Rasgulla or Rosogolla or ‘juicy ball’ is perhaps the most popular sweet in India. Though its origin trace to West Bengal and Orissa, it is savoured with equal relish in all regions. While buying this desert from a sweets store, we might not consider the fact that its very easy to prepare. Farmtorasoi explore recipe of rasgulla today.
Homemade Rasgulla in Easy Steps
- 1 Litre Milk
- 3 tbsp Lemon Juice
- 3 Elaichi
- 1 Cup Sugar
- 2 1/2 Cup Water
- In a pan, boil 1 litre milk.
- When milk starts to boil, keep on stirring occasionally. Stirring will prevent forming of malai on the surface.
- Prepare 3 tbsp of lemon juice.
- Once the milk boils, reduce flame to low. Add 1 tbsp of lemon juice and stir well for 1-2 minutes.
- Check if milk has curdled. If not, then add another tbsp of lemon juice and stir again. If required, you may need to add another tbsp of lemon juice. Stir till milk has curdled completely. In place of lemon juice, you may use curd or vinegar.
- Now, using a muslin/markin cloth, drain the curdled milk. Pour water on the curdled milk so that you get rid of taste of lemon juice. Squeeze the markin cloth and drain all the water from it.
- Now, make a potli of the cloth and keep it hanging for atleast 1 hour so that all water is discarded from the milk solids.
- Remember that any water in the milk solids may cause rasgulla to break while boiling in sugar water.
- Take the milk solids or chenna in a plate.
- Knead the chenna and make soft and smooth dough. You may like to add 1 tbsp of maida or cornflour while making the dough.
- Prepare small balls out of the dough. You should get around 14-15 balls.
- In a large pan, take 2 1/2 cups of water, 3 smashed elaichi and 1 cup sugar. Let it boil in full flame.
- Put the milk balls in the boiling water.
- Cover the lid and cook the rasgullas for around 10 minutes. Shake the pan so that the rasgullas turn around.
- Switch off the flame and let the rasgullas remain dipped in the sugar syrup for 3-4 hours.
- Your rasgulla is ready.