Rasgulla

What is your choice when it comes to sweets? Mine is definitely the classic array of Bengali sweets that satiate the palate of a paneer lover like me, and also cater to my sweet-tooth cravings at the same time. And coming to Rasgullas, I don’t think you’d find anyone who’d say no to them. Not even the hubby who doesn’t really have a sweet tooth says no to Rasgullas! I made these for a special occasion last week, and here’s a visual treat for you guys as well…

Ingredients:

For the Chenna/Paneer:

  • Milk – 1 litre
  • Lime juice / Curd – 1 tbsp (You could even use Citric Acid – 1/4 tsp, dissolved in 1/2 cup water)
  • Ice-cubes – 8-10 nos

For the syrup:

  • Sugar – 1 cup (use more if your sweet-tooth asks for it, this was perfect for me)
  • Water – 4 cups
  • Rose Essence – a few drops

Others:

  • All purpose flour/Maida – 1 tsp

Note: This proportion makes about 15 rasgullas. I made 12 rasgullas and 3 Rasmalais, just because I felt like it. Watch this space for the recipe for the Rasmalais!

Procedure:

To make Chenna/Paneer:

  • Bring the milk to a boil in a pan. Gradually add the lime juice/curd/citric acid (whichever you’re using), stirring continuously.
  • When the milk curdles, remove pan from heat and immediately add the ice cubes. This helps keep the paneer soft.
  • Place a muslin/cheese-cloth over a colander, and pour the curdled milk onto the cheese-cloth.
  • Hold the colander with the cheese-cloth under a running tap, and let the water cool the paneer.
  • Lift the cheese-cloth from the bowl and gather up the corners, and do it up with a rubber band.
  • Squeeze out as much water as you can, and hang the cloth over your sink for about a half hour or till the whey is completely drained from the paneer. (You could even collect the whey in a vessel, refrigerate and use it in place of Vinegar, or even use it to make chenna/paneer the next time. I usually discard mine).
  • Once all the whey has drained, take down the cheese-cloth and untie. Remove chenna and transfer to a wide plate.
  • To make paneer for your curries, there’s just another step before you can use it. Here’s what you should do – Place the chenna between 2 cutting boards/flat plates (flip both plates over and sandwich the chenna in between). Place this on your kitchen counter and keep a heavy object (about 2-3 kgs) on top, for about an hour, till it is flattened and well set into a mass. Voila, home-made paneer is all yours to feast on! You could choose to cut into cubes/bite-sized pieces and use it up immediately, or wrap it up in a damp cloth and store in an air tight container in your refrigerator. It should hold well for 3-4 days. The fresher the better. (Skip this step if making a sweet preparation from the chenna).

Once the chenna is ready, you can move onto making the rasgullas…

  • Place the chenna on a clean, working surface. Add the maida and knead well (about 10-15 minutes) till the chenna has no more lumps and is smooth textured. (You could choose to knead by hand or if you own a food processor, you could get it to knead it for you. I prefer doing it by hand though. Take your pick).
  • Divide the chenna into equal-sized portions and roll them into balls about 1″ in diameter (don’t forget that they’ll double in size once they cook in the sugar syrup, so don’t make them too big…else, you’ll end up with rasgullas the size of tennis balls!)
  • In the meanwhile, boil the water along with the sugar in a cooker pan/heavy bottomed, wide pan.
  • Once the sugar has melted and the syrup has come to a boil, carefully drop the chenna balls one-by-one in the boiling syrup. Do NOT stir.
  • Boil without lid for 5 minutes.
  • Cover the cooker/pan. Bring to full pressure/cook on high heat (no need to use the weight for the cooker). Reduce heat and cook for another 5 minutes.
  • Remove cooker/pan from flame. Allow to cool naturally before you open the lid (say about 10 minutes). Transfer contents to a wide bowl, stir in the essence and allow the rasgullas to come to room temperature.
  • Refrigerate them to get that extra zing, dunk them into serving bowls and you have a hearty hearty dessert that would only leave you wanting more and more…

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17 responses to “Rasgulla

  1. I love rasgullas and this one is surely a visual treat Madhuri!!

  2. Wow wow they look perfect

  3. I love that you made 3 Rasmalais just because you wanted to – you’re my kind of girl!! Love the picture – I want to bite into them and slurp all the syrup! Love it Love it Love it!

  4. Hi
    I love rasgullas!! and bengali sweets. Nice click.

  5. I am absolute fan of rasogollas :), I can resist to everything but rasgullas. The click looks awesome!!

  6. Wwoow, look at that spongy and soft rasgullas, mouthwatering here..

  7. They look yummmmmm… i want i want 🙂

  8. Absolutely love Rasgullas’s, and yours look just perfect, i tried making them from a recipe on the net a week back…they melted completely while boiling them 😦
    I was completely broken, but when i saw your recipe hope rose again…!! will definately try ur recipe soon…!!

  9. Mmmmmmmm..my eyes went as big as tennis balls when I saw it! Give me more !!!!!!!!!!! 😛

  10. Lovely presentation Madhuri, beautiful, mouth watering pics 🙂

  11. This is so not fair you know. I am so so far away and you commit this sorta visual crime on me… 😛

    Lurrv it babe. You rock, as always!

    Just a lil doubt…after you add the ice cubes to the curdled milk, do you leave them in it and then strain using the muslin cloth? That must add to the water content,na? So would just half an hour of standing time in the colander do? Sorry, I’m so ignorant about this…never made anything on these lines till date! It is so worth a shot that I dont want to leave anything to doubt.

    • Thanks Deepti! Yeah, I leave the ice-cubes in the cloth. Don’t you worry about it adding to the water content. The heat in the curdled milk melts the ice in no time, so it doesn’t really take any additional time to drain out. The ice-cubes only help cool the chenna faster so you end up with softer chenna. Let me know when you’ve given it a shot.

  12. Hey mads, awesome pic and loved the new avatar of ur blog :)…love rasgullas and will def try this out..will let u know the result :)..Btw tried calling u.

  13. Wow, rasgollas looks awesome:)

  14. This looks very good, and very useful too, thanks for sharing! 🙂

  15. Hi Madhuri,
    My Rasagullas turned out hard!!! 😦
    Don’t know what was the mistake, but I followed exactly the way its written here.
    May be boiling???

    • Hi Nive,
      If you followed the recipe to the T, I don’t really know what could have gone wrong. This is an age-old family recipe and it has always worked for us. By hard, how hard do you mean. If they were just firm, I think that’s fine. But if you hard trouble chewing them, then something could be wrong. You mention boiling could be the problem…did something go wrong there? Let me know…will help you sort it out to the best of my knowledge. On the brighter side, the rasgullas din’t crumble, so we just need to soften them up a bit!!

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