Table of Content
Keep them covered in an air-tight container. Rasgulla keeps well for about a week in the refrigerator. Do not keep them at room temperature. Once the whole mixture has cooled down, add 1 to 2 tablespoons of rosewater.
Some fat from the chenna is released while kneading it, thus the palms should become slightly greasy when kneading. When you reach this step, stop kneading chenna and make round balls from it. The chenna should be kneaded to a smooth large ball which should be able to come together without breaking or falling apart. Reserve ½ cup of sugar solution to add later while cooking the rasgulla. If you prefer more sweeter rasgullas or syrup, then add ¼ cup sugar to a small pot.
Moisture in chenna
After 5 mins open the lid and gently stir the sugar syrup with a skewer without touching the rasgullas. This is for uniform cooking. Quickly cover and cook. After 4 minutes, again add ¼ cup of the reserved sugar solution.
I used homogenized milk. Knead well and make a smooth dough. If the soft dough is ready without any grains.
घर पर इस विधि से बनाएं स्पंजी रसगुल्ले जानें रसगुल्ला कैसे बनाते हैं – How To Make Rasgulla At Home In Hindi
Gently slide the rasgulla balls into the sugar solution. Now cover the lid and boil the rasgulla ball on medium to high flame for at least 10 to 12 min. Now set aside this white rasgulla ball for later usage. Next, wrap the chenna in a cloth and gently squeeze it to remove excess water from it.
Another option is curd/yogurt. Add 4 to 5 tablespoons of yogurt or more if required. With yogurt you don't need to rinse the chenna in water later. The leftover syrup can be used to make nimbu pani . You can also add it to shikanjvi or fruit juices or add to batters while making cakes.
Notes
If the rasgulla balls are overcooked, then they will end up becoming rubbery and dense. You may have also used dry chenna that was crumbly. Next time, try adding 1 to 2 teaspoons of water if the dough looks dry. Release the pressure from the cooker while running under water; remove the lid.
You can also add all purpose flour . Adding either of them helps to bind the mixture. For a gluten-free option, add cornstarch instead of semolina or all purpose flour.
वजन बढ़ाने के लिए स्मूदी कब पीना चाहिए?- When to Drink Smoothies for Weight Gain
Squeeze well to remove the excess water in chenna. If there is more moisture in the chenna, then the rasgullas will break. So next time try to keep the weight longer on the chenna so that extra moisture is drained. Avoid using 1.5% milk. First of all chenna will have a loose texture and rasgulla will disintegrate while cooking. Keep them covered with the sugar syrup in an air-tight container.
Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. Stir until the sugar has melted. It’s important that the sugar syrup isn’t too thick or stringy. Simply bring it to a boil and then switch off the heat. I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes.
Rasgulla is our favorite Bengali sweet. It is also one of those few recipes for which I have received a shocking amount of requests. Although making rasgulla can be tricky, this post will help you to get it right. Gently rotate it round wise direction between the palm and make crack-free rasgulla ball. The chenna should be soft, and smooth and no dripping water from it.
The second step is to squeeze excess water to make chenna. The third step is to knead the chenna until it turns into a soft dough and roll into a ball shape. You can add saffron.
Once the cooked rasgulla cool to room temperature, refrigerate them. Do not keep them at room temperature as they will spoil. Depending on the force and pressure applied by your palms, the timing will vary. Yet there is a test which you can use – when your palms become slightly greasy, the chenna is well kneaded.
You can serve the rasgulla now or refrigerate them and serve later cold or chilled. Once they are cooked, switch off the heat and keep the pan down on the countertop. Cover immediately with a lid and let them cook.
Kneading chenna to make balls
I used organic cow milk which does not have much fat. If you use buffalo milk, it has too much of fat and makes a thick layer of malai/cream floating on top. You have to remove the thick layer of malai, before you proceed with the making of chenna. Next, cover the lid and make them boil for 10 min to 12min in medium-high flame. Now, sprinkle 1 tsp cornflour powder or maida which helps to make the rasgulla proper shape.
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