Rasgulla ( Mithai)


by
            
     
5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 1275 cookbooks   This recipe has been viewed 455153 times

The famous Bengali sweet with its history of more than a century has crossed the boundaries of culture, caste and creed. It is relished almost everywhere in India and has been popularised abroad as well. Making rasgulla is an art and comes with practice.

Add your private note

Rasgulla ( Mithai) recipe - How to make Rasgulla ( Mithai)

Preparation Time:    Cooking Time:    Total Time:     Makes 16 servings
Show me for servings

Ingredients

For The Chenna
2 1/2 cups ( 1/2 litre) cow’s milk
2 1/2 cups ( 1/2 litre) buffalo’s milk
1 1/2 tbsp lemon juice

Other Ingredients
1 cup sugar
Method
For the chenna

  1. Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil.
  2. Switch of the flame and wait for 1 minute, while stirring occasionally.
  3. Add the lemon juice gradually and keep stirring gently.
  4. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out.
  5. Strain using a muslin cloth. Discard or store the whey.
  6. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
  7. Tie and hang for 30 minutes for the extra water to drain out.

How to proceed

  1. Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
  2. Meanwhile, squeeze the muslin cloth to drain any more water remaining.
  3. Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.
  4. Divide the chenna into 16 equal portions and roll each portion into small balls between your palms.
  5. Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes.
  6. Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.
  7. Remove gently into a bowl, refrigerate and serve chilled.

Handy tip:

  1. If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk.


RECIPE SOURCE : MithaiBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Recipes Touched By the Magic of Saffron

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Rasgulla ( Mithai)
5
 on 29 Aug 16 03:45 PM


Tarlaji I kneaded paneer well.there were no lumps and was so softened.made perfect round balls out of it.but finally after resting in sugar syrup their shape is like rasmalai.but they are extreme soft and spongy and just melted in mouth.so yummy.tell me tips to get perfect rasgulla shape.can I cook them in large kadhai with lead passing air?
| Hide Replies
Tarla Dalal    Hi Swati, There could be a small error which mite have happened, make sure the water is rolling and boiling when you put the rasgullas in the syrup.. this is also an important step.. which will help to keep the shape of the rasgulla firm.. Watch our video.. for more detail. https://www.youtube.com/watch?v=CIHv_jgdTqw
Reply
30 Aug 16 11:31 AM
Rasgulla ( Mithai)
5
 on 28 Aug 16 07:48 PM


Tarlaji, I followed ur recepie word to word but finally when I looked in the cooker I found that the shape of rasgullas are flattened and they stick each other and form a circle in the cooker.i take them out and seperate them but their shape is nor round.whats the reason behind that and what to do for correction?pls reply.
| Hide Replies
Tarla Dalal    Hi Swati, to make perfect rasgullas.. is an art. The important step is to knead the paneer well.. How well you knead the paneer.. the perfect rasgullas you get.. to give you more details.. you can watch our video.. here is the link.. https://www.youtube.com/watch?v=CIHv_jgdTqw
Reply
29 Aug 16 12:10 PM
Rasgulla ( Mithai)
5
 on 22 Aug 16 11:43 AM


Its been umpteenth times that i have made rasgullas over the past 1 month after trying this recipe. The Rasgullas were so extremely soft and spongy that people at home couldnt believe that these were home made. I just made 1 variation of using only Pure Desi Cow''s milk. I have faced a small problem...when the Rasgulla are put in the hot syrup they expand in size but after the gas is switched off as per instrctions of recipe they shrink again (not completely but to some extent ) Could you give me a solution for this problem
| Hide Replies
Tarla Dalal    Hi Chitra, Thank you.. and great to know that the recipe has been working for you so well. Ok now your query of shrinking of rasgulla. as the rasgullas boil all the pores open and and it the sugar syrup is soaked up.. as you switch of the flame.. the outer pores closes.. and shrinking it little.. and it is fine if slightly it is shrinking.. If you have more doubts about the making of rasgulla you can watch our video, here is the link https://www.youtube.com/watch?v=CIHv_jgdTqw
Reply
24 Aug 16 02:06 PM