Rasgulla or rosogolla.
A popular dessert made with ball shaped paneer/chhena or cottage cheese dumplings cooked in light sugar syrup.
I love date palm jaggery or khajur gur rasgulla. In winter I usually make it with only date palm jaggery. But this time I have very little jaggery so I have used half gur or jaggery and half sugar to make gur/jaggery rasgulla. See the picture above.
Some of my readers asked for rasgulla recipe. Sorry for the delay. I have wanted to share detailed recipe with tricks and tips. This time I am at IIT Kanpur for few days. My son is a fourth year student here. Enjoying totally relaxing time and enjoying healthy and delicious food of hostel mess. Could not take pictures of every meal. But I wish I could share all food pictures with you.
Here is a picture of yesterday’s lunch platter. But roti, lassi and green chutney not included in the picture.
So I am utilising this free time and drafting this post with all the tips and tricks of making rasgulla.
And do you know that you can make many dishes with rasgulla? Here is a picture of delicious baked rasgulla made of homemade spungy rasgulla.
You can get some of the recipes with rasgulla here. Click on the name below to get the recipe.
Making of rasgulla is little tricky. My rasgulla become perfect after few attempts.
Now here is a detailed recipe of rasgulla. If you follow it I am sure your rasgulla will be perfect at the first attempt.
Here are some tips to make perfect spungy rasgulla.
1. Always use cow milk to make chhena/paneer or cottage cheese for rasgulla. And milk should be full cream milk.
2. Mash the cottage cheese well with your fingers and heel of your palm for 4 – 5 minutes or until your palm becomes lightly greasy. You can blend it in your food processor or mixer grinder. Its for spungy rasgulla. If you like your rasgulla soft not spungy then mash only till the cottage cheese becomes smooth. No need to knead till greasy.
3. Use a large and broad pan to make rasgulla. Because these will be double when cooked.
4. There should be no moisture in cottage cheese. It will break in the sugar syrup if it not drained properly.
5. Syrup should be continuously rolling boil. Temperature should not be down.
6. Syrup should be enough thin. Keep one cup hot water handy to add in the middle of the cooking.
7. When the milk curdle immediately drain the whey from it. Over cooking makes the cottage cheese hard. If you use it to make rasgulla, your rasgulla will become hard.
8. Now last one. For perfect drained cottage cheese after squeezing well wrap the cottage cheese in a large clothe. Keep a weight on it and keep aside for 2 hours. No need to hang it for long hours. I have got this trick from Rita Ghosh. Thanks Rita Ghosh for this trick. It really works.
Milk – 1 litre
Lemon juice or vinegar -3 – 4 tablespoon or as require
Sugar – 1 cup
Date palm jaggery or khajur gur – 1 & 1/2 cup
Water – 5 cup
1. Place a cheesecloth on a strainer.
2. Heat milk in a heavy bottom pan. When it starts to rolling boil remove from heat. Add lemon juice or vinegar.
Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.
3. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.
4. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.
5. You can make cottage cheese with curd in same method. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese.
6. If you are making cottage cheese with curd then no need to wash much. Just deep in cold water to stop further cooking.
7. Squeeze the cloth well to drain all the water from cottage cheese.
Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.
8. Take out the cottage cheese or paneer on a large plate.
9. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy. Its for spungy rasgulla but if you like soft rasgulla, then you don’t need to mash or knead much. Just mash till the cottage cheese becomes smooth.
10. Make small balls. These will become double. I have made 7 rasgulla out of this cottage cheese.
11. There shouldn’t be any crack on the balls.
Press the balls between your fingers and palm tightly to make crack free balls.
12. Make round ball using your both palm. Make all the balls.
13. In a large and broad pan heat 1 cup sugar and 4 cup water. If you are making gur or jaggery rasgulla then add 1 & 1/2 cup grated khajur gur/nolen gur or date palm jaggery and 4 cup water.
14. When sugar or date palm jaggery dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.
15. Cover and cook on medium high heat for 20 minutes.
16. Keep 1 cup hot water handy. After 10 minutes add the hot water. Cover again. Don’t stir just shake the pan gently in between.
17. After 20 minutes switch off the heat. Keep it covered for 3 – 4 hours or until completely cool down.
18. You can keep these in refrigerator for 5 – 6 days.
Serve chilled or at room temperature.
1. If you want your rasgulla more sweet. Take out some syrup from rasgulla. Add some more sugar and boil for few minutes or till sugar dissolved completely. Add all the rasgulla with syrup in it and cover. When it starts to boil remove from heat. Cool again to serve.
2. Always use full cream cow milk to make rasgulla.
3. For spungy rasgulla mash the cottage cheese well with your finger tips and heel of your palm.
4. You can make it without any flavour or use flavour of your choice like cardamom powder, rose water etc.
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