Now squeeze the muslin with your hands very well, so that excess water is drained from the chenna. Spongy Rasgulla Recipe: Foodies, how many you like the dessert – Sponge Rasgulla. If you have any new ideas and any suggestions, then please mention the comment box. Boil the milk . So when the milk is heating up, line a strainer or bowl with a cheese cloth or muslin. Making the soft fresh Chhana to make the Rasgulla Always use whole milk or full cream milk for best results. With yogurt you don't need to rinse the chenna in water later. these round white beauties stay good for a week in the refrigerator. 30. You can even use homogenised milk or pasteurised milk. If the rasgulla sinks to the bottom its cooked. After making rasgulla, once they cool at room temperature, refrigerate them. Rasgulla is a famous Indian dessert made with the chenna but originated in Bengal. 37. you can alternatively use curd or vinegar. For a gluten free option, add corn starch instead of semolina or all purpose flour. If you see that the chenna is moist or watery, then this implies that there is more water. 7. Welcome to Dassana's Veg Recipes. After 7 to 8 minutes, remove the cheesecloth from the chenna. Mainly the texture of rasgulla is spongy or like sponge, which soaked in sugar syrup to make sweet. 18. Some moisture in chenna helps in binding. 29. While making chhana, do not boil the milk after adding the lemon juice or vinegar as that’ll lead to chewy Rasgullas as … Another option is curd/yogurt. Rasgulla is a famous Bengali sweet made from milk. Place a heavy weight on the chenna for 7 to 8 minutes. 22. So when the milk is heating up, line a strainer or bowl with a cheese cloth or muslin. Pour a warm sugar syrup into the rasgulla syrup then leaves for 5 minutes and see the magic spngy rasgulla. 34. This ½ cup of sugar solution we will be adding to the cooking rasgulla. At the end of it, you should be able to make smooth balls out of the chenna easily. The rest of the 2.5 cups of sugar solution you add it back to the large pan and bring it to a boil on a … Or strain the impurities in a cheese cloth/muslin lined strainer. Keep the lemon juice handy with you. I cooked kneaded the chenna and cooked the sugar syrup simultaneously. Now pinch small portions from the chenna and roll them between your palms to a smooth round ball. If there is too less moisture in the chenna, then the rasgulla becomes rubbery, dense and shrinks or flattens after cooking and cooling. 6. Cover and again cook for 2 minutes. Let the milk comes to boil in a medium to high flame. You can also add it to shikanjvi or fruit juices or add to batters while making cakes. Place a heavy weight on the chenna for 7 to 8 minutes. Or strain the impurities in a cheese cloth/muslin lined strainer. Knead all these ingredients into a smooth dough. Stir after adding the lemon juice. https://www.archanaskitchen.com/rasgulla-rosogolla-a-delicious-bengali-sweet If you aiming to make a soft rasgulla then you are the right blog for Bengali Rasgulla recipe. Cover all the chenna balls with a moist muslin or kitchen towel and keep aside. (Also Read: 10 Popular Bengali Sweets: Beyond Rasgulla and Sandesh) This stellar sweet dish recipe is going to taste just like what you get to savour at your local sweet shop The chenna rasgulla in this recipe video is prepared by curdling the milk using lemon juice. So after 7 to 10 minutes, you can remove a rasgulla piece and keep it in a mug or bowl of water. 36. These coagulate milk solids are drained of the whey and kneaded with some sooji (semolina) or all purpose flour (maida). If the milk has not curdled completely, then add 1 tbsp more. Basically a 3.4 litre stainless steel pan. It started running well when the sugar dissolves, we slowly put balls of our rasgulla in it. Rasgulla is very soft and spongy Bengali dessert made from chenna i.e paneer. Note that the chenna should just begin to get greasy. Cover it with a cover and do not move the balls, which can burst the balls. After 4 minutes, open the lid and add ¼ cup of the reserved sugar solution. Switch off the heat. To make rasgulla, first of all we tear the milk and make it chhena, which is basically called chenna cracked milk. A spongy rasgulla should be soft and light. https://www.dhabastyle.com/sponge-rasgulla-recipe-dhaba-style Adding either of them helps to bind the mixture. If the rasgulla balls are overcooked, then they will end up becoming rubbery and dense. You can store it in the refrigerator for 10 to 15 days. This kneading process is very important and also decides the texture of chenna. Add 1 to 3 tbsp lemon juice. https://www.dhabastyle.com/sponge-rasgulla-recipe-dhaba-style Allow them to be soaked in the syrup for about 30 minutes, so that the flavorings gets infused in them. If using Lemon, ensure you run the cheese in water to remove the lemon taste. How long does it take to knead the chenna? While kneading, if the chenna looks crumbly and dry, then this means that there is less moisture in it. I prefer this method. Once the sugar solution becomes hot, the impurities begin to float on the top. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball. They make the cracked milk solid or squeeze its water with a cloth. You don’t need to heat more or boil the solution. Add 4 to 5 tbsp of yogurt or more if required. Let the sugar solution in which the rasgulla were cooked, become warm. At this stage chenna should not have any excess whey in it. At first, making soft chenna for bengali rasgulla, pour 1liter full-fat milk in a non-stick kadhai or deep bottom pan. Chenna is whey drained milk solids got from curdling milk. Cardamom powder or kewada jal  is added to the rasgulla, which makes the rasgulla taste very good. after you try so many times, you realize your mistakes and improve upon them. Its a traditional and easy to make sweet originated in Bengal. Now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl. Keep the flame to a medium or medium high. In a separate saucepan, bring sugar and water to a boil. Rasgulla is called rosogolla in Bengali language. Just gently shake the pan. Another option is curd/yogurt. You can either remove it with a spoon. some fat from the chenna is released while kneading it. 3. There are also some Indian sweets which are easy to make and you can even try them for Diwali or any festival –  Gulab jamun, Besan ladoo, Malpua. avoid using 1.5% milk. Rasgulla is dunked in sugar syrup which is watery without any string consistences. Depending on the quality of milk, you may need to add 1 to 3 tbsp of lemon juice. The rava I had were a bit coarse. The timing will vary depending on the thickness & quality of pan, the depth of the pan and flame intensity. You can also add it to shikanjvi or fruit juices or while making cakes. I used a pan measuring 8.5 inches in diameter and 4.5 inches in height. First add 1 tbsp lemon juice and stir very well. To prepare Rasgulla, we need to prepare the dough for it. Also, This is bengali resgulla and this is easy to make and is made with very few ingredients as you see you just need milk, sugar lemon and water which is easily availble at home so I want that you must try this and tell me in comment box about how your rasgulla’s are made. Be its birthplace and cardamom powder i use 1.5 % fat milk ideas and any,! Water is drained from the sides and continue to mash and knead it started running well the. Small portion of the rasgulla comes to a smooth round ball or low fat milk available my! 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