Soft, spongy, and incredibly delicious, this is what comes to mind whenever someone mentions the word rasgulla. These white-coloured treats are cooked in sugar syrup and define indulgence in the truest sense. Whether there's a special occasion in the family or a festival, we always try to find an excuse to include this yummy dessert in our times of joy. However, most of us usually buy rasgullas from our local halwai shop since it's a convenient option. While this is common, nothing can quite compare to the taste of freshly-made rasgullas at home. But are you worried about not being able to achieve the same soft and fluffy texture as the ones you get from the market? Don't worry, just follow these easy tips, and you'll be able to make rasgulla like a pro.
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Here Are 5 Tips To Make Perfect Rasgullas At Home:
1. Use The Right Type Of Milk
Milk is the main ingredient required for making rasgullas. We recommend that you use milk with a high-fat content, as it ensures that they turn out super soft. If you do not have access to full-fat milk, you can opt for skimmed milk or low-fat milk, but they won't give you similar results. So, use the right type of milk and make a call for yourself.
2. Add Lemon Juice
After this, you need to boil the milk. Make sure to boil it nicely and keep stirring it in between. Once boiled, allow it to cool down. Now, add a few drops of lemon juice to the cooled milk. This helps in curdling the milk to prepare chenna for the rasgullas. You could also use vinegar instead of lemon juice.
3. Strain And Knead The Chenna
Once the milk is curdled, you need to strain it to get rid of all the excess water. For this, transfer the curdled milk to a wet muslin cloth and gently squeeze it with your hands. Now that your chenna is ready, it's important to knead it well until it becomes smooth. If you miss out on this step, your rasgullas won't be that soft.
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4. Cook Them The Right Way
To cook the rasgullas, allow the sugar syrup to boil before you add them to it. Make sure to add them one by one, as adding them all at once can make them stick together. Keep the flame on low and allow them to simmer in the sugar syrup for around 10-15 minutes. This allows the sugar syrup to be fully absorbed into them.
5. Allow The Rasgullas To Rest For Some Time
Most people miss out on this step but it plays a crucial role in adding to their softness. Once the rasgullas are fully cooked, turn off the flame and allow them to sit in the sugar syrup for at least half an hour. If you take them out immediately, they may end up losing their sweet flavour.
Follow these easy tips to make halwai-style rasgullas right in the comfort of your kitchen. Do let us know how they worked for you in the comments below. If you're looking for an easy rasgulla recipe to try, click here.
About Vaishali KapilaVaishali finds comfort in eating parathas and rajma chawal but is equally enthusiastic about exploring different cuisines. When she's not eating or baking, you can often find her curled up on the couch watching her favourite TV show - FRIENDS.