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.
Ingredients:
½ Gallon 2% or whole milk (8 Cups)
1/3 Cup of lemon juice or as needed
2 Tablespoons of all- purpose flour (Maida)
Makes about 20 Rasgullas
Ingredients for sugar syrup:
2 Cups of sugar or to the taste
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 Tablespoons of all- purpose flour (Maida)
Makes about 20 Rasgullas
Ingredients for sugar syrup:
2 Cups of sugar or to the taste
5 Cups of water
2 to 3 drops of rose essence.
Milk
|
Lemon juice
|
All-Purpose flour (Maida)
|
Sugar
|
Rose essance
Direction for making the syrup:
1. In a wide sauce pan add 5 cups of water and 2 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 2 cups of sugar and boil for half
hour on medium heat.
2..Add 2 to 3 drops of rose essence, turn the stove off.
In a pan add water
|
Add sugar in water and boil
|
Syrup is ready
|
Add rose essence and mix
|
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.
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.
In a pan add milk and boil
|
Milk start boiling
|
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.
Add lemon juice in the Milk
|
Milk curdled
|
3. Take a cheese cloth or thin towel and line it over the colander. (With the cheese
cloth or thin towel the whey flow out easily)
4. Place the colander in the sink, then pour the curdled milk into the colander and
let it drain.
cloth or thin towel the whey flow out easily)
4. Place the colander in the sink, then pour the curdled milk into the colander and
let it drain.
Place a towel on colander
|
Pour curdle milk over towel
|
5. Wash the chenna (cheese) for few times in running tap water to rinse the lemon
juice out.
6. 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.
6. 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
|
Squeeze the water out from Chenna
|
Whey came out from the curdle milk
|
7. Once all the water drained out from chenna , take the chenna out from the
cloth and place over the counter or rolling board and start kneading
with the heel of your hand. (You could also use rolling pin to make chenna
smooth)
cloth and place over the counter or rolling board and start kneading
with the heel of your hand. (You could also use rolling pin to make chenna
smooth)
Water is squeezed out from the Chenna
|
Spread the chenna on the counter
|
8. After kneading for few minutes add All-Purpose flour in chenna, and keep
kneading with the heel of your hand.
9. If you have a very moist chhena, when you mash the entire chenna 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.
10. In case your chenna has become too dry or too hard add few drops of water to
make the chenna smooth.
11. If chenna is sticking on the counter then wrap the chenna in a towel and leave
for a while towel will soak the water.
kneading with the heel of your hand.
9. If you have a very moist chhena, when you mash the entire chenna 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.
10. In case your chenna has become too dry or too hard add few drops of water to
make the chenna smooth.
11. If chenna is sticking on the counter then wrap the chenna in a towel and leave
for a while towel will soak the water.
Add All-purpose flour (Maida)
|
Knead the chenna to make it soft
|
12. Once you get a smooth chenna (paneer), bring together the mashed and
smooth chenna and make it like a dough.
smooth chenna and make it like a dough.
Chenna become soft
|
Dough for Rasgulla
|
13. Roll the dough to make it smooth and divide the dough into 16 to 20 equal
parts without making the balls.
14. 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.
parts without making the balls.
14. 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.
Divide the dough in small equal parts
|
Roll the Rasgulla ball's
|
15. 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 palm and roll until you form a
round ball.
16 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.
17. 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.
they may not have been pressed and mashed well, then each time you roll the
chenna mash the chenna with the thumb in the palm and roll until you form a
round ball.
16 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.
17. 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.
Rasgulla ball's
|
Cover Rasgulla balls with moist towel
|
18. In the 4 quart pressure cooker add 6 to 8 cups of water and bring to a boil.
19. Drop gently 8 to 10 chenna balls in boiling water one by one so that water
temperature does not go down. Keep the stove on high.
19. Drop gently 8 to 10 chenna balls in boiling water one by one so that water
temperature does not go down. Keep the stove on high.
In a Pressure cooker add water & boil
|
Drop chenna balls in boiling water
|
20. Close the lid of pressure cooker.
21. Once the cooker starts making a noise, from then count 7 minutes and turns
the heat off. Do not overcook Rasgullas they become hard.
22. After turning the heat wait about 1 to 2 minutes then place the pressure cooker
in the sink and release the steam from the pressure cooker by running the cold
water over it.
21. Once the cooker starts making a noise, from then count 7 minutes and turns
the heat off. Do not overcook Rasgullas they become hard.
22. After turning the heat wait about 1 to 2 minutes then place the pressure cooker
in the sink and release the steam from the pressure cooker by running the cold
water over it.
Close the Pressure cooker
|
Run the cold water over Pressure cooker
|
23. 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.
24. Take a bowl and fill it with cold water.
They have expanded to almost double their original size and will be delicate
when hot.
24. Take a bowl and fill it with cold water.
Bowl with cold water
|
Open the cooker
|
25. 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.
Take the Rasgulla out of hot water
|
Rasgulla's in the water
|
26. Once Rasgullas cool down take one Rasgulla a time and gently squeeze the
fresh water out so that they can then absorb the sweetness from the syrup.
27. Transfer the sqeezed Rasgulla in previously made syrup.
28. Take a Rasgulla in a spoon and press it if the pressed portion bounces back to
it original shape it is means Rasgulla are just right.
fresh water out so that they can then absorb the sweetness from the syrup.
27. Transfer the sqeezed Rasgulla in previously made syrup.
28. Take a Rasgulla in a spoon and press it if the pressed portion bounces back to
it original shape it is means Rasgulla are just right.
Squeeze Rasgulla to take the water out
|
Water is removed from Rasgulla
|
Rasgulla is spongy
Rasgulla's are in the syrup
29. 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.
30. 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.
31. 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.
30. 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.
31. Serve Rasgullas chilled.
Tips:
1. If you have gluten allergy then instead of all- purpose flour you can use
2 Tablespoon of rice flour.
2. Paneer could be prepared one or two days before making the Rasgulas. After
making paneer just place it in the refrigerator.
3. The success of your Rasgullas depends on how smooth you knead the chenna
dough. It should not be too firm or too soft.
4. When cheena has less moisture then Rasgulla becomes rubbery, dense, hard
and shrink after cooking and cooling.
5. If there is too much water or moisture in cheena then rasgulla disintegrates or
breaks while cooking.
6. The chenna balls should not have any cracks otherwise they will break while
boiling them.
7. When boiling Rasgullas make sure you have enough water otherwise Rasgullas
will become flat.
8. Boiling Rasgulla in plain water makes it easier for the Rasgulla to absorb
water and cook thoroughly and they stay white.
9. 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.
10.After boiling the rasgullas if you keep them in fresh cold 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.
11. 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.
12. Second method is to press a small portion of the Rasgulla with your finger if
the pressed portion bounces back to its original shape it is done. You should
check it right after you open the pressure coo
1. If you have gluten allergy then instead of all- purpose flour you can use
2 Tablespoon of rice flour.
2. Paneer could be prepared one or two days before making the Rasgulas. After
making paneer just place it in the refrigerator.
3. The success of your Rasgullas depends on how smooth you knead the chenna
dough. It should not be too firm or too soft.
4. When cheena has less moisture then Rasgulla becomes rubbery, dense, hard
and shrink after cooking and cooling.
5. If there is too much water or moisture in cheena then rasgulla disintegrates or
breaks while cooking.
6. The chenna balls should not have any cracks otherwise they will break while
boiling them.
7. When boiling Rasgullas make sure you have enough water otherwise Rasgullas
will become flat.
8. Boiling Rasgulla in plain water makes it easier for the Rasgulla to absorb
water and cook thoroughly and they stay white.
9. 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.
10.After boiling the rasgullas if you keep them in fresh cold 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.
11. 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.
12. Second method is to press a small portion of the Rasgulla with your finger if
the pressed portion bounces back to its original shape it is done. You should
check it right after you open the pressure coo
asgulla sink to the bottom
|
Press the Rasgulla with the finger
|
Rasgulla
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 in food processer
|
Add All- purpose flour & run the food processer
|
Chenna become soft
|
Gather chenna and make balls
|
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
Other recipes:
Rasmali Cashew burfi (Kaju katli)
Gulab jamun Almond burfi
Carrot halwa (Gajar ka halwa) Kala jamun (Black gulab jamun)
Rasmali Cashew burfi (Kaju katli)
Gulab jamun Almond burfi
Carrot halwa (Gajar ka halwa) Kala jamun (Black gulab jamun)
Copyright © 2011 www.northindiancooking.com, All Rights Reserved
