rasgulla recipe with homemade chenna - tips & tricks | छैना रसगुल्ला | sponge bengali rosogulla

sugar

🥗Healthier: stevia

💰Cheaper: jaggery

Stevia reduces calories while jaggery adds a unique flavor.

rose water

💰Cheaper: vanilla extract

Vanilla extract is more commonly available.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a more accessible thickening agent.

saffron

💰Cheaper: turmeric

Turmeric provides color but not flavor.

In a large vessel, bring 2 litre milk to a boil, stirring occasionally.

Once the milk comes to a boil, pour in 2 tbsp lemon juice and stir well.

Stir until the milk curdles, keeping the flame on low to medium.

Do not boil further once the water separates completely.

Drain the curdled milk over a cloth-lined colander. You can use the leftover water to make soup or knead dough as it is nutritious.

Squeeze off the water completely, being careful as the curdled milk will be very hot.

Rinse the curdled milk with fresh water to remove the sourness from the lemon juice.

Squeeze off the water completely, but do not over-squeeze as the moisture in the paneer will be lost.

Hang for 1 hour to ensure the water drains completely while retaining moisture.

After 1 hour, start to mash the paneer for 5 minutes until it turns smooth without any grains.

Prepare small ball-sized paneer and keep aside, covering to prevent drying.

In a large vessel, take 1 cup sugar, 5 cup water, and 3 pod cardamom.

Stir and dissolve the sugar completely.

Boil the water for 5 minutes.

Drop in the rolled paneer balls one by one into the boiling sugar water.

Cover and boil for 10 minutes or until the rasgulla doubles in size.

Drop into ice-cold water immediately to prevent shrinking.

Once cooled completely, transfer to a serving bowl and pour in the leftover sugar water.

Enjoy the rasgulla chilled or as it is.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens