Bengali sweets are known throughout India, including desserts such as mishti doi and sandesh. Among them, rasgulla holds a special place, loved by almost everyone for its white, soft appearance and filling of sweet syrup. However, many people are afraid to make rasgullas at home, fearing that they might turn out hard, break apart, or not achieve the same fluffiness as store-bought ones.
If this concern worries you, there is a special method for making rasgullas that does not require complex equipment or hours spent standing by the stove. This method uses pressure cooking, allowing you to get tender, syrup-soaked rasgullas right at home. Thanks to this method, you can quickly prepare rasgullas in just two whistles, which is especially relevant for Raksha Bandhan.
Ingredients needed to make rasgullas
A set of quite simple ingredients is required for homemade rasgullas.
Step-by-step instructions for preparation
The main component for obtaining tender and fluffy rasgullas is quality chhena. If the chhena is prepared correctly, the chances of getting soft and airy rasgullas increase significantly.
First, heat the milk in a pot until it boils completely, then reduce the heat. Then, gradually add half of the lemon juice mixed with a small amount of water to the milk. After some time, the milk will curdle, and the chhena will start to separate.
The resulting mass must be strained through cheesecloth or a fine sieve. The liquid that separates from the chhena should be saved, as it will be needed for the syrup later. After straining, the chhena must be rinsed with clean water two or three times to remove the acidity from the lemon and preserve the taste of the rasgullas.
Next, squeeze the cloth thoroughly to remove excess moisture, but do not press the chhena too hard so that it does not dry out completely. The chhena is placed on a large plate, and it must be kneaded well with your palms for about five minutes until the mass becomes smooth and uniform.
Add one teaspoon of flour to this mass and mix thoroughly. Then, small balls are formed from the chhena, taking care that there are no cracks on them, as a crack can lead to the rasgulla breaking during cooking.
In the pressure cooker, pour one cup of sugar and three cups of water, and also add the small amount of liquid saved from the chhena. When the syrup starts to boil, the rasgulla balls are dropped into it one by one. At this stage, the pressure cooker does not need to be sealed; it is enough to cover it with a lid and cook over high heat for about five minutes.
After this, close the pressure cooker tightly and let it sit over high heat for exactly two whistles. Then turn off the gas and allow the pressure to release naturally. Only after the pressure has completely dropped can the lid be opened.
When opening the pressure cooker, the rasgullas will look large and fluffy, similar to those sold in confectioneries. They become soft and airy because they have been well cooked in the syrup. It is recommended to let them cool down a bit and then store them in the refrigerator, as their taste will be even better when cold.
