Spongy Rasgulla Indian Recipe

Classical Vegetarian Indian Cookbook

Making rasogulla requires not less than 6-7 tries in obtaining the best of the results. Recipes are guidelines as far as ingredients and process are concerned and it took me more than half a dozen efforts to make market like rasgulla in the comfort of my home kitchen. I am trying to list some of the points which can help.

1) The selection of milk is very important and central to achieve the spongy rasagulla.

2) The art of curdling the milk at right temperature and time also helps to make the sweet soft.

3) The kneading of the chenna (time is just a guideline) with the palm until they become very smooth and a little amount of fat is released as a result of this kneading.

4) The consistency and temperature of the syrup is also very important for the good final result.

5) If you are comfortable, you can also try to remove the small amount of refined flour which I have listed for binding. Drop a small piece of well kneaded chenna dough (without refined flour) to the syrup, if it starts floating after a minute without breaking, you can proceed to make them without the addition of refined flour.

I am sure with little practice and patience, of course, one would be able to achieve the same result as would a Halwai (sweet meat maker) in a good sweet shop.