Rasgullas are soft, spongy sweet balls made from fresh Chenna or paneer. They are usually served with an excess of sugar. The Chenna is mashed together to make very smooth balls. They are then boiled in sugar syrup until they are light and fluffy. For the best Rasgulla, it’s soaked and cooled in the same syrup for a long time before it’s ready.
Among Indian sweets, Rasgullas are the most popular from the country’s east. Some of the best dishes from this part of India are made with Chenna, a type of paneer. It’s straightforward to create, and the best part is that they aren’t fried. A person can even take some of the sugar syrup out of the food to not feel as guilty when they do it.
You follow the same steps as you make a chenna when you make a paneer. Afterward, acidic ingredients make the milk curdle, so it’s boiled. Chenna has a little more water in it and is usually crumbled. The shape of the paneer is given to Chenna, and it looks like this. It is made into blocks to be used in many different paneer dishes, whether they are savory or sweet.
To make Chenna, you should use cow’s milk instead of buffalo milk to make the rasgulla. People who live outside of India should drink milk that has less fat. When you make Rasgullas, it’s not hard at all to do at all. If a few things are done. Tips and tricks are in every recipe.
If you follow them correctly, you’ll get the best results every time you make them. Always use fresh Chenna to make rasgullas because it tastes better. Even milk that has been spoiled can be used to make rasgulla. It is best to use the chenna one hour after it has been made to still have a little moisture in it.
That said, we don’t want too much water. Do not count much sugar again to the water you use to boil. They won’t be soft and may become challenging if too much water is added. Somewhat of counting all the sugar at once, it’s better to add about 14 or less of it.
There will be no air in the rasgulla if you don’t add enough water while making them. Rasgullas need space to grow. When there are too many balls in a pot, they won’t grow or become flat. Make sure you think about that when you make rasgulla at all times.
- Preparation time: 15 min
- Cooking time: 25 min. Total time: 40 min. Sixteen balls were made.
- Serving size of 30 g has an energy value of 655.
- 500 gms of Chenna were bought.
- 1/2 liter Water – 2 Cups
- 125 grams of sugar, about 3/4 cup.
- A few saffron strands (Optional)
- Water from Kewra (Optional)
- Begin to move the Chenna around with the heel of your palm.
- We need to smooth the Chenna out to make softballs.
- It will take about 8 to 10 minutes to happen, but it will be quick.
- Kneading is done when you get a soft, smooth dough that doesn’t have any lumps.
- Now, take about 1 L of water and add about 75-80 gms (one-fourth of the total) to the Water.
- To use saffron, put it in now.
- Roll the dough into small balls.
- When the Water starts to boil, gently drop all of the balls into the water, one at a time.
- Do this for 20 to 25 minutes.
- Afterward, turn off the stove.
- They will be in the bowl gently.
- Keep some syrup in the pot.
- In the rest of the water, add the sugar and let it boil for 2-3 minutes until the sugar is fully liquefied, then allow it to cool down.
- Make sure to turn off the gas and let the sugar syrup cool for half an hour.
- Raagullas are next added to the sugar syrup, so do this next
- It will be ready when it has cooled down. Add 1-2 teaspoons of Kewra Syrup then.
- Let the rasgullas stay in the refrigerator for at least 12 to 16 hours.
- Enjoy the soft, spongy Rasgulla. This is a good thing.
- Chenna should not have too much water in it, and it should be dry.
- It should also not be too dry in Chenna simultaneously, though.
- Kneading the Chenna is very important.
- Take your time with the kneading step. Do not rush it. It should be easy.
- First, make sure you press the ball between your hands to make a tight ball.
- Making balls and putting them in the Water should not take too long.
A few tips about cooking in a pot:
- When you choose a pot, make sure there is enough room for the rashgollas to breathe when they grow bigger. Make sure that the lid on the bank is tight so that the rashguards don’t get burned.
- It’s best to choose a pot that is both deep and wide. Do two batches of Rasgullas if you need to make more than one. This way, they can breathe and grow.
- The sugar water ratio doesn’t matter how much chhena you make, how many balls you make, or what kind of pan you use. Keep that in mind. Fill your pot to the brim. A little less than 3/4 of the pan should be filled so the cheese balls can float while cooking.
- I use a deep, wide pot with a glass lid. I like to watch the rashgullas double up. If the rashgollas come into contact with air while cooking, they don’t grow properly. A glass lid works great for me. You might want to open the lid if you don’t have a glass lid. You might also not want to open the cover. During most of my previous attempts at making rashgolla, I couldn’t help but spread the top. As soon as the burning rasgulla arrives into connection with the air, they shrink, making Roshogolla that are chewy and hard to bite into.