Rasgulla is a classic Indian dessert that is soft, spongy, and soaked in sugar syrup. This recipe is simple and easy to follow, ensuring you can make perfect rasgullas at home. The process involves curdling milk, kneading it into smooth balls, and cooking them in a flavorful sugar syrup. It's a delightful treat for any occasion and a favorite among Indian sweets lovers.
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Boil 1 liter of cow's milk in a pot.
Mix vinegar and 1/4 cup water in a separate bowl.
Once the milk boils, turn off the heat and stir it for a minute.
Gradually add the vinegar-water mixture to curdle the milk.
Strain the curdled milk through a cloth, rinse it with fresh water, and squeeze out all the water.
Wrap the strained milk solids in a towel and place a heavy object on top for 30 minutes.
In a saucepan, combine 1 cup sugar and 5 cups water. Heat until the sugar dissolves and the syrup boils. Cover and let it cook for 2-3 minutes.
Take the curdled milk solids and knead them with your hands for 8-10 minutes until smooth.
Add 1 tsp cornflour to the kneaded milk solids and mix well.
Divide the mixture into small portions and shape each into crack-free balls.
Place the balls into the boiling sugar syrup and cook for 30 minutes.
Ensure the milk is completely curdled before straining to get the best texture.
Knead the curdled milk thoroughly to achieve smooth and spongy rasgullas.
Make sure the balls are crack-free to prevent them from breaking while cooking in the syrup.
Use cow milk for the best results as it curdles well and gives a soft texture.
Let the rasgullas cool in the syrup before serving to enhance their flavor.
Can I use buffalo milk instead of cow milk?
Cow milk is preferred for making rasgullas as it curdles better and gives a softer texture. Buffalo milk may result in a denser texture.
Why is cornflour added to the recipe?
Cornflour helps bind the curdled milk solids and gives the rasgullas a smooth texture.
How do I ensure the rasgullas are soft and spongy?
Knead the curdled milk solids thoroughly until smooth and ensure the balls are crack-free before cooking in the sugar syrup.
Can I use lemon juice instead of vinegar?
Yes, you can use lemon juice as an alternative to vinegar for curdling the milk.
How long should I cook the rasgullas in the sugar syrup?
Cook the rasgullas in the sugar syrup for about 30 minutes to ensure they absorb the syrup and become soft and spongy.
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