33. First mix the sooji with chenna and then begin to knead. first of all chenna will have a loose texture and rasgulla will disintegrate while cooking. if there is more moisture in the chenna, then the rasgullas will break. Add 1 to 3 tbsp lemon juice. Round balls are made from the kneaded chenna which are then cooked in sugar syrup in a pan or pot. is. after you try so many times, you realize your mistakes and improve upon them. I used a thick bottomed wide and deep pan, so the cooking time was slightly more for me. If there is too less moisture in the chenna, then the rasgulla becomes rubbery, dense and shrinks or flattens after cooking and cooling. This Deepawali I made Bengali rôshogolla, one of the most popular sweet from West Bengal and Odisha. Spongy Rasgulla Recipe: Foodies, how many you like the dessert – Sponge Rasgulla. I cooked kneaded the chenna and cooked the sugar syrup simultaneously. Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. Go grab Authentic Bengali Rasgulla Recipe here.Read on to pick up some top tips to make soft and spongy Rosogollas. Chenna is prepared by curdling Milk by adding Lemon juice or Vinegar. Put 1 liter of water in a vessel. 37. some cardamom powder or rose water is added to flavor rasgulla. Do keep in mind that milk should be fresh and must be in its shelf period. The rava I had were a bit coarse. If using Lemon, ensure you run the cheese in water to remove the lemon taste. To make Bengali rasgulla start by heating the full fat milk. I learnt from all the mistakes I made. Check out some easy and delicious milk-based recipes I have shared in the past. What can be done with the leftover sugar syrup? 23. You can either remove it with a spoon. After that, take care that there is no fungus in Rasgulla. Leftover syrup can be used to make nimbu pani (lemonade). so next time try to keep the weight longer on the chenna so that extra moisture is drained. How to make Easy Spongy Rasgulla-Step by step photos. 30. At this stage chenna should not have any excess whey in it. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. Some moisture in chenna helps in binding. If there are impurities in the sugar solution, then move to the next step. It will help to give spongy and puffed rasgulla. After making rasgulla, cool them when the rasgulla comes to room temperature. If you don’t have rose water you can also kewra water (pandanus extract) or ½ tsp cardamom powder. The timing will vary depending on the thickness & quality of pan, the depth of the pan and flame intensity. Add the rest of the 2.5 cups sugar solution back to the same large pan and bring it to a boil on a medium high flame. It is known for its Soft Spongy Texture. Once the whole mixture has cooled down, add 1 to 2 tbsp rose water. Facebook Just gently shake the pan. Small balls are made by kneading gram, which we call rasgulla. You can store it in the refrigerator for 10 to 15 days. 36. in Hindi we call it Rasgulla. you can alternatively use curd or vinegar. 4. Get all latest content delivered straight to your inbox. Keep the flame to a medium or medium high. This will add some moisture in the chenna. This Bengali rasgulla recipe will guide you in making soft and spongy rasgulla. After 10 minutes the rasgulla had increased in size and were cooked. I hope this festive season you give this recipe a try. From the filtered sugar solution (or if you have not filtered the sugar solution) reserve ½ cup of it in a cup or mug. I cooked for a total of 10 minutes. 9. Milk is curdled, then obtained chenna is seperated from whey water by draining it in muslin cloth. If possible, share your sweet feedback with me. Make sure to cook the rasgulla in sugar syrup for 15 minutes over a medium flame. The third step is to knead the chenna (paneer) until it turns into a soft dough and roll into a ball shape. A 3.4 litre stainless steel pan. Now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl. If your rasgulla become hard a small tip to make soft. This watery consistency helps the rasgulla to absorb the sugar syrup and makes it sweet. 3. It started running well when the sugar dissolves, we slowly put balls of our rasgulla in it. Don't stir the rasgulla with a spoon. Give your favorite one a try. You can even use homogenised milk or pasteurised milk. Slid the rasgulla gently into the sugar solution. It is important to use full cream milk or full fat full milk to make a dessert like Rasgulla or Chamcha. Rasgulla is a popular Bengali sweet and is also called as rosogolla. 8. Thanks for amazing and sweet article of Rasgulla Recipe To be honest I never tried this and i’m really excited to make that Hahaha. Slid the rasgulla gently into the sugar solution. 3. A delight that you can enjoy with your friends and family on this auspicious day. Prepare all small balls this way. Once all the rasgulla have been added to the sugar solution, shake the pan. If you see that the chenna is moist or watery, then this implies that there is more water. Adding this reserved sugar solution ensures that the temperature & consistency of the sugar solution is maintained and the sugar does not cook to its thread consistencies. The chhana (ছানা), also referred as chenna, paneer or the fresh homemade ricotta is very important to make soft, delicious rashgulla. 21. There are many Bengali desserts, but Rasgulla is one of my favourite. Adding either of them helps to bind the mixture. While the method of making rasgulla remains the same, there are two distinct types of rasgulla. Allow them to be soaked in the syrup for about 30 minutes, so that the flavorings gets infused in them. https://www.archanaskitchen.com/rasgulla-rosogolla-a-delicious-bengali-sweet If the milk has not curdled completely, then add 1 tbsp more. 2. Take the muslin cloth and filter it to chhena. While the method of making rasgulla remains the same, there are two distinct types of rasgulla. Keep in mind that if the milk is packed, it should not be expired. Thanking you in advance…. 6. How to check if the rasgulla is cooked? Place a heavy weight on the chenna for 7 to 8 minutes. To prepare rasgulla the first step is to curdle the milk. A spongy rasgulla should be soft and light. Also never stir with a spoon as the rasgulla can break. Steps to prepare a perfect Bengali Rasgulla. Which is then cooked in a pan or pot with sugar syrup. This will add some moisture in the chenna. When rasgulla is cooked, rasgulla starts to grow. First add 1 tbsp lemon juice and stir very well. If the rasgulla sinks to the bottom its cooked. 24. When cooking the rasgulla will expand and increase in size. Cover it with a cover and do not move the balls, which can burst the balls. Cover immediately with a lid and let them cook. To make rasgulla, first milk is curdled to get chenna which is basically coagulated milk solids. Cover and again cook for 2 minutes. the time variation will depend on factors like the size of the rasgulla, the size & type of pan, flame intensity etc. For making this famous dessert recipe, mix the paneer, flour and cardamom powder in a bowl. If the rasgulla balls are overcooked, then they will end up becoming rubbery and dense. This kneading process is very important and also decides the texture of chenna. Rasgulla or Rasagolas are soft spongy sweet balls made using fresh chenna or paneer. It is one of my most favorite Bengali sweets. 20. add 4 cups water (1 litre). You can also add all purpose flour (maida). The whey is very nutritious, so don’t discard it. After 7 to 8 minutes, remove the cheesecloth from the chenna. Adding either of them helps to bind the mixture. Once they are cooked, switch off the flame and keep the pan down. You have to remove the thick layer of malai, before you proceed with the making of chenna. To make rasgulla, first of all we tear the milk and make it chhena, which is basically called chenna cracked milk. Rasgulla balls should not have a crack because if a crack happens, your rasgulla can burst. Stir after adding the lemon juice. Stir so that the sugar dissolves. rasgulla are served along with syrup and even cooked in the same sugar syrup. So when the milk gets hot, add a little lemon juice to it or you can add vinegar too. Question: Does Rasgulla contain Maida? The chhena is stirred until it is mixed, when the chhena becomes smooth , it can be made into balls. Spongy Rasgulla Recipe | Bengali Rasgulla Recipe- A sweet dish that is absolutely melt in the mouth kind a dish. Remember, you cannot make soft rasgullas, if you do not make a smooth and soft dough. Keep on collecting the chenna from the sides and continue to mash and knead. Then, bring the milk to a boil again and add a mixture of citrus juice and water, stirring everything until the milk has curdled. While making chhana, do not boil the milk after adding the lemon juice or vinegar as that’ll lead to chewy Rasgullas as … You can also add all purpose flour/maida. Now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl. So depending on the quality of chenna and the pressure you apply while kneading, you can take more or less time. Indian sweets are full of variations, from Kashmir to Kanyakumari, every state has one or more unique sweet. If the chenna looks crumbly and dry, then this means that there is less moisture in it. Take 1 litre of whole milk in a pan and keep it to boil on a low to medium flame. Another option is curd/yogurt. rasgulla are served along with syrup and even cooked in the same sugar syrup. I will try this...very easy to make this at home...keep sharing sucha recipes, Superb.... Keep updating more such recipes . Transfer paneer to soft cotton cloth 26. Rasgulla is dunked in sugar syrup which is watery without any string consistences. https://www.archanaskitchen.com/rasgulla-rosogolla-a-delicious-bengali-sweet How much time is taken to knead chenna? Gather the muslin from the sides and rinse the chenna or coagulated milk very well in running water. I used organic cow milk which does not have much fat. So depending on the quality of chenna and the pressure you apply while kneading, you can take more or less time. I kneaded for about 10 minutes as I have very light hands. To prepare Rasgulla, we need to prepare the dough for it. Alternatively, keep a heavy weight on the chenna again so that the extra water or whey gets drained. Cardamom powder or kewada jal is added to the rasgulla, which makes the rasgulla taste very good. Then obtained chenna is kneaded into soft dough, then cooked in a sugar Syrup, till is spongy. Once the sugar solution becomes hot, the impurities begin to float on the top. 31. After the chenna has drained of extra moisture for about 30 minutes, give it a whizz in a blender or mixer to make it smooth and let out more water. Hi, I am Dassana. Making the soft fresh Chhana to make the Rasgulla Always use whole milk or full cream milk for best results. Once the milk is about to boil you add an acidic agent like lemon juice, vinegar or curd to curdle the milk. Adding milk helps in removing impurities. Basically a 3.4 litre stainless steel pan. Once the milk is curdled and whey is separated strain the milk solids on a cheese or cotton cloth. 40. Which we get chhena. Switch off the heat. alternatively you can add saffron strands in the kneaded chenna. In the blog of Rasgulla recipe, I have shared the process of making soft, spongy and delicious rasgulla with many rasgulla tips and suggestions. I have used both lemon and fermented whey water for making the paneer / chhana. Once all the rasgulla have been added to the sugar solution, shake the pan. Remember there should not be excess water or moisture in the chenna as then the rasgulla will break when cooking. https://www.dhabastyle.com/sponge-rasgulla-recipe-dhaba-style It is known for its Soft Spongy Texture. Put 1 liter of water in a vessel. avoid using 1.5% milk. Please do not copy. To make chenna based sweets like rasgulla or cham cham, always use full cream milk or full fat whole milk. I used a pan measuring 8.5 inches in diameter and 4.5 in height. 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