How to Make Super Quick Homemade Rasgullas or Rosogolla (Bangali Spongy Rasgullas) cottage cheese balls soaked in sugar syrup

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Steps to Make Any-night-of-the-week Rasgullas or Rosogolla (Bangali Spongy Rasgullas) cottage cheese balls soaked in sugar syrup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Rasgullas or Rosogolla (Bangali Spongy Rasgullas) cottage cheese balls soaked in sugar syrup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rasgullas or Rosogolla (Bangali Spongy Rasgullas) cottage cheese balls soaked in sugar syrup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rasgullas or Rosogolla (Bangali Spongy Rasgullas) cottage cheese balls soaked in sugar syrup is 12-piece. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rasgullas or Rosogolla (Bangali Spongy Rasgullas) cottage cheese balls soaked in sugar syrup estimated approx 30 mins.

To get started with this recipe, we must prepare a few components. You can cook Rasgullas or Rosogolla (Bangali Spongy Rasgullas) cottage cheese balls soaked in sugar syrup using 7 ingredients and 22 steps. Here is how you cook that.

Rasgullas or Rosogolla (in Bengali ) is a very popular sweet in West Bengal and Odissa .Though now it is relished almost everywhere in India.Making rasgullas in an art and needs practice. Earlier I made 1.Mango Rasgullas 2.Chocolate Rasgullas 3.Marble Rasgullas Today I am going to share the recipe of original soft and spongy Bengali Rasgullas or Rasogolla.

Ingredients and spices that need to be Prepare to make Rasgullas or Rosogolla (Bangali Spongy Rasgullas) cottage cheese balls soaked in sugar syrup:

1. 2 litres Milk
2. 1 2 teaspoons Lemon Juice lemon Vinegar -full or - (if required add more juice or vinegar )
3. 1 teaspoon Sooji Semolina or - (optional )
4. 1/2 teaspoon Rose water
5. 5 cups Water
6. 2.5 cups Sugar
7. 1 / 2 teaspoon Cardamom Powder

Instructions to make to make Rasgullas or Rosogolla (Bangali Spongy Rasgullas) cottage cheese balls soaked in sugar syrup

1. Take a heavy bottomed vessel, add milk.
2. Bring it to boil and keep stirring to avoid burning of milk.
3. Once the milk comes to boil, simmer the gas, start adding the lemon juice and keep stirring(if required,add more lemon juice) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.
4. Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water then rinse chena or paneer or cottage cheese under the tap water as much as possible. If you do not rinse the chena or paneer properly,you will get the smell of lemon while having rasgullas.
5. Now hang the cloth covered chena or paneer with tap for 30 minutes. Then remove it from tap and place a heavy weight on chena for another 30 minutes. It will help to squeeze more water from chena or paneer.
6. After that, remove the cheesecloth from the chenna or paneer.
7. The chena or paneer should not have too much moisture nor be too dry.
8. Take the paneer in a wider plate
9. Add 1 teaspoon sooji or rava or semolina, adding sooji or semolina helps to bind the mixture.
10. First mix the sooji with chenna and then begin to knead for 5 minutes
11. Knead it well with your palms for 8 to 10 minutes to get smooth texture.
12. Mix rose water with,knead it another 2 minutes well with your palms to get smooth texture
13. This kneading process is very important and it decides the texture of rasgullas.
14. Now take small portions from chenna or paneer and roll them between your palms to a smooth tiny round ball,make sure roll them tightly..
15. Prepare all small balls this way.
16. In the mean while make sugar syrup.
17. Take a large pan, take 2.5 cups sugar and 5 cups water,add cardamom powder in it and bring it to boil.
18. You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size.
19. Mix and continue stir the sugar syrup until it will be dissolved,do this process on medium flame.
20. When the sugar syrup will start to boiling,drop chena or paneer or cheese ball gently to the sugar syrup.Drop balls according to the size of your pan. Rasgullas need more space to be cooked.The size of the rasgullas will be doubled on cooking on sugar syrup.
21. Cover the vessel with lid,put a heavy weight on the lid,cook 25 minutes on medium flame.Open the lid and gently stir every 5 minutes to ensure even cooking and puffing.
22. Turn off the gas,transfer the Rasgullas into a serving bowl.you can enjoy this hot Rasgullas or refrigerate them and serve later.

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So that's going to wrap it up for this special food Recipe of Super Quick Homemade Rasgullas or Rosogolla (Bangali Spongy Rasgullas) cottage cheese balls soaked in sugar syrup. Thank you very much for reading. I'm sure that 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!