Don't boil rasgulla ball in very high flame, where rasgulla becomes either rubbery or breaks while boiling. Add cold water to reduce the hotness. When cool, transfer the balls along with syrup to a dish and refrigerate. Wash the chena that's left in the cheesecloth with cold water to get rid of the smell of the lemon or vinegar and to further bring the temperature down. This is not a traditional method. rasgulla recipe | bengali rosogulla | how to make sponge rasgulla with a detailed photo and video recipe. If you are not sure about your chenna, you can add one or two teaspoons of semolina while kneading the chenna. This website uses cookies to improve your experience while you navigate through the website. This happened to me in my earlier trials of making rasgullas and I learnt, after much grief, to make chena the right way! Using a full cream milk gives you the best rasgulla. After that I tried and tested many recipes and finally found the perfect measurements and technique. Instructions. Slowly the milk will start to curdle. When cooled completely, take them out in a bowl along with the syrup and keep in the refrigerator for at least 4-5 hours, more if you can wait. This is a crucial difference to understand because if you don't get the technique right while curdling the milk, you will get paneer instead of chena and end up with hard and sweet paneer balls instead of soft and spongy rasgullas! While rubbing the chena to smoothen it, try and use the palms of your hands in a back and forth motion. If you follow these simple tips, your rasgollas will be like the ones you get from your favorite restaurant or sweet shop: sweet, light and spongy. While searching for a good recipe for Rasgulla, I found a video by Vahvah chef about preparing rasmalai. One such popular sweet is rasgulla, it comes from the state of West Bengal which is famous for it’s mouth-watering desserts. Read More…. These cookies do not store any personal information. Do it for 5 minutes. Rasgulla is a Bengali sweet which is like sweet dumpling made with chenna, bengali rasgulla, chenna rasgulla, how to make rasgulla, juicy rasgulla, rasgulla, spongy rasgulla. ★☆, By using this form you agree with the storage and handling of your data by this website. Gather up the cheesecloth from all the four corners and squeeze to get rid of the excess moisture. These fluffy balls of sweetness can be made right at home with an easy process and a few simple ingredients. Now squeeze out the extra water by pressing them between your palms. It's just a matter of getting the technique right, and in this post, I will share with you the finer points of making light, spongy rasgullas that never fail. Recipe is very simple. Paneer is used to make savory curry as well as non-curry dishes like kebabs in Indian cuisine. The secret of preparing the best spongy rasgulla is in the right technique for preparing paneer. It has chenna or paneer and it is prepared by boiling paneer balls in sugar syrup. Put the sugar and 5-6 cups of water to boil in a large saucepan. Read all the TIPS and watch the VIDEO. Share a photo and tag us — we can't wait to see what you've made! Made with chena, a special milk cheese, here's one Indian dessert you'll not want to miss! Pour the milk in a saucepan and set it on medium heat on the stovetop to boil. Grease the muffin moulds or cupcake moulds or muffins pan. popular milk-based sweet treat that originates from the state of West Bengal Rasgulla Recipe Note. It takes very short time and very quict too. I have few more recipes like rasmalai recipe, mishti doi and ghevar. The chenna rasgulla in this recipe video is prepared by curdling the milk using lemon juice. Recipe . After the milk solids have separated from the milk in the second step, you can add a few ice cubes to bring down the temperature immediately. Sign up for our newsletter to get the latest recipes, how-to posts and useful, actionable content from around the web. Read all the TIPS and watch the VIDEO. It is going to be soft and crumbly at this stage. One such popular sweet is Rasgulla.It comes from the state of West Bengal which is famous for its mouth-watering desserts. Again knead the mixture for 5 more minutes. ... 1.To avoid smell of lemon use vinegar instead of lemon juice & wash the paneer in a sieve with running waters for 5 minutes. Read More. I know, this might sound funny and even gross in translation. 4. Psst! With your other hand, press on the outside of this ball to squeeze out all the excess liquid, as much as you reasonably can. The authentic Bengali rasgulla is made purely from chenna. Chenna is different from paneer. Or add 1 teaspoon dried and powdered mint leaves. The recipe that I will write about is one of the popular Bengali sweet, Rasgulla. Chenna is basically cottage cheese which is prepared by curdling the milk using lime juice or vinegar. I'm Saima and I love making Indian food that's healthy, tasty and fuss-free. Cover it and cook it on high heat for exactly 7 minutes. Hold the colander under a stream of cold water and let the liquid drain through. I prefer to use vinegar as lime juice has pulp as well which can affect the softness of chenna. This is not your regular cheese, folks. Chena, meanwhile, is a softer version of the same cheese. Welcome to my blog! Now make the sugar syrup. Rasgulla recipe, learn how to make white Rasgulla and orange rasgulla at home with easy method and a rasgulla recipe video. Cow milk – 1 liter . Now, let the rasgullas cool down in the syrup. 1. Lemon juice or vinegar -3 – 4 tablespoon or as require Apr 29, 2013 - Soft spongy cheeseballs soaked in syrup, Rasgulla/Roshogolla is a famous Eastern India dessert. Toned cow's milk (3% fat) - one litre or 4.5 cups White vinegar - one tablespoon mixed with two tablespoons water.In place of the vinegar you can use fresh lemon juice as well. an authentic and traditional bengali milk-based dessert recipe made with chenna. This rasgulla recipe is all about soft, spongy, and light-as-air balls dipped in a sweet sugar syrup. Taste will be great in both ways. Immediately drain the contents of the saucepan into a cheesecloth lined colander you prepared earlier. Cow milk – 1 liter . it is known for its creamy and spongy texture with the sweetness of sugar syrup. Indian Ambrosia uses cookies to improve your experience. ★☆ Don't forget to give it a star rating below! Like Rasmalai , rasgulla are boiled in sugar syrup. *. After watching this video i mastered (not at all exaggerating) the way to prepare rasgulla. When the milk starts boiling, take it off the heat and stir it a few times again to bring down the temperature. 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