Making Authentic Bengali Rasgulla: A Step-by-Step Recipe

Rasgulla: A Vibrant Example of Traditional Bengali Sweetness

Sweets hold a special significance in India, and when it comes to Bengali sweets, Rasgulla is the first name that comes to mind. Rasgulla is a soft, spongy, and juicy sweet made from chhena (curdled milk) and soaked in light syrup. This sweet is very popular in Bengal and Odisha, but today it is enjoyed throughout India. If you also want to make pure and delicious Rasgulla at home, then definitely try this easy and detailed recipe.

Ingredients Required to Make Rasgulla

For Making Chhena:

• 1 liter full-cream milk
• 2 tablespoons lemon juice or vinegar
• 1 cup cold water
• 1 clean muslin cloth or cotton cloth

For Making Syrup:

• 2 cups sugar
• 4 cups water
• 1/2 teaspoon cardamom powder
• 2-3 saffron strands (optional)

Method for Making Rasgulla

Preparing Chhena (Paneer)

1. Boil the milk in a heavy-bottomed pan over medium heat.
2. When the milk starts to boil, slowly add the lemon juice and stir continuously.
3. As soon as the milk curdles and the water separates, turn off the gas and add 1 cup of cold water to prevent the chhena from becoming too hard.
4. Now strain the chhena in a muslin cloth and wash it with cold water to remove the sourness of the lemon.
5. Tie the cloth tightly and squeeze out all the water from the chhena.
6. Keep it under a heavy weight for 30 minutes so that the remaining water is completely drained.
7. Remove the chhena to a plate and knead it well with your hands for 5-7 minutes until it becomes soft and smooth.
8. Now make small round balls of chhena. Ensure the balls are completely smooth and without cracks.
9. Once all the rasgullas are ready, keep them on a clean plate.

Preparing the Syrup and Cooking the Rasgullas

1. In a large pan, add 4 cups of water and 2 cups of sugar and boil over medium heat.
2. When the sugar is completely dissolved, add cardamom powder and saffron.
3. Now gently add the prepared rasgullas to the syrup and cover the pan and cook over medium heat for 15-20 minutes.
4. During this time, remove the lid every 5 minutes and gently stir the rasgullas so that they swell well in the syrup.
5. When the rasgullas double in size, turn off the gas and let the pan cool.

Cooling and Serving the Rasgullas

1. Let the rasgullas remain in the syrup for 2-3 hours so that they become completely sweet and juicy.
2. Now refrigerate and serve chilled.
3. You can optionally sprinkle a little rose water and garnish with saffron.

Tips and Important Points for Making Rasgulla

It is very important to knead the chhena well, so that the rasgullas become soft and spongy.
The syrup should be light and in sufficient quantity so that the rasgullas remain completely submerged.
Keeping the lid on while boiling creates steam, which helps the rasgullas swell properly.
The best rasgulla is one that melts in the mouth and is full of juice.

Rasgulla is not just a sweet, but an important part of Indian culture. It is made on every special occasion, and eating it is a unique experience. If you want to make a traditional and delicious Indian sweet at home, nothing can be better than Rasgulla.

So, what are you waiting for? Try this recipe and enjoy the sweetness of Rasgullas with your family!