The Best Dessert Recipes Of All Time: The best desert of all the time rasgulla,haw to make at home.

The best desert of all the time Rasgulla.

The best desert of all the time,rasgulla.

Rasgulla is a juicy milk based dessert loved by people all over India. These tiny juicy balls are addictive, delicious & are made during festive times.This rasgulla recipe will give you soft, spongy & juicy rasgulla that are quick to make. It can be tried even by beginners.

How to make the best desert rasgulla,

INGREDIENTS of making rasgulla,

.1 liter milk or 4 cups (full fat or whole milk) ,2 to 3 tablespoons lemon juice

.1 liter ice water or few ice cubes Sugar syrup for rasgulla

.1% cups refined white sugar (%1cup optional) (refer notes)4 cups water

.3 green cardamom pods or elaichi Va teaspoon rose water (optional)

1 pinch saffron stands (optional) kesar for garnishing.

Make chenna for rasgulla recipe.

1. First rinse a heavy bottom utensil to boil

milk. By rinsing, you can prevent the milk

from being burnt beneath. Pour the milk and bring it to a boil over a medium high heat.Keep stirring to prevent a layer of cream forming on top. I used homogenized milk.

2. If using Homogenized milk: When the milk is hot and about to come to a boil, pour 2tbsps of lemon juice or vinegar.

If using Non-homogenized milk from milk

man then keep the pot aside and wait for 5

mins. Then add the lemon juice or vinegar.

Do not pour it to boiling milk.

3. Keep stirring. The milk will begin to curdle.
Turn off the stove and stir well until it curdles completely. If it doesn't then add another tbsp of lemon juice.

Prepare chenna for soft rasgulla

4. Next pour ice cold water or add ice cubes.
This helps to stop the cheese from further
cooking. This way it stays soft.

5. Allow to rest for 2 mins.

6. Immediately pour to a colander lined with a thin cloth. Immediately rinse it well to remove the lemon flavor.

7. Wrap the chenna in the cloth and rinse well under running water until it cools down.

8. Make a knot of the cloth. Squeeze up and
remove as much excess water as possible.
Then hang it on a hook for 1 to 1% hours.
felt the timing depends on the kind of milk.
Sometimes I even leave up to 3 hours.

Moisture in chenna for rasgulla.

9. The chenna after draining the whey must
be moist and should not have dripping water or whey in it. Excess whey may impact the rasgulla in 2 ways.
1. May disintegrate the rasgulla in syrup.
2. The rasgullas may double in size but will
shrink once taken off the heat.

Kneading chenna to make rasgulla

This is a small test I do to find out if chenna
has the right amount of moisture in it. Take a small portion of chenna in your fingers and smear it gently to a smooth chopping board. It has to be non sticky and grainy or crumbly.This texture may vary if using non
homogenized milk.

10. The entire chenna should look crumbly & grainy. Begin to knead with your fingers until it turns smooth and uniform. This may take up to 3 to 5 mins. I usually do it only for 3 mins with the use of homogenised milk. If the chenna is very grainy then you may need to knead it for 5 mins.

11. Just aim to get uniformly smooth chenna and do not over knead. Over kneading may shrink the rasgullas immediately after taking off the heat.

12. Divide the dough to 18 portions. Make smooth balls that are crack free. Do not make them large as they will double in size when cooked. Cover these and set aside.

How to make rasgulla syrup

13. Add sugar to a wide pot. Choosing the right size of the pot is also very important. I used a mini pressure pan here but used a 4 liter pot other times. The pan must be wide enough for the rasgullas to move around and puff well. Similarly it must be deep enough.

14. Pour water and add cardamom pods. I prefer pods than powder as it keeps the syrup clear.

15. Dissolve the sugar and bring it to a rolling boil. Then remove the cardamoms and add some rose water. The flame has to be medium to medium high, such that the syrup is bubbling & boiling steadily while the rasgullas cook.

16. Add the balls to the syrup.

17. Keep the pan covered and boil for 9 to 10 min. After 5 mins open the lid and gently stir the sugar syrup with a skewer without touching the rasgullas. This is for uniform cooking. Quickly cover and cook.

If you feel the syrup is boiling rapidly then reduce the heat a bit. Maintaining a steady temperature is very important throughout this stage otherwise they tend to turn rubbery( if cooked at high heat).

18. Rasgullas will puff and double in size. The key step is to maintain the heat steadily. If the flame is too high, rasgulla may break.

Also they double in size first and then shrink back. We do not want them to shrink or either break.

If you keep the lid open for long time they will shrink. Always keep the pot covered before turning off the stove. After 10 mins, remove the pot from the stove.

Do not open the lid until the temperature has come down.