Rasgulla Recipe: How to Make Authentic Bengali Milk Balls in Syrup

Rasgulla is a beloved milk-based sweet originating from Bengal, popular in both Orissa and West Bengal. This delightful dessert is made from chenna, a form of curdled milk, and is soaked in a sugary syrup. The process of making rasgulla involves creating chenna, preparing sugar syrup, and assembling the final dish. Let's explore how to make this delicious treat at home.

Chenna:

• ½ teaspoon citric acid
• ½ cup water
• 1 litre milk

Sugar Syrup:

• 5 cups sugar
• ½ cup milk
• 3 cups water

Assembly:

• 3 teaspoons plain wheat flour (maida)

Chenna:

1. Dissolve the citric acid in water and set aside.
2. Bring the milk to a boil in a saucepan, stirring continuously.
3. Remove from heat and stir for 5-7 minutes until slightly cool.
4. Add the citric acid solution and stir gently.
5. The milk will curdle, separating into whey. Let it rest for 3-4 minutes.
6. Strain the whey using a clean damp muslin cloth.
7. Fold the cloth's sides and twirl gently to drain whey evenly.
8. Squeeze the chenna lightly to remove excess whey.
9. Knead the chenna gently on a clean plate until lump-free.

Sugar Syrup:

1. Combine sugar, milk, and water in a large pan. Heat while stirring until sugar dissolves.
2. When boiling, impurities float to the surface. Do not stir.
3. Add water slowly from the sides using a ladle to lower temperature and prevent boiling.
4. Simmer for about 10 minutes, then remove impurities with a slotted spoon.
5. Boil again and add more water from the sides. Remove remaining impurities.
6. Increase flame and boil vigorously for 1-2 minutes. Set aside.

Assembly:

1. Divide chenna into 16 equal parts and roll into balls without cracks.
2. Dust a flat plate with flour and place chenna balls on it.
3. Mix flour with water to make a solution. Keep aside.
4. Heat sugar syrup in a deep pan over high flame until boiling vigorously.
5. Add half of the flour solution to form a frothy layer on syrup surface.
6. Add chenna balls by upturning the plate without touching them.
7. If froth subsides, sprinkle remaining flour solution.
8. Sprinkle water on syrup surface continuously while cooking rasgullas for about 15 minutes.
9. If rasgullas spring back when pressed or sink in cold water, they are cooked. Remove from heat.
10. Transfer rasgullas to a bowl with sugar syrup and water. Cool and chill for 3-4 hours before serving.

Nutritional Values

This recipe requires high heat during cooking to ensure proper expansion of rasgullas. The sugar syrup should froth continuously, filling about one-third of the pan. Rasgullas expand significantly during cooking, so ensure there are no cracks on their surface before cooking. Adjust cooking time based on size; larger shapes need more time. Enjoy this classic Bengali sweet as a delightful treat!