Rasgulla Recipe: A Soft and Spongy Delight
Rasgulla is a popular South Asian dessert known for its soft, spongy texture and deliciously sweet taste. Originally from Bengal, this delightful treat has also gained immense popularity in Pakistan. Made from chhena (paneer) and soaked in sugar syrup, rasgullas are perfect for special occasions and celebrations. Let’s explore how you can make them at home.
Ingredients:
1 liter full-fat milk
2 tbsp lemon juice or vinegar
1 cup sugar
4 cups water
2-3 cardamom pods (optional, for flavor)
1 tsp rose water (optional)
Ice cubes (to stop cooking)
Instructions:
Step 1: Preparing Chhena (Paneer)
Boil the milk in a heavy-bottomed pan, stirring occasionally.
Once it comes to a boil, lower the heat and add lemon juice or vinegar, stirring gently until the milk curdles.
Turn off the heat and add ice cubes to stop the cooking process.
Strain the curdled milk through a muslin cloth and rinse it under cold water to remove the sourness.
Squeeze out excess water and hang the cloth for about 30 minutes to drain completely.
Step 2: Kneading and Shaping
Transfer the chhena to a plate and knead for 8-10 minutes until it becomes smooth and soft.
Divide it into equal portions and roll them into small, smooth balls without cracks.
Step 3: Making Sugar Syrup
In a large pot, combine sugar and water. Add cardamom pods for flavor.
Bring to a boil and let it simmer for a few minutes.
Step 4: Cooking Rasgullas
Gently drop the chhena balls into the boiling sugar syrup.
Cover and cook on medium heat for about 15-20 minutes, stirring gently every 5 minutes.
The rasgullas will double in size as they absorb the syrup.
Turn off the heat and let them cool.
Add rose water for extra fragrance if desired.
Serving Suggestions:
Serve chilled for the best taste.
Garnish with chopped pistachios or saffron strands.
Enjoy these homemade rasgullas, a true delight that melts in your mouth! Let us know how your experience was in the comments below.
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