Chhena Rassgulla Recipe: A traditional and authentic bengali milk-based dessert made with chenna It is well-known for its creamy and spongy texture, as well as its sweetness from sugar syrup. It is a simple dessert recipe from Bengali cuisine that is served immediately following lunch or dinner.
One of the most common sweets made in Bengali desserts is chenna-based sweet, which is known for its spongy and juicy texture. Rasgulla is a simple sweet made by curdling or spoiling milk and boiling it in sugar water. The same method is used to make other Bengali sweets, but this recipe is for a basic chenna-based sweet.
The use of ice-cold water is a simple and important trick I’ve introduced in this recipe. Basically, after boiling the chenna balls in hot sugar water, they are immediately transferred to cold water. This aids in the retention of the shape of the rosogulla and prevents it from losing its bulginess. To be honest, it’s not necessary if you’re using full cream, but it becomes necessary if there’s any doubt about the quality of the milk, so I thought I’d include it in my post.
To begin, I strongly suggest making this recipe with full cream milk or thick milk. Other variations may be used with the ice technique, but skim milk must be avoided at all costs. Second, kneading the chenna is an important step in this recipe. It must be done thoroughly but delicately. Apply no pressure while kneading because it must hold together. Finally, the prepared balls must be free of cracks. Make an effort to knead the individual balls so that they hold together and form crack-free balls. Otherwise, while boiling in hot water, it may burst.
Chhena Rassgulla Recipe
- 2 litre milk (full cream)
- 2 tbsp lemon juice
- 1 cup sugar
- 5 cup water
- 3 pod cardamom
- First, bring 2 litres of milk to a boil in a large pot, stirring occasionally.
- When the milk begins to boil, add 2 tbsp lemon juice and stir well. You can also use curd or vinegar instead.
- Stir constantly until the milk curdles, keeping the flame low to medium.
- Once the water has separated completely, do not continue to boil.
- drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
- Squeeze out all of the water. Take care because the curdled milk will be extremely hot.
- To remove the sourness from the lemon juice, rinse the curdled milk with fresh water.
- Squeeze out all of the water. If you oversqueeze the paneer, the moisture will be lost.
- Hang for 1 hour, making sure the water is completely drained but the moisture remains.
- After 1 hour, begin mashing the paneer for 5 minutes.
- Mash the paneer until it has a smooth texture with no paneer grains.
- Make small balls of paneer and set aside. Cover and store to prevent drying.
- 1 cup sugar, 5 cup water, and 3 cardamom pods in a large mixing bowl
- Stir until the sugar is completely dissolved.
- Now, bring the water to a boil for 5 minutes.
- Drop rolled paneer balls into boiling sugar water one at a time.
- Cook for 10 minutes, or until the rasgulla has doubled in size.
- Drop into ice-cold water right away to avoid shrinking in size.
- Once completely cool, transfer to a serving bowl and add the remaining sugar water.
- Finally, serve the rasgulla chilled or at room temperature.
- To begin, use fresh full cream cows milk to make high-quality paneer.
- Also, make sure there are no cracks in the paneer balls. Otherwise, they may crack while boiling.
- Furthermore, do not open the lid while the rasgulla is boiling, as the temperature will drop and the rasgulla will fall flat.
- Finally, if you prefer, the rasgulla recipe can be served with a slightly concentrated sugar syrup.
Also Read: Paneer Kofta Recipe