Gluten-free Softest Rasgullas Recipe

Soft, spongy, cheesy, sweet i mean what’s there not to like in a rasgulla. Ragulla is also called as rosogulla by many in India. This has to be the most loved sweet/mithai in this country, this sweet is my favourite for sure.

The debate about where it first originated is still not clear, Bengalis say it originated in Bengal, the Oriyas believe that it originated in Orissa. I think whoever invented this changed the game of Indian sweets completely. I am not sure if you have noticed but even these ragullas vary a bit, in some regions these are extra spongy whereas in some they are a bit stiff. Ragullas are made mostly with sugar but in winters you can find rasgullas made with jaggery. Ahhh..love them so much! Slurp!

My rasgulla recipe inspired by Hebbar’s kitchen and why i think it is the best recipe:

I have tried making rasgulla at home so many times and failed so many times. But this recipe just worked effortlessly, this is easy and fool proof. 

The rasgullas you get are soft and spongy texture like how you get at the sweet shops.

This is a beginner-friendly recipe and i think it is fantastic one because you will get near precise rasgullas.

These freshly made rasgullas tastes much better than store-bought or canned ones.

The ingredients and their importance:

Milk : Always go with the full fat milk. The thicker the better.

Lemon juice: please use lemon juice not packaged lemon concentrate.

Chenna kneading process- this is your make or break step.

TIPS- 
While kneading use the pressure from your palm. Knead till it comes together like a dough. This will take a while as we are not adding any flour to this.

Start kneading till you get a smooth dough ball. Also, stop kneading as soon as your hand starts to get greasy.

Gluten-free Softest Rasgullas Recipe

First of all thanks @hebbar’s kitchen for teaching me how to make Softest Rasgullas. I make Softest Rasgullas recipe often and I have added a bit of a twist to your classic recipe. Let’s begin…

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Servings: 13-15 balls
Total Time: 1 hour plus

Ingredients Used To Make Softest Rasgullas 

To make milk balls/chenna balls:

Milk full cream: 1 Litre
Lemon juice: 2 tbsp
Water: 1 cup

To make the sweet syrup:
Water: 8 cups
Sugar: 1 1/2 cups
Rosewater: 2-3 drops (optional)

Method:

Make the chenna balls:

1. In a thick bottomed pan add 1-liter milk. Stir occasionally and get this milk to a boil.
2. Add lemon juice and stir well.
3. Add some more lemon juice and stir till the milk curdles. (You will see milk splitting)
4. Immediately drain the curdled milk into a muslin/cheesecloth.
5. Pour a cup of water and rinse the paneer as it has a strong flavor of lemon juice. We don’t need this flavor for the rasgullas.
6. Make sure you squeeze off the excess water.
7. Hang the cheese for 30-45 minutes, till the water has squeezed off the paneer completely/
8. After 30- 45 minutes, start to knead the paneer. You gotta knead it nice and proper, just the way you would knead flour for chapati or puris. This is a very important step so you have to knead this to make a nice and smooth dough.
9. Make small balls of paneer and keep aside.

Make the sugar syrup:

1.  In a deep vessel take 1½ cup of sugar.
2. Add 8 glasses of water to this and mix well.
3. Boil this concoction for 10 minutes on medium flame.
4. Add the rose water to this syrup.
5. Add the paneer balls to this syrup.
6. Cover and boil for 15 minutes. You would notice the paneer balls would have become bigger in size.
7. At this point, you know the rasgullas are done.
8. Turn off the stove. Let this cooldown.
9. Store in the fridge. I like to eat my rasgullas cold.

For more information

Want more dessert recipe, try this one for your next dinner party.

Lemon syrup and yogurt Gluten-free cake recipe

The Softest Rasgullas Recipe

Recipe by KhushbooCuisine: Indian

Servings

15 Balls

servings

Prep time

45

minutes

Cooking time

30

minutes

Total time

1

hour 

15

minutes

Ingredients

• To make milk balls/chenna balls:

• Milk full cream: 1 Litre

• Lemon juice: 2 tbsp

• Water: 1 cup

• To make the sweet syrup:

• To make the sweet syrup:

• Water: 8 cups

• Sugar: 1 1/2 cups

• Rosewater: 2-3 drops (optional)

Directions

• Make the chenna balls:
• In a thick bottomed pan add 1-liter milk. Stir occasionally and get this milk to a boil.
• Add lemon juice and stir well.
• Add some more lemon juice and stir till the milk curdles. (You will see milk splitting)
• Immediately drain the curdled milk into a muslin/cheesecloth.
• Pour a cup of water and rinse the paneer as it has a strong flavor of lemon juice. We don’t need this flavor for the Rasgullas.
• Make sure you squeeze off the excess water.
• Hang the cheese for 30-45 minutes, till the water has squeezed off the paneer completely/
• After 30- 45 minutes, start to knead the paneer. You gotta knead it nice and proper, just the way you would knead flour for chapati or puris. This is a very important step so you have to knead this to make a nice and smooth dough.
• Make small balls of paneer and keep aside.
• Make the sugar syrup:
• In a deep vessel take 1½ cup of sugar.
• Add 8 glasses of water to this and mix well.
• Boil this concoction for 10 minutes on medium flame.
• Add the rose water to this syrup.
• Add the paneer balls to this syrup.
• Cover and boil for 15 minutes. You would notice the paneer balls would have become bigger in size.
• At this point, you know the rasgullas are done.
• Turn off the stove. Let this cooldown.
• Store in the fridge. I like to eat my rasgullas cold.