Rasgulla Recipe: If you eat home-made sweets during a festival like Diwali, not only does the taste improve, but you are also safe from adulteration. Today we are going to tell you how to make a sweet which is everyone’s favourite. If you make it at home then there will be no fear of adulteration in it. So let us know an easy and reliable recipe of Rasgullas, by which you can make soft and spongy Rasgullas at home.
Also Read This: Why is Jimikand vegetable eaten on Diwali? Know its amazing benefits!
Material (Rasgulla Recipe)
- Milk – 1 liter (full cream milk would be better)
- Lemon juice – 2 tbsp (or 1 tbsp vinegar)
- Sugar – 1.5 cups (about 300 grams)
- Water – 4 cups
- Cardamom – 2
Also Read This: Feed this spicy chaat to your guests during Diwali, everyone will appreciate it.
Method (Rasgulla Recipe)
- Boil milk in a heavy bottomed vessel. When the milk boils, slow down the gas and slowly add lemon juice.
- The milk will start curdling and the curd will separate. Strain the curdled milk through a muslin cloth and wash it with cold water so that the lemon flavor is removed.
- Wrap chhena in a cloth and hang it for about 30 minutes so that excess water drains out.
- Take out the chhena on a plate and mash it well for 10-12 minutes until it becomes very smooth and soft.
- Now make small equal balls from it. Keep in mind that the shells should be smooth and not torn anywhere.
- Put sugar and water in a big vessel and boil it. When the sugar dissolves and comes to a boil, add cardamom to it.
- When the syrup is boiling, slowly add the chenna balls into it.
- Cover the vessel and cook on high flame for 15 minutes. In between, remove the lid and stir lightly (do not stir with a spoon). Rasgullas will swell and double in size.
- After turning off the gas, let the rasgullas cool in the syrup. After 2–3 hours, keep them in the fridge and serve them chilled.
