Easy Bengali Rasgulla Recipe |Chhena ke Rasgulla

Bengali Rasgulla Recipe or chenna rasgulla or chhena ke rasgulla– the name itself is enough to make your mouth water, isn’t it?

Rasgulla is one such sweet dish that isn’t just famous in India but has a global fanbase.

This traditional Bengali sweet is an essential part of any Bengali festival, and no meal is complete without it.

I still remember how my mother used to buy Rasgullas from the market whenever we craved them because we thought making them at home was complicated.

But once you understand the process, it’s actually quite simple and rewarding.

All you need is cow’s milk, a bit of vinegar or lemon juice, and some sugar.

With these basic ingredients, you can create a batch of delicious, melt-in-your-mouth Rasgullas that will rival any store-bought version.

In Bengali culture, having a Rasgulla after a meal is almost a ritual.

Prepared from chenna (curdled milk) and soaked in sugar syrup, Rasgulla comes in different varieties, but today,

I’ll share how to make the soft and spongy version at home.

Ingredients list of Rasgulla Recipe:

• 1 liter cow full-cream milk
• 4 teaspoons vinegar or lemon juice
• 3 to 4 cups sugar (as per taste)
• 2 cups water for sugar syrup

Step-by-Step Method:

Step 1:

Boil the milk in a pan.

Once it starts boiling, lower the flame and add vinegar.

Stir gently until the milk curdles.

Once the chenna (curdled milk) separates, strain it and wash it with cold water to remove the vinegar taste.

Squeeze out excess water using a cotton cloth, and leave it to rest for 5-7 minutes under a heavy object to remove remaining moisture.

Step 2:

Knead the chenna with your hands for about 10 minutes until it becomes smooth.

Shape it into small balls, ensuring they are crack-free.

Step 3:

In a pan, prepare sugar syrup by boiling 3-4 cups of sugar with 2 cups of water.

In another pan, boil 2 cups of water with ½ cup of sugar.

Add the chenna balls to this boiling water and cover the pan and cook for 10 minutes, occasionally stirring gently.

Once they double in size, transfer them to the hot sugar syrup prepared earlier and let them rest for 20 minutes.

Your Rasgullas are ready to serve!

Health Benefits:

1. Rich in Calcium: Rasgulla is made from milk, providing a good source of calcium, which is essential for strong bones and teeth.
2. High in Protein: The chenna in Rasgulla is rich in protein, beneficial for muscle growth and repair.
3. Boosts Energy: The sugar syrup in Rasgulla provides an instant energy boost, making it a great choice for festive occasions.

Pro Tips:

Use Fresh, Full-Cream Milk: Always use fresh, full-cream cow milk for making Rasgullas.

This ensures the chenna (curdled milk) has the right texture and consistency.

Knead the Chenna Properly: Knead the chenna for at least 8-10 minutes until it’s smooth and soft.

This step is crucial for achieving spongy Rasgullas.

Check for Smoothness: After kneading, the chenna should be soft, smooth, and slightly sticky.

If it’s crumbly, knead it more.

Make Small, Crack-Free Balls: When shaping the Rasgulla balls, ensure there are no cracks.

This prevents them from breaking during cooking.

Maintain Consistent Heat: Cook the Rasgullas in simmering (not boiling) sugar syrup.

High heat can cause them to harden or crack.

Use a Wide Pan: Use a wide, deep pan for boiling Rasgullas so they have enough space to expand and cook evenly.

Don’t Overcrowd: Add only a few chenna balls at a time in the syrup.

This allows them to cook and expand properly.

Keep Syrup Warm: Always transfer cooked Rasgullas into warm sugar syrup to keep them soft and spongy.

Avoid Overcooking: Cook the Rasgullas for around 10 minutes.

Overcooking can make them hard and chewy.

Rest Before Serving: Let the Rasgullas rest in the sugar syrup for at least 2-3 hours before serving to absorb the sweetness fully.

Notes:

• Always cook Rasgullas recipe on a medium flame to ensure even cooking.
• Do not stir frequently while boiling to prevent them from breaking.

Frequently Asked Questions (FAQs):

1. Why do Rasgullas become hard?
   Overcooking the Rasgulla or not kneading the chenna properly can make them hard.
2. Can I use store-bought paneer instead of chenna?
   No, fresh chenna is ideal for making Rasgullas.
3. Why did my Rasgullas break while boiling?
   Insufficient kneading or air pockets in the chenna can cause the Rasgullas to break.
4. How long can I store homemade Rasgulla Recipe?
   You can store them in the refrigerator for up to 5 days.

In Short, Rasgulla Recipe is a beloved Indian dessert that’s not only delicious but also holds a cultural significance in Bengali households.

Making Rasgulla recipe at home is easier than you think!

Follow this Rasgulla Recipe, and you’ll have soft, spongy Rasgullas ready to delight your family and guests.