YAY.. yet another desert dish to compliment the festive season. this time it is white Rasgulla.. I know Rasgulla’s are white only, but this is the way I have been calling it since childhood to differentiate between Kala Jamun & this.
Anyhow, they are super easy to make at home & sweetness can be controlled the way you want. I remember whenever we used to get Rasgulla from the famous Gosh Mithai9sweet) shop (Kanpur) I used to squeeze all the sugar syrup & then have it as, it used to be ultra-sweet & also I don’t have the sweet tooth.
For this you have to have to make Chena at home, which is also easy to make & I have shared the recipe of that too. So do try these at home, adding the rose water or any other flavouring you like & tag us when you do.
Link of the video is below.
Prep Time: 20 Mins
Cooking Time: 20 mins
Recipe Level: Intermediate
Spice Level: Sweet
Makes: 25 medium size pcs
Shelf Life: Store in airtight container in refrigerator for 2-3 days
Serving Suggestion: Serve slightly cooler than room temperature
UTENSILS TO MAKE CHENA:
1 Big Deep Pan
UTENSILS TO MAKE RASAGULLA:
1 Deep Pan with a lid / Pressure cooker without the whistle
1 Wide Plate / Mixer
For Chena :
1 lt Full fat milk
4 tbsp Lemon Juice/ Vinegar
4 cup water
1 cup sugar
2 Cardamom (optional)
SUGAR SYRUP (CHASHNI) – Boil 1 cup of sugar & 4 cup of water in a deep pan. Let the sugar dissolve & water come to boil.
You can add Rose Water or Cardamom powder/seeds while making syrup for flavour. Its optional.
- In a deep pan boil milk.
- Once it completely boils, let it settle for 1 min and then add 1 tsp lemon juice & stir gently. Keep on adding juice till you get the chena & liquid becomes transparent.
- Place Cheese cloth on a colander & drain the liquid and wash chena thoroughly to remove any flavour.
- Drain the water completely & process the chena in processor for just 3 pulses & not more. This can also be achieved by mashing it by hand but it will take longer. It has to be completely smooth.
- Make small round balls with chena & keep aside. Balls should be small as when you dip it in syrup it will double in size.
- When making balls, there should be no crack in the balls. If there is , it means you need to dough it little more.
- Once all balls are ready & sugar syrup is boiling, gently put balls in the boiling syrup & cover the lid. Let it boil with the syrup for 20 min on high flame.
- After 20 min, Rasgulla should have doubled in size.
- Take them out in a bowl & cool it in a refrigerator with the syrup.
- Serve them cold.
- Ensure all the liquid is drained out of chena.
- Ensure when you mash chena it is soft & not grainy.
- Rasgulla’s should not have crack when you make them.
- Use a wide pan for making the rasgullas as they double in size when you boil them in sugar syrup.