Rasgulla - Roshoguolla

Rasgulla is a cheese-based dessert. It has been created in Odisha but gained popularity in Bengal. Once we master making Rasgulla's it's easy to make other cheese-based desserts like Rasmalai, Custard Rasgulla, etc.
So let's learn how to make Rasgulla.

To Make This Recipe You Will Need : 

Milk	1 Litre
Lemon Juice	2 Tablespoons
Sugar	1 Cup
Water	3 Cups

Method : 

Begin by bringing the milk to a boil and curdle it with lemon juice(diluted with 2 tablespoons of water).

After the whey is separated from the cheese remove from heat and drain the whole mixture of whey and cheese using a colander lined with cheesecloth.

  Rinse the cheesecloth pouch with water to get rid of the sourness of the lemon juice.

Drain the excess water from the cheese by hanging the cheese pouch for 30 minutes, placing a heavy water pot on the pouch, or by just applying the pressure by your own.. When the water is drained out the leftover product i.e cottage cheese is known as chenna.

Knead the chenna until it holds its shape when you make it into a ball.

After Kneading the chenna make small balls out of it.

                                                               
                                                   And Start Kneading
Note: Draining out the right amount of water from the chenna is important. To make sure whether the chenna is in correct consistency or not, simply try to make small balls. If you're able to make balls/ hold their shape then it indicates that the chenna contains enough moisture to continue making them into Rasgulla's. If you're unable to make balls, simply add a few drops of water and start kneading until you get the right consistency.

MAKING OF SUGARY SYRUP :

Start by taking a big pot followed by adding water. (Use a big wide pot because the balls get doubled in size)

Bring water to a boil and add sugar to the boiling water.

After the sugar melts add the chenna balls to the sugar syrup, cover the lid and cook it on high flame for 3- 4 minutes. After cooking for 4 minutes on high flame cook it for a further 5 to 6 minutes on medium flame.

Rest the Rasgulla's for 4 to 5 hours and serve regular or chilled.

Next, cook on medium flame for 6 minutes (or) until the balls are doubled in its size.

Enjoy!

Tip: If you don't want to knead the chenna, then simply blend it in the mixer just for 1 to 2 seconds. 


If you like the recipe of Rasgulla, then do let me know in your comments below.