Rasgullas Recipes

RASGULLAS

Steps:

• Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely.
• Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
• Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
• Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
• Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.

RASGULLA RECIPE

Steps:

• Bring the milk to boil over medium flame. Mix lemon juice with 2 tablespoons water.
• When milk comes to rolling boil, add water-lemon juice mixture gradually and stir continuously using spatula. Solid milk portion and liquid whey portion will start to separate within minute or two. When it separates completely, turn off the flame. Spread a cheese-cloth (plain muslin cloth) over large strainer or colander and transfer over it and drain the whey. Rinse it in running water or pour 2-3 glasses of plain water over it to remove sourness (lemony taste).
• Drain water and tie chhena in a muslin cloth. Squeeze it gently to drain the excess water and hang it for 30 minutes to get the right amount of moisture. Do not hang it for more than 30 to 45 minutes.
• Untie the muslin cloth and transfer chhena to a plate.
• Crumble it with hand. It should be crumbly and little moist. If it is too dry, rasgulla will turn hard and if it is too soft, they will break while cooking and will not retain their shape after cooking.
• Knead it using hand until it all comes together like dough and it starts to release some fat. Your palm will turn little greasy; it's an indication that it has started to release fat. Stop kneading after that.
• Make 13-15 small balls from kneaded paneer dough. The size of balls will increase to almost double after boiling in sugar syrup in next step so do not make very large balls.
• Heat 1½ cups sugar with 4-cups water and cardamom pods in a large broad vessel (having lid) like pressure cooker or saucepan over medium flame and make sugar syrup.
• When it comes to rolling boil, gently drop prepared balls in it.
• Cover it with a lid and let it cook over medium flame. If you are using pressure cooker, just put the lid over cooker, do not use whistle.
• After about 5-minutes, remove the lid and stir it gently with a spatula. Again, cover it with a lid and let it boil over medium flame for 7-8 minutes, stir it gently once in between. Remove lid and turn off the flame. You will notice that size of balls has increased to almost double.
• They will shrink a little after turning off the flame but it is normal. (If it shrinks too much then its an indication that something has gone wrong.) Transfer them to a large bowl and let them cool for 5-6 hours. Rasgulla are now ready for serving.

RASGULLA RECIPE | BENGALI ROSOGULLA | HOW TO MAKE SPONGE RASGULLA

Steps:

• firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.
• once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.
• stir until the milk curdles keeping the flame on low to medium.
• do not boil further once water separates completely.
• drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
• squeeze off the water completely. be careful as the curdled milk will be very hot.
• rinse off the curdled milk with fresh water to remove sourness from lemon juice.
• squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
• hang for 1 hour making sure the water is drained completely, yet remain the moisture.
• after 1 hour, start to mash the paneer for 5 minutes.
• mash the paneer till it turns out smooth texture without any grains of paneer.
• now prepare small ball sized paneer and keep aside. cover and keep to prevent from drying.
• in a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom.
• stir and dissolve the sugar completely.
• now boil the water for 5 minutes.
• drop in rolled paneer balls one by one into boiling sugar water.
• cover and boil for 10 minutes or until rasgulla doubles in size.
• now drop into ice-cold water immediately, to prevent from shrinking in size.
• once cooled completely, take into a serving bowl and pour in leftover sugar water.
• finally, enjoy rasgulla chilled or as it is.

RASGULLA IN INSTANT POT

Steps:

• Add Milk to instant pot container and select "Yogurt" setting till it shows "Boil"
• Once milk is boiled, stir in the vinegar and wait for about 5 minutes. Rinse the paneer under cold running water and squeeze out excess water.
• Wrap the paneer in cheese cloth and apply weight for about 2 hours to remove excess water.
• For detailed instructions to make paneer, refer my blog on How to make Paneer in Instant Pot.
• Preferably refrigerate the home made paneer for a few hours or even a day.
• Knead the paneer using food processor by applying intermittent pulses for about a minute. The paneer will become soft and will be like a soft dough ball.
• Remove the paneer from food processor and make a smooth ball by rolling in your palms.
• Make about 10 balls, about 11-12 gms each or around an inch in diameter.
• Pour sugar, water and paneer balls in the instant pot and cook on high pressure for 12 minutes in sealing position.
• Let the pressure release naturally and then open the instant pot lid.
• Transfer the rasgullas in a bowl along with little syrup.
• If additional paneer is there then make additional balls and drop in the instant pot in the same sugar syrup.
• Cook on high pressure for 12 minutes in sealing position followed by NPR.
• Transfer all rasgullas and sugar syrup in the bowl.
• Let it cool down and then refrigerate.

BENGALI RASGULLA, BANGALI SWEET

Steps:

• Mix lemon juice in half cup of hot water and keep aside.
• Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
• Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth. Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
• To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
• To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
• Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
• Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.
• Divide the dough into 12 equal parts and roll them into smooth balls. To make the balls apply some pressure at the first and then release when forming the balls.
• Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
• Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
• Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
• Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
• Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
• Serve the Rasgullas chilled.

RASGULLA RECIPE | BENGALI RASGULLA RECIPE | RASGULLA AT HOME | CHHENA RASGULLA

Steps:

• For the chennaCombine the cow's milk and buffalo's milk in a deep non-stick pan and bring to a boil.Switch of the flame and wait for 1 minute, while stirring occasionally.Add the lemon juice gradually and keep stirring gently.Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out.Strain using a muslin cloth. Discard or store the whey.Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.Tie and hang for 30 minutes for the extra water to drain out.
• How to proceed to make rasgullaPut 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.Meanwhile, squeeze the muslin cloth to drain any more water remaining.Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.Divide the chenna into 16 equal portions and roll each portion into small balls between your palms.Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes.Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.Remove rasgullas gently into a bowl, refrigerate and serve chilled.
• Handy tip:If buffalo's milk is not available you can make the recipe using 5 cups of cow's milk.
• If you like rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | given below is the list to similar recipes : Chum chum Ras malai Raj bhog
• Bengali rosgulla is made using chenna. To make chenna at home, heat the cow's milk and buffalo's milk in a broad and deep non-stick pan and bring it to a boil. If buffalo's milk is not available you can make the recipe using 5 cups of cow's milk. Ideally, cow's milk gives best result as it has less fat comparatively and the formation of malai (milk granules) is lesser. Keep stirring in between so that milk does not get stick to the bottom of the pan and get burnt. Switch off the flame and wait for 1 minute. Add the lemon juice gradually and keep stirring gently. Other acidic agents like vinegar or buttermilk can also be used to curdle the milk. Allow it to stand for ½ minute to curdle. The milk will curdle and the whey (greenish water) will separate. The whey has to be clear thus indicating the milk has completely curdled. If the milk doesn't curdle completely, add more lemon juice and stir till the milk curdles completely. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); Place a clean muslin cloth over a strainer and transfer the chenna over it to strain the whey. Whey is nutritious and you can further use it to knead roti/chapati dough or prepare soup and other delicacies. Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out. Discard or store the whey. Place the muslin cloth with the chenna in a bowl of freshwater and wash it 2 to 3 times. Washing with fresh water helps to get rid of the lemon juice and sour flavor of it. Also, the internal cooking stops preventing the chenna from turning rubbery. Tie and hang for 30 minutes for the extra water to drain out. If the chenna is too soft, the rasgulla will not retain their shape and break while cooking. Learn how to make Bengali Sponge Rasgulla at home below. To make soft, spongy rasgulla at home, put 5 cups of water in a steamer or a pressure cooker. For an added flavor, you can add some cardamom pods in sugar syrup. Make sure to have enough room for chenna balls to submerge completely and swell double or triple in size while boiling. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Add the sugar. You can add more sugar if you like but, do not reduce the quantity of sugar. Mix well and bring to a boil, while stirring occasionally so that the sugar dissolves completely. Meanwhile, squeeze the muslin cloth to drain any more water remaining. Do not hang the chenna for more than 30 to 45 minutes or else the chenna will be completely dry and rasgulla will turn hard. Place the muslin cloth on a flat plate and open it. Many people even add semolina, cornflour or refined flour in the chenna dough but, we won't be using anything. Knead the chenna very well using your palms for 3 to 4 minutes or until it comes together to form a dough and releases some fat. Do not make use of store-bought paneer to prepare the rasgulla recipe. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Knead until the chenna is smooth, free of lumps and has no milk granules. If the chenna is not smooth the rosogulla may turn hard. Don't over knead or else there will be no moisture and rasgulla will develop cracks. Divide the chenna dough into 16 equal portions. Roll each portion into small balls between your palms. Balls should not have any cracks. The size of the rasgulla will double on cooking in the sugar syrup so make smaller balls, to begin with. Put the chenna balls into the sugar water. Cover and steam for 7 to 8 minutes over a high flame. If you are using a pressure cooker, just put the lid over the cooker, without a whistle. It is important to keep the sugar syrup boiling all the time for cooking the rasgulla perfectly. If rasgullas are overcooked then it will be chewy and rubbery. Switch off the flame and allow it to stand in the steamer for another 10 to 15 minutes. The chenna balls will have doubled in size. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); Remove Bengali rasgulla gently into a bowl. They will shrink a little after switching off the flame but it is normal. Before removing them if you wish to check if the rasgullas are cooked , or not drop a rasgulla in a glass of freshwater. It will sink to the bottom if done or else it will float on top if it is raw from inside. Refrigerate and serve the sponge rasgulla | rasgulla | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla |chilled. You can add crushed pistachios or saffron strands on top of rasgulla before serving.
• Q.If I make it in cooker, weight will be kept or not? And for how much time will be cooked? Just put the lid without the ring gasket and whistle. There is no need to put any weight on the pressure cooker. Q. I have tried but the Rasgulla comes hard and not spongy please tell me how to make correctly? Firstly the kneading of the rasgulla dough is very important. Also, the rasgullas are to be cooked on high flame and not slow flame at all. It is very important to cover with a lid and keep it aside for 15 minutes after cooking. Q. My rasgullas were bit flat, taste was good they were soft and sponge. 1) If you got flat or shapeless rasgullas, it is because they aren't getting enough space to expand. Pick a bigger pot or make your rasgulla in multiple batches. Rasgullas need plenty of space in the syrup to expand and keep their round 2) If the syrup is less or there are too many balls crowding the pot, rasgullas will either become flat or lose their shape. 3) Too thick syrup will also make flat rasgullas // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); });
• Q. Can rasgulla be made only with buffalo's milk? A. No, to get the perfect texture of rasgulla, it is a must to use equal quantities of cow's milk and buffalo's milk. Q. Can rasgulla be made with only cow's milk? A. Yes, if buffalo's milk is not available you can make rasgulla with only cow's milk. This is because cow's milk has less fat. Q. Can I make it with readymade paneer? A. We would not suggest it. This is because the readymade paneer is wither made with full fat milk or low fat milk. Q. My rasgulla had cracks? A. Probably you have kneaded the paneer for a long time. This leads to loss of moisture which leads to crack formation. Q. I tried many times but my rusgulla never be spongy like market. Please suggest. A. The kneading of chenna for 3 to 4 minutes with the back of your palm is extremely necessary to make soft rasgulla. Also ensure not to steam them for more than 8 minutes. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot10 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot10").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot10]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot11 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot11").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot11]); });