Rasgulla Recipe | Tips for Soft Roshogullas | पर्फ़ेक्ट नरम रसगुल्ला की रेसिपी | Chef Sanjyot Keer

sugar

🥗Healthier: stevia

💰Cheaper: jaggery

Stevia reduces calories, while jaggery offers a unique flavor.

chhena

🥗Healthier: tofu

💰Cheaper: paneer

Tofu is lower in fat, while paneer is often more accessible.

Make the syrup for soaking by combining 250 grams sugar with 2 cups of water and boiling until dissolved.

Transfer the syrup to a bowl and let it cool to room temperature.

In a heavy bottomed pan, add 1 litre of full fat buffalo milk and bring it to a gentle simmer.

After the milk reaches a gentle boil, turn off the stove and let it rest for 1-2 minutes.

Prepare a vinegar mixture with 1-2 tbsp vinegar and 2 tbsp water, and gradually add it to the milk while gently stirring.

Strain the curdled milk through a muslin cloth to separate the chenna from the whey.

Rinse the chenna with fresh water to remove the acidity of the vinegar.

Hang the chenna to let excess whey drip off for 1-2 minutes.

Gently squeeze the chenna to remove some moisture, then place it back in the sieve with medium weights on top for 5 minutes.

In a big wok, combine 500 grams sugar with 5 cups of water and bring to a boil for the cooking syrup.

Crumble the rested chenna in a plate and massage it until smooth, ensuring it leaves the surface of the plate.

Add 1 tsp of refined flour to the chenna and incorporate it well.

Shape the chenna into smooth balls, ensuring there are no cracks on the surface.

Cover the shaped rasgullas with a moist cloth to prevent drying out.

Bring the cooking syrup to a rolling boil before adding the rasgullas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens