Rasgulla or Rosogolla is a Bengali dessert made with the chenna from curdling the milk. It is spongy, fluffy, and a sugary delight.
Rasgulla is a sweet which is like most favorite for many. In most of the festivals or functions, it will definitely be at the buffet table. Though it is a rich and cozy dessert I avoid preparing for fear of the calories.
However kids love it so for anyone festival I prepare for kid's sake. The haldirams Dabba which use to be in supermarkets is like so costly back in childhood days. I never know we can prepare it home so easily.
At least now I know the perfect trick and yes read the post fully for all tips, tricks, and hacks of Rasgulla.
Traditionally it is prepared in an open pot but today I am using a pressure cooker, it is so easy to get going. No need to wait for the correct consistency of sugar. Just dump, water, and sugar in the cooker. Once sugar dissolves add the chenna balls and pressure cook. Juicy Rasgulla is ready I no time.
What is Rasgulla
Rasgulla is a popular Bengali Milk sweet which is predominantly consumed over the Asian countries. It is prepared from Chenna (Cottage Cheese) and cooked in sugar syrup.
The name Rasgulla is from the Bengali Word Rosogolla or Roshogolla where ‘Ras’ means juice and ‘gulla’ means ball . Rasgulla tastes best when served chilled .
What is Chenna or Chhena
Chenna is the milk solids which is got after curdling the Milk. We usually curdle the milk with Lemon Juice , Curd, or even Vinegar.I have used all three of them to curdle my milk.
I personally feel the stain of the lemon juice or vinegar stays on the chenna even after washing. I feel curd or yogurt is the best option.Thought we need to add a little extra quantity of curd to curd the milk, unlike lemon juice or vinegar.
The whey water that comes while curdling the milk can be used in gravy or to knead the phulkas.
The chenna is the base for many Bengali sweets like Rasgulla, Rasmalai, Cham cham , Sandesh, or even Kalakand.
Why is my Rasgulla not spongy:
Make sure you drain the chenna and it has no moisture. When the moisture content is there the rasgulla will not be soft. Always knead the chenna for 8 to 10 mins to get spongy soft rasgulla.
Few Tips to prepare Soft spongy Rasgulla:
- Do not curdle the milk when it is too hot.
- Let the milk to curdle completely and only then strain.
- Wash the chenna and then drain the excess moisture.
- Give enough time to drain the moisture from the chenna once strained.
- Keep the chenna covered with the cheesecloth or muslin cloth till it is ready to be cooked.
- Always use a wider vessel to prepare the roshogolla as the balls double in size after dropping in sugar syrup.
Rasgulla FAQS
I have included all possible tips and tricks to prepare the perfect spongy, fluffy, and juicy rasgulla here. So don't skip this part.It's good you get to know all these points. I have collected various points from friends & family. Like what worked and what went wrong.
Too much of moisture breaks the Rosogolla . To avoid that drain the chenna in a muslin cloth well completely and then knead the chenna.
There is no frying required in Rosogolla. We are only boiling the Rosogolla balls in sugar syrup.
Rasgulla can be very well stored in the refrigerator. Put in a container and store for 4 days up to a week. Store along with the sugar syrup itself.
Rasgulla tastes good when served chilled as well. Reheating, again and again, might turn it rubbery. it is best to avoid reheating.
If rasgulla is hard Once again use a cheese cloth to remove the excess moisture if any. Knead the chenna again. Once you finish kneading it should be a smooth dough.
Do not boil the milk after adding Curd. Boiling the curdled milk will lead to chewy roshogolla. Switch off the flame immediately after adding the lemon juice or curd or vinegar.
Rasmali, Cham cham, or even Kalakand.
Always use full-fat milk or full cream for any milk-based desserts. It gives more and good quality chhena. Never use skimmed or low-fat milk.
You can prepare rasmalai from the leftover rasgulla.
Similar Recipes in blog:
How to Prepare Bengalli Rosogolla,with step by step pictures:
- In a sauce pan boil full milk, once it start to boil simmer the flame and add thick curd/ Yogurt.
2. The milk will start curdle and gradually it will curdle fully switch off the flame and add in ice cubes in this stage.
3. Sieve the curdled milk using a strainer, you will get the chenna and whey water separated. You can reserve the whey water for cooking or kneading the dough for roti .
4. Wash the separated chenna really well. And then squeeze out the excess water using a cloth and then leave the chenna in the cloth for 30 mins to absorb the excess moisture.
5.Transfer the chenna to a mixing bowl and it will resemble a crumble start kneading the dough and continue kneading for another 8-10 mins as kneading gives soft Rosogolla. Divide the kneaded dough into equal small sized balls and shape it to form balls or any desired shape.
6. Take a pressure cooker add in water and sugar and cook till the sugar is completely dissolved.
7.Add in the shaped balls close and pressure cook for a whistle and the simmer and cook in low flame for 5 mins and switch off the flame. Once the pressure is completely released from the pressure cooker open the cooker super soft and delicious Rosogolla is ready, Serve chilled by garnishing with Saffron or any desired nuts.
Juicy Bengalli Rosogolla is ready to serve.
Rasgulla | Rosogolla
Standard 1 cup measures 240 ml
Ingredients
- ½ lit Full fat milk
- 3 tbsp Thick Curd
- 5 Ice Cubes
- 1¾ cup Water
- 1 cup Sugar
- ⅛ tsp Cardamom Powder
- 5 strands Saffron
Instructions
- In a sauce pan boil full milk, once it start to boil simmer the flame and add thick curd/ Yogurt.
- The milk will start curdle and gradually it will curdle fully switch off the flame and add in ice cubes in this stage.
- Sieve the curdled milk using a strainer, you will get the chenna and whey water separated. You can reserve the whey water for cooking or kneading the dough for roti .Wash the separated chenna really well. And then squeeze out the excess water using a cloth and then leave the chenna in the cloth for 30 mins to absorb the excess moisture.
- Transfer the chenna to a mixing bowl and it will resemble a crumble start kneading the dough and continue kneading for another 8-10 mins as kneading gives soft rasgulla. Divide the kneaded dough into equal small sized balls and shape it to form balls or any desired shape.
- Take a pressure cooker add in water and sugar and cook till the sugar is completely dissolved.
- Add in the shaped balls close and pressure cook for a whistle and the simmer and cook in low flame for 5 mins and switch off the flame. Once the pressure is completely released from the pressure cooker open the cooker super soft and delicious Rasgulla is ready, Serve chilled by garnishing with Saffron or any desired nuts.
Notes
- For curdling the milk Lemon Juice, Vinegar or Curd/Yogurt can be used.
- I have tried preparing in the three ways. I felt the lemon and vinegar stains in the Rasgulla if used for curdling. Using curd was perfect for me, I didn't feel any stains of curd.
- Kneading the dough is very important, otherwise, the Rasgulla might be rubbery it would be difficult to consume.
- Rasgulla can be used to prepare Rasmalai also.
- Tastes best when served chilled.
- Can be refrigerated and consumed for a week.
- Instead of pressure cooking, this can be cooked in an open pot too, but I felt this way easy.
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