Safed Rasgulla is a sweet syrupy Indian dessert that originated in the East India. This dish is famous specially in West Bengal and Odisha, and is knowm as Rosogulla. This soft and spongy dessert is loved by people of all ages. Learn how to make this yummy mouth watering dessert with the help of the recipe given below:
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Recipe Yeild: 5 (2 rasgulla per serving)
- Milk (dudh) - 1 litre
- Vinegar (sirka) - 2 table spoon diluted in 1 small cup of water
- Water - 2 big cups (250 ml)
- Sugar - 1 small cup
- Cardamom (chhoti elaichi) - 3
- In a deep vessel (bhagona or pateela) pour 1 litre milk (dudh) and set it to boil on high flame.
- When the milk comes to boil, pour in 2 table spoon of vinegar (sirka) diluted in 1 small cup of water and stir with a ladle. Remember to do this process of curdling the milk on high flame. Notice that milk will begin to curdle (dudh ka phatna) after 1 minute into big lumps.
- Now spread a clean cotton cloth (handkerchief) over a deep vessel or bowl and pour the curdled milk to seperate the chena (or paneer) formed, from the liquid.
- Strain the liquid nicely using hands (as shown in the picture below). Gather the cloth from all sides in the form of pouch (potli) and rinse the chena left in the cloth with water. Squeeze the cloth with hands nicely so that the extra liquid is drained out.
- Now take out the chena as one piece in a plate. With your palm start mashing and chafing (masalna) the chena, and smoothen it nicely to form a smooth dough.
- Now make small balls of the chena and keep aside on a plate.
- For the sugar syrup (chashini), in a large pan take 2 big cups of water and add 1 small cup sugar to it. Allow the solution to boil and the sugar to dissolve completely. (Remember, the sugar syrup being prepared here is of flowy consistency)
- Add the cardamom (chhoti elaichi) to the pan when the sugar solution starts boiling.
- Now add the chena balls prepared to the boiling sugar syrup and let it boil for a 2 minutes.
- Now cover the pan with a lid and lower the flame to medium level and cook the rasgulla for 20 minutes.
- Remove the lid after 20 minutes and you shall notice that the rasgulla have grown in their size. Turn off the flame and transfer it to serving bowl with the sugar syrup.
- Allow it to cool for 2 hours (you can keep in the fridge), till they will also absorb the sugar syrup.
- Serve cold in beautiful bowls.
(Tips: 1. Gather the cloth from all sides in the form of pouch (potli) and rinse the chena left in the cloth with water, so that the vinegar taste is removed.)