Tuesday, November 12, 2013

The Magic Of Rasgullas

Rasgullas are the famous Bengali staple sweet. Bengali sweet starts with rasgullas and then the list goes on. Rasgullas are basically cheese balls cooked and soaked in the sugar syrup. Practice makes the best rasgullas with perfect texture and tastes. With base as rasgullas, you can make several other sweets like Rasmalai, Rasmaduri etc . So lets see how to make these soft and spongy rasgullas. If you have kids at home, you can try some coloured rasgullas and show the real magic to your kids. They will love and enjoy these pretty looking rasgullas.

For Making Paneer

  • Whole Milk – 2 litres
  • Lemon – 1 large
  • Semolina – 1tbsp
  • Sugar – 2 tsp
For Making Syrup
  • Sugar – 2 cups
  • Water – 6 cups
  • Cardamom pods – 7 nos
For Magic
  • You need few food colours and mix it in kneaded dough and follow the process as mentioned below

  • Bring the milk to boil. Keep stirring so that milk does not stuck at the bottom.
  • When the milk rolls to boil, switch off the flame and slowly add lemon juice and keep stirring. The milk will start to curdles and cheese will separate from whey.
  • Strain the curdle milk using cheese cloth.
  • Collect the cheese in the cheese cloth and wash it under cold water to remove the sourness (taste of lemon juice) from the cheese.
  • Tie up the cheese cloth and squeeze  out excess water. The best way is to hang the tied  cheese cloth to drain out the excess water.
  • After 5 minutes, take the drained cheese onto the plate.Add semolina and sugar. Knead atleast for 5 minutes with back of your hands  until you get smooth mixture.

  • Divide the dough into four balls
  • Then divide each big ball into 5 small balls. Roll out each balls into perfect round ball.
  • Like wise roll remaining cheese balls.
  • For making syrup, combine water and sugar into wide bottomed pot. When syrup starts to boil, add crushed cardamom pods.
  • Add cheese balls and cover the pan. Cook for 45 minutes.
  • Syrup boiling for long time may thicken and make rasgullas hard. To avoid this add little warm water to the boiling syrup.
  • After 45 minutes, switch off the flame. You will see rasgullas are double in size. As the rasgullas cool down they will shrink in size. Serve rasgullas cold or room temperature.

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