Perfect rasgulla / rasogolla recipe

RASGULLA / ROSOGOLLA RECIPE

[ video will be uploaded soon ]

Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.

{ Rosogolla, rasagolla, rossogolla, roshogolla, rasagola, rasbhari or rasbari  }

INGREDIENTS  

• Fresh cow milk – 1 litre [ low fat cream ]
• Lemon juice or vinegar – 1 tbsp mixed in 4 tsp water
• Fine sooji  – 1 tsp
• Sugar granules  – 1/2 tsp
• Sugar – 1 1/2 cup
• Water – 5 cup
• Cardamom – 2
• Rose essence OR kewra essence – few drops

METHOD FOR THE CHENNA

Boil milk in a big pan ,stirring occasionally to avoid burning at the bottom.

Once it starts boiling off the flame and add the lemon juice and mix well.

Once it starts curdling , mix well.

As the whole mixture separates, strain it through a strainer.

Pass this through cold water to remove the lemon flavour.

Transfer the chenna in a muslin cloth, bring the edges of the cloth together and gently squeeze off the excess water.

Hang this for 30 mins

Take the chenna   in plate and start kneading it for  5  mins with less pressure till smooth /soft without any lumps.

Now add sooji / cornflour / arrowroot /maida + sugar and knead again .

Divide the dough into 8 or 10 equal portions, roll each portion into soft balls.

Cover with moist cloth and keep till use .

FOR SUGAR SYRUP 

Take sugar + water + broken cardamom in a thick bottom broad pan , keep it on high flame.

Once the water boils and the sugar dissolves completely , add the rasgullas .

Cover immediately and Cook on high flame for 20  mins .

While cooking after every  5 mins , add 1/4 cup of  chilled water and give gentle stir  and cover immediately . [ repeat 3 times with a interval of 5 mins ]

Finally after 20 mins add 1 cup of chilled water into the pan and cover it immediately

Switch off the gas and remove from flame .

**** Allow it to rest for min 4  to 5 hrs  or more . [ so that the rasgullas absorb the syrup ]

Add the essence to the syrup once it cools down completely.

While serving garnish with rose petals / saffron strings .

COOKING IN COOKER –

Let the water + sugar boil in cooker .

Once water starts boiling ,add the balls .

Cook on medium high flame upto first whistle

Lower the flame to lowest and cook for 8 mins.

Switch off the flame.

Once the pressure releases open it ,add ½ or 1 cup chilled water in it .

Let the rasgullas rest in the syrup for 4 to 5 hrs .

Once it cools add the essence

Garnish with rose petals

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