Delicious Homemade Rasgoolas Recipe: A Traditional Indian Dessert Recipe
Delicious Homemade Rasgoolas Recipe: A Traditional Indian Dessert Recipe
Learn how to make soft and spongy Rasgoolas at home with this easy-to-follow recipe. Rasgoolas are a classic Indian dessert made from chhena (Indian cottage cheese) and soaked in a fragrant sugar syrup. This step-by-step guide will help you create these delightful sweets, perfect for festive occasions or a special treat. Additionally, discover the nutritional value of Rasgoolas and tips for a healthier version. Enjoy the authentic taste of this beloved dessert in the comfort of your kitchen!
Ingredients
- 1 liter full-fat milk
- 2-3 tablespoons lemon juice (or vinegar)
- 1 cup water (for making the chhena)
- 1 cup sugar
- 4 cups water (for the sugar syrup)
- 1-2 teaspoons rose water (optional)
- Ice cubes (for cooling the chhena)
- 1 teaspoon cardamom powder
- Few strands of saffron (optional)
Nutritional Information
- Carbohydrates: 25 grams
- Calories: 140 kcal
- Protein: 4 grams
- Fat: 4 grams
- Cholesterol: 10 mg
Directions
Instructions
Making the Chhena (Cheese):
-
Boil the Milk:
- In a large, heavy-bottomed pan, bring the milk to a boil over medium heat. Stir occasionally to prevent it from sticking to the bottom.
-
Curdle the Milk:
- Once the milk comes to a boil, reduce the heat to low. Add the lemon juice gradually while stirring the milk gently. The milk will start to curdle, and the whey will separate from the curds (chhena). If it doesn't curdle completely, add a little more lemon juice.
-
Strain the Chhena:
- Line a colander with a muslin cloth or cheesecloth and place it over a large bowl. Pour the curdled milk into the colander to strain the whey. Rinse the chhena under cold water to remove the lemon juice's sourness.
-
Remove Excess Water:
- Gather the cloth's edges and squeeze out excess water from the chhena. Hang the cloth with the chhena for about 30 minutes to drain any remaining whey.
Preparing the Sugar Syrup:
- Make the Syrup:
- In a large, wide-bottomed pan, combine the sugar and water. Bring to a boil, stirring occasionally until the sugar dissolves completely. Add cardamom powder and saffron, if using. Simmer the syrup on low heat.
Making the Rasgoolas:
-
Knead the Chhena:
- Transfer the drained chhena to a clean, flat surface. Knead it with the heel of your palm for about 7-10 minutes until it becomes smooth and comes together as a dough. It should be soft and free from any grainy texture.
-
Shape the Balls:
- Divide the chhena dough into equal portions and roll them into smooth, crack-free balls. The size should be smaller than a golf ball, as they will expand when cooked.
-
Cook the Rasgoolas:
- Gently slide the chhena balls into the simmering sugar syrup. Cover the pan with a lid and cook on medium heat for about 15-20 minutes. The rasgoolas will expand and become spongy.
-
Cool Down:
- Once cooked, remove the pan from heat. Let the rasgoolas cool in the syrup for at least a few hours, preferably overnight, to absorb the syrup fully.
-
Add Rose Water:
- If using, add rose water to the syrup for additional flavor.
Serving
Serve the rasgoolas chilled or at room temperature. They can be enjoyed as is or garnished with a few saffron strands or chopped nuts.
Enjoy your homemade Rasgoolas!
