Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, rasgulla. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Rasgulla or Rosogolla (Bengali: রসগোল্লা Rosogolla, Odia: ରସଗୋଲା Rasagola) is a South Asian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.

Rasgulla is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Rasgulla is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook rasgulla using 5 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Rasgulla:

1. Take cow milk or fat milk
2. Get curd
3. Prepare or 1cup sugar
4. Prepare water
5. Get elachi powder

While the method of making rasgulla remains the same, there are two distinct types of rasgulla. One is the spongy rasgulla and the other one is a non-spongy rasgulla. Rasgulla is a juicy milk based dessert loved by people all over India. These tiny juicy balls are addictive, delicious & are made during festive times.

Steps to make Rasgulla:

1. Boil 1kg milk, after it boils add curd into it without switching off the gas.
2. Continuous stir it, till it become panner.
3. Switch off the gas and let it become lill cold. Then with the help of muslin cloth, separate water and panner.
4. And tie it tightly in that cloth so that water squeeze out for about 10mins.
5. After 10mins. Take out the panner and with the help of your palm, mash it properly so that no lumps remain in it and make a proper dough.
6. Then keep it aside for 10mins.
7. Mean while, Add sugar, water and elachi powder and start making sugar syrup out of it. Make sure you don't hve to cook it more.
8. Now back to rasgulla dough, divided the dough into 8 equal parts. Make small even ball without any breaks in it.
9. As sugar syrup start Boiling, add rasgulla's in it. At this time,keep your gas on high to medium flame.
10. Cover the rasgulla for 10-12mins on high to medium flame only.
11. After 10mins. Check the rasgulla's are they done or not. If not,then keep it for 5mins more.
12. How to check rasgulla's are ready or not: Take a glass of normal water, pour a rasgulla in it, if it sit down in the glass..it means rasgulla's are ready.

This rasgulla recipe will give you soft, spongy & juicy rasgulla that are quick to make. It can be tried even by beginners. Another variant of rasgulla - rajbhog - is equally popular in the state and is no less when it comes to taste. Rajbhog (or kesar rasgulla) infuses the goodness of ancient Indian spice - saffron into the regular rasgulla. The light-yellow colour and warm taste of saffron raises the stock of rasgulla to the next level.

So that is going to wrap this up with this special food rasgulla recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!