Rasgulla is one of the most popular Bengali sweets. Bengali sweets are generally very light and healthy, especially Rasgulla. It is so light that it can be eaten even during illness.
|Preparation time:||45 minutes|
|Cooking time:||30 minutes|
|2% Milk||1 litre|
|White Vinegar||1 tbsp|
- Make the cottage cheese. While making the cheese, use as little vinegar as possible. The cheese should not be elastic at all. Hang the cheese in a muslin cloth for one hour to get rid of all the water. Do not squeeze it.
- Crumble it lightly and rub it with the palm of your hand.
- Keep rubbing till the time it starts to pull together in the form of dough.
- Make small balls (about 10) and keep aside.
- Heat sugar with two cups of water in a pressure cooker.
- Once the sugar melts and the syrup starts boiling, add cheese balls in the cooker. Close the lid with the weight and let it cook on high heat.
- When it’s about to whistle, turn down the heat and let it cook for 10 minutes.
- Turn off the heat and cool off the cooker under running cold water. Once the steam dies down, open the cooker and let it cool.
- Pour it in a bowl and once it cools down to the room temperature, refrigerate it. Serve it cold.
- Do not use ready made cheese for rasgullas. Make the cheese yourself.
- Use 2% (toned) milk instead of full milk for best results.
- Cheese should not be elastic at all. Use as little vinegar as possible to make the cheese.
- When cooking in the cooker make sure there is enough space for rasgullas to puff up. If everything goes well they double in size.