How To Make Delicious Rasgulla At Home? Easy Recipe

Recipe 1: Traditional Rasgulla

 

 

Ingredients:

• 1 liter (4 cups) of full-fat milk
• 1 lemon, juiced
• 1 cup sugar
• 4 cups water
• A few strands of saffron (optional)
• 1 teaspoon cardamom powder

Instructions:

1. Start by making chenna (paneer). Heat the milk in a heavy-bottomed pan until it comes to a boil. Turn off the heat and add lemon juice gradually until the milk curdles. Strain the curdled milk through a muslin cloth or cheesecloth. Rinse the chenna under cold water to remove the lemony flavor.
2. Hang the chenna in the cloth for about 30 minutes to drain excess water. Then, knead the chenna on a clean surface for 8-10 minutes until it becomes smooth and soft.
3. Divide the chenna into small equal-sized balls and roll them between your palms to make smooth balls.
4. In another pot, mix sugar and water and bring it to a boil to make the sugar syrup. Once the sugar is dissolved, add cardamom powder and saffron strands.
5. Carefully drop the chenna balls into the boiling syrup. Cover and cook for about 15-20 minutes on medium heat. The balls will double in size.
6. Once cooked, let them cool down completely in the syrup. Refrigerate for a few hours before serving. Serve chilled.

Recipe 2: Instant Rasgulla

 

 

 

Ingredients:

• 1 liter (4 cups) of full-fat milk
• 1/4 cup lemon juice or white vinegar
• 1 cup sugar
• 4 cups water
• A few strands of saffron (optional)
• 1 teaspoon cardamom powder

Instructions:

1. In a heavy-bottomed pan, bring the milk to a boil. Once it starts boiling, reduce the heat and add lemon juice gradually until the milk curdles. Stir gently while adding lemon juice. Once the milk curdles completely, turn off the heat.
2. Strain the curdled milk through a muslin cloth or cheesecloth. Rinse the chenna under cold water to remove the lemony flavor.
3. Hang the chenna in the cloth for about 30 minutes to drain excess water. Then, transfer the chenna to a plate and knead it for about 5-7 minutes until it becomes smooth and soft.
4. Divide the chenna into small equal-sized balls and roll them between your palms to make smooth balls.
5. In another pot, mix sugar and water and bring it to a boil to make the sugar syrup. Once the sugar is dissolved, add cardamom powder and saffron strands.
6. Carefully drop the chenna balls into the boiling syrup. Cover and cook for about 15-20 minutes on medium heat. The balls will double in size.
7. Once cooked, let them cool down completely in the syrup. Refrigerate for a few hours before serving. Serve chilled.

Enjoy your homemade Rasgulla!