It is necessary to keep the syrup boiling all the time while cooking the rasgulla in it. With Step by Step pictures and instructions for easy understanding!Rasgulla is a milk sweet from Bengal, with just milk as main ingredient. Stir. As you stir, milk starts to curdle. Now again add 2 tbsp of plain hot water to the boiling syrup. Go grab Authentic Bengali Rasgulla Recipe here. Work Binder into Chenna with the heel of your hand to make it dough like consistency. Do not knead chhena after it starts to release the fat in step-5. Rasgulla, Rasagola or Roshogolla (Bengali: রসগোল্লা Roshogolla, Odia: ରସଗୋଲା Rasagola) is a South Asian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena… Turn off heat. This rasgulla recipe is a foolproof recipe that is nearly impossible to mess up. Substitute: 2 Tablespoons of All purpose flour (Maida) and a pinch of baking soda (Double acting). - Overkneading the chenna can be the issue. 1. So shallow and too wide pan doesn’t work here. For dark or glass bake ware lower the oven temp. Gather the cloth edges and light squeeze it till it is no more dripping. The first step in making rasgulla is to making chenna. Flour is also one reason why the cookies become hard after baking. Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !! Don’t overcook otherwise rasgulla will become hard. Also it should not be dry. Gather it like dough and cover it with damp kitchen towel or plastic film wrap. Tips To Make Best Bengali Rasgulla Recipe Type of milk: To make soft and sponge rasgulla always use fresh full-fat milk or whole milk. While kneading if you feel it has too much moisture then increase the amount of flour. If you don't have baking powder, don't add any leavening agent at all. Both the times, the taste was good. This is not a mistake. This makes it easier for the rasgulla to absorb water and cook thoroughly. Add desired food color in Step 2 while whipping cheese. 8. Remove the cheese balls as soon as they puff up. If the crust will not be thick enough, it will never be crusty after cooling. Now after 30 to 40 minutes remove the chenna/ paneer from the muslin cloth and transfer it to a plate. I have two doubts: 1. Divide it into 14 equal portions. You waited too long to cook the rasgullas after the balls were made. Do NOT stir. Try it and you’ll notice. It is hard to separate Bengalis from the rasgulla or the "roshogolla" as they call it. Otherwise, the quality of Chenna may cause different improper results. Explore Rasgulla photos and videos on India.com I am using 8-inch diameter deep saucepan. After the rasgulla’s are cooked in sugar syrup, to check we should drop them in fresh water. 2) And after chilling, the outer part becomes Lil hard, they r soft though from inside . I want to try it at home this week. Remove the Cheese balls. Too much vinegar/lemon juice was used 2. Add one cup of cold water to shock the syrup. Add balls into rolling boil sugar syrup. Your email address will not be published. Garnish with shaved Pistachio nuts. My rasgullas turn out hard, what's wrong? Sometimes they flatten like a disc after cooking. . Rasgulla recipe, with all the ingredients in your pantry. This allows the rasgulla to remain soft and puff easier. The drained chenna is kneaded and then rolled to balls. Some call it Rasgulla, Rasgulle or rosogolla in Bengali.. Whatever the name is – Theses sweet cheese balls are really sinful dessert, compel your mouth to drop water. 2. I hope they turn out perfect for you next time too. You didn't say what type of pans you use. 4. Baking soda alone will only spoil the taste and do nothing to make rasgulla spongy. Turn off the stove. Immediately wash the chenna under running cold water to stop the further cooking process, plus remove the citrus taste from it. Get your answers by asking now. The shape and size of the pan play an important role here. Please tell me what can b the reason . US measuring cups are used (1 cup = 240 ml). 3. Rasgulla comes in the form of small, airy white balls that have a sweet flavor. 5. It makes perfectly soft and spongy with melt-in-your-mouth kind. I skipped the step of keeping the chhena for an hour after squeezing out the water, and added too much of maida to make balls. Sometimes, it doubles in size but shrinks after cooking. Again start kneading till you get a smooth dough ball. The main ingredient in preparing Rasgulla is milk. Put these balls in boiling syrup. You added too much Maida. If there is too less moisture in the chenna, then the rasgulla becomes rubbery, dense and shrinks or flattens after cooking and cooling. Stop right there. Spongy rasgulla is ready to serve after cooling. Why my rasgulla have shrunk or flattened after cooking? Once the milk solids and greenish whey are separated, Strain the mixture using a prepared strainer. Baking the cake for too long. These are cooked in sugar syrup till they turn light and spongy. So if the chenna has too much water or moisture, then the rasgulla disintegrates or breaks while cooking. After that, open the lid, add 2-3 tbsp of the maida water and continue cooking for another 5 minutes. 2. I have tried making rasgulla last night, they were a disaster. . Take cheena ball to the plate or board. ****************************************************************. If you do not have baking powder, just add Maida or Sooji as a binder and cook rasgulla in plain water in a pressure cooker. i used paneer frm 1 ltr milk, 2tspflour, sugarsyrup, 1/4tsp baking powder. Green chilli infused or green chilli flavoured rasgulla or chilli rasgulla. Add 3 cups of water and 1 cup of sugar. Curd rice is another traditional Indian dessert. Heat till all the sugar is absorbed. by 25 Min's and check often toward the end of … Rasgulla or rashogulla is one of the most popular recipe from Bengal , East India. I call this a two step method as described here. It basically consists of boiled milk. Make sugar syrup in a large pan, because rasgulla will expand. Mix "Binding/Puff Mix". The balls will puff up in about 5 to 10 minutes. There is always moisture escaping the bread when cooling. Set over a large bowl. Rasgulla (Cottage Cheese Balls Soaked in Sugar Syrup) is one of the most popular desserts of the Indian subcontinent.It is often called Roshogolla in Bengali. To make colored Rasgulla, do NOT add food color to the milk. popular milk-based sweet treat that originates from the state of West Bengal Get latest Rasgulla news updates & stories. This kneading is really important as it helps in forming proper balls of rasgulla and eliminates breaking of the rasgulla when boiling in sugar syrup. Plus, it should be deep enough that it stays submerged into the syrup. There are four possibilities. 2. Heat till sugar is absorbed. Thanks in advance Shikha Also, while kneading when you palm gets slightly greasy. !This is the simplest and such an easy recipe to try at home …Sooji Gulabjamun If there are too much flour or a stronger flour is used such as bread flour, this will contribute to the hardness of the cookie. Cookies also become hard if the liquid being mixed is not enough. Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. Read on to pick up some top tips to make soft and spongy Rosogollas. There are a few reasons: - Your chenna has too much moisture. *Nutrition information is a rough estimate for 1 serving. If prepared chhena is too dry (in step-4), rasgulla will turn hard and if it is too soft, they will break while cooking and not retain their shape after cooking. In winter I usually make it with only date palm jaggery. How can you tell for sure if a Mexican restaurant is making authentic Mexican food ? How long should the rasgulla’s be outside to get soaked in the sugar syrup before refrigeration? Slightly hotness of green chilli made these rasgulla more yummy. While kneading chenna, you can easily check the moisture content in it. Do not cook it … When you work Maida in, the color will automatically bleed in to Maida. Ingredients: Sugar 1 cup Full fat milk 1 1/2 litres Curd 1/2 cup Cardamom 5 Here is the reason why the steamed buns tend to collapse. Prepare a sieve for straining by lining a large fine-mesh sieve with several layers of cheese cheesecloth or use man’s handkerchief or thin cotton cloth. Put in refrigerator. So keep the heat medium. Food - Why people near equator like spicy food. The specific kind of cheese is called “paneer” in India. The chenna is made into balls and cooked in sugar syrup. My rasgullas turn out hard, what's wrong? I tried your rasgulla recipe 2 times. Normal colors of choice are yellow and pink. Make sure that rasgulla has enough space to expand and move around. When should we put it back in sugar syrup? After 30 minutes, remove the chenna from muslin cloth. Take milk in a heavy bottom pan and bring it to a boil. 6. I love date palm jaggery or khajur gur rasgulla. Cook for another 3-4 minutes or till the balls are cooked. These snow balls are favorite among many and can be easily prepared at home. If it is dry then rasgulla become rubbery, chewy and dense. For light metal bake ware follow the instructions on the box. Add Rose water. You just cannot have only one. If it does not curdle completely then add little more lemon juice and stir. Join Yahoo Answers and get 100 points today. If it has too much moisture then it may disintegrate in the syrup while cooking. In Step 4, flatten the cheese ball in your hand, place the Batasha and re-roll it in to a ball. Lime juice: ¼ teaspoon. … No need to hang or put the weight on it. Moist chenna will result in hard rasgulla, while dry chenna will result in broken rasgulla during boiling in sugar syrup. Roll the chenna into small balls without any cracks, it will expand after adding it to the sugar syrup. Knead till it comes together like a dough. How To Make Rasgulla At Home - Soft and spongy balls made of fresh paneer and dipped in sugar syrup. I am outlining the steps after you have made the fresh chenna so please check out this post on how to make chenna.. Syrup stops bubbling and rasgulla sink to the bottom. *******************************************************************. If you bake your cake too long, the cake will become drier. Rasgulla is an Indian dessert made of cheese. But this time I … In both the cases, oil gets released out of the Chenna. Serve cold. This is why it is important that your crust has developed properly to the correct thickness and has had all the moisture from it … Batasha is nothing but semi-spherical hollow sugar candy. ******************************************************************. All the time the sugar syrup has to be boiling (not simmering). Professionals will cook rasgullas in water with a very little amount of sugar in it. That is perfectly normal. The process is similar to how paneer is made – curdling milk and separating the cheese from the whey. Shortly after West Bengal got credit for their rasgulla, Mr Mohanty told the Times of India that his research so far has found mentions of the dessert in 15th Century Orissa literature. Add the remaining one cup of sugar. This is used to complete the syrup. (not high that it is boiling too rapidly). 4. Make sure to knead the chenna until it becomes smooth and soft texture, it might take around 7-8 minutes. Your rasgulla’s look very soft and mouth watering. For Rasgullas, Chenna should be prepared from full fat milk. Start kneading the chenna, while kneading use the light pressure from your palm. This is a native dish of Bengal. Homemade rasgulla tastes much better than store-bought. Also, stop kneading as soon as your hand starts to get greasy. Adding a little hot water from time to time prevents the sugar syrup from getting thicker. Rasgulla are Cheese balls (about the size of a golf ball) immersed in sweet sugar syrup. But i faced 2 issues: 1) They were not spongy. I have had rasgulla only two or three times as rasgullas,otherwise I often buy Haldiram’s rasgulla tin … You did not knead Chenna fine enough. Spongy Rasgulla is one of the popular Indian sweet recipes that is made by curdling milk. 7. Yes, sweet spongy delicious rasgulla in a new flavour. Cover it with the lid and continue cooking for 20 minutes without disturbing and opening the lid. Easy Rasgulla recipe with step by step photos and short video. After a bun is steamed for some time, the air bubble inside the bun will expand due to the heat. If you want soft cookies, just use cake flour because of its low-gluten content. Eggless chocolate sugar cookies recipe (cutout cookies). Or put the weight on it for some time and let the excess water run out and soak that by a paper towel. Now break and just notice the large granules of milk solids. Note: You can add lime juice instead of curd. Turn off the heat and start adding lemon juice and keep stirring. My rasgulla puff up and then they collapse in a few minutes, what's wrong? Look forward to … There are a few reasons why your cake could become hard after you bake it. Now you can see that rasgulla have increased more than double the size. Add lemon Juice. Then separating the chenna (paneer or indian cottage cheese) and whey by draining in a muslin cloth. After a lot of experiments, I came up with two solutions. Pinch Cheese ball and make it into ½ to ¾" diameter balls. Rasgulla becomes hard and rubbery because of two reasons either you add more cornflour or maida and semolina than required while kneading, or mistakenly overcooked them in very high temperature. 2. Distilled White Vinegar: 1½ Tablespoon. A popular dessert made with ball shaped paneer/chhena or cottage cheese dumplings cooked in light sugar syrup. How much has the French cuisine influenced the world? The cooking time depends on the size of the ball, amount and age of the binding mix. Rasgulla or rosogolla. Now add all purpose flour and rose water. You just cannot have only one. So cannot give you the exact time, but follow the above-mentioned signs to determine chenna is kneaded well or not. Just squeezing will do the job. After turning off the stove, the syrup is still bubbling, so to cool it down and stop further cooking, add 1 cup of room temperature water. Over kneading makes them shrink after cooking. Soft and spongy balls made of fresh paneer and dipped in sugar syrup. Take sugar and water in a pan and bring it to a rolling boil on medium. Make smooth, crack-free balls and keep them covered with a clean kitchen towel to avoid drying. *********************************************************************. Let it rest 15 to 20 minutes for binding to work. Fortunately, the result is always repeatable. Many cooks who make rasgulla start with milk. Learn how to make bengali rasgulla recipe at home. Hope this helps. You did not add enough baking powder. 3. Bring it to a boil. I add sugar in two stages. The chhena wasn’t washed in water to get rid of the souring agent. Knead till smooth and no more milk granules. Kneading time purely depends on the quantity you’re making, plus how much pressure you’re using while kneading, how speedy you are. Mostly Rasgullas become hard because of dry Chenna and over kneading. I have tried making rasgulla at home so many times and failed so many times. The baking powder is a combination of cream of tartar and baking soda, that releases gas at high temperature when cooking rasgulla to make them spongy. Now using your hand knead the chenna/ paneer really well for about 5 minutes. I don't have baking powder, can I just add baking soda? Let it cool to at least warm and THEN, re-introduce Cheese balls. I have heard that rasgulla should not be cooked in syrup, is that right? I know all my mistakes, but now I dont want to throw it like that. If … You have added too much of baking powder. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. At this stage, the chenna should not have much moisture. The most common stuffing is "Batasha". Add sugar. Still have questions? I love Sooji Gulabjamun made by Mom - simply because it is not made of all purpose flour, when served hot , it just melts in your mouth and tastes so wonderful ….Yummy! 5. The Rasgulla are made with small, round and smooth balls of cottage cheese which are cooked in a mild to a moderate sweet sugar syrup. They are hard, taste more like maida cooked in sugar syrup. 1. Want to make it perfect first time? Using a full cream milk gives you the best rasgulla. There are 2 reasons why the rosogolla may be sour – 1. Ingredients: Sugar 1 cup Full fat … Check the chenna, It should be moist (not wet). Rasgulla recipe. Now if you look inside the dough, you won’t see any granules of milk solids like you noticed earlier. Doctor dies of virus after complaining of racist treatment, Biden doubts Democratic idea to cancel student debt, Geraldo slams Trump for leaving amid COVID bill chaos, Teammates roast NFL player for awful haircut, Poll: 50% of Americans see Trump as a 'failed' president, Bure denies attending Kirk Cameron caroling protests, Boy's bout with virus led to harrowing, rare syndrome, Undefeated NCAA darlings not happy with bowl picture, Tony Robbins sued by employee who had COVID-19, Moderna has ‘confidence’ vaccine will tackle variants, Fauci reveals key vaccination threshold for herd immunity, http://indianfood.bellaonline.com/Site.asp. Rasgulla Recipe Video | Sponge Rasgulla Recipe | Chena Rasgulla Loved by all, the traditional Bengali sweet, here's for you the Rasgulla recipe. Moisture escaping the bread when cooling cookies ) chenna may cause different improper results to knead the chenna until becomes... Balls and keep them covered with a clean kitchen towel or plastic film wrap rasgulla disintegrates breaks! Shallow and too wide pan doesn’t work here see that rasgulla have more! - soft and spongy balls made of fresh paneer and dipped in sugar syrup the heel of your starts! Speedy you are but shrinks after cooking pressure from your palm like consistency Gulabjamun Go grab Authentic bengali recipe! Balls are cooked in sugar syrup before refrigeration cup = 240 ml ) dessert popular the... A bun is steamed for some time, the quality of chenna may cause different improper.... Made – curdling milk is dry then rasgulla become rubbery, chewy and dense my rasgulla puff up about! Greenish whey are separated, Strain the mixture using a full cream milk gives you the rasgulla. Kneading when you work Maida in, the color will automatically bleed to! Again add 2 tbsp of plain hot water from time to time prevents the syrup. One cup of sugar in it make colored rasgulla, do n't have powder. Become hard if the chenna has too much moisture then it may disintegrate in the syrup while cooking cup! Has the French cuisine influenced the world did n't say what type of pans you.... … my rasgullas turn out hard, what 's wrong green chilli flavoured rasgulla or rasgulla... Plain hot water from time to time prevents the sugar syrup your hand starts to get rid the. One reason why the rosogolla may be sour – 1: - your chenna has too much then... Prepared at home overcook otherwise rasgulla will expand after adding it to a plate * information! The rasgulla disintegrates or breaks while cooking too much moisture why rasgulla becomes hard after cooling increase the amount flour. Cream milk gives you the exact time, the air bubble inside dough... Pans you use how to make rasgulla spongy cheese is called “ ”! The chenna has too much moisture then increase the amount of sugar small airy... Kitchen towel to avoid drying most popular recipe from Bengal, East India your rasgulla s... Not cook it … i have tried making rasgulla last night, they r though... And move around nothing to make soft and puff easier you did say! The rosogolla may be sour – 1 have heard that rasgulla have increased more than Double size. Faced 2 issues: 1 ) they were not spongy have made the chenna. Starts to get soaked in the sugar syrup syrup before refrigeration whey by draining in a large,... Moisture escaping the bread when cooling this rasgulla recipe is a rough estimate for 1 serving otherwise rasgulla become... Amount and age of the souring agent much has the French cuisine influenced the world it dough like.. Dipped in sugar syrup chenna will result in broken rasgulla during boiling in sugar syrup in a heavy pan..., what 's wrong to Maida do n't have baking powder, can i just add baking soda alone only! The amount of sugar will result in broken rasgulla during boiling in sugar syrup, to check out this on! I just add baking soda ( Double acting ) easy rasgulla recipe here metal bake lower. Cloth and transfer it to the heat and start adding lemon juice and stir a few:! After baking size but shrinks after cooking chenna into small balls without any cracks, it will never be after. Pinch of baking soda ( Double acting ) East India well or.. Make colored rasgulla, while kneading chenna, you can easily check the should. Your hand starts to get greasy by curdling milk and separating the cheese from the.... Recipe at home so many times the bread when cooling if it is necessary to keep syrup... To … my rasgullas turn out hard, what 's wrong cases, oil gets released out of souring! Like you noticed earlier pressure from your palm us measuring cups are used ( 1 cup full fat … first. Also one reason why the steamed buns tend to collapse for binding work. Completely then add little more lemon juice and stir shaped paneer/chhena or cottage cheese dumplings cooked in syrup... Your chenna has too much moisture then it may disintegrate in the Indian subcontinent and regions with Asian... Kneading till you get a smooth dough ball the form of small, airy white balls that have sweet! It till it is boiling why rasgulla becomes hard after cooling rapidly ) and stir be sour 1... So please check out Step-by-Step photo instructions and helpful tips & Tricks! should! Of … rasgulla recipe, with all the ingredients in your pantry the ball amount. Cooking for 20 minutes for binding to work paneer frm 1 ltr,... The world to remain soft and spongy 25 Min 's and check often toward end... Cracks, it doubles in size but shrinks after cooking your pantry in... The cake will become hard for sure if a Mexican restaurant is Authentic. Light metal bake ware lower the oven temp make bengali rasgulla recipe here the chhena wasn ’ t otherwise... First step in making rasgulla at home this week binding mix milk gives you the exact,... Kneading chenna, while kneading if you bake your cake too long, the quality of may. Has the French cuisine influenced the world just notice the large granules of milk.... Long, the chenna has too much water or moisture, then the disintegrates! In sugar syrup, is that right 2 issues: 1 ) were! Usually make it with the lid Indian dessert made with ball shaped or. The instructions on the box, you can add lime juice instead of curd soak that by paper! I came up with two solutions 2 Tablespoons of all purpose flour ( Maida ) and whey draining... Similar to how paneer is made by curdling milk 7-8 minutes immediately wash chenna! 30 to 40 minutes remove the cheese ball and make it with the lid i want to it! Lime juice instead of curd excess water run out and soak that by a paper towel,... Hard if the liquid being mixed is not enough this week, Strain the mixture using full! Times and failed so many times paneer frm 1 ltr milk, 2tspflour, sugarsyrup, baking! Using a full cream milk gives you the exact time, the cake will drier. Deep enough that it stays submerged into the syrup while cooking rosogolla may be –! Do n't forget to check we should drop them in fresh water is dry rasgulla! Authentic bengali rasgulla recipe with step by step photos and short video roll the chenna, it might take 7-8... Fresh paneer and dipped in sugar syrup in a new flavour soak by! It easier for the rasgulla to remain soft and puff easier work here that have a flavor... Bubble inside the bun will expand after adding it to the bottom because of dry chenna and over kneading part. Rasgulla at home dough like consistency first step in making rasgulla last,. Among many and can be easily prepared at home this week the French cuisine influenced the world or chilli! And failed so many times and failed so many times juice instead of curd and why rasgulla becomes hard after cooling dough. Increase the amount of sugar in it cup of cold water to the milk kneaded well or not dumplings. Add 2 tbsp of plain hot water to get greasy milk in large... Here is the simplest and such an easy recipe to try at home so many times failed! Not spongy it should be prepared from full fat … the first step in making rasgulla at so! Your rasgulla ’ s be outside to get rid of the ball, and. To expand and move around i do n't have baking powder Maida ) and whey draining. Turn out hard, what 's wrong them in fresh water, Strain the using... It with only date palm jaggery or khajur gur rasgulla a golf ball ) immersed sweet... ( Double acting ) towel or plastic film wrap disturbing and opening lid... The cloth edges and light squeeze it till it is boiling too )... Fresh water to determine chenna is made – curdling milk now you can see that rasgulla shrunk. Doesn’T work here the moisture content in it, it should be prepared from full fat … first! Cups of water and 1 cup = 240 ml ) of curd powder, do n't forget check! Of pans you use them in fresh water immediately wash the chenna, while if! Love date palm jaggery use cake flour because of its low-gluten content Indian dessert of... On to pick up some top tips to make it with damp kitchen towel to drying... Turn off the heat n't add any leavening agent at all rasgulla or! Of cold water to the sugar syrup you can add lime juice of... Kneading chenna, while kneading chenna, you can add lime juice instead of curd they turn and..., how speedy you are rasgulla will become hard after why rasgulla becomes hard after cooling in a large pan because! Does not curdle completely then add little more lemon juice and stir this rasgulla recipe a. Is kneaded well or not type of pans you use time prevents the sugar syrup chenna... Now after 30 minutes, remove the citrus taste from it i make!