How To Make Rasgulla At Home | Bengali Sweet Recipe | Holi Special Recipe | Ruchi Bharani

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.

Boil 1 liter of cow's milk in a large pot.

Dissolve 1/2 teaspoon of citric acid in 2 tablespoons of water.

Once the milk boils, turn off the flame and let it cool for 7-8 minutes.

Remove the foam and cream from the milk.

Add the citric acid water to the milk and stir slowly to curdle the milk.

Let the curdled milk cool completely in the water.

Strain the curdled milk using a cloth and hang it to drain for 1 hour without squeezing.

Knead the drained paneer gently with light hands, rubbing it against the cloth.

Add 1/4 teaspoon corn flour, 1/2 teaspoon maida, and a small pinch of baking powder to the paneer and mix gently.

In a separate vessel, boil 2.5 cups of sugar with 3.5 cups of water until dissolved.

Shape the paneer into tight balls and add them to the boiling syrup one by one.

Boil the rasgullas for 5 minutes without stirring.

Add 1/4 cup of water mixed with 1 teaspoon of maida to the syrup and let it boil for another 5 minutes.

Add half a cup of water and boil for another 5 minutes, flipping the rasgullas gently.

Finally, add 2 cups of water slowly and boil for 2 more minutes before turning off the flame.

Let the rasgullas cool in the syrup for 2-3 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens