Bengali Rasogollas

This month’s challenge by the 4 Velveteer’s Group was Rasgullas. The famous rasgullas don’t need any introduction. Very popular as the king of Bengali Sweets- though the origin of the sweet is said to be in its neighboring state of Orissa.

Rasgullas are my favorite, but the thought of making these at home was a real challenge to me. At first I thought of let going this month’s challenge, but then on second thoughts I decided to just give a try. With a brave heart and a determined will I went ahead with my Project Rasgullas. I adapted the recipe from Manjula’s Kitchen. The step by step video was really helpful. Since I was very apprehensive about trying them out, I tried out only half the quantity mentioned in her recipe. But then I repented on that, as the Rasagullas turned out super soft and spongy. Everyone wanted a second helping but alas there was none! Some relatives are coming over this weekend and I have decided to make it in a larger quantity this time.
So, I really have to thank Aparna for posing the challenge and making me try out this heavenly dessert.

Here’s what you need to make about 10 medium sized rasgullas

1. Milk 3% fat – ½ liter (approx 2 ¾ cups)
2. Lemon juice – 1 tblsp
3. Sugar – 1 cup
4. Water – 3 ½ cups
5. Cardamom powder – 1 pinch

This is what I did:

Heat the milk in a heavy bottom pan or vessel. Once the milk starts to boil, add the lemon juice and stir. You will see the milk solids separating out. When all the milk solids have separated, strain it using a muslin cloth. Run it under cold tap water, so as to remove the lemon flavor. Tie the cloth with the paneer or Chenna and place a heavy weight on top of it. Let it remain this way for 10 to 15 mins or till all the water has drained out completely.

Now, remove the chenna from the cloth, place it on a clean work surface and knead it for about 10 mins. The more you knead the softer and spongier the rasgullas. Pinch out a small round from the kneaded chenna, and make a small ball out of it. Do this with the remaining chenna.

In the meanwhile, heat a pressure pan with the mentioned amount of water, sugar and cardamom powder, let the mixture boil, till the sugar is well dissolved and it starts boiling. Now add the prepared Chenna balls into this syrup. Close the lid. When the pressure builds up, place the whistle and cook till one whistle. Lower flame and cook for another 2 mins. Turn off the flame.
Once the pressure from the cooker is released, transfer the rasgullas into another bowl and refrigerate for minimum 2 to 3 hours.

Devour this divine treat chilled.

Also sending this to Flavors of Bengal hosted by Priya of Mharo Rajasthan an event originally started by Nayana

Tips
Knead the chenna very well. To test whether the chenna is ready, take a little chenna and rub it between your thumb and index finger for few seconds, then form a ball. If you are able to form a smooth and firm ball then your chenna is ready.
The rasgullas will become double in size once cooked, so make the balls small.
Make sure there is enough space in the cooker for the rasgullas to cook well.