Tuesday, September 13, 2011


I browsed through various sites to get this recipe and at last I derived at one. Even though it is time consuming and requires patience the end result will be "Lip Smacking, Mouth Watering".....
Click this link for Brown Rasgulla recipe

  • Full cream milk - 1/2 liter
  • Lemon juice - 4 tablespoons diluted with 1 tablespoon of water
  • Maida - 2 tablespoons
  • Sugar - 1 cup
  • Water - 3 cups
Preparation of Chenna
  • Heat milk in a vessel at medium flame
  • When it starts boiling simmer the flame and add lemon juice to it
  • Stir well.It will start curdling.Switch off the stove and leave it for 3 minutes
  • Take a colander and place a muslin cloth over it. Pour the curdled milk

  • Wash it well under running water.This step is very important.If not washed washed properly the taste of lemon will reflect in the finished product
  • Tie and hang up this muslin cloth for about 20 minutes
  • Now place a heavy object over the muslin cloth for 15 minutes.By doing this all the water will be drained from the cheese
  • Take the drained cheese in a bowl and start kneading it.Continue till all the lumps are removed and the cheese is absolutely smooth. When this happens the cheese will begin to release its fat and your hands will feel greasy. The success of your Rasgulla making effort depends on how smooth you knead the cheese, so give it your best shot!
  • It will take about 20 minutes to knead
  • Now sprinkle in maida flour and knead it for some more time.Maida acts as a good binding agent
  • Divide the dough into marble or even white chenna sized balls.Knead each and every individual balls to form smooth crack free balls

Preparation of Sugar syrup and rasgullas
  • In a pressure add sugar and water.Allow the sugar to dissolve in water and when it boils add the kneaded cheese balls
  • Pressure cooker must be large enough to accommodate the finished rasgullas as it will expand double the size
  • Close the lid of the cooker.When steam comes put the weight and allow 3 whistles to blow
  • Allow the steam to escape on its own and then open the lid
  • Let it cool.Transfer into some other container and refrigerate it
  • Serve it chilled