Rasgulla is a beloved traditional Indian dessert made from soft cheese balls soaked in sugar syrup. Follow this step-by-step guide to make the Perfect Rasgulla Recipe at home. Impress your guests with this sweet treat at your next gathering!
Ingredients for Perfect Rasgulla Recipe
- Doodh (Milk) – 1 & ½ litre
- Water – 4 tablespoons
- Sirka (Vinegar) – 3-4 tablespoons
- Milk Powder – ½ tablespoon
- Maida (All-Purpose Flour) – 2 teaspoons
- Substitute: Cornflour (if needed)
- Water – 3 cups
- Sugar – 1 & ½ cups
- Hari Elaichi (Green Cardamom) – 3-4 pieces
- Pista (Pistachios) – sliced
- Zafran (Saffron Strands) – for garnish
Step-by-Step Directions to Make Perfect Rasgulla Recipe
1. Prepare the Cheese
Start by boiling the milk in a pot. Once the milk reaches a rolling boil, turn off the heat. In a separate bowl, mix water with vinegar. Gradually add the vinegar mixture to the boiled milk, stirring gently. You will notice the milk starting to curdle. This is how the cheese for rasgulla is formed.
2. Strain the Curdled Milk
Place a strainer over a bowl and line it with muslin cloth. Pour the curdled milk mixture through the strainer, separating the whey from the solid cheese. Rinse the cheese thoroughly with water to remove the acidic taste. Squeeze out all excess moisture from the cheese.
3. Knead the Cheese
Transfer the prepared cheese onto a clean surface. Begin kneading it with the back of your palm for about 3-5 minutes. This step is crucial for ensuring a smooth texture. Add milk powder and all-purpose flour (or cornflour if substituting) and mix thoroughly. Knead again for another 3-5 minutes, but be careful not to over-knead.
4. Shape the Rasgulla Balls
Take a small amount of the mixture and roll it into smooth, crack-free balls. The size should be small, as they will expand while cooking. Cover the balls with a damp cloth to prevent them from drying out.
5. Prepare the Sugar Syrup
In a wok, add water, sugar, and green cardamom. Stir the mixture well and let it cook on a low flame until the sugar dissolves completely. The fragrance of cardamom will enhance the syrup’s flavor.
6. Cook the Rasgulla
Once the sugar syrup is ready, add the rasgulla balls into the syrup while keeping the flame low. Cook for 3-4 minutes without stirring, then cover the wok and let the rasgullas cook for 8-10 minutes on medium flame. You’ll see the rasgullas doubling in size, indicating they are perfectly cooked.
7. Cool and Garnish
Remove the rasgullas from the heat and allow them to cool completely. Once cooled, transfer the rasgullas along with the syrup into a serving bowl. Garnish with sliced pistachios and saffron strands for that final touch of elegance.
Enjoy Your Homemade Rasgulla
Serve your delicious, spongy rasgullas to family and friends. They are best enjoyed when chilled, offering a delightful melt-in-your-mouth experience.
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