Dhanteras Special Rasgulla Recipe

Dhanteras Special Rasgulla Recipe – Vegan

Wondering how to make Rasgulla at home? This easy Rasgulla recipe with step-by-step photos is there for you!

If you are looking for a soft and spongy rasgulla recipe, then you are in the right place. Never made rasgulla before? No need to worry, like this super quick and easy rasgulla recipe with step by step photos will be your saviour. Festivals in India are incomplete with rasgulla, rasagola or rosogulla. This soft and spongy rasgulla recipe is one of the most well-known Indian sweet recipes that is prepared with curdled milk. While it may look complicated, making rasgulla is not difficult at all. This traditional Indian dessert recipe just requires homemade cheese, also known as chenna.

Traditionally made in Orissa and Bengal, Rasgulla is mostly soft and spongy and is mildly sweet. If we compare it with the other Indian desserts like Malpua, Gulab Jamun, Jalebi or even Balushahi, Rasgulla is the juiciest dessert of them all and also the healthiest! This rasgulla recipe is so popular that in Odisha, it has a dedicated day called Rasagola Dibasa, which is otherwise known as the return of Lord Jagannath and celebrates the history and origin of this dish. If you are also a fan of this soft and spongy rasgulla, here is a simple and easy recipe that you can follow. This original rasgulla recipe gives you a step-by-step peek into how this dish is made. So, what are you waiting for? Try this amazing dessert and enjoy with your loved ones!

How to make Rasgulla

Step 1 Prepare the chhena

Making Rasgulla is a child’s play if you know the right steps and almost everyone can make this delicious mithai. Take a heavy-bottomed pan and add two litres of full-cream milk to it. When it comes to a boil, reduce the flame and add the lemon juice. Your milk may take a while to curdle and you may require to add a little more lemon juice. Once the milk starts curdling, keep the flame low and allow boiling for 2-3 minutes so that the whey and chhena separates.

Step 2 Strain the chhena from whey

Switch off the gas. At this point, you can clearly see the green whey and the paneer or chhena which will separate from the water and stand out as small chunks.

Step 3 Strain the whey

Allow the hot liquid to cool for 10-15 minutes. Now take a muslin cloth or a large strainer and strain away from the whey. Wash it in running water to remove the smell of lemon. You can store this whey and use it in soups and stews or curries. It is very nutritious. Many people also like to drink it by adding a little salt or sugar.

Step 4 Allow the water to separate

Tie it in the muslin cloth once the chenna cools a bit, squeeze away extra water and allow it to hang for some time. Do not refrigerate or it will make the chhena rubbery. This process may take 3-4 hours.

Step 5 Prepare sugar syrup

Heat water in a pan. When it comes to a boil, add sugar and allow it to simmer on low flame. After 10 minutes, check the syrup by taking a drop of the syrup in a spoon. If it is of one string consistency, your syrup is ready. Add the juice of half a lemon. This will prevent the syrup from granulating later. Also, add gulab jal and cardamom powder. Switch off the gas.

Step 6 Knead the chhena

Take the chhena from the muslin cloth and keep rubbing portions of it from your hand. At this point, you can add the maida. You have to rub it enough so that it becomes completely smooth and starts releasing a little oil. Once your chhena is smooth enough and much lighter in texture, make smooth round balls and keep aside.

Step 7 Boil the rasgullas

Meanwhile heat the sugar syrup again, till it reaches a boiling point. Make sure you make small balls as they will swell up once they absorb the syrup. Add the rasgullas one by one in the syrup ensuring there is enough space in the pan. Boil for 5-7 minutes on low flame. Do not stir.

Step 8 Cook covered

Now cover the pan and allow it to simmer on low flame for 5-7 minutes. When you remove the lid, you will be delighted to see that the rasgullas have swelled up and are looking beautiful! Switch off the flame and allow it to cool.

Step 9 Enjoy!

The rasgullas can be enjoyed warm or cold. You can also relish them topped with fruits or ice cream. Make sure you try this recipe, rate it and let us know how it turned out to be.

Ingredients of Rasgulla

  • 2 litre milk
  • 1 1/2 cup sugar
  • 1 teaspoon rose water
  • 3 tablespoon lime juice
  • 3 cup water
  • 1 tablespoon all purpose flour
  • 2 teaspoon powdered green cardamom

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