“Easy Rasgulla Recipe” in Indian Kitchen Rasgulla recipes home style
rasgulla recipe calls for curdling milk, separate the chenna (paneer or indian cottage cheese) and whey. The drained chenna is kneaded and are rolled to balls and cooked in sugar syrup.
Among all the bengali sweets, rasgulla takes the first place in our home for many reasons, it is delicious, it is easy to make, needs only basic ingredients from the kitchen and the chances of failure are very less if followed correctly.
I have prepared these countless number of times and never been a disaster. This was the first Bengali sweet that I tried years ago when I newly tried my hands into cooking. If you are new to cooking, i suggest you to make this rasgulla for Diwali, since it is one of the easy sweet recipes for diwali or any festive occasion. You can make these one day ahead of Diwali and surprise your loved ones.
The balls can be cooked in sugar syrup either using a pressure cooker or in a wide pan. Both ways turn out to be perfect.
But for people trying for the first time, I suggest using a wide pan rather than a cooker. Since boiling in a pan yields perfect and soft results.
Some pressure cookers overcook the balls and it results in rubbery balls.
tip to make perfect rasgulla
Always use good quality fresh full fat milk. Most times it is the quality of milk that affects the texture of the rasgulla.
Follow the recipe as it is to get perfect results. This recipe has been tried and tested by many.