Who doesn’t like Rasgulla right?! They are one of the most famous sweets not only in India but all over the world!
How to make Bengali Rasgulla/Roshogolla-2 ways Spongy and Soft
Description
Growing up, I spent all my summer vacation in Kolkata, where I remember eating 2 types of Rasgullas. One was a spongy and slightly chewy type and the other one was a super soft and melt-in-the mouth type. Here I share detailed recipes (with tips) of both the types of Rasgullas with you!
Ingredients
Paneer or Chana
Kneading the paneer for Spongy Rasgullas (quantities for paneer made from 1/2 liter milk)
Kneading the paneer for Soft Rasgullas (quantities for paneer made from 1/2 liter milk)
Sugar syrup (for 6 Rasgullas); double the quantities if making more than 6
All purpose flour slurry
Instructions
- Set a pot on medium heat and bring the milk up to a simmer. While the milk heats up make sure to stir from time to time and scrape the bottom of the pot so the milk doesn’t burn
- Once the milk starts to simmer, turn off the heat and add the diluted lime juice or diluted vinegar, 1 tablespoon at a time until paneer separates from whey water. I used 4 tablespoons of diluted lime juice and total
- While adding the lime juice or vinegar stir the milk very gently. Vigorous stirring of the milk will form paneer that is grainy in texture. Slow stirring gives very soft paneer
- Strain the paneer over a cheesecloth. The whey water does not have to be discarded. You can use it for other recipes (posted on my blog)
- Rinse the paneer with two cups of water to get rid of any lingering smell of lime juice or vinegar
- Bundle up the paneer and squeeze it once or twice to remove excess whey water. Do not squeeze it too much if not the paneer is going to turn out to be dry.
- Hang the paneer for half an hour and let the rest of the whey water drip by gravity
- The consistency of the paneer should neither be too dry nor too moist. If the paneer is too moist then you can wrap it up in a paper towel for a couple of minutes. This trick works well
- Divide the paneer into two for the two different types of Rasgullas- Spongy and Soft
- This recipe would be for paneer obtained from approximately half a liter of milk. You can increase the quantities of the ingredients based on the quantity of the milk used to make the paneer
- Add one drop of Rose essence to the paneer
- Knead the paneer for 4 to 5 minutes till it comes together as a soft dough that is not grainy anymore. Avoid over kneading the paneer, because it makes the paneer greasy
- Divide the paneer into six portions and make 6 smooth round balls for 6 Rasgullas
- Keep them covered with a damp paper towel until we make the sugar syrup
- This recipe would be for paneer obtained from approximately half a liter of milk. You can increase the quantities of the ingredients based on the quantity of the milk used to make the paneer
- Add one drop of Rose essence to the paneer
- Add sugar, all purpose flour and Semolina
- Knead the paneer as mentioned above for the Spongy Rasgullas
- The quantity of sugar to water is 1:5
- Granulated sugar and water to a pot set on high heat
- Add green cardamoms. You can also add Rose Essence to the sugar syrup instead of adding it to the paneer
- Make a slurry of all purpose flour and water and set it aside
- Once the sugar syrup starts to boil vigorously discard any foam formed from any dirt in the sugar
- You can add a splash of milk to the sugar solution if you want to clarify the sugar solution further
- The consistency of the sugar solution should be watery and not sticky
- Once the sugar solution is boiling vigorously, add the flour slurry and add the paneer balls
- Cover the pot with a lid. Very soon a lot of foam is going to form because of the slurry that we added. Make sure that the Rasgullas cook in the foam on high heat for 10 minutes. Cooking the Rasgullas in foam makes sure that they cook evenly from all sides. Avoid opening the lid. You may have to place the lid slightly ajar if the form becomes excessive. But do not open the lid completely
- After 10 minutes reduce the heat to medium-high and continue cooking the Rasgullas for 15 minutes. Flip the Rasgullas gently every 5 minutes
- From time to time add a couple of tablespoons of boiling hot water to the sugar syrup so that the consistency stays watery. If the sugar syrup turns sticky the Rasgullas will turn out to be dense
- At the end of 15 minutes turn off the heat and let the Rasgullas cool down. Let it soak the sugar syrup for 2 hours at least before eating it. After the Rasgullas are done cooking, if the sugar syrup feels thick, you can add a little bit room temperature water to thin it out
- These Rasgullas stay perfectly fine at room temperature or if refrigerated as well
- The Spongy Rasgullas have a lot of little cracks and air pockets and have a lovely soft and slightly chewy texture
- The sponge Rasgullas have a glossy and velvety texture and will literally melt in your mouth
Making soft Paneer or Chana
Kneading the paneer for Sponge Rasgullas
Kneading the paneer for Soft Rasgullas
Making the sugar syrup. (double the quantity of making more than 6 Rasgullas)
Cooking the Rasgullas (same method for both the types of Rasgullas)
Video
Notes
- The most important difference between the two types of Rasgullas has is that the soft type has some more ingredients added to the paneer or chana. Other than that the common tips that we have to follow are as following:
- 1) The paneer has to be super soft
- 2) The paneer should neither be too dry nor too moist
- 3) The Rasgullas should be cooked in foam
- 4) Make sure to add hot water to the sugar syrup from time to time so that it has a watery consistency. Especially when the Rasgullas are done cooking, add some water to the sugar syrup so it thins out
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