Rasgulla is the best Bengali Dessert. It is as easy to make as it is delicious to eat but we thought it was very difficult to make. Let's see the famous Bengali sponge Rasgulla recipe...
To make the recipe 1st take 2-liter milk and put it into a large pan or a kadhai.
Boil the milk in medium-high flame and stir it continuously.
When it comes to a boil, and when you see there is bubbles comes out on the milk, turn the flame on low and stir gently.
Now add 1 tablespoon of vinegar mixture (Vinegar : Water = 1:2 ) or if you don’t have vinegar, take 1 tablespoon of lemon juice and put into the warm milk.
Slowly mix vinegar or lemon juice whatever you have and stir again. A few seconds later you will see the milk will curdle.
When the milk or liquid is curdled, turn off the flame and stir slowly. Now you see the liquid turns into a thick consistency just like Chenna.
Kneading Paneer
Now time for kneading the chenna to make better Rasgulla. Remove the thick soft dough or chenna from the thin cloth or muslin cloth.
Take a plain surface or a plate and start kneading the soft moist dough with your (clean) hand.
Use your palm and fingers to knead the chenna very well and do this about 9-10 minutes to make the dough smooth and so soft and just feel like a cream.[Tips: As much as the chenna can be rubbed, the more smooth it will be and get very soft and delicious Rasgulla.]
Making Rasgulla Balls
Now time to make balls. To make balls, take some chenna dough in your hand and gather together, roll the dough with your palms a couple of times and get a nice round shape of balls. When you do this, it should not feel sticky at all, and if you do these above processes correctly, get nice Rasgullas at last.
Making Sugar Syrup
First, add 4 cup water and 2 cups sugar in a large saucepan.
Turn on the gas and let it boil.
If you find that the syrup is a bit gray in nature, you can fix it using just 1 teaspoon of milk. See the FAQ section for details.
Then add cardamom. You can also add a spoon of rose water to bring a good flavor. Then let the syrup cool.
Cooking Rasgulla
Add the syrup saucepan to the gas again. Set it over medium heat.
When you see the syrup begin to boil, add the Rasgulla balls to it.
Cook them for about 20 minutes. Keep in mind, saucepan must be covered with a lid.
Then remove the lid and notice that the balls have almost doubled in size.
With a spoon, bring out a Rasagula to see if it has been prepared properly.
If it looks like it's fully formed, switch off the gas. And if it looks like the cooking is not complete, again boil for a little bit.
Then serve hot if you want to, or serve after Lunch or Dinner.
Video
Notes
Always use full cream milk to make Rasgullas.
Wait for the milk to get bubbly before adding the acid. Milk should reach its boiling point. This will result in perfect chenna.