1 KG Soft and Spongy Rasgullas Recipe




Ingredients:

For Paneer (Chhena):

  • Full-fat milk – 2 liters
  • Lemon juice or vinegar – 2–3 tablespoons
  • Water – 2 tablespoons (to dilute lemon juice/vinegar)

For Sugar Syrup:

  • Sugar – 500 grams
  • Water – 1 liter
  • Cardamom pods – 4-5 (optional, for flavor)
  • Rose water or kewra water – 1 teaspoon (optional)

Instructions:

Step 1: Making Paneer (Chhena)

  1. Boil 2 liters of full-fat milk in a heavy-bottomed pan. Stir occasionally to prevent burning.
  2. Once the milk comes to a boil, reduce the heat to low. Gradually add diluted lemon juice or vinegar while stirring gently. The milk will curdle, and the whey will separate.
  3. Turn off the heat and let it sit for 1-2 minutes. The paneer (chhena) should completely separate from the whey.
  4. Strain the curdled milk through a muslin cloth or a fine sieve. Rinse the paneer under cold water to remove the sour taste of lemon/vinegar.
  5. Squeeze out excess water gently. Hang the muslin cloth for 30–45 minutes to drain out any remaining water. The chhena should be soft and moist but not watery.

Step 2: Kneading the Chhena

  1. Transfer the chhena to a clean surface or plate. Knead it with the heel of your palm for 8–10 minutes until it becomes smooth, soft, and non-grainy.
  2. Divide the chhena into small equal portions (about 20–25 balls). Roll them into smooth, crack-free balls. Keep them aside.

Step 3: Preparing Sugar Syrup

  1. In a large, deep pot, combine 500 grams of sugar and 1 liter of water. Add cardamom pods if desired.
  2. Bring the mixture to a boil and let the sugar dissolve completely. Maintain a medium heat.

Step 4: Cooking Rasgullas

  1. Once the sugar syrup is boiling, gently add the chhena balls one by one. Ensure the pot is large enough for the rasgullas to expand (they double in size while cooking).
  2. Cover the pot with a lid and cook on medium-high heat for 15–20 minutes. Stir occasionally and gently to prevent sticking, ensuring the rasgullas cook evenly.
  3. After 20 minutes, check if the rasgullas are cooked by pressing one lightly. It should spring back to its original shape.

Step 5: Cooling and Serving

  1. Turn off the heat and let the rasgullas cool in the syrup for 1–2 hours. Add rose water or kewra water for extra flavor.
  2. Transfer the rasgullas to a serving bowl with the syrup.

Notes:

  • Yield: This recipe makes about 1 kg of rasgullas (including syrup).
  • Always use fresh milk for the best results.
  • Do not overcrowd the pot while cooking; the rasgullas need space to expand.

Enjoy your homemade soft and spongy rasgullas!

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