Making spongy rasgulla used to be a dream for me until I nailed it one fine day. So I thought, now when I’m on a Indian dessert recipe sharing spree, I cannot forget Rasgulla being a bengali that too when Durga Puja is around the corner. Making spongy rasgullas has always been my heart’s desire and I finally achieved it too, but presently my dream is to make rasgullas like the one we get in Kolkata which tends to melt in mouth with one bite and is quite different from the sponge rasgulla variety. Once, I find that recipe and nail it, I promise to share it here first.
I had many failed attempts while making spongy rasgullas when most of it turned out so hard. Pretty disappointed, I started looking out for this recipe everywhere, finally one day when I was home for my semester break during MBA, I again attempted for the same and succeeded this time. If you follow the instructions very carefully, you can never get the recipe wrong.
- Fresh cow milk - 1 litre
- Citric acid - ¼ tsp
- Sugar - 1 cup + ⅛ cup
- Water - 3 cups
- Whole green cardamom - 1
- First of all, take a pan and add milk.
- Bring it to a boil first, once the milk boils, remove from flame.
- Stir in citric acid and you will shortly see the milk starts curdling and the whey separates out from chenna/paneer.
- Line a large colander/strainer with one layer of cheese cloth/muslin cloth and place a bowl below.
- Now pour the chenna/paneer mixture, collect the chenna and let the whey get strained out.
- Bring all the sides of the cheese cloth together and turn it round whilst squeezing the extra whey out of the chenna/paneer.
- Let the chenna rest for 8 to 10 minutes.
- Take the chenna in a plate and knead it well for 5 to 6 minutes until all the crumbles disappear and the mixture looks fine and smooth. Bring all together like a smooth dough.
- Now out of the prepared mixture, divide the mixture in to 8 to 10 small pieces.
- Using both your palms, make roundels out of each divided pieces and keep aside.
- Now take a pressure cooker, add in sugar and water.
- Bring them to a full boil and when the it sugar water mixture boils, add in the prepared chenna balls in the boiling water. Also add the cardamom pod (split it open).
- Close the pressure cooker lid and keep on high flame till you get one whistle.
- After one whistle bring the flame down to medium low for 7 to 8 minutes more, do not allow any more whistles.
- After 8 mins, switch off the flame and take the pressure out by pulling the cooker whistle.
- Open the cooker and you will see the rasgullas have doubled in size.
- Transfer the rasgullas and sheera in another container and let them cool and then rest in the sheera for few hours.
- Refrigerate it thereafter.
I’m attaching few pictures below which partly shows the process of making these rasgullas incase you may not understand from the recipe.These pictures are just to help you to understand the process. Read the recipe as well while referring to the pictures.
Try out these awesome spongy rasgullas and share your experiences with me on the comments section below. I’m sure it will turn out perfect if you follow each step carefully. Kneading the chhena is the crucial part, it has to be very smooth and fine. Make these for Durga Puja, Diwali or for any celebration, this will definitely be an add on joy for you and your family.
Recipe adapted from: nishamadhulika.com