Soft, fluffy, syrupy and delicious, rasgullas or rosogollas, happen to be one of the most popular Bengali desserts, that melts in the mouth and leaves you with an aching to have one more.
Thanks to the mellow sweetness and a beautiful undertone of rose, rasgullas, are a summer favourite of mine, and in spite of that, I had never tried making them at home. The fact that they might not turn out as puffy and light turned out to be a deterrent, until a couple of days back, when with my mothers help, I decided to give them a try either way. Fortunately, the end result was absolutely delicious and hence, definitely worth sharing the recipe!
1 Litre Full-fat/whole milk
Juice of 1 lemon
1 cup Cold Water
1 tsp Cornflour
For The Sugar Syrup–
1 cup Sugar
4 cups Water
Rose essence/rose water
Dried/fresh rose petals (for garnish)
Chopped pistachios (for garnish)
Makes: 10-12 medium-sized rasgullas
Time: 40-50 mins
1. Bring milk to a boil in a pan and then switch off the flame.
2. Add lemon juice and stir until the milk curdles.
3. Drain the curdled milk in a cloth and run it with cold water to bring down the temperature.
4. Squeeze and get rid of all the excess water. The end result should be crumbly and slightly dry.
5. Put the chenna on a plate and add cornflour. Mash and knead the chenna for 10 mins till it is smooth and soft.
6. Make balls of the chenna and keep them aside.
7. In the meantime, mix water and sugar for the syrup in a pan and bring it to a boil.
8. Put the chenna balls in the boiling sugar syrup and cook on high flame for 15 mins. The chenna balls would expand and become spongy.
9. Remove from heat, cover with a lid and leave the rasgullas for 10 mins.
10. Cool the rasgullas in the refrigerator, add rose water and serve chilled.
1. It is important to use only full-fat milk to get the desired spongy rasgullas.
2. Add a little lemon juice first and allow the milk to curdle. If it doesn’t curdle properly, then add a little more.
3. You can replace lemon juice with vinegar.
4. Taste the chenna. If you feel it is too sour because of the lemon juice, add some rose essence or cardamom powder.
5. Kneading the chenna is the most crucial step in getting the rasgullas soft and spongy. If not done enough, the rasgullas could break while cooking in the sugar syrup, and if overdone, the chenna becomes greasy, making it difficult to make balls with.
6. Taste the sugar syrup after the rasgullas are cooling. If you would like it to be sweeter, then just make a simple solution of 1:1 of sugar:water and add this solution to the rasgullas.