Gather the muslin from the sides and rinse the chenna or coagulated milk very well in running water. 28. Adding this reserved sugar solution ensures that the temperature & consistency of the sugar solution is maintained and the sugar does not cook to its thread consistencies. With the heels of your palms mash the chenna and knead. Cover and keep aside. This is done until the syrup permeates the dumplings. Saves time this way. Adding either of them helps to bind the mixture. There are two ways to check the doneness of rasgulla. 35. Rasgulla recipe with step by step pics. Remember there should not be excess water or moisture in the chenna as then the rasgulla will break when cooking. so next time try to keep the weight longer on the chenna so that extra moisture is drained. Slid the rasgulla gently into the sugar solution. Chenna is made by curdling the milk and then tiny balls are made from it. Don’t stir the rasgulla with a spoon. Can you please clear my one question here that Is it possible to use persian saffron in it ? 7. There are also some Indian sweets which are easy to make and you can even try them for Diwali or any festival –  Gulab jamun, Besan ladoo, Malpua. And place it in the serving bowl containing the reserved 1 cup of sugar solution. the time variation will depend on factors like the size of the rasgulla, the size & type of pan, flame intensity etc. The timing will vary depending on the thickness & quality of pan, the depth of the pan and flame intensity. Rasgulla can be titled the badshah of sweets and rightly so, the taste and appeal is so tempting. Rasgulla is popular all around the world. 3. To make rasgulla, first milk is curdled to get chenna which is basically coagulated milk solids. You can even use homogenised milk or pasteurised milk. Add 1 tsp unroasted sooji or rava or semolina. So the time range can be somewhere between 7 to 11 minutes. So when the milk is heating up, line a strainer or bowl with a cheese cloth or muslin. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Rasgulla originated in Bengal, however now is sold and enjoyed all over the country. Shake the pan. One is the spongy rasgulla and the other one is a non-spongy rasgulla. 11. Why has rasgulla shrunk or flattened? You can either remove it with a spoon. Thanking you in advance…. Do keep in mind that milk should be fresh and must be in its shelf period. Pinterest. For the rasgulla recipe can I use 1.5% fat milk available at my region? Rasgulla is a famous Bengali sweet made from milk. If the rasgulla balls are overcooked, then they will end up becoming rubbery and dense. Spongy Rasgulla Recipe: Foodies, how many you like the dessert – Sponge Rasgulla.Indian sweets are full of variations, from Kashmir to Kanyakumari, every state has one or more unique sweet. 34. for persian saffron, you can add 20 to 25 strands in the sugar solution or in the chenna. First place the rasgulla in a bowl or cup of water. In the original recipe, rasgulla is made with the addition of semolina. If you use buffalo milk, it has too much of fat and makes a thick layer of malai/cream floating on top. Note that the chenna should not have too much moisture nor be too dry. Basically a 3.4 litre stainless steel pan. Now squeeze the muslin with your hands very well, so that excess water is drained from the chenna. Or strain the impurities in a cheese cloth/muslin lined strainer. I share vegetarian recipes from India & around the World. Ingredients in this Rasgulla Recipe Toned cow’s milk (3% fat) – one litre or 4.5 cups White vinegar – one tablespoon mixed with two tablespoons water. Try this … Keep on stirring the milk at intervals so that the froth is not formed on top and the base does not get browned or the milk solids get stuck to the bottom. Do not make rasgulla with toned milk or skimmed milk or low fat milk. I kneaded for about 10 minutes as I have very light hands. Here I will describe the Rasgulla recipe … 9. This will add some moisture in the chenna. Cover all the chenna balls with a moist muslin or kitchen towel and keep aside. The second method is to keep a heavy weight on the chenna again so that the extra water or whey gets drained. You just cannot resist have more than one! 23. Rasgulla is made from chenna. Some moisture in chenna, helps in binding and results in soft rasgulla, but do note that too much moisture or water in chenna will ruin it. while kneading chenna, if you see that it is moist or watery, then this means that there is more water. I kneaded the chenna and cooked the sugar syrup simultaneously. When it caramelized from the sides then add add water and remaining sugar. 24. 3. Once the whole mixture has cooled down, add 1 to 2 tbsp rose water. Step-by-step photos. 30. For a gluten free option, add corn starch instead of semolina or all purpose flour. So depending on the quality of chenna and the pressure you apply while kneading, you can take more or less time. Rasgulla is basically soft, spongy balls of cottage cheese that are soaked in chilled sugar syrup. You don’t need to heat more or boil the solution. Does not matter if you do not use up the whole solution. first of all chenna will have a loose texture and rasgulla will disintegrate while cooking. Cover all the chenna balls with a moist muslin or kitchen towel and keep aside. Let’s look at the list of ingredients and the steps to follow in order to make delicious crispy Jalebi at home. Remove whatever cream that forms over the milk. First add 1 tbsp lemon juice and stir. You can also add it to shikanjvi or fruit juices or while making cakes. 16. Second method is to press a small portion of the rasgulla with your finger. In this post, i have mentioned below frequently asked questions (asked by readers in the comment section of this post) with tips and suggestions so that you can easily make spongy rasgulla recipe in your own kitchen. You have to use a large pot or pan so that there is enough space for the rasgulla to cook and increase in size. stir … Once all the rasgulla have been added to the sugar solution, shake the pan. Keep this pan on stove top and heat the sugar solution. What is the difference between rasgulla and rasmalai recipe? When you reach this step, stop kneading chenna and make round balls from it. Remember there should not be excess water or moisture in the chenna as then the rasgulla will break when cooking. popular milk-based sweet treat that originates from the state of West Bengal While kneading, if the chenna looks crumbly and dry, then this means that there is less moisture in it. Exotic heavenly! 31. Prepare all small balls this way. As soon as the milk curdles, switch off the flame. Rasgulla is also known as cham cham. If there is too less moisture in the chenna, then the rasgulla becomes rubbery, dense and shrinks or flattens after cooking and cooling. I used a pan measuring 8.5 inches in diameter and 4.5 in height. I have divided the stepwise rasgulla recipe into four parts for ease of reading: On a side note, I kneaded the chenna and cooked the sugar syrup simultaneously. Below is a quick recap of this juicy spongy Rasgulla Recipe. Then add this to the serving bowl containing the rasgulla. If the milk has not curdled completely, then add 1 tbsp more. Add the rest of the 2.5 cups sugar solution back to the same large pan and bring it to a boil on a medium high flame. Stir gently. 5. why has rasgulla become rubbery? Round balls are made from the kneaded chenna which are then cooked in sugar syrup in a pan or pot. If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. some cardamom powder or rose water is added to flavor rasgulla. Rasgulla Recipe. Rasgulla is dunked in sugar syrup which is watery without any string consistences.