How to make Bengali Rasgulla / Rosogolla

Posted on Sep 3 2018 - 6:43am by kumar
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Serves: 12 People

Ingredients to make Bengali Rasgulla/ Rosogolla :

  • 8 cups/ 2 litres full fat whole cow’s milk
  • 6 tbsp Curd or use as required
  • 3 and 1/2 cups of Sugar
  • 2 tbsp extra milk to purify the Sugarsyrup
  • 2 tsp sooji/rava or All Purpose Flour
  • Cardamom for flavoring

    How to make Bengali Rasgulla/ Rosogolla :

  • Bring the milk to a boil. Stir occasionally. When it comes to boil, turn off the heat. Wait for 1 minute.
  • Now put in the curd/ whey. Pour it little by little until the milk solids separate completely from the greenish water/ whey.
  • Collect the milk solids in a cotton cloth. Quickly put in the chilled water to stop more curdling. Hang it on a height and let it drop off more excess water.
  • Don’t press it too much, else it will become hard and you can’t make balls out of it.
  • To make the thick sugar syrup, add 2 cups of sugar with 2 cups of water and heat it.
  • When it comes to a boil, add 1 tbsp milk in the syrup. Let it boil for a few more minutes. After a while, impurities will be floating on the top. Remove it.
  • Bring it to boil again until you get 2 string consistency sugar syrup. Keep it in a bowl.
  • Kneading the cheese/ chenna is a very important step. Depending on the kneading process, the texture will be decided.
  • Now using the heel of the palm, start mashing and kneading the chena. Also add sooji/ maida to give it binding.
  • Continue the process until you can form a ball out of the dough and also your palm will become bit greasy.
  • Now you are done making a smooth dough. Make tiny balls out of them as after cooking they will be puffed up in double size.
  • To make a thin sugar syrup, add 1 and 1/2 cups of sugar and 7 cups of water in a large pan. Bring it to a boil.
  • To cook the cheese balls/rasgulla, when the water comes to a boil, put in the cheese balls.
  • Don’t put too many balls in a batch. Give them space to swell up.
  • Cook for 5 minutes on a high heat, then 15 minutes on a low flame.
  • Every few minutes, move round the back of a spoon on the surface of the rasgulla and in the middle shake the spoon carefully. It will help the rasgullas to puff up.
  • The rasgullas will be ready within 30 minutes.
  • Once rasgullas are done, put them in thick sugar syrup.
  • Serve hot or cold anytime, anywhere.
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