Rasgulla recipe white and orange rasgulla

 Rasgulla recipe |Rasgulla banane ki vidhi

Serving white rasgulla for rasgulla recipe

Rasgulla recipe, learn how to make white rasgulla and orange rasgulla at home with easy method and a  rasgulla recipe video.
It is a famous sweet dish hugely popular through out India. This spongy white rasgulla is believed to be originated from Bengal (west Bengal) by Nabin Chandra Das.
The authentic Bengali rasgulla is made purely from chenna. No corn flour or semolina (rawa) is used to make it.
A perfect spongy white rasgulla recipe depends hugely on two factors.

•  Perfect sugar syrup and
•  Perfect chenna making

What is rasgulla made of 
Rasgulla is made by curdling milk (full fat) with vinegar or lemon juice. Then separating the chenna ( paneer) by draining excess water in a muslin cloth. The chenna is then kneaded till smooth and rolled into small balls. These balls are then cooked in light sugar syrup till spongy and light. Cooked rasgulla are kept into light sugar syrup.

Making  sugar syrup for rasgulla
Sugar syrup for rasgulla should be thin and  without any threads. Pure and clean like a glass.
Sugar syrup is important as the rasgulla are going to cook into it. So we need to make a perfect sugar syrup for spongy white rasgulla.
Generally impurities are present in sugar. And we need to clean all of them from the sugar.
 For that mix sugar with 1/2 litre of water and 4 teaspoon of milk. And  heat in low flame for around  20 minutes.
Milk will bring all the impurities on the top of the surface with a layer. Remove that layer with the help of a skimmer or stain the sugar syrup.
The resulting sugar syrup is pure and clean like a glass . We need these type of sugar syrup to make a perfect spongy white rasgulla.
Now mix around 3 litre water with the sugar syrup and heat in low flame. The resulting sugar syrup will be used for the rasgulla.
Remove around 1/2 litre sugar syrup in a container and mix 1 cup hot water.  Reserve this sugar syrup to use later to sink the rasgulla.
 Chenna making for rasgulla
This is the second most important factor for a perfect spongy white rasgulla. Always use Cow milk with full fats. Don't use toned milk or buffalo milk for chenna. If you used these types of milk then the rasgulla would become hard and would break while cooking.
It is better to use cooking vinegar to cuddle the milk than lemon juice. After boiling the milk transfer it into another bowl and wait for one minute before pouring the vinegar.
If you cuddle milk in very hot stage then the  resulting will become dry and firm.
Always mix water with vinegar before pouring into milk and keep stirring slowly.  The water will help to cool down the chenna thus keep it soft.
Don't knead chenna too hard for long time. While you notice fats ( ghee)  on your palm, stop kneading further. Leave it to rest for a while.
If you love the rasgulla recipe then I am sure you would love the recipe of Delicious kala jamun  and Recipe for Malpua as well.

Steps to make the recipe

Preparation
1. Heat the milk in medium flame to boil. Keep stirring the milk to avoid getting burnt at the bottom. When the milk start to boil, switch off the flame and transfer the milk into a bowl.
2. Mix the vinegar with one cup of water and slowly pour into the hot milk. Keep stirring while pouring vinegar. The milk will start to curdle. This is called chenna or paneer.
Curdled milk chenna for rasgulla recipe

3. Drain the curdled milk using a muslin cloth. Rinse the chenna under water very wel. This will bring down the temperature of the chenna as well as remove the tangy flavour from it.

4. Now squeeze the muslin cloth with hands  very well to remove excess water from the chenna.
5. Take the chenna in a bowl or working table and mash with hand to make soft and smooth. Stop mashing the chenna while you notice ghee comes on your hands from the chenna. . It will take around 2- 3 minutes.
Kneading chenna for rasgulla recipe
6. Divide the chenna into equal size ball and roll them between your palms to make round shaped balls.
Rolling chenna between palms for rasgulla recipe
7. Heat the sugar syrup in high flame and pour the round shaped chenna balls into the sugar syrup. Within a minute you can notice that the sugar syrup start bubbling and covers all the balls under it.
It is very important to bubble the syrup for cooking the rasgulla. If not bubbling to cover all the balls then pour a pinch of all purpose flour (Maida ) into the sugar syrup. It will definitely start bubbling to cover the balls. Don't slow the flame, keep it steady flame for bubbling.
Cooking rasgulla in bubbling sugar syrup for rasgulla recipe

8. After 5 minutes you can notice that the balls are increased in size. Cook further 5 minutes under high flame. After that remove one rasgulla using a spoon from the sugar syrup to check if it is cooked or not. Press the rasgulla with your finger if it bounce back to its original size then it is cooked completely otherwise cook further.
Checking rasgulla if cooked for rasgulla recipe

9. When the rasgulla cooked completely slow the flame and immediately pour around 2 to 3 cup light warm water into the sugar syrup slowly as shown in the video. Switch off the flame immediately.
Pouring medium hot water into sugar syrup for rasgulla recipe

10. Remove the rasgulla into the reserved sugar syrup container and let them to cool down completely. The reserved sugar syrup should be medium hot while pouring the rasgulla into it.
Removing rasgulla for rasgulla recipe

11. Refrigerate the rasgulla and when cool down  serve them garnishing with almonds and pistachios.
Garnished rasgulla with almond and pistachios for rasgulla recipe

Make orange rasgulla 

Serving garnished orange rasgulla for orange rasgulla recipe

1. Grate the orange skin finely or grind into a fine paste without adding water.
Grated orange skin for orange rasgulla recipe

2. Chenna making steps are same as described above.
3. Mix the grated orange skin with the chenna and knead slowly till mixed and smooth.
Mixing grated orange skin with chenna for orange rasgulla recipe

4. Make small round shaped balls with the chenna and cook in sugar syrup as described above.
Chenna balls with grated orange skin for orange rasgulla recipe

5. Mix  orange colour or essence with the reserved sugar syrup and sink the rasgulla into it.
Orange colour sugar syrup for orange rasgulla recipe

6. Leave to rest and cool down for 3 to four hours.
Orange rasgulla in orange color sugar syrup

7. Garnish them with almond and pistachios and serve the orange rasgulla.

Serving garnished orange rasgulla

Rasgulla recipe using pressure cooker 
 Spongy rasgulla require a high flame temperature to cook which is often not possible at our home kitchen gas stove.
So we use pressure cooker to give that temperature to cook the rasgulla.
Ingredients and chenna making methods are same as above for white rasgulla.
For cooking the rasgulla in pressure cooker take around half litre light sugar syrup in a cooker and pour the chenna balls.
Close the lid and increase the flame till first whistle come. Then slow the flame to medium and cook for another 6 to 7 minutes.
After the said time switch off the flame and remove the pressure cooker and cool down immediately.
Open the lid and remove the Rasgulla and sink into sugar syrup.

Is rasgulla made from paneer
Yes rasgulla is made from paneer (Indian cottage cheese). But not with the commercially available paneer. Milk is curdled and the resulting Chenna is used to make the rasgulla. This Chenna is known as paneer.
Is rasgulla fried 
No rasgulla is not fried . It is cooked in light sugar syrup by boiling the sugar syrup in high flame.
Can we make rasgulla with buffalo milk
No we can not make rasgulla with buffalo milk. To make rasgulla we need full fat cow milk.
If you made rasgulla with buffalo milk or toned milk then the resulting rasgulla will be hard not spongy. And the colour will be grey not white.
Why did rasgulla break
It is due to the too moisture texture of the chenna used to make it. Drain excess water using a muslin cloth from the chenna. You can press the muslin cloth with hands to remove water.
Watery texture chenna balls while cooking in sugar syrup often breaks.
Can you freeze Rasgulla
Rasgulla can be freezed for more than 20 days. Cool them completely and place in a container with sugar syrup and seal . Store in freezer. Before use just remove the container and keep in room temperature for 4 to 5 hours and serve.
How many days rasgulla can be stored ?
You can freeze and store them for up to 30 days. And at room temperature you can store them for 3 days. Sugar act as a preservative and the rasgulla sugar syrup has high content of sugar.
Is rasgulla good for health 
Though rasgulla is a milk product, it is high in sugar content. High sugar content is high in calorie.
So it is not good for health for people having hypertension and diabetes. Also not good for weight lose.
    Rasgulla recipe

Serving rasgulla for rasgulla recipe

Rasgulla is a sweet milk based dessert made by curdled round shaped milk ball called chenna or paneer. And cooked in a light syrup made by sugar. They are served cold topping with some nuts or pistachios.
Prep time      Cook time      serving
120 min.         12 min.                 4
Author :- Mobasir hassan

 Ingredients 

   • 2 litre milk (cow milk full fat)

   • 4 teaspoon vinegar or lemon juice

   • 1 kg sugar

   • Water as required

   • Almond and pistachio for garnishing

   For orange rasgulla

   • Orange peel ( outer skin)

   • Orange essence or Orange colour

   How to make the recipe
  1. Heat the milk in a heavy bottom pan in medium flame to boil. Keep stirring the  milk to avoid getting burnt at the  bottom.
  2. When milk start to boil, switch off the gas and transfer the milk in another pan.x
  3. Mix the vinegar with a cup of water and  slowly pour into the milk. Keep stirring.
  4. The milk will start to curdle. This  curdle milk is called chenna or paneer.
  5. Drain the curdled milk using a muslin  cloth. Rinse the chenna under water nicely.
  6. Now squeeze the muslin cloth with hand to remove excess water from the  chenna.
  7. Take the chenna in a mixing bowl and start to mash with the palm of hand for  2 - 3 minutes.
  8. Stop mashing further when fats comes  on the palm.
  9. Rest the chenna for a while and then  divide into equal size balls.
  10. Roll the balls between the palms of  hands to make round shaped balls.

   Making the rasgulla

  1. Heat the prepared sugar syrup in high  flame and pour the round shaped chenna balls into it.
  2. The sugar syrup now start to bubble  and cover all the balls under it.
  3. After 5 minutes the balls will increase in size. Cook them further for another  5 minutes in high flame.
  4. Remove one chenna ball with a ladle or  spoon and check if it is cooked or not.
  5. Press the ball with a finger and if it  bounce back to its original size then it is  cooked completely. Otherwise cook  them further.
  6. When the rasgulla cooked completely  lower the flame and pour 2 cup light warm water into the sugar syrup and  immediately switch off the gas flame.
  7. The rasgulla will sink at the bottom, remove them carefully and pour into   the reserved sugar syrup container.
  8. The reserved sugar syrup should be in  light warm while pouring the rasgulla into it
  9. Let them cool down completely and refrigerated to set down completely.
  10. Serve them topping with pistachios and nuts.

   Making orange rasgulla

  1. Grate the orange peel and grind them into fine paste without adding water.
  2. Mix them with the chenna nicely. Make round shaped balls and cook in sugar syrup.
  3. Mix Orange essence or colour with the reserved sugar syrup and sink the rasgulla into it.
  4. Let them cool down completely and refrigerated. Serve them topping with nuts.
                          Video   

Rasgulla recipe video 



Nutritional value for rasgulla ( 1 piece
131 g)
  • Calories :- 120 kcal
  • Fat :- 1.8 g  |  protein :- 1.7 g
  • Carbohydrate :- 25 g
  • Cholesterol :-  5.4 mg 
                        Recipe notes

•  A perfect spongy rasgulla needs high temperature . So you can place a lid over the cooking container. Or use pressure cooker if you don't have a high flame gas.
•  Use full cream or fat cow milk for the recipe.
•  Use refined sugar for making the sugar syrup. Otherwise clean the impurities as mentioned above method.
•  Always use light sugar syrup for cooking and storing the rasgulla. Storing sugar syrup temperature should be medium hot.
 
You can also read the traditional halwa recipe for this festive season to make at home Moong Dal halwa recipe and popular festival dessert Crispy jalebi recipe.and  gulab jamun recipe.

You can read more popular recipes :-

• Bangda tawa fry recipe

• Tandoori Pomfret recipe

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