How to Make Rose-Flavored Rasgulla for a Floral Mother’s Day Touch

Rasgullas are an East Indian classic and add roses to the mix, you have a special sweet perfect to impress anybody. So, we urge you to try this recipe of rose-flavored rasgulla for Mother's Day and impress your mother today. It includes minimal utensils and easy steps leading to the perfectly soft and spongy rasgullas that are bound to impress.

Rose Rasgulla Recipe

Ingredients

• 1.5 litre full-fat milk
• 2 cup sugar
• 2 tbsp white vinegar
• 1 tbsp rose water
• 6 drops pink food colour

Instructions

1. Let’s make the chenna for the rasgullas first. Take a heavy-bottomed pan and pour the milk into it, and bring to a boil on medium heat, stirring in between.
2. Once it begins to boil, switch off the heat and let it sit for 10 minutes to cool down a bit.
3. Next, add the vinegar to the milk and keep stirring the milk until it is all curdled. The milk should curdle completely after 1-2 minutes.
4. Once it has curdled completely, add 8-10 cubes of ice into it. This will help in bringing down the temperature of milk quicker and also help in binding the chenna well.
5. Pour the curdled milk into a strainer lined with muslin cloth and drain the whey. You can use the liquid for something else or discard it.
6. Wash the chenna well in running water under the tap for 8-10 minutes to get rid of the sourness. Then gather the muslin cloth from all the corners, and squeeze the cloth gently to squeeze the extra water away.
7. Hang this cheesecloth with the cheese for 30 minutes, for the extra water to drip off.
8. After 30 minutes, take out the chenna from the cloth and onto a plate. It should be a little grainy and dry, but not too dry in appearance or to the touch.
9. Then take red or pink food coloring and add 2-3 drops of food coloring into the chenna. Knead using your bare hands for 10-12 minutes to make a soft and smooth dough.
10. Take a tablespoon of the chenna and knead again and turn it into a round ball. Repeat the whole process to turn the chenna into balls of all the mixture to get close to 20 balls.
11. Take a pressure cooker and add 5 cups of water and 2 cups of sugar into it and bring it to a boil. Add the remaining food colour and mix it well.
12. Once the water starts boiling, add the chenna balls into it and put the lid on. Switch off the pressure cooker after 1 whistle once, bring down the heat to low and simmer for 10-15 minutes.
13. After that, open the pressure cooker to check, the rasgullas should have doubled in size.
14. Extract the rasgullas one at a time, squeezing them gently to release the extra sugar syrup. Then drop them in cold water for half an hour to keep the balls from overcooking.
15. Cook the leftover sugar syrup in the pressure cooker without the lid for 10 more minutes. Remove from heat and set aside to cool.
16. Once the syrup cools, add the rose water into it. Mix and carefully lower the rasgullas into it, let it soak in the syrup and then take out balls from water.
17. Store the rasgullas in the fridge, until ready to serve. You can serve them warm or chilled.

Troubleshooting: Common Problems and Solutions

• Rasgullas Didn't Expand: If your rasgullas remained small and dense after cooking, it was probably because your chenna was overworked during kneading or it was too dry or wet. It could also be because the sugar syrup wasn't at the right temperature, make sure the sugar syrup should be boiling when you add the balls.
• Rasgullas Disintegrated During Cooking: This is probably because the chenna wasn't kneaded enough or it had too much moisture. Make sure to knead the chenna thoroughly until smooth and pliable and also hang it long enough to remove excess moisture.
• Rasgullas Are Too Stiff: This is likely due to them being overcooked in the pressure cooker and also might be due to the chenna being too dry before forming balls or due to not enough sugar being there in the syrup. To avoid this, follow the cooking time precisely and ensure chenna retains slight moisture and also maintain the proper sugar-to-water ratio in the syrup.
• Rasgullas Taste Sour: This is because of not washing the chenna enough after curdling. Make sure to wash the chenna thoroughly under cold running water until no trace of sourness remains.
• Sugar Syrup Crystallized: The sugar is not being dissolved, or sudden temperature changes cause this. Ensure that the sugar is completely dissolved before boiling, then cool the syrup gradually at room temperature.