Rassogulla | Rasgulla recipe
Rassogulla is a no-one-can-eat-just-one sweet. Learn to make it here next time instead of buying it from outside.
Servings: 6
Equipment
- saucepan
Ingredients
- 1 ½ liter full fat milk
- 2 tbsp. vinegar or lemon juice add a little more only if needed to fully separate the curds and whey
- 2 tablespoon water for diluting the lemon juice/vinegar
- 1 cup cold water for rinsing the chenna
- 400 g sugar about 2 cups
- 3-4 cups water for sugar syrup
Instructions
- Boil the milk, then keep it aside for 5 minutes so it cools slightly.
- Mix 2 tablespoon lemon juice or vinegar with 2 tablespoon water. Add it slowly to the milk as it starts to coagulate. Add a little more acid only if needed until the curds and whey clearly separate.
- Strain the coagulated milk through a muslin cloth, collecting the whey in a utensil beneath the sieve.
- Pour 1 cup cold water over the chenna to rinse away the lemon or vinegar residue.
- Allow the excess water to drain, then remove the chenna from the cloth.
- Mash for 10-15 minutes until smooth.
- Divide into 12 equal portions and roll into smooth balls.
- Add 3-4 cups water to the sugar and bring it to a boil in a pot.
- When the syrup is boiling, add the balls one by one, cover and cook over medium heat for 4-5 minutes.
- Open the lid briefly and gently move the cheese balls toward the centre of the syrup.
- Cover again and cook for another 4-5 minutes.
- Turn off the heat and keep the lid closed for another 10-15 minutes.
- Transfer to a serving bowl.
- Refrigerate for at least 5-6 hours before serving.
Notes
Note: Rassogulla balls must be very smooth otherwise they will disintegrate when put in sugar syrup.The balls should be of a small size as they puff up to double the size when boiled in sugar syrup.
Do not open the lid more than once and let it remain covered also after its cooked else the cheese balls will shrink.
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Nutrition
Serving: 2g