Home / Dessert / Rasogolla Recipe / Cottage Cheese Dumplings In Sugar Syrup
23 September, 2016

Rasogolla Recipe / Cottage Cheese Dumplings In Sugar Syrup

Posted in : Dessert, Festival recipes, sweet recipes on by : nrdubey Tags: , , ,

Date – 18.9.2016

About Recipe

Rasogolla is most popular sweet of West Bengal and Odisha but now it is popular in all over India Rasogolla is basically cottage cheese dumplings that cooked in light sugar syrup. Making rasogolla is really not difficult but need petition and follow step by step method for soft spongy rasogolla.

Preparation time – 20 mins

Cooking time – 40 mins

Recipe Category – sweet

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Ingredients

Measurement cup used 1 cup – 240 ml

For making cottage cheese dumplings

Full fat  milk – 1 ½ litters

Curd – 1/3 tbsp or as needed  OR lemon juice– 1 ½ tbsp or as needed

Sugar – 1 tbsp

All porpose flour / maida – 1 tbsp

Samolina / sooji / Rava – 1 tsp

Cardamom powder – a pinch

For making Sugar Syrup

Sugar – 2 ½ cup

Water – 6 cups

Cardamom powder – 2 pinch

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Method

First boil the milk in heavy bottom vessel at low – medium heat. Stir in between. When milk starts boiling simmer the flame. Start adding curd or lemon juice and stir continuously . In few seconds milk will start cuddling and turn into chhena and greenish color.

Remove the vessel from the heat, add ice cubes or chilled water and leave it in this condition for 3-5 minutes. (this step will give soft chhena)

Pour the chhena water  in lined cotton cloth or soft cloth and let the water drain away.

Keep this cloth with chhena under running water for 2-3 minutes then hang this chhena for 45 mins.

After 45 minutes squeeze the chhena to remove excess water but chhena should not be too dry.

Now put chhena to the flat surface or plate. Add maida, suji, sugar and pinch of cardamom powder, mix them together. And now start kneading the mixture with your palm. You have to press this mixture with your palm for 3-4 minutes until you feel your palm is oily.

Now divide the dough into 13-15 equal portions and make perfect smooth surface round balls.

Take a deep – wide vessel with 6 cups of water and add sugar. Start heating it up. When the sugar dissolve compeletly and stats to boil add cardamom powder then turn  the flame at medium heat. Let it boil for 5 over medium heat.

After 5 minutes gently add prepared chhena balls to the sugar syrup. Turn the flame at medium heat and cover it up with any lid or plate and let it cook for 20 – 25 minutes.

After 20 -25 minutes open the lid. Now rasogolla will be about one and half times of their original size.

Now turn off the heat. Enjoy this delicious, sweet and spongy rasogolla hot or cold.

Tips

For soft rasogolla use curd but if you do not have curd add lemon juice.

In Short

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Heat up the 1 1/2 full fat milk

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Lined up the soft, white cotton cloth

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When the milk starts simmer the flame then start adding curd and stir continuously

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In few seconds milk will start cuddling and turn into chhena and greenish color.

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Put chilled water or ice cubes to the chhena and leave it in this condition for 3-5 minutes

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Pour the chhena water  in lined cotton cloth or soft cloth and let the water drain away.

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Keep this cloth with chhena under running water for 2-3 minutes then hang this chhena for 45 mins.

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Take a deep – wide vessel with 6 cups of water and add sugar. Start heating it up.

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When the sugar dissolve compeletly and stats to boil add cardamom powder then turn  the flame at medium heat. Let it boil for 5 over medium heat.

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After 45 minutes squeeze the chhena to remove excess water but chhena should not be too dry.

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Now put chhena to the flat surface or plate. Add maida, suji, sugar and pinch of cardamom powder, mix them togeather.

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And now start kneading the mixture with your palm. You have to press this mixture with your palm for 3-4 minutes until you feel your palm is oily.

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Now divide the dough into 13-15 equal portions and make perfect smooth surface round balls.

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After 5 minutes gently add prepared chhena balls to the sugar syrup. Turn the flame at medium heat and cover it up with any lid or plate and let it cook for 20 – 25 minutes.

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Turn the flame at medium heat and cover it up with any lid or plate and let it cook for 20 – 25 minutes.

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After 20 -25 minutes open the lid. Now rasogolla will be about one and half times of their original size



 

 

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