Jangri is a crispy and soft sweet that has a beautiful bright orange color and shiny look which makes it very eye catching on any festive table. It is made by squeezing a smooth urad dal batter into hot oil and soaking it in sugar syrup. This makes jangri crisp on the outside, more soft and chewy inside.

It has that light crunch when you bite and soon turns soft with the syrup sweetness. It is often prepared during family gatherings or special festivals when we wish to make something classic and beautiful. Though it looks difficult, with a bit of patience and right consistency it turns out really perfect.

About Jangri

Jangri is a very old South Indian sweet which many of us have grown up seeing in sweet shops displayed in glass cases. It is sometimes confused with jalebi but both are different in taste and ingredients. Jangri is made using urad dal batter while jalebi is made using maida and fermented batter.

The sugar syrup gives jangri its main sweetness, it should be slightly sticky and aromatic with rose essence or cardamom. The color is usually bright orange which looks beautiful and festive. The texture is soft, juicy and it stays like that for many hours if soaked properly.

Over time there are many small variations seen, some people add little rice flour for extra crispness, while some add ghee in syrup for more aroma. Few make them mini sized and some prefer the big round ones. The method remains almost same but what matters is the consistency of batter and syrup which decides the final result.

I usually prepare jangri when I have some relaxed weekend or when we plan a family get together. It takes little time and focus but it gives so much happiness to see those golden rings floating and soaking in syrup.

Jangri Ingredients

• Urad dal - I have used whole urad dal without skin, it gives the soft and fluffy texture for the batter. You can use split urad dal also but the batter may not be that smooth.
• Idli rice - I add little idli rice for giving slight crispness to jangri and to help it hold shape. You can skip it if you like more soft texture.
• Orange food color - I use this for giving that bright traditional color. You can skip or use natural food color like saffron water.
• Sugar - I add white sugar for the syrup, it gives a shiny glaze and light sweetness. You can try jaggery syrup version for a earthy taste.
• Rose essence - I add few drops in syrup to give a pleasant floral smell. You can use cardamom powder if you want more Indian touch.
• Lemon juice - I add to the syrup to stop crystallization and to keep syrup smooth. You can even use vinegar in very small amount.
• Oil - I have used refined oil for deep frying. You can mix little ghee for extra flavor and aroma.

Why This Recipe Works

• This recipe is simple once you understand the batter and syrup consistency.
• The jangris stay soft and juicy for long time as syrup coats evenly.
• You can control sweetness and color as per your preference.
• The urad dal gives perfect spongy and light texture inside.
• It is a nice sweet to prepare ahead and serve for any special meal or festival.

Similar Recipes

• Bread Halwa
• Badam Halwa
• Ragi Ladoo
• Rava Laddu
• Shahi Tukda

How to make Jangri Step by step

1.Rinse rice and urad dal twice, then soak for 2 hours.

2.Then grind it in a wet grinder with very little water. Grind it to a thick batter like medu vada batter. Scrape the sides every now and then. Grind it for atleast 30-40 minutes. When you take a pinch of the batter and put it in water, it should float that's the right consistency. The batter should be more like butter very smooth and light.

3.Look at the batter fluffy and smooth.Take it a mixing bowl, add salt and food color to it.Set aside.

4.In parallel make the sugar syrup - Take sugar in a wide bottomed pan ,add water to it and let it boil. When it becomes thick and sticky start checking for string consistency. When it is half string that is it will start to form 1 string but will not stand that is the stage we are looking for, switch off.

5.Add rose essence and food color.

6.Then add lemon juice, Set aside. The syrup will be sticky, it will thicken with time, to avoid crystallization we are adding lemon juice. Now get ready with your piping bag or zip lock cover or jangiri cloth. Amma gave this cloth but I was comfortable using zip lock only so used it.

7.Mix the batter well for the color and salt to be mixed evenly. Take a zip lock cover fill it with the batter, cut a small hole.

8.First I tried in a plate, it is not bad right?! Heat oil, oil temperature is very important it should not smoking hot, it should be hot. Squeeze and draw patterns, do not crowd much.

9.I used my paniyaram ladle to flip. You can use a skewer or wooden chopstick too .Flip over and cook. Deep fry till both sides are slightly crisp but color should not change. Drain and remove from oil.

10.Quickly add to warm syrup for 3-5 minutes for each batch, then drain and arrange it in a plate. Repeat the process till the entire batter finishes. Finally after all the jangiris are fried, you can pour the remaining syrup over the jangiris.

Enjoy!

Expert Tips

• Batter consistency - The batter should be thick but smooth, when dropped in water it should float. This is the key for good jangri.
• Oil temperature - Keep oil hot but not smoking. I usually lower flame while drawing the shapes and increase slightly while frying.
• Syrup texture - Make sure syrup is in half string consistency. If thick it will not soak properly, if thin jangri will turn soggy.
• Drawing shapes - If you are not confident, practice on plate first then try in oil. Even if shape is not perfect, taste will be the same.
• Soaking time - Keep each batch in syrup for 3 to 5 minutes. I turn them once or twice to let syrup absorb evenly.

Serving and Storage

Serve jangri as a sweet treat after meals or along with evening tea. It looks beautiful in serving plate and can also be packed as homemade gift. Store leftover jangri in a airtight container after it cool down fully. It stays good for 2 to 3 days in room temperature or you can keep in fridge for few more days. If kept in fridge, warm it little before serving to get that soft fresh taste again.

FAQS

1.Can I make jangri without food color?

Yes, you can use saffron or turmeric water for mild natural color, though the traditional bright orange look will be missing.

2.Why my jangri is not soft?

The syrup might have gone too thick or batter could be over beaten. Try using half string syrup next time.

3.Can I grind the batter in mixie instead of grinder?

Yes you can, but the texture may be little coarse. If using mixie, add few drops water at a time and grind patiently.

4.Can I make jangri a day before serving?

Yes you can prepare one day before and keep covered. It actually tastes better next day as syrup sets well.

5.Why my jangri lost shape in oil?

The batter may be loose or oil too hot. Make batter slightly thick and regulate flame while frying.

If you have any more questions about this Jangri Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Jangri Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Jangri Recipe | Jangiri Recipe

Jangri is a crispy and soft sweet that has a beautiful bright orange color and shiny look which makes it very eye catching on any festive table. It is made by squeezing a smooth urad dal batter into hot oil and soaking it in sugar syrup. This makes jangri crisp on the outside, more soft and chewy inside.

Course sweets

Cuisine Indian

Keyword diwali dishes, diwali food, diwali mithai, diwali recipes, diwali snacks, diwali sweets, diwali sweets recipes, easy diwali recipes, Festival, sweet recipes, virtual diwali party

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 25 jangiris

Calories 36kcal

Author Sharmilee J

Ingredients

• ½ cup whole urad dal
• ½ tablespoon idli rice
• a tiny pinch salt
• few drops orange food color

For the sugar syrup

• ¾ cup sugar
• ½ cup water
• few drops rose essence
• few drops orange food color
• ½ teaspoon lemon juice

Instructions

Making Jangri Batter:

• Rinse rice and urad dal twice, then soak for 2 hours. Then grind it in a wet grinder with very little water.
• Grind it to a thick batter like medu vada batter. Scrap the sides every now and then. Grind it for at least 30-40 minutes. When you take a pinch of the batter and put it in water, it should float that's the right consistency. The batter should be more like butter very smooth and light.
• Take it a mixing bowl, add salt and food color to it. set aside.

Making Sugar Syrup:

• Take sugar in a wide bottomed pan, add water to it and let it boil. When it becomes thick and sticky start checking for string consistency. When it is half string (that is it will start to form a string but will not stand), switch off.
• Add rose essence and food color. Then add lemon juice, set aside. The syrup will be sticky, it will thicken with time, to avoid crystallization we are adding lemon juice.

Making Jangri:

• Now get ready with your piping bag or zip lock cover or jangri cloth.
• Mix the batter well for the color and salt to be mixed evenly. Take a zip lock cover fill it with the batter, cut a small hole.
• Heat oil, oil temperature is very important it should not smoking hot, it should be hot. Squeeze and draw patterns, do not crowd much.
• I used my paniyaram ladle to flip. You can use a skewer or wooden chopstick too. Flip over and cook. Deep fry till both sides are slightly crisp but color should not change. Drain and remove from oil.
• Quickly add to warm syrup for 3-5 minutes for each batch, then drain and arrange it in a plate. Repeat the process till the entire batter finishes. Finally after all the jangiris are fried, you can pour the remaining syrup over the jangiris.
• Offer Jangris to God if you are making for Diwali and enjoy!

Notes

• Batter consistency - The batter should be thick but smooth, when dropped in water it should float. This is the key for good jangri.
• Oil temperature - Keep oil hot but not smoking. I usually lower flame while drawing the shapes and increase slightly while frying.
• Syrup texture - Make sure syrup is in half string consistency. If thick it will not soak properly, if thin jangri will turn soggy.
• Drawing shapes - If you are not confident, practice on plate first then try in oil. Even if shape is not perfect, taste will be the same.
• Soaking time - Keep each batch in syrup for 3 to 5 minutes. I turn them once or twice to let syrup absorb evenly.

Nutrition

Serving: 25g | Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0.001g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 6g | Vitamin A: 0.2IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.3mg

The post Jangri Recipe | Jangiri Recipe appeared first on Sharmis Passions.

Adhirasam is a famous South Indian sweet that is crispy on the outside and soft inside with nice rich taste of jaggery and rice flour. Adirasam is a popular & traditional sweet of South India commonly during Diwali and special occasions. Usually it is prepared during festivals and special days as it stays good for few days and even taste better after one day.

The process of making Adhirasam may look bit tricky in beginning, but once the jaggery syrup comes right, everything else become easy. The smell of jaggery and rice flour frying in oil just fills the whole kitchen with aroma. I love that golden brown color and the soft inside that comes when fried slowly in low flame.

About Adhirasam

Adhirasam is one of the traditional sweets made in South India, prepared mainly with raw rice and jaggery. The rice is soaked, dried slightly and ground into semi fine flour which has small coarse bits. This fresh rice flour mixed with jaggery syrup gives a soft dough that has lovely aroma and taste.

The dough is usually kept overnight for resting which helps to ferment a bit and make it perfect for frying. The most important part in Adhirasam is the jaggery syrup consistency. It should reach soft ball stage, means when dropped in water it should form a loose ball. This gives perfect chewy and soft texture to the sweet.

The flavor of Adhirasam is rich and earthy with cardamom and sesame seeds giving small crunch in between. The outside turns crisp while the inner stay soft and melt in mouth. The dough can be kept for few days and fried fresh whenever needed. Some people also add bit of dry ginger powder or small grated coconut for extra flavor.

I mostly make Adhirasam during family occasions or when I feel like making some traditional sweet at home. It always give a nice satisfaction and remind me of old times whenever I make it fresh and see it puff up in oil.

Adhirasam Ingredients

• Raw Rice - I used maavu pacha arisi which is soaked and ground fresh at home. It gives that perfect slightly coarse texture which we cannot get from store bought flour.
• Jaggery - I used dark jaggery called paagu vellam that gives rich color and deep taste. If you do not have dark one, you can use light yellow jaggery but the flavor will be mild.
• Cardamom - I added crushed cardamom for sweet aroma and that small traditional touch.
• Sesame Seeds - It gives nice nutty smell and small crunch in every bite. Usually white sesame is used but you can use black also if that is what you have.
• Ghee - I added little ghee to make the dough glossy and give lovely smell. You can use oil instead if you want to reduce richness.
• Oil - I used refined oil for frying the Adhirasams. Adding one spoon of ghee in it give extra good flavor. Always fry in medium flame to get even golden color and soft inside.

Similar Recipes

• Boondi Ladoo
• Ragi Ladoo
• Badam Halwa
• Wheat Halwa
• Carrot halwa

How to make Adhirasam Step by Step

1.I used paagu velam. First crush jaggery, measure and take it in a pan. Add water to it

2.I use my potato masher to crush it. Heat it up, once jaggery is dissolved strain and set aside.

3.Now measure and take raw rice. First rinse it once, then transfer to a bowl, add water till immersing level. Soak for at least 2 hours. After 2 hours spread it in a cloth and set aside for 30 minutes.

4.The rice should still have moisture content in it, when you press it with your hands it will stick like this. Now transfer it to a mixer jar and grind it to a semi fine powder. It should not be very fine like store bought flour, it should be slightly coarse.

5.Now transfer this to a sieve then sieve it. Do not discard the coarse particles, grind it again and then sieve. Now take the flour, add sesame seeds and cardamom powder to it.

6.Mix well and keep it covered and set aside. Now take jaggery syrup in a pan and heat it up. Keep stirring until it is thick.

7.Keep checking the syrup by poring it on a plate containing water. First the syrup will dissolve in water when poured. At one stage when add few drops of the syrup it will not get dissolved in water it will stand still like this. Now gather it with your hands, it will form a loose ball more like a jelly. This is soft ball consistency, it will easily slide from our hands, yes this is the right stage we are looking for. If you pass this stage, the ball will become hard and your athirasams will become hard.

8.Immediately switch off (we are doing this to avoid the syrup from passing to next stage). I reserved a tablespoon of jaggery syrup alone. Now add the flour and keep mixing.

9.Mix it well without any lumps.It will be a little loose. I formed a ball but it went flat in few minutes. Now transfer to a airtight container and set aside for a day in room temperature. You can keep this dough for about a week. But after 1 day keep refrigerated if you are planning to make athirasams later

10.This is how tight it was the next day. Add a  teaspoon of ghee and knead it once. Then pinch and roll into lemon sized balls.

11.I got 9 balls and 1  tiny ball which I used for testing. Now take banana leaf / polythene sheet, grease it with little oil / ghee, take a ball keep on the banana leaf and flatten it with your fingers, it should be slightly thick. Heat oil(enough for the athirasams to immerse fully) in a kadai in parallel.

12.You can see how thick it is in this pic. Oil should not be fuming hot, lower the flame when you drop the athirasam as it will get cooked quickly. Carefully drop one athirasam, it will first float on top.

13.Then slowly it will puff up, carefully flip over and cook in low flame till reddish brown on both the sides. Do not cook in high flame.

14.Press it with a ladle to drain excess oil, Then drain in tissue paper.

Serve with tea.

Expert Tips

• Rice Flour Texture - I usually grind the rice when it still has little moisture. This helps to get semi fine flour which gives good texture to Adhirasam.
• Jaggery Syrup Stage - Always check syrup in water to see if it forms soft ball. Once you reach that stage switch off immediately to avoid overcooking.
• Resting the Dough - The dough must rest overnight. It becomes tighter and easier to shape it next day.
• Frying Temperature - Keep the flame low to medium. If the oil is hot, Adhirasam will quickly brown outside and still uncooked inside.
• Dough - If the dough becomes too tight next day, I usually add a few drops of hot water or ghee and knead it softly before shaping.

Serving and Storage

Serve Adhirasam warm or just at room temperature with a cup of hot tea or coffee. It is perfect sweet for festivals or small family get-togethers as it stays good for few days easily. Once the Adhirasams are cooled fully, store them in airtight box. The dough can be kept in fridge for almost a week. Always bring it to room temperature before frying again, else it may turn hard.

FAQS

1.Can I use readymade flour?

You can try but the texture will not come same. Freshly ground rice flour with slight coarse feel gives best taste and softness.

2.My Adhirasam turned hard, why?

That mostly happen if jaggery syrup goes little beyond soft ball stage. Always check the syrup in water carefully before mixing.

3.Can I store the dough?

Yes, you can keep the dough in fridge for about one week. Just let it come to room temperature before making again.

4.Can I fry in ghee?

Yes you can, but use half ghee and half oil. Only ghee will make it very heavy and dark in color.

5.Why should I rest the dough overnight?

Resting time help the dough become firm and improve the texture after frying. It also make the flavor blend well and give soft inside.

If you have any more questions about this Adirasam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Adirasam Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Adhirasam | Athirasam Recipe

Adhirasam is a famous South Indian sweet that is crispy on the outside and soft inside with nice rich taste of jaggery and rice flour. Adirasam is a popular & traditional sweet of South India commonly during Diwali and special occasions. Usually it is prepared during festivals and special days as it stays good for few days and even taste better after one day.

Course sweet

Cuisine Indian

Keyword adhirasam, chettinad, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, Festival, Rice, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

1 day day

Total Time 20 minutes minutes

Servings 12 Adhirasams

Calories 113kcal

Author Sharmilee J

Ingredients

• 1 cup raw rice
• ¾ cup jaggery powdered
• ½ cup water
• 1 no cardamom crushed
• ½ teaspoon sesame seeds
• 1 teaspoon ghee
• oil for deep frying

Instructions

• I used paagu velam (jaggery). First crush jaggery, measure and take it in a pan. Add water to it. I use my potato masher to crush it.
• Heat it up, once jaggery is dissolved strain and set aside.
• Now measure and take raw rice. First rinse it once, then transfer to a bowl, add water till immersing level. Soak for at least 2 hrs.
• After 2 hours spread it in a cloth and set aside for 30mins.
• The rice should still have moisture content in it, when you press it with your hands it will stick. Now transfer it to a mixer jar and grind it to a semi fine powder. It should not be very fine like store bought flour, it should be slightly coarse.
• Now transfer this to a siever then sieve it. Do not discard the coarse particles, grind it again and then sieve.
• Now take the flour, add sesame seeds and cardamom powder to it.
• Mix well and keep it covered, and set aside.
• Now take jaggery syrup in a pan and heat it up. Keep stirring until it is thick.
• Keep checking the syrup by pouring it on a plate containing water. First the syrup will dissolve in water when poured. At one stage when add few drops of the syrup it will not get dissolved in water it will stand still.
• Now gather it with your hands, it will form a loose ball more like a jelly. This is soft ball consistency, it will easily slide from our hands, yes this is the right stage we are looking for. If you pass this stage, the ball will become hard and your athirasams will become hard.
• Immediately switch off (we are doing this to avoid the syrup from passing to next stage). I reserved a tablespoon of jaggery syrup alone. Now add the flour and keep mixing.
• Mix it well without any lumps. It will be a little loose. I formed a ball but it went flat in few mins. Now transfer to a airtight container and set aside for a day in room temperature. You can keep this dough for about a week. But after 1 day keep refrigerated if you are planning to make athirasams later.
• The next day when you observe the dough becomes tight. Add a  teaspoon of ghee and knead it once. Then pinch and roll into lemon sized balls.
• I got 9 balls and 1  tiny ball which I used for testing 😉 Now take banana leaf / polythene sheet, grease it with little oil / ghee, take a ball keep on the banana leaf and flatten it with your fingers, it should be slightly thick.
• Heat oil (enough for the athirasams to immerse fully) in a kadai in parallel. Oil should not be fuming hot, lower the flame when you drop the athirasam as it will get cooked quickly.
• Carefully drop one athirasam, it will first float on top.
• Then slowly it will puff up, carefully flip over and cook in low flame till reddish brown on both the sides. Do not cook in high flame.
• Press it with a ladle to drain excess oil, then drain in tissue paper.
• Serve Athirasam with tea.

Notes

• Rice Flour Texture - I usually grind the rice when it still has little moisture. This helps to get semi fine flour which gives good texture to Adhirasam.
• Jaggery Syrup Stage - Always check syrup in water to see if it forms soft ball. Once you reach that stage switch off immediately to avoid overcooking.
• Resting the Dough - The dough must rest overnight. It becomes tighter and easier to shape it next day.
• Frying Temperature - Keep the flame low to medium. If the oil is hot, Adhirasam will quickly brown outside and still uncooked inside.
• Dough - If the dough becomes too tight next day, I usually add a few drops of hot water or ghee and knead it softly before shaping.

Nutrition

Serving: 25g | Calories: 113kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 0.01IU | Vitamin C: 0.02mg | Calcium: 10mg | Iron: 0.3mg

The post Adirasam | Adhirasam appeared first on Sharmis Passions.

Rasgulla is a popular Indian sweet that is made for special occasions & Diwali across India but relished almost every other day after meal in Bengal. This recipe has a mild sweet taste, and when you bite, the juicy soft texture feels really nice. And yes making these rasgullas at home need some patience, but once you see them turning spongy in syrup, the effort feels worth it. Learn to make easy and perfect spongy rasgulla with the help of step by step pictures and video.

This sweet dish is often served after lunch or dinner as an after meal dessert. Unlike ghee loaded sweets, rasgulla never feels heavy, so even if stomach is already full, you can still enjoy one or two. It is made using very simple ingredients like milk, vinegar, sugar and cardamom.

About Rasgulla

RAsgulla literally means ' syrup filled balls'. Rasgulla is made by curdling milk then separating chenna(paneer or Indian cottage cheese). Then the separated chenna is kneaded and shaped into smooth balls which is cooked in sugar syrup till they turn light and spongy.

Rasgulla is one of the most loved sweets across India. These are soft when pressed, and fully soaked in sugar syrup inside. The syrup is thin, lightly sweet with cardamom or sometimes rose essence, giving a gentle flavor. That balance makes rasgulla different from heavy milk sweets and keeps it refreshing even after a full meal.

Each rasgulla soaks syrup fully, so every bite feels juicy but never sticky. The pure white round look also makes it very tempting to see, and many people serve it chilled which makes the taste even better. The only main care is making smooth chenna, because that decides how soft the rasgullas will come. Once chenna is perfect, rest is easy to handle.

There are many versions too. You can fill dry fruits inside, or use saffron or rose water in the syrup, and there is a famous version called chhena poda which is baked, it has a caramel taste. Each style has its own charm, but still this classic white rasgulla is the most loved.

I usually make rasgulla during festive days and sometimes even on weekends when we want a sweet. It is easy to serve, everyone at home enjoys. Mittu is fond of rasgulla and demands it during special occasions especially her birthday. Gugu loves rasmalai so make it with few of them just for him. I love rasmalai more than rasgulla but can easily gulp few rasgullas too.

Rasgulla Video

Rasgulla Ingredients

• Milk - I have used full cream milk as it gives rich and soft chenna. I would recommend using only full fat milk or any thick milk. Traditionally buffalo milk is used.
• Vinegar, water - Vinegar is mixed with water to curdle milk. This helps to make chenna soft and not rubbery.
• Sugar - I have used white sugar for making syrup, it makes rasgulla sweet and juicy, you can also adjust sugar depending on your taste.
• Cardamom powder - I just added 3 small cardamom. You can even add few drops rose essence if you like the flavor.

Why This Recipe Works

• This recipe is simple with very few ingredients, so anyone can try at home.
• The rasgullas turn soft and spongy if the tips are followed properly.
• You can serve them chilled which makes it very refreshing after a meal.
• This recipe works well for casual family after meal desserts.
• You can just flavor the syrup in many ways, making it a versatile recipe.

Similar Recipes

• Shrikhand
• Instant Gulab Jamun
• Milk Powder Jamun
• Rasmalai
• More desserts

How to make Rasgulla Step by Step

1.To a sauce pan add 1 liter milk. Stir and boil for a minute. Switch off and let it rest for 2-3 minutes.

2.To a small bowl add 2 tablespoon vinegar, 2 tablespoon water, mix it well and set aside.

3.Now add vinegar water solution little by little and stir gently. Now the flame is off, this helps to slowly curdle milk and the resulting chenna is so soft.

4.Now whey water(green liquid) and chenna(white solid) separates.

5.Now it is curdled completely. Switch off.

6.Transfer this to a cloth placed on a strainer. Keep a bowl underneath to collect the whey water. You can use this whey water for kneading chapathi dough or for curdling milk again.

7.Rinse it with water well.

8.Squeeze excess water.

9.Roll and place it on the strainer. Keep 2 bowls on it. Do not keep heavy weight. Set aside for 10 minutes.

10.Now open, moisture should be still there slightly, it should not be dry.

11.Transfer the prepared chenna to a wide plate crumble it first.

12.Knead it well using your palm like shown.

13.Knead for 10 minutes or until the texture changes.

14.At one stage it will gather to a mass without sticking. Make a dough like this. Pinch a small portion.

15.Roll between your palms gently and smoothly.

16.It is ready, Repeat to finish.

17.All the balls are made and ready!

18.Cover it with a wet cloth to avoid drying.

19.To a wide pot add 1 and ½ cups sugar along with 4 cups water and 3 small cardamom.

20.Stir until sugar dissolves completely. Let it boil for 5 minutes.

21.Give a quick mix. Add the prepared balls slowly.

22.Cook covered in high heat for 10 minutes.

23.You can see through the glass that it is doubled in size.

24.Now open slightly stir and cook covered in medium heat again for 5 minutes.

25.Rasgulla is ready!

Chill for minimum 30 minutes in fridge then serve!

Expert Tips

• Vinegar solution - Vinegar when mixed with water is more concentrated and makes chenna soft.
• Preparing chenna - Boil milk give a quick stir and switch off, let it rest for few minutes before adding vinegar solution. Add vinegar, water mixture little by little and stir gently.
• Kneading - I usually knead for at least 7-10 minutes till dough becomes smooth, this is what make rasgullas smooth and crack free. Make sure you do not over knead then fat will get released.
• Shape carefully - The balls must be smooth without cracks, I roll them gently in my palm for uniform shape.
• Sugar syrup - I always use wide vessel so balls have enough space to double in size, don't overcrowd else the shape would change.
• Cooking time - Do not overcook as rasgullas may turn hard, I keep them covered on high flame for about 10 minutes then in medium heat for 3-5 minutes.
• Chilling - Let rasgullas rest in syrup before serving, I usually chill them in fridge few hours for best taste.
• Retain shape - You can dip the rasgullas in ice cubes with chilled water to retain its shape.

Serving and Storage

Serve rasgulla chilled straight from the fridge with some sugar syrup and garnish with pistachios. It also tastes nice when served plain without garnish. You can store leftovers in fridge for 3 to 4 days. Always keep them soak in sugar syrup, do not leave them dry as they will shrink.

FAQS

1.Can I add lemon juice?

Yes you can, but vinegar and water gives a more neutral flavor while lemon leaves a faint aftertaste even after rinsing.

2.What milk should we use to make Rasgulla?

Always use full fat or full cream milk for best results. You can use cows milk too but make sure it is thick. Always make sure to use only fresh milk. Traditionally buffalo milk is used.

3.How much time should we knead chenna?

It depends on the time and pressure applied while kneading. For me it took around 10 minutes to get the perfect texture. The dough should become pastey and soft making it easy to roll this is the perfect time to stop.

4.What is the consistency of sugar syrup?

Sugar syrup should be watery so no need to check for any consistencies. Just dissolve sugar, cook for 5 minutes then start adding the chenna balls.

5.How to check if rasgulla is cooked?

You can see the chenna balls will double in size after getting cooked. Cook covered for 10 minutes in high heat then give a light mix and cook covered again for 3-5 minutes.

6.Why is my rasgulla rubbery?

If you overcook then your rasgulla will turn rubbery. You cannot fix overcooked rasgulla so the only way is to use it for making rasmalai.

7.How long these last?

They stay good for about 3 to 4 days when stored in fridge with sugar syrup.

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Rasgulla Recipe

Rasgulla is a popular Indian sweet that is made for special occasions & Diwali across India but relished almost every other day after meal in Bengal. This recipe has a mild sweet taste, and when you bite, the juicy soft texture feels really nice. And yes making these rasgullas at home need some patience, but once you see them turning spongy in syrup, the effort feels worth it. Learn to make easy and perfect spongy rasgulla with the help of step by step pictures and video.

Course sweets

Cuisine Indian

Keyword curd recipes, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, Festival, milk recipes, sweet recipes, virtual diwali party, yogurt recipes

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 15 balls

Calories 97kcal

Author Sharmilee J

Ingredients

• 1 liter full cream milk
• 2 tablespoon vinegar
• 2 tablespoon water
• 1 and ½ cups sugar
• 4 cups water
• 3 cardamom

Instructions

• To a sauce pan add 1 liter milk. Stir and boil for a minute. Switch off and let it rest for 2-3 minutes.
• To a small bowl add 2 tablespoon vinegar, 2 tablespoon water, mix it well and set aside.
• Now add vinegar water solution little by little and stir gently. Now the flame is off, this helps to slowly curdle milk and the chenna is so soft.
• Now whey water(green liquid) and chenna(white solid) separates.
• Now it is curdled completely. Switch off.
• Transfer this to a cloth placed on a strainer. Keep a bowl underneath to collect the whey water. You can use this for kneading chapathi dough or for curdling milk again.
• Rinse it with water well.
• Squeeze excess water.
• Roll and place it on the strainer. Keep 2 bowls on it. Do not keep heavy weight. Set aside for 10 minutes.
• Now open, moisture should be there, it should not be dry.
• Transfer the prepared chenna to a wide plate crumble it first.
• Knead it well using your palm like shown.
• Knead for 10 minutes or until the texture changes.
• At one stage it will gather to a mass without sticking. Make a dough like this. Pinch a small portion.
• Roll between your palms gently and smoothly.
• It is ready, Repeat to finish.
• All the balls are made and ready!
• Cover it with a wet cloth to avoid drying.
• To a wide pot add 1.5 cups sugar along with 4 cups water, 3 cardamom.
• Stir until sugar dissolves completely. Let it boil for 5 minutes.
• Give a quick mix. Add the prepared balls slowly.
• Cook covered in high heat for 10 minutes.
• You can see through the glass it is doubled.
• Now open slightly stir and cook covered in medium heat again for 5 minutes.
• Rasgulla is ready!

Video

Notes

• Vinegar solution - Vinegar when mixed with water is more concentrated and makes chenna soft.
• Preparing chenna - Boil milk give a quick stir and switch off, let it rest for few minutes before adding vinegar solution. Add vinegar, water mixture little by little and stir gently.
• Kneading - I usually knead for at least 7-10 minutes till dough becomes smooth, this is what make rasgullas smooth and crack free. Make sure you do not over knead then fat will get released.
• Shape carefully - The balls must be smooth without cracks, I roll them gently in my palm for uniform shape.
• Sugar syrup - I always use wide vessel so balls have enough space to double in size, don't overcrowd else the shape would change.
• Cooking time - Do not overcook as rasgullas may turn hard, I keep them covered on high flame for about 10 minutes then in medium heat for 3-5 minutes.
• Chilling - Let rasgullas rest in syrup before serving, I usually chill them in fridge few hours for best taste.
• Retain shape - You can dip the rasgullas in ice cubes with chilled water to retain its shape.

Nutrition

Serving: 25g | Calories: 97kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 31mg | Potassium: 113mg | Fiber: 0.03g | Sugar: 17g | Vitamin A: 116IU | Vitamin C: 0.03mg | Calcium: 91mg | Iron: 0.02mg

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