Rasgulla Recipe with Homemade Chenna | Tips & Tricks for Soft & Spongy Rosogulla | छैना रसगुल्ला

Learn how to make soft, spongy and juicy Rasgullas at home with homemade chenna. This Bengali-style Rasgulla recipe includes useful tips and tricks to help you make light, evenly cooked rasgullas that absorb plenty of sugar syrup without becoming hard or chewy. In this recipe, I show you how to make chenna from milk, knead it properly, shape smooth crack-free rasgulla balls and cook them in sugar syrup for a soft and spongy texture. INGREDIENTS For Chenna Milk – 1.5 litres 1 litre low-fat milk 500 ml full-fat milk White vinegar – 30 ml (6 tsp) Water – 60 ml (12 tsp) Semolina – 1 tsp (optional) For Sugar Syrup Sugar – 250 g Water – 1250 g Rose water or cardamom essence – 3–4 drops (optional) METHOD 1. Mix 30 ml vinegar with 60 ml water to make diluted vinegar. 2. Heat 1.5 litres of milk in a heavy-bottomed pan over medium heat to around 80–85°C. 3. Add the diluted vinegar 1 tsp at a time, gently stirring until the milk separates into chenna and greenish whey. 4. Immediately strain the chenna through a muslin cloth. 5. Rinse the chenna under cold water for 30–40 seconds to remove the acidity. 6. Tie the cloth and hang the chenna for about 30 minutes, until it stops dripping. 7. Transfer the chenna to a plate and add 1 tsp semolina. 8. Knead for 5–8 minutes until the chenna becomes smooth and completely crack-free. 9. Shape the chenna into smooth balls. COOKING THE RASGULLAS 1. Add 250 g sugar and 1250 g water to a pressure cooker. 2. Bring the syrup to a rolling boil. 3. Gently add the rasgulla balls. 4. Close the pressure cooker without the whistle/weight. 5. Cook on high flame for 12–15 minutes. 6. Turn off the flame and let the cooker rest naturally for 10 minutes. 7. Open the lid carefully. 8. Allow the rasgullas to cool and continue soaking in the syrup. 9. Add 3–4 drops of rose water or cardamom essence if desired. TIPS FOR SOFT & SPONGY RASGULLAS The key to good rasgullas is properly made chenna, removing the right amount of moisture, kneading, smooth crack-free balls and cooking them in plenty of boiling sugar syrup. If you try this Rasgulla recipe, let me know how your rasgullas turned out! #Rasgulla #RasgullaRecipe #BengaliRasgulla #Rosogulla #ChennaRasgulla