Perfect Soft and Spongy Homemade Rasgulla Recipe | घर पर बनाइये परफेक्ट नरम रसगुल्ले

Welcome to my channel! Today, we're making delicious, soft, and spongy Rasgulla, a traditional Bengali sweet. Follow this easy recipe to create perfect homemade Rasgullas that melt in your mouth. Let's get started and bring a taste of India to your kitchen
Recipe:
Ingredients-
For the rasgullas -
•1.5 litre full-fat fresh cow’s milk
•1 tbsp Vinegar diluted with 4 tbsp water
For the sugar syrup-
•2 cups sugar
•8 cups water
•Cardamom pods, as required
•Rose water
•1 tbsp milk
Method-
•Heat milk close to boiling stage in a pan. Meanwhile, mix vinegar with 4 tbsp water and keep aside.
•Once it is heated to the desired stage, slowly add in the vinegar little by little and keep on stirring it gently in one direction.
•Once the milk is curdled, strain it into a damp muslin cloth and immediately add cold water to this.
•Squeeze out the water completely and leave it aside for 15-18 minutes.
•Now, gently crumble it and start kneading with the heel of your palm until it is super smooth.
•Roll into small balls. While rolling ensure that there are no cracks on the surface. Once the balls are made, keep them covered at all times, else the surface will become dry.
•Alongside, boil sugar and water in a big vessel. Add milk and give a stir. Remove all impurities that settle on the surface and then, add cardamom pods and rose water. Once the water boils and starts bubbling, put the chenna balls into it and let it cook, covered for about 10 minutes. Ensure to keep the flame high throughout.
•To check the doneness, gently pull out one rasgulla and dip it in a bowl of water. If it sinks, its done. If it floats, cook for another minute and its done.
•Once done, remove from flame and leave them aside, covered for an hour in the same pan to cool naturally. Then, add in some water to adjust the sweetness of the chashni.
•Serve and Enjoy!
Vishesh Tippani-
•The milk must be a full cream fresh cow’s milk as it gives the best desired final outcome.
•The temperature of curdling is very important. The milk should be just below boiling temperature (75 to 80 degrees C)
•After curdling, never stir vigorously, it will disturb the chenna. Be gentle and stir slowly.
•The consistency of chenna is the key, if it is too dry then the final result won’t be as spongy and if it is too wet, then it will disintegrate while cooking.
•While cooking the balls, the temperature has to be high. Set the flame to high at all times. The water needs to be constantly bubbling.
•After 10 minutes of cooking, transfer a chenna ball immediately to a bowl of water. If it sinks, it is done. If it floats, cook for another minute and it is done.
•Once cooked, remove from flame and let the rasgullas cool completely in the chashni itself, it will shrink slightly but still be super spongy.
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Introduction: 00:00-00:045
Vishesh Tippani on Milk: 00:46-01:09
Curdling milk: 1:10-1:36
Chhena: 1:37-2:50
Making chhena balls: 2:51-3:09
Making Chashni: 3:10-3:57
Cooking rasgulla: 3:58-5:07
For more delicious food inspiration and recipes, follow me on Instagram bit.ly/nehadeepakshahig (@nehadeepakshah)

[@sujaskitchen7543]

Wow mouth watering super tasty rasagulla 😋👌👌👌

[@aamasdine]

Rasgulla looks delicious

[@HareKaroKomba]

খুব ভালো লাগলো ❤❤❤

[@dinasavalia4061]

Wow yammy

[@sabirmunifa8013]

Very nice recipe ❤❤

[@brownmomscooking]

Looks So Yummy Recipe madam ji Big Thanks ji 🌹🙏

[@mrs.varunkitchen]

Very nice recipe 👌🤤🤤

[@CookWithApniRasoi]

Very nice recipe 😋😋😋😋😋😋

[@nikitakaria2537]

👌👌👍

[@nikitakaria2537]

Rasagula gas per ketli minute cook krva

[@conversationalskills]

So many people say once the Rasgullas are cooked we must put them in chilled water to stop the cooking process. Your method is starkly opposite. Will surely try; I’ve tried that one too

[@parulshah4707]

Actually I tried same Now i ll try like your method

[@Kaur_aussie]

Wowwwww… my mouth started watering…. 😅 watching from Australia 🇦🇺

[@nehadeepakshah]

Do try this out, I am sure you will love it!

[@aratisodhi5222]

Plz share baked rasgulla receipe

[@parulshah4707]

How many times we have to cook rasgulla in chasni

[@Yogi_vishu]

Ma'am thin crust pizza recipe in home oven with Indian twist.

[@rishirajgarhia3448]

Which milk brand do u use.. Please share

[@reetashah222]

Nice receipies Ma'am jain receipies please upload Ma'am Thanks 😊

[@nehadeepakshah]

Sure 😊

[@user-ww8qk3nb1z]

Which sugar brand you have used in sugar syrup please tell me

[@arjikagupta8501]

Mam we are living in outside of the country and we have a tetrapacked milk. How can we use this for making rasgulla. Please tell us

[@deepalidhami5232]

Vinegar kounsa lena he? yaha bahut sare he ?

[@SweetieBaby-l9v]

Rasgulla ko shock lag jata hai? 😮😮

[@kadimdangra6554]

Pls Tell me which cow milk is full fat i don't have any idea i only no abt buffalo full fat milk

[@nazeeyahullur6515]

Moong dal halwa recipe please

[@nehadeepakshah]

Sure 😊

[@ShikhaShandilya-gw1uf]

Will try soon🫶

[@kananvaishnav964]

Hello mam my Rasgulla turned very nice but shape was not perfect .what may be the reason?

[@Sumim_laskar]

Can I get pin 📌📍 first

[@forumchheda91]

I tried with your recipe till boliing and puffineas in it went all well but at end when it became chilled yet its not that soft why so

[@siddharthpandeyshorts7472]

Didi please pin me i am first

[@nidhipurohit6479]

Chashni me kitni der pakaya rasgulla ko ye to bataya nahi

[@nehadeepakshah]

Once the water boils and starts bubbling, put the chenna balls into the chashni and let it cook, covered for about 10 minutes. Ensure to keep the flame high throughout.

[@geetikadubey599]

Mam aap milk brand suggest kr sakti hain kya agar packet wala milk use karna hai to kon sa kare @nehadeepakshah