Rasgullas
Rasgulla is a traditional Indian dessert. It is also called Roshogolla. As the
name says Rosh means juice (sugar syrup) and Golla means small balls.
Rasgullas is a paneer balls soaked in sugar syrup. Rasuglla is made with milk. The milk is first curdled and the chhena (paneer or cheese) is collected and drained of any whey. It is then made into small balls and boiled. These balls are then soaked in sugar syrup flavored with rose essence. Rasugllas are usually served with syrup at room temperature or chilled.
Rasgulla is the most popular sweet of West Bengal loved by all. There are not many Indians who have not eaten a Rasgulla. It is served in almost all the celebrations. Rasgullas are easy to make, they may not come out good at first time but do not get discourage and try to make them.
name says Rosh means juice (sugar syrup) and Golla means small balls.
Rasgullas is a paneer balls soaked in sugar syrup. Rasuglla is made with milk. The milk is first curdled and the chhena (paneer or cheese) is collected and drained of any whey. It is then made into small balls and boiled. These balls are then soaked in sugar syrup flavored with rose essence. Rasugllas are usually served with syrup at room temperature or chilled.
Rasgulla is the most popular sweet of West Bengal loved by all. There are not many Indians who have not eaten a Rasgulla. It is served in almost all the celebrations. Rasgullas are easy to make, they may not come out good at first time but do not get discourage and try to make them.
Milk
Ingredients Rasgullas:
½ Gallon 2% or whole milk (8 Cups)
1/3 Cup of lemon juice or as needed
2 Tablespoon maida (All-purpose
flour)
(About 20 Rasgullas)
Ingredients for syrup:
1½ Cups of sugar
5 Cups of water
2 to 3 drops of rose essence.
½ Gallon 2% or whole milk (8 Cups)
1/3 Cup of lemon juice or as needed
2 Tablespoon maida (All-purpose
flour)
(About 20 Rasgullas)
Ingredients for syrup:
1½ Cups of sugar
5 Cups of water
2 to 3 drops of rose essence.
In a pan add water and sugar and boil
Direction for making the syrup:
1. In a wide sauce pan add 5 cups of water
and 1½ cups of sugar and boil for half
hour on medium heat.
2. Add 2 to 3 drops of rose essence, turn the
stove off
1. In a wide sauce pan add 5 cups of water
and 1½ cups of sugar and boil for half
hour on medium heat.
2. Add 2 to 3 drops of rose essence, turn the
stove off
Directions for making the Rasgullas:
1. In a big stainless steel heavy bottom sauce pan boil the milk on low heat, with a
cooking spoon stir periodically because milk tend to burn from the bottom.
2. Once the milk come to a boil, add the lemon juice little at a time and keep stirring, until milk start to curdle and separate from the whey. Turn the stove off and let the curdle milk stand for about 15 minutes.
1. In a big stainless steel heavy bottom sauce pan boil the milk on low heat, with a
cooking spoon stir periodically because milk tend to burn from the bottom.
2. Once the milk come to a boil, add the lemon juice little at a time and keep stirring, until milk start to curdle and separate from the whey. Turn the stove off and let the curdle milk stand for about 15 minutes.
Boil the milk
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Add lemon juice, Milk is curdled
|
3. Take a cheese cloth or towel and line it over the colander. Place the colander
in the sink, then pour the curdled milk into the colander and let it drain.
in the sink, then pour the curdled milk into the colander and let it drain.
Line a
colander
|
Pour the curdled milk into colander
|
4. Wash the chenna (cheese) for few times in running tap water to rinse the lemon
juice out.
5. Lift the cloth off the colander, gather up the ends and twist and squeeze to
drain the water out of the chenna, or gather the edges of the cloth and fold
them over to cover the chenna and place it in the colander and fill a heavy
pot with water and set directly on top of the cloth wrapped cheese in the
colander and leave it aside until all the water drain out.
juice out.
5. Lift the cloth off the colander, gather up the ends and twist and squeeze to
drain the water out of the chenna, or gather the edges of the cloth and fold
them over to cover the chenna and place it in the colander and fill a heavy
pot with water and set directly on top of the cloth wrapped cheese in the
colander and leave it aside until all the water drain out.
Rinse the chenna in running water
|
Lift the cloth off the colander
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Gather the ends of cloth & twist & squeeze
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Water is squeezed out from the chenna
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6. Once all the water drained out, take the chenna out from the cloth and place over the counter or rolling board and began kneading with the heel of your hand. If you have a very moist chenna, when you mash the entire chenna it will get stuck to the counter but if you have nicely squeezed chenna then as you mash by dragging your palms, your palms will automatically get greased by the fats from the chenna, which aids you to mash and smoothen it better. In case your chenna has become too dry or too hard add few drops of water to make the chenna smooth. You could also use rolling pin to mash the chenna.
7. Add all purpose flour (maida) in the chenna and keep kneading until there is
no lumps and cheese become soft and smooth.
8. If chenna is sticking on the counter then wrap the chenna in a towel and leave
for a while towel will soak the water.
9. Once you get a smooth chhena (paneer), bring together the mashed and smooth
chenna and make it like a dough.
7. Add all purpose flour (maida) in the chenna and keep kneading until there is
no lumps and cheese become soft and smooth.
8. If chenna is sticking on the counter then wrap the chenna in a towel and leave
for a while towel will soak the water.
9. Once you get a smooth chhena (paneer), bring together the mashed and smooth
chenna and make it like a dough.
Spread the chenna on the counter
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Knead cheena with the heel of your hand
|
10. Dvide the dough into 16 to 20 equal parts without making the balls. Take a portion of the dough and roll it in between your palms in to a ball without any cracks, or over the rolling board roll them in circular motion and make a smooth and round ball.
Chenna dough
|
Knead the dough & make small balls
|
11. Some rasgullas do not appear to have a smooth outer appearance because they may not have been pressed and mashed well, then each time you roll the chenna mash the chenna with the thumb in the pam and roll until you form a round ball.
12. While rolling the balls if dough becomes dry then add few drops of water
in the dough and mix and knead to make it soft.
13. When making rasugalla balls if paneer is sticking in your hands then grease
your hand a little that will help you to make smooth balls.
12. While rolling the balls if dough becomes dry then add few drops of water
in the dough and mix and knead to make it soft.
13. When making rasugalla balls if paneer is sticking in your hands then grease
your hand a little that will help you to make smooth balls.
Roll the Ball in between your palms
|
Chenna balls
|
14. In the 4 quart pressure cooker add 6 to 8 cups of water and bring to a boil.
15 Drop gently 8 to 10 chenna balls into the boiling water and close the lid of
the pressure cooker with the weight and let the pressure build up.
15 Drop gently 8 to 10 chenna balls into the boiling water and close the lid of
the pressure cooker with the weight and let the pressure build up.
Add the water in the pressure cooker & boil
|
Drop chenna balls in boiling water
|
16. Once the cooker starts making a noise, from then count 7 minutes and turns
the heat off.
17. Place the pressure cooker in the sink and release the steam from the pressure
cooker by running the cold water over it.
18. Open the cooker and allow the rasgullas to settle down before touching them.
They have expanded to almost double their original size and will be delicate
when hot.
the heat off.
17. Place the pressure cooker in the sink and release the steam from the pressure
cooker by running the cold water over it.
18. Open the cooker and allow the rasgullas to settle down before touching them.
They have expanded to almost double their original size and will be delicate
when hot.
Close the pressure cooker
|
Open the pressure cooker
|
19. With a slotted serving spoon lift one rasgulla at a time and transfer the boiled
Rasgulla gently into a bowl of fresh water. Bowl should be large enough to
hold 8 to 10 Rasgullas so that they should not get crowded in the bowl.
Handle them gently because they are delicate when they are warm and fresh.
Rasgulla gently into a bowl of fresh water. Bowl should be large enough to
hold 8 to 10 Rasgullas so that they should not get crowded in the bowl.
Handle them gently because they are delicate when they are warm and fresh.
With a slotted spoon lift the Rasgulla
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Transfer Rasgula in a bowl of water
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20. Once Rasgullas cool down you can transfer all the Rasgulla balls from fresh
water to the original sugar syrup (after gently squeezing out the fresh water
so that they can then absorb the sweetness from the syrup)
water to the original sugar syrup (after gently squeezing out the fresh water
so that they can then absorb the sweetness from the syrup)
Gently squeeze the water out from Rasgullas
|
Add the boiled chenna
balls in the
syrup
|
21. For the second batch you may be able to use same water in the pressure cooker
but you have to add more water because water is reduced. But for the third
batch you have to change the water because it becomes oily and white.
22. Once you boil all the chenna balls and transfer them into the syrup, let them
cool down then place them in the refrigerator and leave them in the syrup
overnight.
23. Serve Rasgullas chilled.
but you have to add more water because water is reduced. But for the third
batch you have to change the water because it becomes oily and white.
22. Once you boil all the chenna balls and transfer them into the syrup, let them
cool down then place them in the refrigerator and leave them in the syrup
overnight.
23. Serve Rasgullas chilled.
Rasugllas are soaked
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Rasgullas
|
Rasgullas
Tips:
1. If you have Gluten allergey then instead of All-purpose flour use 1½
tablespoon of rice flour.
2. Paneer could be prepared one or two days before making the Rasgullas. After
making paneer just place it in the refrigerator.
3. The success of your rasgullas depends on how smooth you knead the chenna.
Chenna dough should not be too firm or too soft.
4.The chenna balls should not have any cracks otherwise they will break while
boiling them.
5. Boil rasgulla in plain water this make it easier for the rasgulla to absorb water
and cook thoroughly and they stay white.
6. Do not boil too many balls at one time because they will squish with each other
and would not have enough space to expand and remain hard.
7. After boiling the rasgullas if you keep them in water they will retain their
shape. But if you keep the boiled, spongy rasgulla in the syrup on top of one
another they will become flat and lose their round shape.
8. To check if the Rasgullas are done there are two ways. First with a spoon take one rasgullas and place it in a bowl of water if the Rasgulla sinks to the bottom and stay there it is cooked. Second method is to press a small portion of the Rasgulla with your finger if the pressed portion bounces back to it original shape it is done. You should check it right after you open the pressure cooker; if Rasgullas are not done you need to cook them further.
1. If you have Gluten allergey then instead of All-purpose flour use 1½
tablespoon of rice flour.
2. Paneer could be prepared one or two days before making the Rasgullas. After
making paneer just place it in the refrigerator.
3. The success of your rasgullas depends on how smooth you knead the chenna.
Chenna dough should not be too firm or too soft.
4.The chenna balls should not have any cracks otherwise they will break while
boiling them.
5. Boil rasgulla in plain water this make it easier for the rasgulla to absorb water
and cook thoroughly and they stay white.
6. Do not boil too many balls at one time because they will squish with each other
and would not have enough space to expand and remain hard.
7. After boiling the rasgullas if you keep them in water they will retain their
shape. But if you keep the boiled, spongy rasgulla in the syrup on top of one
another they will become flat and lose their round shape.
8. To check if the Rasgullas are done there are two ways. First with a spoon take one rasgullas and place it in a bowl of water if the Rasgulla sinks to the bottom and stay there it is cooked. Second method is to press a small portion of the Rasgulla with your finger if the pressed portion bounces back to it original shape it is done. You should check it right after you open the pressure cooker; if Rasgullas are not done you need to cook them further.
Rasgulla sink to the bottom
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Press the Rasgulla with the finger
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Directions for making the chenna dough with food processor:
Food processor could be used to make the chenna soft and smooth.
1. Add all the chenna, all purpose flour in the food processor and run it for less
than a minute or as needed to make a dough of chenna.
2. If chenna become too dry or too hard then add few drops of water or as
required and run it until chenna become soft and smooth and there are no
lumps left.
3. Do not over knead because the oil will come out form the chenna and you
will not be able to make smooth balls.
Food processor could be used to make the chenna soft and smooth.
1. Add all the chenna, all purpose flour in the food processor and run it for less
than a minute or as needed to make a dough of chenna.
2. If chenna become too dry or too hard then add few drops of water or as
required and run it until chenna become soft and smooth and there are no
lumps left.
3. Do not over knead because the oil will come out form the chenna and you
will not be able to make smooth balls.
Add chenna & all-purpose flour in the food processer
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Run the food processer & make chenna soft
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Take chenna out & make chenna balls
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Directions for making the Rasgulla without the pressure cooker:
If you do not have the pressure cooker or you prefer to cook in a sauce pan then you may.
1. Take a big sauce pan and add 6 cups of water and bring to boil.
2. Drop gently 8 to 10 chenna balls into the boiling water, cover the pan and cook
for 15 to 20 minutes on medium heat, turn the heat off.
3. Balls will expand to double the size. Let the Rasgullas settle down then with the slotted serving spoon lift Rasgullas one at a time .... follow the directions from step..19
If you do not have the pressure cooker or you prefer to cook in a sauce pan then you may.
1. Take a big sauce pan and add 6 cups of water and bring to boil.
2. Drop gently 8 to 10 chenna balls into the boiling water, cover the pan and cook
for 15 to 20 minutes on medium heat, turn the heat off.
3. Balls will expand to double the size. Let the Rasgullas settle down then with the slotted serving spoon lift Rasgullas one at a time .... follow the directions from step..19
Add Rasgullas in boiling water
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Cover the pan
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Rasgullas are boiled
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Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
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Rasmali Cashew burfi (Kaju katli)
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Carrot halwa (Gajar ka halwa) Kala jamun (Black gulab jamun)
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