Chhena Rasgulla
Rasgulla Recipe – Authentic Bengali Recipe | How to make Soft Spongy and Juicy Rasgulla at home| छेना रसगुल्ला
Chhena Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from Chhena (an Indian cottage cheese) ball, cooked in light syrup made of sugar. This is done until the syrup permeates the Chhena balls. There are claims that Chhena Rasgulla was invented in east India, the present days Orisha and west Bengal. This is also known as Rosogulla, rasagolla, rossogolla, roshogolla, rasagola, rasbhari or rasbari.
Ingredients:
- Sugar 300 gms
- Paneer 250 gms.
- Rose Essence Few Drops.
- Water 1 Liter.
Step by Step preparation of Rasgulla
- First of all prepare a soft dough of Paneer by mashing it for few minutes.
- Once paneer dough is ready, prepare the sugar syrup.
- We will boil half of the sugar in 1 liter of water(In cooker).
- Till the time water boils, lets prepare the Rasgulla balls.
- Now add the Chhena balls to the boiling sugar syrup, and let it cook in pressure cooker for two whistles in high flame and one whistle in medium flame.
- Once the cooker is out of pressure take out the Chena balls from the sugar syrup.
- Now prepare the second syrup and make it sweet by using less water compared to the first syrup.
- Once the syrup is boiled, switch off the flame and add all the Chhena Rasgulla to it.
- Let it rest for few hours and then spongy, authentic Bengali Rasgulla will be ready, Add the rose essence to it-this is completely optional.
- Chena Rasgulla is ready for serving.
Important Tips: To make the Rasgulla spongy and authentic, we need to make sure that the first sugar syrup should be less sweet.
