Rasgulla is a popular Indian dessert made from chenna (Indian cottage cheese) balls cooked in sugar syrup. To achieve soft and fluffy rasgullas, follow these tips:
Ingredients:
- 2 cups of full-fat milk
- 1-2 tablespoons lemon juice or vinegar
- 1 cup sugar
- 4 cups water
- 1/2 teaspoon cardamom powder (optional)
- A few saffron strands (optional)
Instructions:
1. Prepare Chenna (Indian Cottage Cheese):
a. Boil the milk in a heavy-bottomed pan. b. Once boiled, add lemon juice or vinegar gradually until the milk curdles. c. Drain the whey using a muslin cloth and wash the chenna under running water to remove the sourness.
2. Knead the Chenna:
a. Knead the chenna well until it becomes smooth and non-sticky. This process helps in making soft rasgullas. b. Divide the kneaded chenna into small, equal-sized balls. Ensure there are no cracks on the surface of the balls.
3. Sugar Syrup:
a. In a wide and deep pan, mix sugar and water. b. Bring the mixture to a boil, stirring until the sugar dissolves completely. c. Add cardamom powder and saffron strands for flavor (optional). d. Let the sugar syrup boil for a few minutes until it reaches a slightly sticky consistency.
4. Cooking Rasgullas:
a. Gently slide the chenna balls into the simmering sugar syrup. b. Cover the pan with a lid and let it cook on medium heat for about 15-20 minutes. c. The rasgullas will double in size. Ensure they are cooked through but not overcooked.
5. Resting Period:
a. Turn off the heat and let the rasgullas sit in the syrup for a few hours or overnight. This allows them to absorb the syrup and become soft.
6. Serve:
a. Garnish with chopped pistachios or almonds if desired. b. Serve the rasgullas chilled or at room temperature.
Additional Tips:
- The consistency of the chenna is crucial; it should be smooth and without lumps.
- The sugar syrup should be warm when you add the chenna balls.
- Do not overcrowd the pan with chenna balls; they need space to expand.
- Let the rasgullas cool completely before transferring them to the refrigerator.
By following these tips and steps, you should be able to make soft and fluffy rasgullas.
