Rasagulla is a popular Bengali sweet that is made with chenna (cottage cheese) and soaked in a syrup made with sugar and water. It is a soft and spongy dessert that is loved by many. Here is a simple and easy recipe for making Rasagulla at home:
Ingredients: For Rasagulla:
- 1 liter full-fat milk
- 1/4 cup lemon juice
- 1 cup ice cubes
- 4 cups water
For Syrup:
- 2 cups sugar
- 6 cups water
- 1 tsp rose water (optional)
Instructions:
- In a heavy-bottomed pan, heat the milk on medium heat, stirring occasionally, until it comes to a boil.
- Once the milk starts boiling, reduce the heat to low and add the lemon juice to the milk. Stir well until the milk curdles and the whey separates from the curd.
- Turn off the heat and add the ice cubes to the curdled milk. Let it sit for a few minutes until the curd and whey separate completely.
- Strain the mixture through a muslin cloth or a fine sieve to separate the chenna (cottage cheese) from the whey. Rinse the chenna with cold water to remove any lemony flavor.
- Squeeze out any excess water from the chenna by pressing it with a heavy object for 10-15 minutes.
- Knead the chenna with your hands until it becomes smooth and soft.
- Divide the chenna into equal-sized small balls and roll them between your palms to form smooth balls.
- In a separate pan, heat the sugar and water together until the sugar dissolves completely. Add the rose water to the syrup, if using.
- Bring the syrup to a boil and add the chhenna balls to the syrup one by one.
- Cover the pan with a lid and let it cook on medium heat for 10-15 minutes. Do not stir the Rasagullas while cooking, as they may break apart.
- After 15 minutes, turn off the heat and let the Rasagullas soak in the syrup for at least 30 minutes.
- Serve the Rasagullas chilled or at room temperature, garnished with chopped pistachios or almonds.
Enjoy your homemade Rasagullas!