Rasgulla is the most popular sweet in Bengal. From rosogolla to rasgulla this sweet dish is loved by everyone around the nation. Its milk-based spongy softballs dipped in sugar syrup. It is a must, to end the occasion on a sweet note in most Bengali houses.
You can prepare them in a pressure cooker. Even if you are a beginner this kesar rasgulla recipe is the easy way to start making something sweet. It is gluten-free and can be enjoyed even while fasting (Upvaas/Vrat) as well.
Although making rasgulla can be tricky, these simple steps will help you to get it right.
Ingredients for rasgullas:
| 1.5 Litre | Cow Milk |
| 2 Tablespoons | Lemon Juice |
| 3 Tablespoons | Dry Fruit Mix Powder |
Ingredients for Syrup:
| 1.5 Cup | Sugar |
| 4 Cups | Water |
| 1 Teaspoon | Kesar/Saffron Strands |
| 1 Teaspoon | Cardamom Powder |
Steps:
1. Take a vessel, (heavy bottom pan). Add milk into it. Bring milk to a boil on low heat while stirring in between. Once the milk starts boiling, add lemon juice and mix it well. Keep the heat low. The milk will start to curdle. Keep on stirring the mixture till the entire milk is curdled well.
2. Strain the mixture using a muslin cloth. Squeeze and drain out all the excess water from chena. Keep the squeezed chenna(curdled milk) along with the cloth aside for 30 minutes.
3. Knead the chena well with your palms till it is very smooth.
4. Once your dough-like batter is ready, pinch a small-sized ball and flatten it gently, place ½ teaspoon crushed dry fruit in the center, get the edges together, and make a round ball without any cracks.
5. Take a pressure cooker, add all syrup ingredients such as sugar, water, Kesar, cardamom powder together, stir it nicely till the sugar completely dissolves. Keep it on medium flame. Don’t overcook the sugar syrup.
6. After that, put the chena balls into sugar syrup and close the pressure cooker. After the release of one whistle, simmer the gas and cook for 6-7 minutes. (depends on the size of the cooker). Then turn off the gas. When the pressure of the cooker is fully released, remove the lid and let the rasgullas cool down completely.
7. Refrigerate and chill rasgullas before serving.
8. Serve them plain as sweet on any festival, occasion, or fasting. Try this recipe and let us know how your experience of making rasgullas was.
https://www.instagram.com/p/B-mKQFIhZWw/?utm_source=ig_web_copy_link
