Rasagulla is traditional recipe of Bengal and both Kolkatta and Orissa are claiming it as their origin. It is a very simple recipe, but like any other sweet it has its own technique to make it spongy.
My younger son loves Rasagulla very much. My sister gave me a tin of Rasagulla for Diwali and my children ate it happily. But for the teens, one tin of Rasagulla is nothing to finish. Both of them finished it in few hours. They were asking for more. I had some extra milk remaining in the fridge and I had put it to good use by making Rasagulla. One the same day, I made Rasamalai and Chum-Chum too for posting. I will post those also soon.
- 1 Ltr Milk Full cream
- 2 Nos Lemon
- 1/2 Cup Sugar
- 1 Pinch Cardamom Powdered
- 6 Nos Ice cubes
Keep lemon cut sidewise and keep it ready. Boil milk in wide bottomed vessel. When milk is about to boil, switch off the flame and squeeze lemon on to the milk and allow milk to curdle. Curdling milk is an important step. Refer notes in the step wise details.
Add a few ice cubes to prevent cheena from becoming rubbery. Else strain it immediately and show the cheena in running water.
Allow water from Cheena to drain fully. You can tie the Chenna in a muslin cloth and hang it for 30 minutes. I have a very good tea strainer, which does the job quickly and well.
Now knead the cheena softly with the tip of finger and turn it in to smooth ball. Kneeding took 20 minutes time for me for above quantity. The ball should be real smooth with no lumps.
In a thick bottomed cooker pan/Kadai with lid, add 1 cup of water and add 1/2 cup of Sugar. Make small balls out of Cheena and gently drop them into the water. Drop one ball and check to see if does not dissolve. Once you are sure that ball is firm, slowly drop the remaining balls. Ensure that you fill only 1/2 of the pan with balls.
Close the lid and cook covered. If you are using pressure pan, close lid and give it one whistle.
You can see the balls have doubled their size. Allow the syrup to cool down and transfer to container and add the cardamom powder. For the next batch, start with a new sugar syrup and make balls.
Rasagulla – Step by step pictures
- Boil milk and curdle it with lemon. Strain the curdled milk and collect chenna.
- Drain chenna well and knead it softly into smooth ball.
- In a thick bottomed pan, add water and sugar. Make small balls from cheena and drop gently into the water.
- Cook for 10 minutes to get rasagulla.
a. While curdling milk, you can use lemon or curd. I saw in one of the post from Menurani Chellam to use fermented whey water to curdle as authentic method. But I curdle with lemon and it comes perfectly. Curdling should be perfect and all milk should separate well. Normally for 1 Ltr milk, one medium sized lemon should suffice. But if lemon juice is not sufficient, add another lemon and mix well. If milk does not break properly, paneer collected will be less.
b. You should not mix the curdling method. If you had started to curdle with lemon then you should not add curd in between. It would make chenna rubbery.
c. Add the curdling agent after switching off flame and stir the milk well so that whey separates.
d. Drain water completely from chenna. Any residual water would make the balls to disintegrate when added in sugar syrup.
e. Try with one ball first to see if rasagulla stays firm, and then add the remaining ball. If for some reason, the balls disintegrate, add a spoon of maida/rava to the chenna and knead again.
f. Kneading should done softly with only fingers. Do not press the chenna hard with palms.
g. The rasagulla would double in size. Refer the picture above. Only fill half of the pan with chenna balls leaving space for the rasagulla to swell.
h. Drop the chenna balls in batches. Between batches do not reuse sugar syrup. If you see in the picture of mine above, I have used just enough water and sugar.