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By IMGPANDA Dailymotion

0 19 Feb, 2025

How to Make Rasgulla at Home in Urdu Simple Recipe

Rasgulla, a delightful sweet from the Indian subcontinent, is a true treat for anyone with a sweet tooth. This spongy, syrupy dessert is made from chhena (fresh cheese curds) and is a staple in Bengali cuisine. Making rasgulla at home might seem daunting, but with the right ingredients and a few easy steps, you can whip up this delicious dessert in no time. In this blog post, I'll guide you through a simple recipe that will have your family and friends raving about your culinary skills!

Ingredients Required

To make the perfect rasgulla, you'll need a handful of simple ingredients. Here’s a detailed list:

Milk: 1 liter (preferably whole milk for creaminess)
Vinegar or lemon juice: 2-3 tablespoons (this helps in curdling the milk)
Water: 1 cup (for making sugar syrup)
Sugar: 1.5 cups (for the syrup)
Cardamom pods: 2-3 (for flavoring the syrup)
Rose water: 1 teaspoon (optional, for added fragrance)

With these ingredients on hand, you're ready to start your rasgulla-making journey! Let's dive into the method in the next sections.

Preparation Steps

Making Rasgulla at home is not just about following a recipe; it’s about enjoying the process! Let’s break down the preparation steps you need to follow to ensure your Rasgulla turns out soft and spongy.

Gather Ingredients: You’ll need the following:
- 1 liter full-fat milk
- 1/4 cup lemon juice or vinegar
- 1 cup sugar
- 4 cups water
- 2-3 drops of rose water (optional)
Curdle the Milk: In a heavy-bottom pan, bring the milk to a boil. Once boiling, add lemon juice gradually while stirring gently until the milk curdles. You’ll see the separation of whey (the greenish liquid) from the chenna (the white curds).
Prepare Chenna: Pour the curdled milk into a muslin cloth or a fine sieve to drain the whey. Rinse the chenna under cold water to remove the sourness from the lemon juice. Squeeze out excess water gently.
Knead the Chenna: Transfer the chenna to a bowl and knead it for about 5-7 minutes until it becomes smooth and forms a dough-like consistency. This step is crucial for obtaining soft Rasgullas!
Shape the Balls: Divide the kneaded chenna into small equal portions and roll them into smooth balls, making sure there are no cracks.

Cooking Process

Now that your Rasgulla balls are ready, it’s time to cook them! This is where the magic happens, and they transform into delightful treats.

Prepare Sugar Syrup: In a large pot, combine sugar and water. Bring it to a boil, stirring occasionally until the sugar dissolves completely. You can add rose water for an aromatic touch.
Cook the Rasgullas: Once the syrup is boiling, gently add the shaped balls into the pot. Make sure to give them enough space as they will expand while cooking.
Simmer: Cover the pot and let the Rasgullas cook on medium heat for about 15-20 minutes. They will double in size, becoming fluffy and spongy!
Cool Down: Once cooked, turn off the heat and let the Rasgullas cool in the syrup. This helps them absorb the sweetness.

And there you have it! Your homemade Rasgulla is ready to be enjoyed. Serve them chilled or at room temperature, and watch your loved ones devour them!

Tips for Perfect Rasgulla

Making the perfect rasgulla can be a delightful challenge! Here are some essential tips to ensure your rasgulla comes out fluffy, soft, and absolutely delicious:

Use Fresh Chhena: The quality of your chhena (paneer) is crucial. Always use fresh, homemade chhena for the best texture. If you can, make it just before you start making rasgulla.
Proper Kneading: Knead the chhena well until it’s smooth and forms a dough-like consistency. This helps in achieving the right texture. You can knead for about 8-10 minutes.
Shape Carefully: Roll the chhena into smooth balls without cracks. If there are cracks, the rasgulla may break while cooking. A gentle touch is key!
Sugar Syrup Temperature: Ensure that the sugar syrup is boiling when you add the rasgullas. This helps them cook evenly and absorb just the right amount of syrup.
Do Not Overcrowd: When adding the balls to the syrup, make sure not to overcrowd the pot. This allows the rasgullas to expand and cook properly.
Rest After Cooking: Let the rasgullas sit in the syrup for a few hours before serving. This ensures they soak up the syrup well and enhances the flavor.

Serving Suggestions

Rasgulla is not just a dessert; it’s an experience! Here are some creative ways to serve this delightful sweet:

Chilled Rasgulla: Serve rasgulla chilled in a bowl. A few ice cubes can add an exciting twist!
With Rabri: Drizzle some thick rabri (sweetened condensed milk) over the rasgullas for a rich and creamy combination.
In a Fruit Salad: Mix rasgulla pieces with seasonal fruits like mangoes or pomegranates for a refreshing dessert.
Garnish: Top with slivers of pistachio or almonds for a crunchy texture and a pop of color!
Traditional Serving: Serve in traditional clay pots for an authentic touch that makes the dish even more special.

Enjoy your rasgulla, and remember, it’s all about the love you put into making them!