Rasgulla

Name: Rasgulla
Total time: 2700 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 litre Cow's milk; 1 tsp vinegar; 3 tsp water; 1 tsp cornflour/arrowroot; 1 cup sugar; 3-3 1/2 cups water; 1 tsp rose water

Bina Anjaria @bina_anjaria_123

I have made this sweet recipe to celebrate the completion of 250 recipes in my account in Cookpad.

This recipe is very close to my heart because my father used to take me to my favorite sweet shop every Sunday to buy Rasgullas for me.

This is the main reason that I have practised hard to create these as soft and spongy as possible.

I have made this sweet recipe to celebrate the completion of 250 recipes in my account in Cookpad.

This recipe is very close to my heart because my father used to take me to my favorite sweet shop every Sunday to buy Rasgullas for me.

This is the main reason that I have practised hard to create these as soft and spongy as possible.

Bina Anjaria @bina_anjaria_123

I have made this sweet recipe to celebrate the completion of 250 recipes in my account in Cookpad.

This recipe is very close to my heart because my father used to take me to my favorite sweet shop every Sunday to buy Rasgullas for me.

This is the main reason that I have practised hard to create these as soft and spongy as possible.

I have made this sweet recipe to celebrate the completion of 250 recipes in my account in Cookpad.

This recipe is very close to my heart because my father used to take me to my favorite sweet shop every Sunday to buy Rasgullas for me.

This is the main reason that I have practised hard to create these as soft and spongy as possible.

Saved

Ingredients

45 minutes

5 servings

For Chhenna:
1 litreCow's milk
1 tspvinegar
3 tspwater
1 tspcornflour/arrowroot
For Sugar Syrup:
1 cupsugar
3-3 1/2 cupswater
1 tsprose water

Saved

Steps

45 minutes

1

For Chhenna: First, boil 1 litre cow's milk. Switch off gas. Cool milk for 2-3 minutes.Make a solution of vinegar and 3 tsp water.
2

Add in vinegar solution 1 tsp at a time and curdle the milk. Stir gently for soft chhenna.
3

Keep adding vinegar solution gradually and curdle the milk until the whey separates completely. Strain the chhenna into a clean cloth kept on a strainer. Pour fresh water to wash away the vinegar solution from the chhenna.
4

Remove as much whey as possible. Press chhenna with a heavy weight to remove the excess whey,but do not make it very dry. Rest this arrangement for 30 minutes.
5

Now take the chhenna into a big plate. Add in cornflour.Knead with base of palm until smooth and does not stick to fingers.
6

When the chhenna is smooth and supple make portions. I made 11 rasgulla from 1 litre milk. For Sugar Syrup: Side by side make a sugar syrup.
7

Bring sugar syrup to a rolling boil. Add in the smoothly shaped rasgullas. Keep gas flame high to keep all rasgullas submerged in the boiling water. Cover and cook for 3 minutes. Add some water cover and cook again for 5 minutes.
8

Again open and add some water and stir a bit. Cover and cook for 3 more minutes. Switch off gas and keep the rasgullas covered for 2 hours.
9

Now gently transfer to serving bowl. Mix in some rose water. Chill rasgullas for 5-6 hours and serve. Enjoy super soft and spongy Rasgullas with family and friends. Happy Cooking😊!!