Rasgulla recipe is not as complicated as it looks. Rasgulla is a famous sweet from Kolkata, India that has a fanbase worldwide. It started its journey in 1868 with a Kolkata based confectioner Nabin Chandra Das. After that, it has earned a global population with its unbeatable taste and texture. Though it looks a little difficult to prepare, it is not rocket science at all. Let’s go through the entire process.
- Milk – 1ltr Milk
- Lemon juice – 1/2 cup
- Sugar – 1 cup
- Wheat flour/ rice flour
- Cardamom ( optional )
First, put the milk in a cauldron and let it boil. Set the oven to simmer and gradually add the lemon juice. You can also use calcium Lactate. Make sure not to put the whole juice at once. Mix this gradually with the boiling milk and keep stirring the milk. After 5 minutes of stirring, it will transform into a cheese curd (Chhena). The picture is given below.
Drain the water from the Chhena using a strainer. Make sure the chhena doesn’t have any water left. You can also use washed cotton to drain the water properly.
After draining the water, make a doe with the chhena. You can use a sprinkle of wheat flour to strengthen the doe. Make sure the doe doesn’t break. Cover it for some time and keep it aside. Go to the next step.
Note – The chhena should be soft enough to make a doe with.
Step – 3
It is another most important part of the rasgulla recipe where you have to prepare the ras (syrup). Put sugar and water into a pan and turn on the gas. Make sure the quantity of water will be double the quantity of sugar.
As an example, if you use 1 cup full of sugar then you have to add 2 cups of water into it. Stir it at sim heat for around 10 minutes. If you want, you can add smashed cardamom into the syrup for flavor, but it is completely optional. You can use a kitchen thermometer to understand the temperature of the syrup.
Go to the doe and make small balls from it. Put the small balls into the boiling syrup.
The balls will gradually absorb the syrup and be fluffier. You have to turn off the heat after it starts absorbing the syrup. Cover it and put in on standing time for around 10-15 minutes and serve hot.
Note – You have to be careful about the timing. Anyone can suggest only the approximate time but it is important to keep checking that. If it gets overcooked in the syrup, it can become hard and if less cooked, it will not be made properly.
Rasgulla recipe is all about timing and technique. If they are perfect, it is not difficult to make soft and squeeze Rasgulla.
Colorful rasgulla recipe
If you visit Kolkata, you’ll see colourful rasgulla in stores. There is nothing different in making those colourful balls of joy. You just have to add food colouring in the milk and then it will turn into colourful chhena ( cheese yoghurt). You can make colourful rasgulla with that.
One of the most popular sweets in the world, rasgulla has its dignity and identity that is unmatched and can be replaced. If you are a sweet lover, it is a must-try item for you no matter from which part of the world you belong. Try this authentic rasgulla recipe today.