Bengali Rasgulla (Roshogulla)
Here I am with a perfect recipe of bengali rasgulla. This sweet is ought to be one of my favourite Indian sweet as it is oil free, quickly made and perfect to satisfy the sweet tooth. Elders in my family - my inlaws and parents loved this recipe as its oil free also. I know pictures are not perfect as I clicked these pictures while having guests at home. I was more eager to serve and gather compliments ;P , but I m sure you all will like the recipe. So here comes the quick recipe of perfect rasgullas!!
Ingredients:
Milk - 1.5 lts
Lemon - 1
Sugar - 2 Cups
Water - 4 Cups
Method:
1. Bring the milk to boil. Once it boils, add lemon juice and stir. You will see the milk started curdling
2. Once Chhenna is separated from whey, drain the whey and wash the chhenna in cold running water. This process will remove all the sourness of lemon from chhenna
3. Now squeeze the chhena so that no or minimum water is left in it.
4. Now Knead this chhenna with heel of your palm until it joins like a dough. To know if its done, just take a small portion and try to roll it into ball, if it rolls properly then its done. The proper dough also leaves oil in your hands while kneading.
5. Now roll the dough into 10 -12 equal balls. Finish the balls with gentle hands
6. In a pressure cooker add 4 cups water and 2 cups sugar. Mix it till sugar dissolves
7. Add Chhenna balls into it and pressure cook it upto1 whistle and simmer it for 5-6 mins
8. Remove from gas. Let it cool and take out rasgullas
9. Now reduce the sugar syrup as per desired consistency.
10. Cool and Serve Chilled
Notes:
1. Do step 4 very carefully as dough preparation is the main part of this recipe
2. This recipes saves milk if it curdles by chance also
3. Pressure cooker should be big enough since balls gets double in size. N smaller size if cooker/pan will not provide them room to expand
Happy Cooking!!
Here I am with a perfect recipe of bengali rasgulla. This sweet is ought to be one of my favourite Indian sweet as it is oil free, quickly made and perfect to satisfy the sweet tooth. Elders in my family - my inlaws and parents loved this recipe as its oil free also. I know pictures are not perfect as I clicked these pictures while having guests at home. I was more eager to serve and gather compliments ;P , but I m sure you all will like the recipe. So here comes the quick recipe of perfect rasgullas!!
Ingredients:
Milk - 1.5 lts
Lemon - 1
Sugar - 2 Cups
Water - 4 Cups
Method:
1. Bring the milk to boil. Once it boils, add lemon juice and stir. You will see the milk started curdling
2. Once Chhenna is separated from whey, drain the whey and wash the chhenna in cold running water. This process will remove all the sourness of lemon from chhenna
3. Now squeeze the chhena so that no or minimum water is left in it.
4. Now Knead this chhenna with heel of your palm until it joins like a dough. To know if its done, just take a small portion and try to roll it into ball, if it rolls properly then its done. The proper dough also leaves oil in your hands while kneading.
5. Now roll the dough into 10 -12 equal balls. Finish the balls with gentle hands
6. In a pressure cooker add 4 cups water and 2 cups sugar. Mix it till sugar dissolves
7. Add Chhenna balls into it and pressure cook it upto1 whistle and simmer it for 5-6 mins
8. Remove from gas. Let it cool and take out rasgullas
9. Now reduce the sugar syrup as per desired consistency.
10. Cool and Serve Chilled
Notes:
1. Do step 4 very carefully as dough preparation is the main part of this recipe
2. This recipes saves milk if it curdles by chance also
3. Pressure cooker should be big enough since balls gets double in size. N smaller size if cooker/pan will not provide them room to expand
Happy Cooking!!
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