R - Easy Rasgulla Recipe

Rasgulla is a traditional bengali sweet recipe. These soft spongy, and delicious sweets can be comfortably made at home. White heavenly balls loaded with sugary syrup can be rich and indulgent but totally worth it especially because you have made it at home.

Rasgullas are prepared by curdling the milk and then separating the curdled Chenna and then preparing the round balls. Later cooking it and dunking it in sugar syrup.

Ingredients

Half litre full fat  milk
1 cup of sugar
1/4 tsp cardamom powder
1/2 tsp kewra water
Juice of one lime
3 cups of water

Method

For the Chenna

1. Boil the  whole milk in a pan and keep stirring occasionally. 

2. Once the milk is boiled, add the juice of the  lime  and switch off the flame and stir it well.

3. Now strain the curdled milk over a strainer lined with a muslin cloth.

4.  Rinse the curdled cheema with cold water 2-3 times to remove the lemon taste.

5. Strain further to remove excess water.

6. Transfer the Cheena into a plate and knead for 3-5 minutes until you get soft dough without lumps.

7. Make small balls according to your choice and keep it aside.

For the Syrup 

8.  Take a heavy bottom pan. Add the 3 cups of water with one cup of sugar.

9.  Let the  sugar syrup boil,  now add the cardamom powder and Kewra water and stir well.

10.  Slowly add Cheena balls and boil them on a medium flame for 12 minutes. By this time Rasgullas have doubled in size.

11. Now  reduce the heat and again boil them for another 10 minutes.

12. Your Rasgullas are ready. Transfer them into a bowl and allow it to cool them completely.

13. Let the Rasgullas come on room temperature  and then keep in the fridge. Serve chilled.