Rasgulla Recipe I Made Super Easy

 Hi Guys, Today we are here to show you on how to make Rasagulla. As we all know that this is one of the famous Bengal sweets and most of us love to eat it. This recipe is easy to make as the ingredients used in this are simple and easily available in the market.

So Let's get started.

Ingredients required:

Full cream milk – 1.5 liters,

Sugar – 750 grams (4 cups),

Lemon juice  / Vinegar – 02 tbsp,

Ararot Ararot – 02 tsp.

 Method:

We will start the Rasgulla recipe by making Chhena. For this, heat fresh full cream milk in a Bowl.

When the milk is hot, turn off the gas and let it cool down a bit. And add lemon juice little by little and stir the milk well so that the milk gets split from the water into thick layers.

Now filter the milk with a thin cotton cloth. Wash the chhena left in the cloth so that the lemon flavour comes out completely. ( Do not throw the filtered water as it could be used in other gravy if you wish.)

After washing the chhena, tie it with a filter cloth  and press it to remove the excess water . Now,  chhena is ready.

Now take out the chhena in a big bowl and mash it thoroughly. Add arrowroot to the chhena and mash it well.

Now take a little chenna in your hand and make balls of the desired size.  keep in mind that once when you place these chhena balls in sugar syrup, it grows bigger in size so make sure that you make the size of chhena balls accordingly. Once this process is complete than cover them with a wet cloth and prepare the sugar syrup.

To make sugar syrup, Take 4 cups of sugar in two cups of water and heat it on a high flame . Once the water starts boiling, put the chhena balls in the syrup and cover it with a lid and let it cook for 15 minutes.

After about 10 minutes the syrup will start thickening. But you have to put some water in it, so that the syrup remains thin and the rasgulla can be cooked well.

Also Read: Ultimate Chocolate Chip Cookies- Step By Step

Once the rasgullas are cooked completely they will boil almost double in size, and switch off the flame and let the rasgullas lie in the sugar syrup for 8-9 hours. This is because the rasagulla needs time to completely dissolve in sugar syrup to become smooth and soft.

Keep the prepared rasgullas in the fridge for 1 hour. While keeping the rasgullas in the fridge, keep in mind that they should be completely immersed in sugar syrup, only then they will become sweet and tasty.

Remove the rasgullas from the fridge after an hour. Now your Chena Rasgulla is completely ready. Take them out in a serving bowl and taste. If you want, you can keep them in the fridge and use them for 15 days.