HOMEMADE RASGULLA

Today I am going to share the alltime favourite rasgulla recipe with you all. Learn how to make soft and spongy rasgulla recipe with step wise pics and all ingredients avaiable in your pantry !  I tried them for the first time but comes out perfect and spongy. Rasgulla ...just say this word a few times and you will actually get a feel of how the spongy bengali sweet rasgulla can taste like. My family love Bengali sweets so I tried this at home for my loved ones. So follow this step by step recipe and make your family happy. This can be stored in refrigerator for a week.    

INGREDIENTS:

For Making Paneer:

½ litre Milk

½ teaspoon Citric Acid Crystals

For Sugar Syrup:

1 cup sugar

1½ cup water

2-3 Drops of Rose Water

Saffron Strands for decoration

 Muslin Cloth 

METHOD:

 For Making Paneer:

STEP 1 - Bring milk to boil, reduce the flame.

STEP 2 - Add citric acid crystals to the boiled milk gradually to get soft paneer.

STEP 3 - You will see greenish whey.

Once milk is curdled switch off the flame, add 1 cup of cold water in it and keep for 15 minutes.

STEP 4 - Pour curdled milk into muslin cloth.

Wash under running water so the citric flavour goes, if there is any.

STEP 5 - Now squeeze the muslin cloth and tie it above the sink for about 15 minutes so that the whey gets drained easily.

Gently squeeze bag, make sure that all the whey has drained.

STEP 6 - Place the chenna/ paneer  in a plain working surface and knead with the palm heal till the grains disappear and chenna becomes soft and creamy.

STEP 7 – Here your homemade paneer is ready to use. 

STEP 8 - Divide the paneer dough into equal portions

and roll them into balls.

For Suagr Syrup:

STEP 1 - In a pressure cooker add 1 cup of sugar and 1½ cups of water

and bring to a boil on high heat stirring in between till all sugar is dissolved.

STEP 2 - Add 1 tablespoon milk in the syrup to remove impurities. If there are no impurities then no need to add the milk. [ Remove the impurities with the help of spoon if there]

How to proceed:

STEP 1 - Carefully place the paneer balls in syrup one close the lid and put whistle.

STEP 2 - Keep on medium flame till 1 whistle and reduce heat to simmer and cook for about 7 minutes. [see notes]

STEP 3 - Switch off the flame and allow the cooker to cool. Remove them to a serving bowl.

STEP 4 - You will see the paneer balls doubled up in size. Let it cool for 30 minutes.

STEP 5 - Decorate with saffron strands. Keeps it in fridge for 30 minutes and then ready to serve.

Serve this chilled homemade Bengali sweet to your dear ones and make them happy.

NOTE: *You can add 1 teaspoon all purpose flour or samolina /rawa if the chenna have too much moisture. 

              *First mix the rawa / all purpose flour in ti and then start kneading. 

              *Kneading process is important and also decides the texture of chenna. When you feel your palms greasy, its time to stop. Avoid excess kneading. It takes about 10 minutes to knead.  

              *You can simultaneously make the chenna balls as well as the sugar syrup.

              *Put a rasgulla in a cup of water , if it sinks to the bottom its cooked or press a small portion of rasgulla with your finger , if it bounces back to its original shape then its cooked.