If your nickname is Sweet Tooth amongst your friends and family, you can probably win a medal for it too with this sugary and spongy rasgulla recipe.
Every good news is accompanied by something sweet, whether it is a festival or a special occasion. Why wait for festivals to indulge in divine desserts of India when every day is a celebration? The spongiest rasgullas is within your reach.
Well, if you have tried every rule in the book to get the right texture for your rasgulla and still not satisfied, the given tricks will eliminate all your apprehensions permanently. Before you give up, you might want to check out how to get the melt-in-your-mouth rasgullas effortlessly.
TRICKS AND TIPS TO GET THE SPONGIEST RASGULLAS
1. Rasgullas is a milk-based product drenched in sugary syrup. If you are tired of chewy rasgullas, you need to ask yourself if you are using the right quality of milk. The softest rasgullas are made from organic whole milk. If you do not want to compromise on the texture, you need to be strict about the milk’s quality.
2. The best rasgulla base is prepared fresh at home. You cannot rely on canned paneer or chenna from the market. Though some people find ricotta cheese an easy option, the homemade chenna is an unparalleled match.
3. Usually, we continue to boil the milk after adding lemon juice or vinegar to the milk. We presume that the liquid should dry up. However, this is the biggest culprit and leads to a chewy rasgulla. You should turn off the flame once you see the milk curdle after adding citric acid.
4. When citric acid is added to whole milk, it produces the creamiest rasgullas.
5. It is a common mistake to forget that you need to run the chenna under fresh and clean water to remove the subtle flavour of vinegar or lemon juice. It would be a good idea to wash the chenna thoroughly in a strainer as you run your fingers through them.
6. You will get best results when you squeeze out the extra water from the chenna. It would be impossible to knead the chenna/cheese into fine balls if they retain water.
7. The secret of getting an ideal rasgulla lies in the chenna’s moisture. You can get the perfect balls with the perfect amount of moisture in the chenna. If the chenna is too dry, it will not absorb the sugar syrup. If it is too moist, it will scatter. Thus, hanging the chenna in a cheesecloth for 7 hours can save you from the trouble.
8. If the consistency of the sugar syrup is not right, your rasgulla balls are likely to scatter. Your syrup should not be too sweet either. Otherwise, the essence of the rasgulla will be lost. You should be selective while purchasing your sugar brand. Dhampure Sugar has the right amount of sweetener and provides perfect consistency.
Nothing gives more satisfaction than mastering the art of making authentic rasgullas for your dear ones and watching their smiles broaden.
Here is the authentic recipe for mouth-watering rasgullas
Ingredients
- 1 litre fresh, organic whole milk (Full Cream Milk)
- One juicy lemon cut in two-equal halves
- 1 cup of Dhampure Bura Sugar
- 1 teaspoon cornflour
- 4 cups of water
Instructions
- Allow the milk to boil.
- Squeeze the lemon juice to the lukewarm milk and stir until you see the milk curdle.
- Transfer the curdled milk or chenna into a strainer. Run water thoroughly over the chenna and rub it with your fingers to remove the residue of lemon juice.
- Now hang the chenna in a muslin cloth for seven to eight hours.
- In the meantime, prepare the sugar syrup. You can add 1 cup of sugar in 4 cups of water. Allow the sugar syrup blend into the water. Let the syrup cool down before drowning the rasgullas in it.
- Mix cornflour to the chenna and knead the dough with your hands gently until you can feel the soft and smooth texture.
- Now roll the chenna into fine balls- rasgullas.
- Dip the rasgulla in the sugar syrup and cook them on high flame for 20 minutes. Keep stirring to avoid burn. The cooking lets the rasgullas absorb the sweetness of the sugar.
- Remove the rasgullas from the flame and allow it to cool in the refrigerator. Rasgullas test best when served chilled.
So, what are you waiting for? Let us indulge in making the spongiest rasgullas and add mesmerizing aroma in our festivities with this sweet and heavenly dessert.