Rasagulla Recipe / Homemade Rasagulla Recipe / Spongy Rasagulla is a very popular dessert made from chenna shaped into balls and cooked in sugar syrup. The dish actually originated in eastern India (West Bengal) claimed to be the birth place of Rasagulla. Before preparing this Homemade Rasaguall recipe, read the tips section carefully to get perfect textured and tasty rasagullas.
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1. Add more lemon juice if the milk doesn’t curdle.
2. Curd / Vinegar can also be used to curdle milk.
3. If you are using lemon, always rinse the chenna well or else the rasagulla’s tastes with lemony or tangy taste.
4. Proper kneading of chenna is important. Chenna should be smooth without any milk granules. Knead it for atleast 10 minutes.
5. If the chenna is dry, the rasagulla’s turn hard.
6. If the chenna has moisture, it will break while cooking itself and does not retain the shape.
7. You can knead the chenna without using maida / sooji / corn flour also. But if you are not confident, knead it using any one of these.
8. For more flavour, 1 tsp of rose water can be added while kneading the chenna.
9. The colour of the homemade rasagulla recipe, depends on the type / colour of the sugar you use.
10. If the sugar has impurities, add 1 tblsp of milk to the syrup to purify.
11. The sugar syrup, should be roll boiling all the time not in medium or low flame. So that the rasagulla’s get the right texture.
12. Don’t overcook it, or else the rasagulla’s turn chewy and rubbery.
13. The whey water can be used for preparing chappati, lemonade etc.
14. Store bought paneer never works for this homemade rasagulla recipe. Always prepare fresh chenna.
15. Consume on the same day or refrigerate and use it.