 15 to 20 minutes.
While the whey is getting drained let’s prepare the sugar syrup.
Preparation of Sugar syrup for Rasgulla
For that, we are going to take 10 cups of water here. To that, we will add two cups of sugar and boil it till the sugar is dissolved.
When the sugar has melted enough, our syrup is ready. To this e are going to add a tablespoon of rosewater. It gives an amazing fragrance to the Rasgullas.
Final preparation of Rasgulla
Now our Chenna is ready and now we are going to knead it well for about 5 to 6 minutes. Knead the chenna really well. It should look nice and creamy. Now let’s make lemon sized balls.
Just let’s roll them gently between our hand palms. Repeat this process with the other leftover dough and make chenna balls.
When they are ready let’s boil them in the sugar syrup for seven to eight minutes and not more than that. We are going to cover it and cook it for seven to eight minutes and not more.
You will observe how these Rusgullas have puffed up in the water. Now we will shut the flame of gas and let it cool.
When these spongy soft Rusgullas have come down to room temperature you can either serve them cold or you can serve them at room temperature.
So let’s remove this in a serving bowl. You observed that how quick and easy it was to make these spongy Rasgullas.
Share these delicious and mouthwatering Rasgullas with your family or with your friends. You can make them anytime.
So do try this traditional recipe and let me know through your valuable comments.
How to make Jalebi than CLICK HERE.