Rasgulla Recipe

Rasgulla is one of the popular Bengali sweets that is available throughout India. It is easy to prepare Rasgulla.

There are three stages to prepare Rasgullas. You need to prepare Chenna, Sugar syrup, and the Rasgullas.

For preparing the Chenna the ingredients needed are:
Milk - 1 litre
Lemon juice - 1/2 tsp

In half a cup of water add the lemon juice and keep it aside. Boil the milk in a pan and stir it continuously while boiling. Then cool that milk until it is warm. Now add the lemon juice to it so that the milk curdles and separates from whey. Use a muslin cloth and filter out the whey. Twirl the muslin cloth and remove the whey from the milk solids. Now place the Chenna from the muslin cloth to a plate and knead them so that there are no lumps found in it.

For preparing sugar syrup, you need 5 cups of sugar and half a cup of milk. Boil the milk and add the sugar to it and add 3 cups of water and stir it until the sugar dissolves. A grey layer will form as the milk boils. Now add a cup of water slowly to this. Simmer the syrup and then remove the grey layer using a spoon. Now again bring the syrup to boil and keep it aside.

For preparing Rasgullas the ingredients needed are:

Chenna - as you need for as many Rasgullas you need
Plain flour (maida) - 2 tsp

To 3/4 cup of water add Plain flour and keep aside. Pour the sugar syrup in a pan and bring it to boil in high flame. Add half of the flour solution to it. Add the Chenna balls to this. Add the remaining flour solution to it. A frothy layer forms. Boil until the frothy layer subsides. Keep sprinkling water on the layer and cook the Rasgullas. Cook for about 15 minutes. (To ensure if the Rasgullas are cooked drop one of them in cold water. If it sinks it is cooked.) Remove the pan from heat. Transfer all the content in a bowl and cool them after sometime in a refrigerator. Then serve chilled.