RASGULLA
Who doesn’t love rasgulla, everyone does! It’s one of India’s best sweets and it’s extremely delicious. Even though it sounds difficult, it is actually Super easy to make and can be made in a jiffy. This recipes gives the best melt in mouth Rasgullas and you have to try them. You can flavour the sugar syrup as per your choice, can even add rose syrup and get pink rasgullas. Don’t forget to read the directions carefully and make it! Making rasgullas at home is an effort but the results are definitely worth it! Do try it and make for your family and friends this festive season!
Preparation Time
50 minutes
Soaking Time
Nil
Cooking Time
20 minutes
Makes
6 ragullas
INGREDIENTS
- ½ litre Full Fat Milk
- 1 tbsp lemon juice
- 2 ½ Cups Water
- ¾ Cup sugar
- 3 Cardamom Pods
For the Chenna
For the Syrup
METHOD
- In a deep bottom pan, boil milk.
- Once boiled, add in the lemon juice and let the milk curdle completely.
- Once you see the water separate from the milk, strain this through a muslin cloth.
- Squeeze out the excess water.
- Wash this with running cold water twice, to get the sourness out.
- Squeeze out the excess water completely and hang the chenna for 15-20 minutes until all the water drains out completely.
- In a plate, take the dried Chenna and start kneading it.
- Keep kneading until it becomes a little creamy in texture and the grains of the Chenna are no more visible.
- Once done divide this into equal portions and roll into balls, avoid cracks.
- Shape out even smooth balls and keep aside until you make the syrup.
- In a pan, mix water, sugar and cardamom pods.
- Let this boil.
- Once boiled, add in the rasgulla and now let these cook for about 6-8 minutes on medium flame, until the rasgulla almost doubles in size.
- Transfer this in a bowl, once done. And let it sit in the syrup for at least 30 minutes before serving.
- You can store them in the refrigerator and use at your convenience.
