This is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgullas. Remember that everything matters in the making of perfect rasgullas — from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. So, follow instructions perfectly and you will end up with praise-worthy rasgullas. Once you get the hang of it, it becomes quite easy and you will be game to make it very frequently!
Preparation Time:
Cooking Time:
Total Time:
Makes 16 rasgullas
Ingredients
For The Chenna
2 1/2 cups ( 1/2 litre) cow’s milk
2 1/2 cups ( 1/2 litre) buffalo’s milk
1 1/2 tbsp lemon juice
Other Ingredients
1 cup sugar
Method
For the chenna
- Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil.
- Switch of the flame and wait for 1 minute, while stirring occasionally.
- Add the lemon juice gradually and keep stirring gently.
- Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out.
- Strain using a muslin cloth. Discard or store the whey.
- Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
- Tie and hang for 30 minutes for the extra water to drain out.
How to proceed
- Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
- Meanwhile, squeeze the muslin cloth to drain any more water remaining.
- Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.
- Divide the chenna into 16 equal portions and roll each portion into small balls between your palms.
- Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes.
- Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.
- Remove gently into a bowl, refrigerate and serve chilled.
Nutrition Value
| Value per rasgulla | % Daily Values | |
| Energy | 121 cal | 6% |
| Protein | 2.7 g | 5% |
| Carbohydrates | 15 g | 5% |
| Fiber | 0 g | 0% |
| Fat | 4.1 g | 6% |
| Cholesterol | 10 mg | 2% |
| VITAMINS | ||
| Vitamin A | 100 mcg | 2% |
| Vitamin B1 (Thiamine) | 0 mg | 0% |
| Vitamin B2 (Riboflavin) | 0.1 mg | 9% |
| Vitamin B3 (Niacin) | 0.1 mg | 1% |
| Vitamin C | 1.7 mg | 4% |
| Vitamin E | 0 mg | 0% |
| Folic Acid (Vitamin B9) | 3.7 mcg | 2% |
| MINERALS | ||
| Calcium | 133.2 mg | 22% |
| Iron | 0.1 mg | 0% |
| Magnesium | 12.4 mg | 4% |
| Phosphorus | 81.5 mg | 14% |
| Sodium | 11.9 mg | 1% |
| Potassium | 63.8 mg | 1% |
| Zinc | 0 mg | 0% |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
