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- Duration: 90 minutes
- Serves: 4–6 people
Channar rasgulla has a sweet, melt in your mouth texture. For perfect and traditional taste, use fresh chenna or paneer and knead it till it is soft and pliable. This is the most important step while making rasgulla. Furthermore, for juicy rasgullas, cover and cook them in sugar syrup, over high heat.
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The Bengali dessert Rasogulla is made of two words, ‘ras’ meaning juice and ‘gulla’ meaning ‘peda (balls)’ and so this delicious dessert made from fresh chenna and sugar syrup is aptly named ‘rasgulla’.
- Cornflour/arrowroot powder (2 tsp)
- Homemade cottage cheese (chenna/paneer) (200 gms )
For the sugar syrup
- Sugar (1 cup)
- Water (1/2 cup)
- Learn how to make homemade chenna, here. You will need 1 litre of milk for about 200 gms of chenna.
- Add cornflour or arrowroot powder to this chenna and knead it for 5–10 mins or till the time you get soft pliable dough.
- Pinch small pieces out of the dough and roll them into small pedas (balls).
- Heat a thick wide-bottomed pan over low flame, add sugar and water to it. Allow the sugar to completely melt.
- When the sugar syrup starts to boil, add the rolled dough pedas to the syrup.
- Cook covered on high flame for 20 mins, stirring intermittently and adding few drops of water whenever the sugar syrup thickens.
- The rasgullas will double in size. Allow them to rest for 6–10 hrs and then refrigerate till you serve. The rasgullas stay good for up to 10 days when stored chilled.
- Sugar sweet rasgullas are now ready to be gobbled down.
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