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Photo of Rasgulla (Bengali sweet) by Ruchiajay Mahant at BetterButter
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Rasgulla (Bengali sweet)

May-04-2016
Ruchiajay Mahant
30 minutes
Prep Time
15 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Rasgulla (Bengali sweet) RECIPE

Made from double tonned milk, it is small in size and easy to pick and gulp.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Boiling
  • Dessert
  • Healthy

Ingredients Serving: 5

  1. Cow milk - 1 litre
  2. White vinegar- 2-3 tsp
  3. Elaichi powder- 1 tsp
  4. Sugar 1 cup
  5. Water 4 cup

Instructions

  1. Firstly boil the milk and keep it for 4 hrs, if using full fat then whole night. Remove fat or malai collected on milk.
  2. Bring it to boil. Turn off the gas. Add white vinegar till whey separates, then collect chenna in a strainer and wash it properly under tap water 4-5 times.
  3. Collect in a cloth and squeeze to remove excess water and hang it for 15 mins. It should not be wet but slightly moist.
  4. Using your fingers and hands, knead the chenna for 7-9 mins, till fat appears on hands.
  5. Divide them in balls. The size will double. (I had 15 balls.)
  6. Take a vessel and boil water, sugar, elaichi powder together. When it is bubbling hot add the balls and cover the lid. Cook at a medium flame for 12-14 mins. Cook in two batches so that the rasgullas expand nicely.
  7. Check If they are cooked by keeping one in glass full of water. If it sinks when it's done.
  8. Take all rasgulla in vessel containing normal room water. Keep it like this for 30 mins, then add it to the sugar syrup in which they were boiled. Add sugar as per taste to make them more sweet then boil and cool it.
  9. Then to it, add rasgullas that were placed in water by squeezing water. (Don't worry about shapes. They will regain it.)
  10. Keep in the fridge for 6 hours or overnight. Enjoy.

Reviews (2)  

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Shini Prakash
May-05-2016
Shini Prakash   May-05-2016

The lovely rasgullas, oh how i love them! Thanks

anser thahira
May-04-2016
anser thahira   May-04-2016

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