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Spongy Rasgulla recipe

blessmyfoodbypayal
White sweet Bengali beauties made of curdled milk and cooked in sweet syrup are something makes you wow in its first bite.
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Prep Time 20 hours
Cook Time 1 day 30 minutes
Course Sweets
Cuisine Bengali
Servings 10 Rasgullas

Ingredients
  

1 cup = 250 ml

    FOR CURDLING MILK

    • 1 litre Full fat cow's milk
    • 2 tbsp water
    • 1 tbsp vinegar mixed in 1/4 cup water

    FOR SHAPING RASGULLA

    • Curdled milk
    • 1 tsp corn flour

    FOR SUGAR SYRUP

    • 1.5 cup sugar
    • 5 cup water
    • Few drops of kewra essence

    ADDITIONAL INGREDIENTS

    • 1 tray ice cubes
    • 5-7 cup water

    Instructions
     

    • Take 2 tbsp of water in a heavy bottomed pan. It will help the milk in not sticking to the bottom.
    • Add milk and let milk boil.
    • Keep stirring at intervals so that cream/malai shouldn't form on the surface of milk.
    • When milk boils, switch off the heat and let milk cool down a bit for 5 minutes.
    • Take a ladle full of milk and add 1 tbsp of vinegar water in it.
    • Stir the ladle in the milk.
    • Keep on repeating the process until milk curdles and greenish water is seen.
    • Sieve the curdled milk through a sieve lined with muslin cloth so that milk solids (chenna) gets collected in the cloth.
    • Pour some water over the chenna so that smell and taste of vinegar washes away.
    • Squeeze the cloth so that excess water is released.
    • Place the chenna carrying cloth in a towel and keep aside for 1 hour so that towel will soak all the remaining moisture from chenna.
    • Put the chena in a wide tray or place.
    • Mash it for 5-7 minutes with the upper side of your palm. But do not over do it.
    • Lastly mix corn flour in the chenna and collect the chenna into a dough.
    • Make equal sized balls with no cracks.
    • In the meantime, add sugar and water in a pan alongwith kewra essence.
    • Let the water come to rolling boil.
    • Add all the balls in the sugar water.
    • Cover and let it cook for 15 minutes on high heat so that rolling of water shouldn't come down.
    • Just for once or twice, remove the lid and pour boiling water over balls without touching them.
    • While you are close to 15 minutes, take ice cubes and water in a bowl.
    • Without switching off the heat, keep on picking all balls one by one and dropping them in ice cold water.
    • Place the bowl carrying balls in refrigerator for 2 hours.
    • Also when cooled down, place the sugar syrup in refrigerator for chilling.
    • After 2 hours, gentle squeeze the balls one by one from water and transfer them to the chilled sugar syrup.
    • Enjoy
    Keyword rasgulla, spongy rasgulla