Monday, October 22, 2018

Homemade Rasgulla | Bengali Rasgulla | Deepavali Sweets

Rasgulla, a delicious sweet made from cheese balls soaked in thin cardamom flavored sugar syrup. Rasgulla needs only a few ingredients but getting that soft, smooth and melt in your mouth texture is quite challenging. After a few attempts, I have learned to make soft cheese, once the cheese is well made and soft, rest is all breeze.  

Here are the key things to take care of making yummy & soft rasgulla. 
  1. Use full fat milk, 1%,2% and all is not working here. 
  2. Keep a tray of ice cubes ready, once the milk is curdled completely, we should stop the cooking process instantly, so adding ice cubes once the milk is curdled is a must for getting soft cheese. 
  3. Hang or squeeze the cheese until almost all the water is drained from the cheese. 
  4. Rub the cheese with your palm until it's all smooth.
  5. The sugar syrup should be watery while cooking the rasgulla. 
These are the things i have followed religiously whenever i make rasgulla or rasmalai, it will give the softest rasgulla every SINGLE time.

Here in the recipe, I have used lemon juice to curdle the milk, but vinegar or curd can also be used. Don't add all the lemon juice at once, add little by little lemon juice in one hand  and stir the milk in another hand, once you see all the milk is curdled and the water is clear, stop adding the lemon juice, depends on the acidity of the lemon juice, you may need more or less of lemon juice than i have mentioned in the ingredient list. Guess that i have shared all the key information to make the softest and tastiest rasgulla, do give it a try on this diwali and enjoy with your family. With this rasgulla recipe, the diwali celebration is officially started here 😁
Why is my rasgulla chewy ?
Overcooking the cheese would result in chewy rasgulla.Once the milk is fully curdled ,add the ice cubes to stop cooking instantly will help to get soft  and melt in your mouth rasgullas.

Why is my rasgulla break?
Too much water in the cheese would be the cause for breaking. Make sure to squeeze the chenna/cheese well before start making rasgulla. 

Why is my rasgulla hard ?
Dry cheese/chenna is mostly the reason for hard rasgulla. Also make sure to knead the chenna until it's soft for spongy rasgulla.

How do I store my rasgulla?
Like any milk sweets, rasgulla  also should be refrigerated. It stays well for up to 10 days in the refrigerator. 

Hope i have answered most of the FAQs, now let's check out on how to make rasgulla 

Homemade Rasgulla | Bengali Rasgulla | Deepavali Sweets

Preparation Time : 10 mins | Cooking Time : 25 minsServes :
Recipe Category: Sweet | Recipe Cuisine: Indian
rasgulla,bengali sweet, homemade rasgulla, soft rasgulla, spongy rasgulla, diwali sweets, deepavali sweets Rasgulla, a delicious sweet made from cheese balls soaked in thin cardamom flavored sugar syrup.
Milk - 2 cup
Lemon juice - 2 tbsp
Sugar - 2/3 cup
Water - 2 cup
Cardamom powder - a pinch 
Ice cubes - a tray

Heat the milk in a sauce pan, bring into boil, immediately add the lemon juice.
Stir it continuously until all the milk is curdled and the water become clear, immediately add the ice cubes and stir it well.
Strain the paneer in a cheese cloth and squeeze out all the excess water. 
Transfer the paneer into the plater and kneed well with the palm of your finger until it become smooth.
Pinch a small size paneer and roll into smooth balls. Next for the syrup, take the sugar in a sauce pan. 
Add the water and cardamom powder, bring into vigorous boil.
Keep the flame in medium and add the rolled paneer into it gently. Cover the pot with lid and cook until it's doubled in size, it may take 18-20 mins. Let it cool completely and store them in refrigerator.
Tada, the rasgulla is ready. Serve them chill for best taste. Have leftover rasgulla?? Try this Rasmalai
For more diwali sweets, check out my deepavali collections
  • Adding ice cubes help to stop the cooking process immediately and gives the softest paneer.
  • Once the rasgulla is cooked, if the sugar syrup is not having enough sweet, remove the rasgulla from syrup and boil the sugar syrup little more and reduces the syrup further, it will improve the sweetness in the syrup. When the syrup comes to room temperature, add the rasgulla into it.
  • Instead of cooking the rasgulla in a open pot, you can used the pressure cooker also and cook it for 2 whistle in medium flame.

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