Rasgulla or Rasagulla is a Bengali sweet dish and one of my favourite Indian dessert. They are made with curdled milk (chena) and cooked in sugary syrup. Rasgullas are especially made during Durga pooja and nothing can beat the taste of some home made rasgullas..They are spongy and simply delicious with the chilled sugar syrup..
Squeeze the water and keep it tied in the muslin cloth for 20 minutes. Knead the chena and make small balls.
Pressure cook and you will see it doubling in size!
Remove from the flame and let it cool down completely. The rasgullas would have doubled the size.
Do check out complete recipe before you start making it and enjoy 🙂
- Full cream Milk – 1 liter
- Water – 4 cups
- Lemon Juice – 4 tbsp (or) Curd – 4 tbsp
- Sugar – 2 cups
- Cardamom powder- 1 tsp
- Heat milk in pan and when it starts boiling add lemon juice and keep stirring. Keep stirring till whey water separates and milk starts curdling as in the below picture.
- Remove from gas stove and add 1 cup of ice-water so that it cools down faster. When it cools down, strain the water and separate the curdled milk in a muslin cloth and wash it under fresh water to remove the lemon from it.
- Squeeze the water and keep it tied in the muslin cloth for 20 minutes.
- Now remove it from the cloth and knead the chena and knead it with hands for few minutes. Make small balls of it and keep it ready.
- Now add sugar and water in a pressure cooker and add cardamom powder and mix well. Once it starts boiling and sugar has completely dissolved, add the balls to it.
- Close the cooker and let it cook on medium flame till you get one whistle. Lower the flame and cook for another 4-5 minutes.
- Remove from the flame and let it cool down completely. The rasgullas would have doubled the size.
- Refrigerate it for few hours and serve it with sugar syrup. You can garnish it with chopped pistachios or saffron strands.