-
First let's prepare syrup for the rasgulla, you can prepare honey syrup or sugar syrup according to your preference.
-
First prepare honey syrup for rasgulla
-
Place a small saucepan over low heat and add honey. Let the honey heat up for few seconds approx 20 - 30 seconds. Then add in water.
-
Stir until fully incorporated, then let it cool.
-
How to prepare sugar syrup for rasgulla
-
I made sugar syrup separately by adding 1 ½ cup of sugar to 4 cups of water. Add some threads of saffron, elaichi powder and kewra essence. Bring to boil and simmer it for 5 minutes and sugar syrup is ready. There is no need of strings in this sugar syrup.
-
Let's prepare rasgulla step by step
-
First pour milk in a pan and allow it to get a boil.
-
Meanwhile you can lineup a cotton kitchen towel or muslin cloth in a strainer.
-
Stir the milk occasionally so that milk doesn’t stick to the bottom.
-
Once milk comes to boil, turn the heat to minimum lowest or switch off the gas because we don’t want chenna to become hard.
-
Then add 1 tbsp lemon juice in the centre and stir, repeat this for 1 time more.
-
Now milk must have curdled, if not, you may repeat the same for 1 time more.
-
Once milk has curdled properly, pour the milk to the lined strainer.
-
Gather the kitchen towel from the sides and rinse the chenna very well in running water.
-
It will remove the tangy flavor from the chenna (coagulated milk) and doesn’t let the chenna to cook more, so prevents hardening.
-
Grind chenna only for 1 min in a mixer grinder else ghee will separate from chena and you will not be able form balls out of it.
-
Now take out the mixture into a large plate. Add semolina and elaichi powder.
-
Now with the heel of your palm start mashing it with little pressure and stop when chena start releasing ghee.
-
You may see greasiness on your hand. It took me around 6-7 minutes as I have grounded it earlier.
-
Now chena forms a nice and smooth dough.
-
Now keep a big deep vessel on high flame and pour 3 cup of water into it.
-
Add 3 tablespoon of sugar and let it come to a boil. Meanwhile you can prepare chenna logs, pinch small portions from the chena and roll them between your palms to form a small log shape.
-
Repeat this with all chenna.
-
Now once sugar-water comes to boil slide, gently all the chenna logs into it and cover the lid immediately, so that steam remain inside vessel.
-
Cook for about 5 on high heat and then turn the flame to minimum possible flame.
-
Now cook it covered for next 20 minutes on lowest flame.
-
Rasgulla are now cooked. You may check it by pressing a sponge with your finger if it bounces back to its original shape, its cooked.
-
Now take a another pot and add some room temperature water. Shift all cooked rasgulla into it.
-
Freshwater is necessary because they retain their shape when immersed in fresh water.
-
Squeeze sponge in between your palm and soak into sugar syrup or honey syrup
-
which we have prepared earlier for 1 hour.
-
Spongy Rasgulla are ready to serve now or refrigerate them and serve later.
-
The melt-in-your mouth texture of the rasgulla will make you crave to finish all at one go.
-
Heavenly delicious spongy rasgulla could make you win hearts of your family.