- 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 :
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Bring the milk to a boil. Stir occasionally. When it comes to boil, turn off the heat. Wait for 1 minute.
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Now put in the curd/ whey. Pour it little by little until the milk solids separate completely from the greenish water/ whey.
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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.
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Don’t press it too much, else it will become hard and you can’t make balls out of it.
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To make the thick sugar syrup, add 2 cups of sugar with 2 cups of water and heat it.
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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.
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Bring it to boil again until you get 2 string consistency sugar syrup. Keep it in a bowl.
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Kneading the cheese/ chenna is a very important step. Depending on the kneading process, the texture will be decided.
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Now using the heel of the palm, start mashing and kneading the chena. Also add sooji/ maida to give it binding.
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Continue the process until you can form a ball out of the dough and also your palm will become bit greasy.
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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.
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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.
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To cook the cheese balls/rasgulla, when the water comes to a boil, put in the cheese balls.
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Don’t put too many balls in a batch. Give them space to swell up.
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Cook for 5 minutes on a high heat, then 15 minutes on a low flame.
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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.
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The rasgullas will be ready within 30 minutes.
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Once rasgullas are done, put them in thick sugar syrup.
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Serve hot or cold anytime, anywhere.
