Rasgulla is a yummy spongy Indian dessert recipe. Made with homemade chenna from raw Cow’s milk makes all the difference. You get perfect rasgullas which are soft, spongy and syrupy.
I would like to share a short interesting story on my Rasgulla/Rasmalai recipe trials.
First trial: Used store bought regular whole milk. Rasgullas turned out to be chewy and barely soft. I kneaded the chenna for 15 mins to get to the right consistency but no luck.
Second trial: Used store bought organic whole milk. This time they tasted slightly better, a little softer too but nowhere near satisfactory.
I then did some research online and figured out what the problem is. Surprisingly, it was still the Milk! Milk sold in stores is homogenized and pasteurized to extend its shelf life. Turns out that milk loses its texture and some good natural properties during this processing. So the answer seemed to be raw milk. I started looking for places that produce/sell fresh raw (unprocessed) milk and learned that FDA prohibits the sale of raw milk in stores. Farmers who produce raw milk are restricted to sell the milk on their own farm (appears to be a battle between FDA and the farmers). Anyway, we drove to a farm which about 20 miles from where we live. This might sound a little crazy but the experience of the drive to the farm, getting sparkling fresh milk and perfect Rasgullas was priceless. I enjoyed every bit of it. I am thankful to my husband to make this happen. So here you go – the perfect Rasgulla and Rasmalai recipes.
So here comes my recipe!
Makes – 9 Rasgullas of 2 inch
Preparation time – 5 mins
Cooking Time – 30 mins
Resting time – 30 mins
Refrigeration time – 8hrs or more
- Fresh Raw Cow’s Milk (Full Fat) – 1 litre
- Lemon or Lime juice – 3 – 4 Tbsp approx (depends on type of milk using)
- Sugar – 1 1/2 Cups (Add 1/2 Cup extra for extra sweetness if needed)
- Water – 8 Cups
- In a big sauce pan, add in the milk and bring to a boil. Keep mixing the milk occasionally so that it doesn’t get burnt and start to stick to the bottom of the pan.
- Meanwhile mix in the lemon juice with 1/4 Cup of water and keep it ready.
- Once the milk starts boiling, turn off the heat.
- Let it sit on a side for about 5 mins so that it cools down slightly.
- Then go ahead and add in the lemon juice gradually into the milk and keep mixing it.
- keep adding the lemon juice mixture until you see milk solids separating and the yellowish liquid separates.
- Then stop adding any extra lemon juice once you see this.
- Immediately strain this milk mixture into a colander lined with a muslin cloth.
- I placed another bowl to catch the whey water so I can use it while preparing Kadhi or kneading the dough for rotis or chapathis.
- Rest the collected milk solids for 5 mins so it cools slightly.
- Then add in some water to clean the chenna and remove any excess lemon flavor from it.
- Bring all the ends of the muslin cloth together to squeeze out some water. Do it with gentle pressure.
- Hang the chenna for 30 mins over a kitchen sink or a cabinet to remove extra moisture.
- Do not hang it longer otherwise it becomes very dry which you dont want.
- So after half an hr, remove the chenna and knead it with light pressure for 2 mins or until some oil oozes out from the chenna.
- Then immediately stop kneading. Divide the chenna into 9 portions.
- Shape them into tight round balls.
- Take a wide and deep pan which is thick. Use a pressure cooker if you want to. It works well too.
- Add in water and sugar and let them come to a boil. Make sure the sugar is well dissolved into the water.
- On High heat wait till this mixture comes to boil.
- Then add in the shaped rasgullas and cook them on High for 3 mins.
- Then reduce the flame to medium high and cover to cook for 12 mins or until cooked completely.
- You will notice they become double in their size during the cooking process.
- Half way through the cooking process remove the lid and mix them gently to turn around and continue to cook covered so they will be cooked from all the sides.
- Once cooking time is completed, let them rest in the syrup until they come to the room temperature.
- Then carefully transfer into a bowl for atleast 6 hrs. Serve them chilled.
- Use only Raw Full Cream Milk for making this recipe. I got mine from the farm as the regular stores don’t carry Raw milk in the place where we live.
- While boiling the milk keep it mixing occasionally to prevent fat separating from the milk and prevent burning of the milk too.
- While curdling the milk use just enough lemon juice do not add more otherwise rasgullas become rubbery.
- Do not hang chenna for longer than 30 mins. Otherwise it becomes dry.
- Knead chenna with gentle pressure till it starts leaving some fat. Do not over knead or under knead the mixture.
- Shape them into tight round balls otherwise they might break while cooking.
- Let them cool to room temperature first before refrigerating otherwise they end to be rubbery.