How to Make Soft Rasgulla at Home | Easy Bengali Sponge Rasgulla Recipe
When it comes to iconic Indian desserts, the mention of rasgulla immediately conjures up images of soft, spongy, and syrup-drenched balls of joy. Originating from the eastern state of Odisha, India, rasgulla has become a quintessential part of Indian cuisine, adored by people of all ages across the country and beyond. This delectable dessert is not only a treat for the taste buds but also a reflection of the rich culinary heritage that India boasts.
Rasgulla‘s versatility makes it a beloved dessert for all occasions. It’s a staple during festive celebrations, family gatherings, and even casual get-togethers. The sheer joy of biting into a rasgulla, feeling its sponginess, and savoring the sweetness is unparalleled.
In recent times, rasgulla has not only retained its traditional charm but has also seen modern interpretations. Chefs and home cooks alike have experimented with flavors, fillings, and presentations, giving rise to innovative versions like rose-flavored rasgulla, chocolate-filled rasgulla, and even rasgulla cakes.
A Sweet History: Origins and Evolution
The history of rasgulla is as sweet and fascinating as the dessert itself. It dates back to the 12th century in the city of Puri, Odisha, where it was known as “Khira Mohana.” The recipe involved curdling milk to obtain chhena (a form of paneer or cottage cheese), which was then shaped into small balls, cooked in sugar syrup, and served. The temple city of Puri holds a special place in the heart of rasgulla enthusiasts, as this is where it was first created.
Over the years, the popularity of rasgulla spread to other regions of India, with its adoption and adaptation in West Bengal being particularly noteworthy. The version that gained immense popularity in West Bengal is known for its sponginess and white color, and it is often associated with the city of Kolkata. This variation is slightly different from the original Odisha version in terms of texture and the syrup used. In West Bengal, rasgullas are typically cooked in a light sugar syrup, which gives them their distinct characteristics.
The Making of Rasgulla Step by Step with Pics
- Initially we have to make chhena prepare paneer and for that place a boiler and add 2 litre milk & heat on medium high flame.
- After milk gets boiled add 2 tablespoons lemon juice. Mix it continuously.
- When water gets separated from milk. Then paneer is getting in form.
- Then take a bowl, place a big strainer on it and cover it with a cloth/muslin cloth.
- Put the mixture and sieve it from cloth.
- Pour 1 cup water.
- Now squeeze it to its full extent so that all the excess water comes out.
- Dry Chhena is ready.
- Slightly Mash the prepared chhena with a soft palm. It will make chhena soft & gives smooth texture.
- The chhena will get a super smooth finish.
- Now make small balls for fry.
Make Sugary Water
- Place a kadai on medium-high flame and add 1 cup sugar & 5 cup water.
- Add 3 elaichi pods in it. Cook it until sugar gets fully dissolved.
- Append prepared chhena balls.
- Cover the balls with lid and cook for 20 minutes.
- Now check the spoginess of rasgullas.
- Take a bowl and put 8-10 ice-cubes.
- Pour 2 cups chilled water in it.
- Put rasgulla balls in it until they became cool down at room temperature.
- Sprinkle some saffron strands on it (optional).
Your Yummy Spongy Rasgullas are Ready. Serve them chilled.
Expert Tips
Quality of Ingredients: Begin with high-quality ingredients. Use fresh, full-fat milk to make chhena, and opt for good quality sugar for the syrup.
Chhena Consistency: Achieving the right consistency of chhena is crucial. Knead the chhena well until it’s smooth and free of lumps. This ensures the rasgullas maintain their spongy texture.
Gentle Kneading: When kneading the chhena, do it gently. Over-kneading can lead to dense rasgullas, so avoid excessive pressure.
Sizing the Balls: Shape the chhena into small, uniform-sized balls. They will expand while cooking, so don’t make them too big.
Choosing the Right Pot: Use a wide and shallow pot for cooking rasgullas. This allows them to cook evenly without crowding.
Cooking Technique: Place the chhena balls in the sugar syrup gently. The syrup should be warm, not boiling, as rapid temperature changes can cause the rasgullas to lose their shape.
Low Heat: Cook the rasgullas on low to medium heat. Avoid high heat, as it can make the rasgullas tough and rubbery.
Maintaining the Boil: Keep the syrup at a gentle simmer throughout the cooking process. A rolling boil can lead to uneven cooking.
FAQs
Q. What is Rasgulla?
A. Rasgulla is a popular Indian dessert made from chhena (paneer or cottage cheese) balls that are cooked in a sugar syrup until they become soft, spongy, and absorb the sweetness of the syrup. It’s a well-loved dessert across India and has become a symbol of celebration and festivity.
Q. What’s the Difference Between Odisha and Bengal Rasgulla?
A. While both the Odisha and Bengal versions of rasgulla share a similar concept, there are slight differences in texture and preparation. Odisha rasgullas are usually softer and more delicate, and they are often cooked in a syrup made with jaggery. Bengal rasgullas, on the other hand, are known for their sponginess and are typically cooked in a lighter sugar syrup.
Q. Can I Use Store-Bought Paneer for Making Rasgulla?
A. While it’s recommended to make chhena from scratch for the best texture, you can use store-bought paneer as a substitute. However, ensure that the paneer is fresh and not too dry. Knead it well to make it smooth before shaping it into balls.
Q. How Do I Know If Rasgullas Are Cooked Properly?
A. To check if rasgullas are cooked, gently press a rasgulla with your finger. It should bounce back slightly, indicating that it’s cooked and has the desired spongy texture. If it feels too firm, it may need more cooking time.
Q. How Long Do Rasgullas Last?
A. Rasgullas can be stored in the refrigerator for up to 3-4 days. Keep them in an airtight container, preferably immersed in the sugar syrup, to maintain their moisture and flavor.
Q. Can I Freeze Rasgullas?
A. It’s not recommended to freeze rasgullas, as freezing can alter their texture and affect their sponginess.
Q. Can I Make Flavored Rasgullas?
A. Absolutely! You can infuse different flavors into the sugar syrup, such as cardamom, saffron, or rose water, to give your rasgullas a unique twist.
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Rasgulla Recipe Card
Equipments
Ingredients
For Chhena
- 2 litre Milk
- 2 tablespoons Lemon juice
- 1 cup Water
For Sugary Water
- 1 cup Sugar
- 5 cups Water
- 3 Elaichis
- 8-10 Ice-cubes
- 2 cups Chilled Water
For Garnishing
- 25-30 Saffron strands
Instructions
- Initially, we have to make chhena prepare paneer and for that place a boiler and add 2 litre milk & heat on medium high flame.2. After milk gets boiled add 2 tablespoons lemon juice. Mix it continuously.3. When water gets separated from milk. Then paneer is getting in form.4. Then take a bowl, place a big strainer on it and cover it with a cloth/muslin cloth.5. Put the mixture and sieve it from cloth.6. Pour 1 cup water.7. Now squeeze it to its full extent so that all the excess water comes out.8. Dry Chhena is ready.9. Slightly Mash the prepared chhena with a soft palm. It will make chhena soft & gives smooth texture.10. The chhena will get a super smooth finish.11. Now make small balls for fry.Make Sugary Water 12. Place a kadai on medium-high flame and add 1 cup sugar &5 cup water.13. Add 3 elaichi pods in it. Cook it until sugar gets fully dissolved.14. Append prepared chhena balls.15. Cover the balls with lid and cook for 20 minutes.16. Now check the spoginess of rasgulla.17. Take a bowl and put 8-10 ice-cubes.18. Pour 2 cups chilled water in it.19. Put rasgulla balls in it until they became cool down at room temperature.20. Sprinkle 25-30 saffron strands on rasgulla (optional). Your Yummy Rasgulla is ready
Video
