Bengali Spongy Rasgulla in Cooker

Published On April 24, 2020
In Article
By Heena Bharat
0 comments

Prep Time
15 Minutes
Cook Time
15 Minutes
Difficulty Level
Advanced

Ingredients

Full cream milk - 1 litre
Lemon - 2 OR vinegar - 1 teaspoon
Water - 3 cups
Sugar - 1 cup
Kesar strands (optional) - 10

Instructions

Boil the milk in a pan and sim the flame once it is done. Dip few Kesar strands in 1 tablespoon of water and keep it aside.
Now, add lemon juice to curdle the milk and stir it with light hands.
The milk will become curdled and the chhena gets separated from it.
Seive the chhena in a cotton cloth and remove water from it.
No water shall remain in the chhena. Take the chhena in a plate now.
Mash it with your fingers and palm to make it more and more soft.
Meanwhile, heat water and sugar in pressure cooker to make sugar syrup. Sim the flame once the mixture is boiled. Add kesar strands in the syrup now.
Make medium size round balls of chhena and keep them into the syrup one by one.
Close the lid of the cooker and take one whistle on a medium flame. Then lower the flame and cook the rasgulla for another 10 minutes. (No more whistle is required)
Switch off the gas after ten minutes and let the cooker get cool down.
Bring out all rasgulla and syrup from the cooker to a deep bowl and allow them to cool down in room temperature.
Bengali Spongy Rasgulla is now ready. Refrigerate for atleast one hour before serving.

Servings : 8
Ready in : 30 Minutes
Special Category : Healthy Food
Recipe Type : Desserts

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Heena Bharat

Good food creates good memories and can win many hearts. Though basic cooking started in my Mumbai days, but being in Germany for few years, I started missing all Indian food especially street food. This has made me trying new and new dishes at home and even during the lockdown period in india, it has proved to be the need of the hour!!