well,
2 tsp. All-Purpose Flour (Maida)
1 cup Sugar
½ liter Whole Milk
¼ tsp. Citric Acid (dissolved in 1/2 cup of water) or 3 tbsp. Lemon Juice (Nimbu Arakh)
3 drops of Rose Essence (Gulaab Arakh) or ¼ tsp. Cardamom Powder (Ilaichi Powder)


1. In a pot heat the milk and bring it to a boil. Remove from heat and set aside. To the milk add the citric acid or lemon juice (which ever you are using.) Slowly and gently stir continuously until white curd forms on the surface and separates from whey. When straining this milk, the curd that is obtained is called "chenna". Wash the chenna well under cold running water and twist the cloth that was used for straining to extract water.

2. Knead the chenna to make a smooth dough. Add the refined flour and knead some more.

3. Make small balls of equal sizes (about 6-7) out of the dough and set aside.

4. Now to make the sugar syrup: Mix together the sugar and water in a saucepan and bring it to a boil. Add the chenna balls to the syrup and cook for 15 minutes with the lid partially covered. While cooking the chenna dumplings they will puff up.

5. Let the rasgullay cool a little at room temperature then add the rose essence. Finally refrigerate and chill before serving.
source site: http://www.angelfire.com/count ry/fauziaspakistan/rasgulla.ht ml

Answered by Uttam , an ibibo Master, at 11:07 AM on September 18, 2008

SERVES 4 (change servings and units)
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* 4
* 5

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Ingredients

* 500 g cottage cheese
* 250 g sugar
* 250 ml water
* 1 teaspoon plain flour
* 1 teaspoon cardamom powder
* 1 teaspoon rose water

Directions

1.
1
In a bowl, knead together flour, cardamom powder and cheese until you get a smooth pliable dough.
2.
2
Divide into equal parts.
3.
3
Shape into balls (rasgullas).
4.
4
In a pot boil together the sugar and water to prepare a thin syrup.
5.
5
Drop the prepared rasgullas into the boiling syrup.
6.
6
Let it remain this way for 10 minutes.
7.
7
Every 2 minutes, sprinkle water on the boiling syrup.
8.
8
Remove from heat and allow to cool.
9.
9
Flavour with rose water and store refrigerated - this must be served chilled.
10.
10
Enjoy!

Answered by Madhurima , an ibibo Master, at 1:24 PM on September 17, 2008

Ingredients:
• 1/2 Litre milk
• 3 tbsp Lemon juice
• 2 tsp Refined flour (maida)
• 1/4 tsp Rose essence or cardamom powder
• 1 Cup water
• 1 Cup sugar
How to make Rasgulla:
• For chenna:
• Take a pan and heat milk in it.
• Bring it to a boil.
• Remove it from the heat and add lemon juice.
• Stir slowly and gently till white curd forms on the surface.
• Wash chenna well under the cold running water.
• Remove the water properly.
• Now knead it to make soft dough.
• Combine flour with it and knead again.
• Make small balls from the dough, keep aside.
• For sugar syrup combine sugar and water in a saucepan and boil them.
• Add chenna balls to the syrup and cook it for about 15 minutes with lid partially covered.
• Add rose essence to it.
• Rasgulla are ready.

Answered by Sharad Singh , an ibibo Master, at 2:39 PM on September 13, 2008

well, Recipe type: Reduced fat and cholesterol
Preparation time: 30 minute
Ingredients:

* 1 litre milk
* 1 Tbsp vinegar
* 1 tsp plain flour
* 1/4 tsp baking soda (optional)
* 1 cup sugar
* 1 cup water

Preparation

1. In a deep pan take milk and heat it over medium heat until it is about to boil. Add vinegar and stir well. Paneer will separate out. Drain off all the water and wash paneer with fresh water. Transfer the paneer in a cloth of about 1 foot size and twist it to drain out all the water. This is home made paneer recipe (cheese recipe).
2. Put the paneer in a bowl, add the flour and baking soda (optional) and knead with the palm of your hand to make it smooth and soft.
3. Make small balls of paneer of about 1 inch size. Keep aside covered with a cloth.
4. Dissolve the sugar in the water and boil it over gentle heat to make a syrup.
5. Put the balls in half of the boiling syrup for 10-15 minutes over medium heat. When the balls float to the surface, remove from heat.
6. Drain and put the rasgullas in the remaining syrup.

Answered by Satya ~ , an ibibo Master, at 3:26 PM on September 11, 2008

Rasgulla is a very popular Bengali Sweet dish. Here is Rasgulla recipe.
Ingredients:

* Milk - 1/2 litre
* Refined flour (maida) - 2 tsp
* Citric acid dissolved in water or lemon juice - 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
* Sugar- 1 cup
* Water- 1 cup
* Rose essence or cardamom powder - 2-3 drops or 1/4 tsp

Method:

* Heat milk in a pan and bring it to boil. Remove from heat.
* Add citric acid or lemon juice.
* Stir slowly and gently until white curd forms on the surface and separates from whey.
* On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
* Knead chenna to make a smooth dough. Add flour and knead again.
* Make small balls of equal size (6-7) of the dough and keep aside.
* Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
* Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
* On cooling, add rose essence.
* Refrigerate and serve chilled.

Answered by Jitendra , an ibibo Master, at 4:03 AM on September 11, 2008

Ingredients:

• 1/2 Litre milk
• 3 tbsp Lemon juice
• 2 tsp Refined flour (maida)
• 1/4 tsp Rose essence or cardamom powder
• 1 Cup water
• 1 Cup sugar


Method:

* Heat milk in a pan and bring it to boil. Remove from heat.
* Add citric acid or lemon juice.
* Stir slowly and gently until white curd forms on the surface and separates from whey.
* On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
* Knead chenna to make a smooth dough. Add flour and knead again.
* Make small balls of equal size (6-7) of the dough and keep aside.
* Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
* Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
* On cooling, add rose essence.
* Refrigerate and serve chilled.

Answered by Nidhi Singh , an ibibo Master, at 7:03 PM on September 10, 2008

Rasgulla is a very popular recipe. Learn how to make/prepare Rasogulla by following this easy recipe

Ingredients:
• 1/2 Litre milk
• 3 tbsp Lemon juice
• 2 tsp Refined flour (maida)
• 1/4 tsp Rose essence or cardamom powder
• 1 Cup water
• 1 Cup sugar
How to make Rasgulla:
• For chenna:
• Take a pan and heat milk in it.
• Bring it to a boil.
• Remove it from the heat and add lemon juice.
• Stir slowly and gently till white curd forms on the surface.
• Wash chenna well under the cold running water.
• Remove the water properly.
• Now knead it to make soft dough.
• Combine flour with it and knead again.
• Make small balls from the dough, keep aside.
• For sugar syrup combine sugar and water in a saucepan and boil them.
• Add chenna balls to the syrup and cook it for about 15 minutes with lid partially covered.
• Add rose essence to it.
• Rasgulla are ready.

Answered by jaivir , an ibibo Master, at 1:55 PM on September 09, 2008

Ingredients:

* Milk - 1/2 litre
* Refined flour (maida) - 2 tsp
* Citric acid dissolved in water or lemon juice - 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
* Sugar- 1 cup
* Water- 1 cup
* Rose essence or cardamom powder - 2-3 drops or 1/4 tsp

Method:

* Heat milk in a pan and bring it to boil. Remove from heat.
* Add citric acid or lemon juice.
* Stir slowly and gently until white curd forms on the surface and separates from whey.
* On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
* Knead chenna to make a smooth dough. Add flour and knead again.
* Make small balls of equal size (6-7) of the dough and keep aside.
* Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
* Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
* On cooling, add rose essence.
* Refrigerate and serve chilled.

Answered by Anju Devi , an ibibo Master, at 1:14 PM on September 09, 2008

Ingredients:

* Milk - 1/2 litre
* Refined flour (maida) - 2 tsp
* Citric acid dissolved in water or lemon juice - 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
* Sugar- 1 cup
* Water- 1 cup
* Rose essence or cardamom powder - 2-3 drops or 1/4 tsp

Method:

* Heat milk in a pan and bring it to boil. Remove from heat.
* Add citric acid or lemon juice.
* Stir slowly and gently until white curd forms on the surface and separates from whey.
* On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
* Knead chenna to make a smooth dough. Add flour and knead again.
* Make small balls of equal size (6-7) of the dough and keep aside.
* Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
* Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
* On cooling, add rose essence.
* Refrigerate and serve chilled.

Answered by Prashant , an ibibo Citizen, at 2:20 PM on September 05, 2008

Well sarita

Cooking Time : 40 mins.
Preparation Time : 30 mins.

Makes 16 rasgullas.
For the rasgullas
1 recipe chenna
1 teaspoon plain flour (maida) for dusting
For the sugar syrup
5 cups sugar
1/2 cup milk
Other ingredients
2 teaspoons plain flour (maida)
For the rasgullas
1.

Divide the chenna into 16 equals parts and roll each part into a ball, taking care to see that the there are no cracks on the surface
2.

Dust the back of a flat plate (thali) lightly with the flour and place the rolled chenna balls on it.
For the sugar syrup
1.

Combine the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8") in diameter and 150 mm. (6") in height and heat while stirring continuously till the sugar dissolves.
2.

When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
3.

Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
4.

After about 5 minutes, slowly drizzle 1 cup of water form the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
5.

Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
6.

Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. remove all the remaining impurities from the syrup, again using a slotted spoon.
7.

Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.
How to proceed
1.

Mix 2 teaspoons of the plain flour with 3/4 cup of water to make a flour solution. Keep aside.
2.

Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
3.

When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna balls by upturning the plate on which they are kept. (Do not touch the chenna balls at this point as they are fragile).
4.

When the flour solution is added, a frothy layer is formed on the surface of the syrup.
5.

If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
6.

After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syurp. Ensure that the syrup froths all the time while cooking the rasgullas.
7.

Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
8.

Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla in a pan of cold water.
9.

If it sinks to the bottom, it is cooked.
10.

Remove form the fire.
11.

Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
12.

Cool and chill for approx. 3 to 4 hours before serving.
Tips
Rasgullas should always be cooked on a very high flame.
While cooking rasgullas, the sugar syrup must froth continuously.
The pan should be approximately 200 mm. (8") in diameter and 150 mm. (6") in height and the sugar syrup should fill about 1/3 of the pan.
While making rasgulla shapes (see variation below), always ensure that there are no cracks on the surface of the shapes.
While cooking, rasgullas expand to at least 4 times their original size.
While sprinkling water on the syrup when the rasgullas are cooking,
make sure you sprinkle a little water at a time (approx. a teaspoon at a time using y

Answered by Priyanka C , an ibibo Master, at 1:19 PM on August 31, 2008