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Rasgulla
Spongy, melt-in-your-mouth cheese balls (chenna) cooked in a light, fragrant sugar syrup. A classic Bengali sweet delicacy.
đ§ Ingredienser
- 2 L Whole Milk(Full-fat milk is essential for good chenna.)
- 4 tbsp Lemon Juice(Freshly squeezed is best. Can substitute with white vinegar.)
- 300 g Granulated Sugar(For the syrup.)
- 1 L Water(For the syrup.)
- 2 pods Green Cardamom Pods(Lightly crushed to release aroma.)
đšâđł Instruktioner
- 1
Heat the milk in a large, heavy-bottomed pot over medium-high heat, stirring frequently to prevent scorching. Bring it to a rolling boil. Once boiling, reduce heat to low and let it simmer for 2-3 minutes. Gradually add the lemon juice, a tablespoon at a time, stirring gently. The milk will start to curdle. Once the whey (clear liquid) separates from the solids (chenna), stop adding lemon juice. If it doesn't curdle completely, add a tiny bit more lemon juice.
â±ïž 15 minutes - 2
Strain the curdled milk through a fine-mesh sieve lined with cheesecloth or a thin cotton cloth. Let it drain for about 5-10 minutes. Do NOT press the chenna. Rinse the chenna under cold running water for about 30 seconds to remove any sourness from the lemon juice. Gather the edges of the cloth and gently squeeze out excess water. The chenna should be moist but not wet.
â±ïž 10 minutes - 3
Transfer the chenna to a clean plate or bowl. Knead the chenna using the heel of your palm for about 8-10 minutes. The goal is to achieve a very smooth, soft, and pliable dough. It should feel like soft putty and not have any grainy texture. If it feels too dry, you can wet your hands slightly. Divide the chenna into 15 equal portions and gently roll each portion into a smooth, crack-free ball between your palms.
â±ïž 15 minutes - 4
In a deep, wide pan or pot, combine the sugar, water, and lightly crushed cardamom pods. Bring this mixture to a boil over medium-high heat. The syrup should be thin and watery, not thick. Once boiling, carefully drop the chenna balls into the syrup, ensuring not to overcrowd the pan. You should be able to fit all balls without them touching each other.
â±ïž 5 minutes - 5
Cover the pan tightly with a lid. Cook on high heat for about 15-20 minutes. Do not open the lid during the first 10 minutes of cooking. The rasgullas will puff up and double in size. They should be light and spongy. If they are dense, it means they haven't cooked enough or the chenna wasn't kneaded properly.
â±ïž 20 minutes - 6
Once cooked, turn off the heat. Let the rasgullas cool completely in the syrup. This allows them to absorb the syrup and become even more tender. For best results, chill them in the refrigerator for at least 2-3 hours before serving.
â±ïž 2 hours (minimum chilling time)
đĄ Proffstips
- âEnsure the chenna is kneaded until it is completely smooth and pliable. Any graininess will result in dense rasgullas.
- âThe sugar syrup must be thin and at a rolling boil when the chenna balls are added. This helps them cook and puff up properly.
- âCook the rasgullas on high heat, covered, to allow them to steam and expand. Avoid overcrowding the pan.
- âAllowing the rasgullas to cool completely in the syrup is crucial for achieving their signature spongy texture and absorbing the sweet flavor.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Rosogolla (Bengali)
- Stuffed Rasgulla (with nuts or khoa)
- Rasmalai (served in thickened milk instead of syrup)