It is my hubby's top pick whenever we visit some Bengali sweet shop. So I prepare this often in small batches before he starts craving :)
There are two ways to make the rasgulla. The authentic version is to slow cook in a half closed pan and the modern type is to pressure cook it.
I am used to the authentic one, which my mom taught. I feel it as more safer to make soft rasgullas. My mom's recipe note book would emphasize the usage of lemon instead of vinegar and rose essence instead of cardamom. I followed her way completely and got the best result.
Here comes the well known recipe.
Chenna after straining:
Rasagulla soaked in sugar syrup:
Ingredients:
Milk (full fat) - 1 litre (5 cups)
AP flour (maida) - 2 tsp
Lemon - 1
(or)vinegar - 2 tbsp
Sugar - 1 1/2 cup
Water - 1 cup
Rose essence - 3 drops
(or)cardamom powder - 1/4 tsp
Method:
Boil milk in a vessel.
Squeeze the lemon and mix 1/2 cup water to the juice.
Add the lemon juice / vinegar to the boiling milk and stir slowly.
Put off heat.
Now the milk gets curdled to form paneer (a cheese variety).
(Chenna preparation is beautifully explained by Vinolia. So just click to see if you need more clarity.)
Place a cheese cloth / new white cloth over the strainer and pour the curdled milk.
Pour some cold water to remove the lemon's sourness.
Squeeze out all the water and make a bundle using the cloth. Place it on the strainer or hang over a kitchen sink to loose all the water content.
Let it remain in this position for 45 mins to 2 hours , depending upon the quantity.
The hard cheese we get is called chenna. We can buy it in Indian grocery stores also.
Now knead the chenna to make a smooth dough. Add flour and knead again.
Make small balls of equal size of 1.5 cm diameter approximately and keep aside.
In another vessel mix sugar and water in a saucepan and bring it to boil.
Once it starts boiling add the chenna balls and cook covered for 30 minutes (with lid partially open).
The rasagulla will become double the size.
Drop one ball in cold water and if it sinks to the bottom , then it is cooked well.
If not so , then cook for another 5 minutes.
Switch off flame and add rose essence / cardamom powder.
Rasgulla is ready!
Serving suggestions:
Serve chilled as dessert.
The above said quantity is enough to make 15 - 20 rasgullas.
Tips:
Apply some ghee and roll the rasgulla balls , as the cracked ones may disintegrate quickly.
some people prefer pressure cooking the rasgulla instead of my pan method.
We can add 1/2 the quantity of sugar and some Zero calorie sweetener to get a more healthier version too.
