Rasgulla is one of the most famous bengali sweets known for its delicate, spongy texture and light sweetness. Made from fresh chhena (Indian cottage cheese) and soaked in sugar syrup, this dessert is a favorite across india and beyond. Here’s how you can make soft and delicious Rasgulla at home!

Ingredients:

For the Rasgulla:

· 1 liter full-fat milk

· 2 tablespoons lemon juice (or vinegar)

· 1/4 cup water

· 1/4 teaspoon cardamom powder (optional)

· 1-2 tablespoons semolina (rava) (optional, for binding)

For the sugar Syrup:

· 1 1/2 cups sugar

· 6 cups water

· 1/2 teaspoon rose water or kewra water (optional)

· 1-2 cardamom pods (optional)

Step-by-Step Process:

Step 1: Prepare the Chhena (Cottage Cheese)

1. Boil the milk: In a heavy-bottomed pan, bring 1 liter of milk to a boil over medium heat. Stir occasionally to prevent the milk from burning.

2. Curdle the milk: Once the milk comes to a boil, reduce the heat and add 2 tablespoons lemon juice or vinegar mixed with 1/4 cup of water. Stir gently. The milk will begin to curdle, and the whey will separate.

3. Strain the curdled milk: Once the milk fully curdles, remove it from heat and strain the curds (chhena) through a muslin cloth or cheesecloth to separate the solid part from the whey. You can save the whey for use in other recipes or discard it.

4. Wash the chhena: Rinse the chhena under cold water to remove any traces of lemon or vinegar. This step ensures that the chhena doesn’t taste sour.

5. Drain excess water: Squeeze out as much water as possible from the chhena. You want the chhena to be moist but not watery.

Step 2: Knead the Chhena

1. Knead the chhena: Transfer the chhena to a flat surface and knead it for 8-10 minutes until it becomes smooth, soft, and pliable. You can use your palms to gently press and fold the chhena.

2. Add semolina (optional): If you find the chhena a bit too loose or sticky, you can add 1-2 tablespoons of semolina. This helps in binding and gives the Rasgullas a better texture. But this is optional.

3. Shape into balls: Once the chhena is smooth, divide it into small portions and roll them into smooth, crack-free balls. The size of the balls should be about 1 inch in diameter, as they will expand while cooking.

Step 3: Prepare the sugar Syrup

1. Make the syrup: In a wide pan, combine 1 1/2 cups of sugar and 6 cups of water. Stir to dissolve the sugar and bring it to a boil.

2. Add cardamom (optional): If you like, you can add 1-2 crushed cardamom pods for extra flavor. You can also add rose water or kewra water for a fragrant touch.

3. Simmer the syrup: Let the syrup boil for about 5-7 minutes until it is slightly thickened, but it should remain watery.

Step 4: Cook the Rasgullas

1. Add the balls to the syrup: Gently drop the prepared chhena balls into the boiling syrup. Don’t overcrowd the pan, as the Rasgullas will expand during cooking.

2. Cook on high heat: Keep the heat on high and cover the pan. Let the Rasgullas cook for about 15-20 minutes, stirring occasionally to ensure they cook evenly. The Rasgullas will double or triple in size as they cook.

3. Check for doneness: After the Rasgullas have expanded and turned soft, remove the pan from the heat. Let the Rasgullas sit in the syrup for about 30 minutes to 1 hour so they can absorb the syrup.

Step 5: Serve

1. Once the Rasgullas have cooled down, serve them in a bowl with some of the sugar syrup. You can garnish them with a few saffron strands or a sprinkle of cardamom powder for extra flavor.

2. Rasgullas can be served cold or at room temperature. They taste best when they have soaked up the syrup and are slightly chilled.

Tips for Perfect Rasgullas:

· Kneading: Make sure to knead the chhena well until it’s smooth and soft. This ensures that the Rasgullas turn out soft and spongy.

· Consistency of Syrup: The sugar syrup should be slightly thin, so the Rasgullas can absorb it easily. Do not let the syrup thicken too much.

· Cooking Heat: Cook the Rasgullas on high heat so that they puff up nicely. If the heat is too low, they might not cook properly.

Enjoy your soft and spongy Rasgullas, a classic treat that’s perfect for any celebration or simply as a delightful dessert after a meal!

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