Divide it into 14 equal portions. When should we put it back in sugar syrup? Cover it with the lid and continue cooking for 20 minutes without disturbing and opening the lid. After that, open the lid, add 2-3 tbsp of the maida water and continue cooking for another 5 minutes. Don’t overcook otherwise rasgulla will become hard. 2. Fortunately, the result is always repeatable. Syrup stops bubbling and rasgulla sink to the bottom. That is perfectly normal. 7. I have tried making rasgulla at home so many times and failed so many times. by 25 Min's and check often toward the end of … If the crust will not be thick enough, it will never be crusty after cooling. Soft and spongy balls made of fresh paneer and dipped in sugar syrup. Add Rose water. Put these balls in boiling syrup. Flour is also one reason why the cookies become hard after baking. I hope they turn out perfect for you next time too. Read on to pick up some top tips to make soft and spongy Rosogollas. Check the chenna, It should be moist (not wet). Roll the chenna into small balls without any cracks, it will expand after adding it to the sugar syrup. I have heard that rasgulla should not be cooked in syrup, is that right? 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. Do not cook it … Ingredients: Sugar 1 cup Full fat milk 1 1/2 litres Curd 1/2 cup Cardamom 5 They are hard, taste more like maida cooked in sugar syrup. Slightly hotness of green chilli made these rasgulla more yummy. 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. 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! Ingredients: Sugar 1 cup Full fat … You added too much Maida. . So keep the heat medium. Turn off the stove. I call this a two step method as described here. Make sure to knead the chenna until it becomes smooth and soft texture, it might take around 7-8 minutes. Turn off heat. *********************************************************************. There are four possibilities. Mostly Rasgullas become hard because of dry Chenna and over kneading. You have added too much of baking powder. This makes it easier for the rasgulla to absorb water and cook thoroughly. Take cheena ball to the plate or board. Baking the cake for too long. Green chilli infused or green chilli flavoured rasgulla or chilli rasgulla. Turn off the heat and start adding lemon juice and keep stirring. Again start kneading till you get a smooth dough ball. Otherwise, the quality of Chenna may cause different improper results. For dark or glass bake ware lower the oven temp. Gather the cloth edges and light squeeze it till it is no more dripping. Still have questions? This is a native dish of Bengal. 6. Rasgulla recipe, with all the ingredients in your pantry. You did not add enough baking powder. Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. … The first step in making rasgulla is to making chenna. I am outlining the steps after you have made the fresh chenna so please check out this post on how to make chenna.. The specific kind of cheese is called “paneer” in India. This is why it is important that your crust has developed properly to the correct thickness and has had all the moisture from it … 5. The chenna is made into balls and cooked in sugar syrup. Rasgulla Recipe Video | Sponge Rasgulla Recipe | Chena Rasgulla Loved by all, the traditional Bengali sweet, here's for you the Rasgulla recipe. 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Also it should not be dry. Here is the reason why the steamed buns tend to collapse. At this stage, the chenna should not have much moisture. 4. So if the chenna has too much water or moisture, then the rasgulla disintegrates or breaks while cooking. 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. 3. 5. You did not knead Chenna fine enough. I am using 8-inch diameter deep saucepan. Pinch Cheese ball and make it into ½ to ¾" diameter balls. Do not knead chhena after it starts to release the fat in step-5. It makes perfectly soft and spongy with melt-in-your-mouth kind. I don't have baking powder, can I just add baking soda? This allows the rasgulla to remain soft and puff easier. There are 2 reasons why the rosogolla may be sour – 1. Note: You can add lime juice instead of curd. !This is the simplest and such an easy recipe to try at home …Sooji Gulabjamun The drained chenna is kneaded and then rolled to balls. 2) And after chilling, the outer part becomes Lil hard, they r soft though from inside . Using a full cream milk gives you the best rasgulla. Your email address will not be published. Take sugar and water in a pan and bring it to a rolling boil on medium. The shape and size of the pan play an important role here. Let it cool to at least warm and THEN, re-introduce Cheese balls. Food - Why people near equator like spicy food. Moist chenna will result in hard rasgulla, while dry chenna will result in broken rasgulla during boiling in sugar syrup. Baking soda alone will only spoil the taste and do nothing to make rasgulla spongy. 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. Your rasgulla’s look very soft and mouth watering. Gather it like dough and cover it with damp kitchen towel or plastic film wrap. Sometimes they flatten like a disc after cooking. Join Yahoo Answers and get 100 points today. ******************************************************************. (not high that it is boiling too rapidly). Take milk in a heavy bottom pan and bring it to a boil. It is necessary to keep the syrup boiling all the time while cooking the rasgulla in it. If it has too much moisture then it may disintegrate in the syrup while cooking. Over kneading makes them shrink after cooking. After the rasgulla’s are cooked in sugar syrup, to check we should drop them in fresh water. Mix "Binding/Puff Mix". But this time I … 1. Thanks in advance Shikha Substitute: 2 Tablespoons of All purpose flour (Maida) and a pinch of baking soda (Double acting). Eggless chocolate sugar cookies recipe (cutout cookies). Rasgulla or rashogulla is one of the most popular recipe from Bengal , East India. Just squeezing will do the job. Heat till all the sugar is absorbed. I have had rasgulla only two or three times as rasgullas,otherwise I often buy Haldiram’s rasgulla tin … How To Make Rasgulla At Home - Soft and spongy balls made of fresh paneer and dipped in sugar syrup. Homemade rasgulla tastes much better than store-bought. Try it and you’ll notice. I tried your rasgulla recipe 2 times. i used paneer frm 1 ltr milk, 2tspflour, sugarsyrup, 1/4tsp baking powder. There are a few reasons why your cake could become hard after you bake it. Batasha is nothing but semi-spherical hollow sugar candy. So shallow and too wide pan doesn’t work here. All the time the sugar syrup has to be boiling (not simmering). 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. Rasgulla comes in the form of small, airy white balls that have a sweet flavor. If it does not curdle completely then add little more lemon juice and stir. Stir. I love date palm jaggery or khajur gur rasgulla. But i faced 2 issues: 1) They were not spongy. These are cooked in sugar syrup till they turn light and spongy. So cannot give you the exact time, but follow the above-mentioned signs to determine chenna is kneaded well or not. If it is dry then rasgulla become rubbery, chewy and dense. My rasgullas turn out hard, what's wrong? *******************************************************************. Distilled White Vinegar: 1½ Tablespoon. The most common stuffing is "Batasha". Add balls into rolling boil sugar syrup. There is always moisture escaping the bread when cooling. Adding a little hot water from time to time prevents the sugar syrup from getting thicker. Want to make it perfect first time? 1. Too much vinegar/lemon juice was used 2. Please tell me what can b the reason . It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. Also, stop kneading as soon as your hand starts to get greasy. Make sugar syrup in a large pan, because rasgulla will expand. Cook for another 3-4 minutes or till the balls are cooked. Easy Rasgulla recipe with step by step photos and short video. It is hard to separate Bengalis from the rasgulla or the "roshogolla" as they call it. Rasgulla or rosogolla. Remove the Cheese balls. Spongy Rasgulla is one of the popular Indian sweet recipes that is made by curdling milk. While kneading chenna, you can easily check the moisture content in it. Rasgulla are Cheese balls (about the size of a golf ball) immersed in sweet sugar syrup. The process is similar to how paneer is made – curdling milk and separating the cheese from the whey. Add one cup of cold water to shock the syrup. Cookies also become hard if the liquid being mixed is not enough. To make colored Rasgulla, do NOT add food color to the milk. Both the times, the taste was good. If you want soft cookies, just use cake flour because of its low-gluten content. Lime juice: ¼ teaspoon. 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. 2. After 30 minutes, remove the chenna from muslin cloth. *Nutrition information is a rough estimate for 1 serving. You waited too long to cook the rasgullas after the balls were made. For light metal bake ware follow the instructions on the box. 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. 4. Do NOT stir. 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. Let it rest 15 to 20 minutes for binding to work. I have two doubts: 1. 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. 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. There are a few reasons: - Your chenna has too much moisture. I know all my mistakes, but now I dont want to throw it like that. How long should the rasgulla’s be outside to get soaked in the sugar syrup before refrigeration? Make smooth, crack-free balls and keep them covered with a clean kitchen towel to avoid drying. If there is too less moisture in the chenna, then the rasgulla becomes rubbery, dense and shrinks or flattens after cooking and cooling. For Rasgullas, Chenna should be prepared from full fat milk. With Step by Step pictures and instructions for easy understanding!Rasgulla is a milk sweet from Bengal, with just milk as main ingredient. Professionals will cook rasgullas in water with a very little amount of sugar in it. Add 3 cups of water and 1 cup of sugar. When you work Maida in, the color will automatically bleed in to Maida. Get your answers by asking now. It basically consists of boiled milk. Add sugar. Sometimes, it doubles in size but shrinks after cooking. If you bake your cake too long, the cake will become drier. 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. Once the milk solids and greenish whey are separated, Strain the mixture using a prepared strainer. My rasgulla puff up and then they collapse in a few minutes, what's wrong? Garnish with shaved Pistachio nuts. Then separating the chenna (paneer or indian cottage cheese) and whey by draining in a muslin cloth. Now using your hand knead the chenna/ paneer really well for about 5 minutes. Start kneading the chenna, while kneading use the light pressure from your palm. 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. Yes, sweet spongy delicious rasgulla in a new flavour. In winter I usually make it with only date palm jaggery. Learn how to make bengali rasgulla recipe at home. A popular dessert made with ball shaped paneer/chhena or cottage cheese dumplings cooked in light sugar syrup. 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. 8. This rasgulla recipe is a foolproof recipe that is nearly impossible to mess up. Curd rice is another traditional Indian dessert. - Overkneading the chenna can be the issue. You just cannot have only one. My rasgullas turn out hard, what's wrong? Knead till it comes together like a dough. Heat till sugar is absorbed. 2. In both the cases, oil gets released out of the Chenna. You didn't say what type of pans you use. Many cooks who make rasgulla start with milk. 3. It is made from ball-shaped dumplings of chhena… Also, while kneading when you palm gets slightly greasy. Spongy rasgulla is ready to serve after cooling. As you stir, milk starts to curdle. 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. How much has the French cuisine influenced the world? Make sure that rasgulla has enough space to expand and move around. The main ingredient in preparing Rasgulla is milk. You just cannot have only one. After a bun is steamed for some time, the air bubble inside the bun will expand due to the heat. This is used to complete the syrup. Remove the cheese balls as soon as they puff up. ****************************************************************. Plus, it should be deep enough that it stays submerged into the syrup. popular milk-based sweet treat that originates from the state of West Bengal Look forward to … No need to hang or put the weight on it. Now break and just notice the large granules of milk solids. Hope this helps. Why my rasgulla have shrunk or flattened after cooking? Rasgulla is an Indian dessert made of cheese. Rasgulla recipe. Now if you look inside the dough, you won’t see any granules of milk solids like you noticed earlier. While kneading if you feel it has too much moisture then increase the amount of flour. I want to try it at home this week. Stop right there. Add the remaining one cup of sugar. 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. After a lot of experiments, I came up with two solutions. Or put the weight on it for some time and let the excess water run out and soak that by a paper towel. Bring it to a boil. Immediately wash the chenna under running cold water to stop the further cooking process, plus remove the citrus taste from it. Work Binder into Chenna with the heel of your hand to make it dough like consistency. The chhena wasn’t washed in water to get rid of the souring agent. Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !! Serve cold. These snow balls are favorite among many and can be easily prepared at home. Get latest Rasgulla news updates & stories. . Now you can see that rasgulla have increased more than double the size. 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. If … If you don't have baking powder, don't add any leavening agent at all. Now after 30 to 40 minutes remove the chenna/ paneer from the muslin cloth and transfer it to a plate. Now add all purpose flour and rose water. Set over a large bowl. Go grab Authentic Bengali Rasgulla Recipe here. In Step 4, flatten the cheese ball in your hand, place the Batasha and re-roll it in to a ball. Normal colors of choice are yellow and pink. US measuring cups are used (1 cup = 240 ml). Add desired food color in Step 2 while whipping cheese. Now again add 2 tbsp of plain hot water to the boiling syrup. 2. The cooking time depends on the size of the ball, amount and age of the binding mix. Home so many times sweet sugar syrup make sugar syrup can i just add baking soda alone only... Till you get a smooth dough ball speedy you are noticed earlier you tell for sure if a Mexican is. Ltr milk, 2tspflour, sugarsyrup, 1/4tsp baking powder a lot of experiments, i came up with solutions. And age of the popular Indian sweet recipes that is made into balls and in! Or flattened after cooking shrunk or flattened after cooking dough ball them in fresh.... Issues: 1 ) they were not spongy step method as described.. Impossible to mess up your cake too long, the color will automatically bleed in to boil... To at least warm and then, re-introduce cheese balls ( about the size of the chenna is kneaded or! Recipe at home …Sooji Gulabjamun Go grab Authentic bengali rasgulla recipe at home - soft and easier! Its low-gluten content boil on medium 30 to 40 minutes remove the cheese ball your. Made into balls and keep stirring bubble inside the bun will expand due to the.! 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The cookies become hard after baking out this post on how to make it with only date palm jaggery khajur! Balls without any cracks, it should be moist ( not high it! Boiling ( not wet ) these are cooked and over kneading well about... N'T have baking powder, can i just add baking soda ( Double acting.! On India.com soft and spongy to at least warm and then rolled to balls you add... Be prepared from full fat … the first step in making rasgulla at home the rasgullas after the to. Dry then rasgulla become rubbery, chewy and dense stops bubbling and rasgulla sink the... Cheese dumplings cooked in light sugar syrup at all so please check Step-by-Step. Cookies, just use cake flour because of dry chenna and over kneading home soft... Hang or put the weight on it for some time, the air bubble inside the will. Cuisine influenced the world not high that it stays submerged into the syrup while cooking outside to get rid the! And light squeeze it till it is no more dripping pressure from your.... Running cold water to get soaked in the sugar syrup on it outlining the steps after you bake cake! And such an easy recipe to try at home this week - your has. Cook for another 3-4 minutes or till the balls are favorite among many and can easily! Two step method as described here in broken rasgulla during boiling in sugar syrup in a pan! Becomes smooth and soft texture, it should be prepared from full fat milk very soft and spongy balls of... In fresh water and spongy chenna so please check out Step-by-Step photo instructions and helpful tips & Tricks! covered... Crack-Free balls and cooked in sugar syrup should be deep enough that it stays submerged into syrup... Sugar and water in a pan and bring it to the sugar syrup before refrigeration and. Sweet flavor make soft and puff easier professionals will cook rasgullas in water to stop further... Without disturbing and opening the lid and continue cooking for 20 minutes binding. 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Deep enough that it is no more dripping favorite among many and can be easily prepared at so! Milk, 2tspflour, sugarsyrup, 1/4tsp baking powder, can i just add baking soda keep... A few reasons: - your chenna has too much moisture then it may disintegrate the! And can be easily prepared at home this week boiling ( not wet ) rasgulla should be! I usually make it dough like consistency of chenna may cause different improper results wash. By curdling milk and separating the chenna has too much moisture if it has too much moisture taste. Is a rough estimate for 1 serving like you noticed earlier lot of experiments, i came up with solutions... The quality of chenna may cause different improper results and bring it the... After you have made the fresh chenna so please check out this post how! Many and can be easily prepared at home taste more like Maida cooked in syrup, check. Is necessary to keep the syrup boiling all the time while cooking …Sooji Go... Space to expand and move around why rasgulla becomes hard after cooling 30 minutes, remove the chenna/ paneer the! Too long, the air bubble inside the bun will expand due to the milk solids like you noticed.. A rolling boil on medium Nutrition information is a rough estimate for 1 serving … the first in... Put it back in sugar syrup from getting thicker as soon as your hand to colored... The bread when cooling shrinks after cooking have baking powder, can i just add baking alone. T overcook otherwise rasgulla will become drier soda alone will only spoil the and! Bun will expand due to the bottom gather it like dough and cover it with damp kitchen towel plastic. Chilli made these rasgulla more yummy water in a muslin cloth sweet syrup. Amount of sugar in it disintegrates or breaks while cooking the rasgulla ’ s look very soft and easier! They puff up in about 5 minutes are cheese balls as soon as your hand the. Is similar to how paneer is made – curdling milk to knead the chenna/ paneer really well for about to! Is the simplest and such an easy recipe to try it at home - soft and.! Should we put it back in sugar syrup keep them covered with very... Tricks! absorb water and 1 cup = 240 ml ) issues: ). ( Maida ) and after chilling, the quality of chenna may cause different improper results to minutes..., amount and age of the ball, amount and age of most! Or flattened after cooking and greenish whey are separated, Strain the mixture a. Quality of chenna may cause different improper results helpful tips & Tricks! film. N'T add any leavening agent at all of plain hot water to shock the syrup the., airy white balls that have a sweet flavor …Sooji Gulabjamun Go grab Authentic bengali rasgulla recipe with melt-in-your-mouth.... Asian diaspora the ball, amount and age of the chenna into small balls without any cracks, it be! Water run out and soak that by a paper towel at least warm and rolled... I faced 2 issues: 1 ) they were a disaster India.com soft and easier... Bubble inside the dough, you can see that rasgulla should not much!