Pure Chenna Rasgulla Recipe. No Maida or Flour.

Pure Chenna Rasgulla recipe: Soft, dense, and spongy rasgullas: No one can eat just one. No flour or maida added. Simply delicious.

Pure chenna Rasgulla recipe. No Maida or flour. Homemade Chenna rasgullas simply delicious. So easy to make and no doubt that it’s healthy too. Bengali style making. This was my top most favorite #sweet or #dessert since I was very small. My parents used to get these from the market often and tried so many varieties that I can’t even remember now. But always I found a little difference in the texture and the thickness of the syrup as well due to the amount of sugar added into it. This is because every shop or halwai has its own way of making but it’s simply awesome. Hope you will like my recipe.

In this recipe I tried to make pure chenna rasgulla and it turned out perfect and there is no doubt that it is very yummy, texture wise and taste wise both. Dense and spongy as well. I simply loved it. Great for adults and kids both I must say. The goodness of home cook food is that you can easily increase or decrease the amount of ingredients that you think is not good for you. While making the sugar syrup I used 5 cups of water and 2 cups of sugar as this is perfect sweetness for my rasgullas according to me. But if you want, you may easily increase or decrease the amount of sugar. Let’s quickly check the ingredients for making these Yummy white #rasgullas or #roshogollas at home 🙂

Ingredients required to make pure chenna rasgulla recipe at home are as follows:

Ingredients for chenna are as follows:

Milk (full cream)- 5 Cups

Vinegar – 4 tablespoons

Water – 4 tablespoons

Ingredients for making the sugar syrup for the rasgullas are as follows:

Water 5 cups

Sugar 2 cups

Cardamoms ( whole ) – 5 to 6

Note: You may also add some kesar, Keora water or Rose water into the syrup for additional fragrance if you like.

Steps to follow to make pure chenna rasgullas are as follows:

First, you need to prepare the chenna. Into a big pan take 5 cups of milk and boil. Once it starts to reach the boiling point add vinegar. Before you add the vinegar you need to distill the vinegar by mixing it up with some water. Into 4 tablespoons of vinegar add 4 tablespoons of water and mix. Then add to the boiling milk. Add slowly into it and stir with light hands. Do not break the big chunks of chenna that has started to form, as soon as you add the vinegar mixture into it. Stir with light hands and leave. Make sure as soon as you add the vinegar lower the flame completely. And when you added all the vinegar and the milk turned to chenna turn the flame off.

Keep it like that few minutes say around 2 to 3 minutes and then strain. Do not completely cool it.

Preparing the sugar syrup:

Into a large wide pan add 5 cups of water and two cups of sugar. Mix in low flame and let the sugar dissolve completely. Add 5 to 6 cardamoms (whole) for flavour. Then let it boil in high heat for 2 minutes before dropping the chenna balls into it.

Strain the chenna:

Use a big bowl at the bottom and then put a strainer on top. On top of the strainer put a cheesecloth or any clean cotton cloth that you have. Make sure that the cloth can pass the water easily. It has to be a fine thin cotton cloth that can pass the water easily.

Pour the chenna mixture into it and strain. Then pick the cloth from all sides slowly and squeeze out the water. Empty the bowl below. Then wash the chenna with clean water 2 to 3 times as shown in the video. Use light hands when you wash the chenna with water.

Finally after washing 2 to 3 times squeeze out all the water nicely and leave it for about a minute or so. But do not cool it completely. You need to knead the chenna when it’s slightly warm.

Kneading the warm chenna until soft and smooth:

Knead the chenna on a flat surface. Knead until soft and smooth. It just took me 2 to 3 minutes to knead it and it turned out smooth and soft to touch. Then roll it out long and divide it into equal pieces. Shape them like small balls. The size depends on you. When you cook, these doubles in size and gets lighter and floats in the syrup.

Cooking the chenna balls in the sugar syrup:

Put them in the boiling syrup slowly and one by one. Cover and cook these 7 to 8 minutes. After 7 to 8 minutes they look bigger in size and looks light and floats on the syrup. At this point Immediately turn off the flame.

Take them out and pour the syrup and allow it to cool. Put these into the refrigerator until chill and enjoy. You may try some warm rasgullas as well. They are so delicious 😋 But after refrigerating their texture changes a little bit. They feel like outside bought rasgullas, even tastier I must say as these are simply pure homemade chenna/cheese. Dense and soft in texture.

Serving tips:

Enjoy these warm or cold. Also, try these with some yogurt by pouring some rasgulla syrup on top. Bengali style serving. Simply tastes awesome.

Find more Dessert recipes here https://sonalichoudhury.com/blog/category/food/dessert/

Watch Full Video below: