Rasgulla, a beloved Bengali sweet, is a soft and spongy treat that many people enjoy. These light and airy balls, created from curdled milk and bathed in sugary syrup, are a common sight at Bengali celebrations and events. The dessert’s deep-rooted history and cultural importance make it a treat worth learning to prepare.
Creating perfect rasgullas at home might seem challenging, but with proper methods and ingredients, you can make these delightful sweets in your own kitchen. This recipe will walk you through the process of making genuine Bengali rasgullas, similar to those found in Kolkata’s confectionery shops.
Let’s begin the journey of making these soft, fluffy, and sweet rasgullas that will impress your loved ones!
Boil the milk in a large pan over medium heat.
Add lemon juice or vinegar and stir gently until the milk curdles.
Remove from heat and let it sit for 5 minutes.
Line a colander with cheesecloth or a clean cotton cloth.
Carefully pour the curdled milk into the cheesecloth.
Squeeze out excess water and tie the cloth to form a bundle.
Hang the bundle for 30 minutes to drain excess water.
Remove the chenna from the cloth and knead for 5-7 minutes until smooth.
Divide the chenna into small balls (about the size of a small egg).
Boil the sugar and water in a large pan to make the syrup.
Add the rasgulla balls to the syrup and cook for 15-20 minutes or until they double in size.
Remove the rasgullas from heat and let them soak in the syrup for at least 2 hours.
Serve chilled, garnished with cardamom powder and saffron threads if desired.
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