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Rasgulla

bengali sweets
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Ingredients

sugar syrup - to soak

  • 1/2 cup sugar
  • 1 cup water

rosogulla

  • 500 ml whole milk

Vinegar water mix

  • 1 tablespoon Water
  • 1 tablespoon vinegar

Sugar Syrup to cook

  • 1 cup sugar
  • 3 cups water

Instructions

sugar syrup

  • first boil water
  • furthermore add sugar and melt sugar
  • turn off the stove and transfer

Curdle milk

  • First, add milk to a deep heavy bottomed pan
  • Bring the milk to a rolling boil on a medium flame
  • turn off the stove and keep it aside

Vinegar + water

  • combine vinegar with water; mix well and keep aside
  • Keep them ready
  • place layers of muslin cloth or cheesecloth or white towel on a wide deep bowl
  • bottle full of cold water

Prepare chenna

  • Take a small portion of milk in hand; hot enough to handle? Then proceed with curdling
  • Add vinegar + water mix little by little; mix well in between. after a few additions, we can notice the paneer and whey starts to separate
  • Keep on adding and mixing until you notice clear separation; the indication of this is when the milk turns green in color
  • immediately transfer to the muslin cloth
  • Add bottle full of cold water immediately
  • The paneer would get collected in the muslin cloth. collect whey in the bowl
  • Gather the ends of the muslin cloth and squeeze well to release all the excess water. Make sure the water is squeezed else ras might become rubbery/chewy
  • Cover and place the muslin cloth
  • keep a heavy object on top and rest for 10 minutes. if you are hanging out, then it might take around 20 minutes

to roll and flatten paneer

  • Take out the chenna. It is moist but not wet
  • use your palm and knead . Avoid applying pressure
  • divide the dough into equal parts and keep them covered all time
  • gently roll the balls between both hands . Make sure they are crack free. If you notice cracks, press again and roll
  • Keep them all covered in the same muslin cloth till we add to the sugar syrup

Sugar Syrup

  • Add sugar and water to a wide and deep pan
  • Let the sugar melt and come to boil
  • add rolled rasgulla one by one. Watch out for disintegration and make sure the sugar water is rolling boil
  • After adding the entire batch and boil for 3 minutes
  • cover it with the lid and allow it to cook for 10 mins on medium - high flame; mix well in between
  • turn off the stove and immediately trasnfer to the cooled sugar syrup carefully
  • add kewra water or rose water or rose syrup for extra flavoring

Video

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