Rasgulla is a cheese based traditional Indian sweet dish savored across the nation on almost every ceremonial occasion whether it is Diwali or friends and family get together. This delicious dessert is originally comes from the eastern state, Odisha. In Bengal, it is one of the most demanded sweet dish and popular as Roshogulla. Rasgulla is also considered as “King of all Indian sweets”. Apart from India, Rasgulla is also popular throughout south Asia. Keeping in mind the popularity and delicacy of Rasgulla, we have added recipe of this delicious dessert in our cooking diary. Scroll down and find out simple and easy to prepare method of Rasgulla.
Rasgulla is a traditional Indian sweet savored across the nation. Get simple method of preparing Rasgulla on this page.
- Milk - 1/2 Litre
- Refined flour (Maida) - 2 tsp
- Citric acid dissolved in water - 1/4 tsp (Or 1/2 cup water and lemon juice 2-3 tbsp).
- Sugar- 1 cup
- Water- 1 cup
- Rose essence or cardamom powder - 2-3 drops or 1/4 tsp
- First of all, you need to heat milk in a pan and bring it to boil.
- Once the milk is boiled, remove the heat and add citric acid or lemon juice in it.
- Stir slowly and gently until white curd forms on the surface and separates from whey.
- A curd, namely, Chenna will be obtained on straining the milk. Wash Chenna well under cold running water and twist the cloth that was used for straining to extract water.
- Now, knead Chenna to make smooth dough and add flour to give it a shape of small balls.
- Make small balls of equal size (6-7) from the dough and keep aside.
- After making small balls for Rasgulla, you need to make sugar syrup. For that, mix sugar and water in a saucepan and bring it to boil.
- Once the syrup is prepared, add Chenna balls into it and cook for 15 minutes with partially covered lid.
- Chenna dumplings will puff up in 15 minutes.
- Now, you need to keep it for cooling. On cooling, add rose essence to enhance its delicacy.
- Refrigerate and serve chilled.