In the realm of Indian sweets, few delicacies rival the exquisite charm of Gulab Rasgulla. This iconic confection, known for its pillowy softness, delicate rose-infused syrup, and indulgent flavor, holds a cherished place in the hearts of sweet-toothed enthusiasts around the world. And I am definitely one of them.
Indulge in the ethereal sweetness of Gulab Rasgulla, a beloved Indian dessert that transcends boundaries with its velvety texture and aromatic rose-infused syrup. The dual coloured Rasgullas are sure to be a crowd pleaser. This Gulab Rasgulla recipe is so easy to follow, that you’ll realise how easy these spongy balls are to make.
INGREDIENTS USED IN GULAB RASGULLA
Milk is used to make paneer, which is the main ingredient in rasgulla. The process involves curdling milk with an acidic agent like lemon juice or vinegar to separate the curds from the whey. The creamy nature of the paneer made from milk contributes to the rich and velvety texture of the rasgulla. Milk is a good source of protein, and this protein content is retained in the paneer. It adds to the nutritional value of the rasgulla.
Lemon juice contains citric acid, which helps coagulate the proteins in the milk. When heated, the acid in the lemon juice interacts with the proteins, causing them to separate from the whey. This process is essential for creating paneer, the main ingredient in rasgulla. The slight tanginess from the lemon juice adds a subtle, pleasing flavor to the paneer. This flavor complements the sweetness of the syrup in the rasgulla.
Pure rose extract is added to the milk for a distinct rose flavour. Rose syrup is added to the sugar syrup to give the rasgullas a nice pink colour and add more rose flavour.
The primary purpose of the sugar syrup is to sweeten the rasgulla. It imparts the characteristic sweetness that defines this delectable dessert. The sugar syrup provides the medium in which the rasgullas are cooked. As they absorb the syrup, they undergo a slight expansion, becoming spongy and acquiring the characteristic texture of rasgullas. The high sugar content in the syrup acts as a natural preservative, helping to extend the shelf life of rasgullas.
Depending on preference, the sugar syrup can be flavored with ingredients like cardamom, saffron, or rose water to add additional aromatic and flavor dimensions to the rasgullas.
EQUIPMENTS USED FOR MAKING GULAB RASGULLA
The kind of equipment you use can hugely impact the final product. So, make sure to always use the best of the equipment that is available.
I have made the chenna in a heavy bottomed large pan set on an induction (heat source).
I used another Stahl saucepan to make the syrup and boil the rasgullas in.
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TIPS TO MAKE GULAB RASGULLA
- Use only cows milk to make the paneer/chenna for rasgulla.
- Knead the paneer well to make it smooth and pliable. This helps in achieving a uniform texture in the rasgulla.
- Roll the paneer mixture into smooth, crack-free balls. There should be no cracks on the surface, as they may disintegrate while cooking.
- The rasgulla balls will expand while cooking, so make them slightly smaller than you want the final product to be.
- The syrup should maintain a steady but gentle boil. Avoid rapid boiling, as it can cause the rasgullas to become tough.
- For the best texture and flavor, refrigerate the rasgullas for a few hours before serving. This allows them to firm up and absorb more syrup.
- 2 Litre Milk
- 2 tbsp Lime Juice / vinegar
- ¼ tsp rose extract
- Sugar syrup for Boiling Rasgullas -
- 2 cups Sugar
- 8 cups Water
- 3-4 cardamom pods
- 2 tbsp rose syrup
- 2-3 drops rose colour
- Start by heating cow milk on low medium heat. Once it comes to a boil, turn off the heat and add the vinegar/ lime juice.
- Once the milk curdles, take out the chenna from it on a wet muslin cloth.
- Squeeze out excess water from the chenna and hang it for about 15-20 minutes to drain the whey.
- Knead the chenna into a smooth dough, either using your palms or a food processor.
- Add ¼ tsp rosé extract for the the flavour.
- Divide the chenna dough into small equal-sized balls and roll them between your palms to make smooth, crack-free balls.
- In a separate saucepan, mix sugar, water, cardamom pods and rose syrup. Bring it to a boil to make a sugar syrup.
- Gently place the chenna balls into the boiling sugar syrup. Cover with a lid and let them cook on medium heat for about 15-20 minutes. The Rasgullas will double in size during cooking.
- To test if the Rasgullas are ready, put one in a deep bowl with water and they should sink to the bottom & not float.
- Remove from heat and let them cool to room temperature.
- Refrigerate them and enjoyy!
If you like my Gulab Rasgulla recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!