Table of Contents
19. In a large pot, take 2 cups sugar. 20. Add 4 cups water (1 litre). Be sure to use a large pot or pan so that there is enough space for the rasgulla to cook and increase in size. You can also use a stovetop pressure cooker. I used a pot measuring 8.5 inches in diameter and 4.5 inches in height, roughly 3.5 litres.
To make chenna based sweets like rasgulla, always use full cream milk or full fat whole milk. You can use homogenized milk or pasteurized milk. Do keep in mind that milk should be fresh and must be in its shelf period. Do not make rasgulla with toned milk, skimmed milk or low fat milk.
Rasgulla is dunked in sugar syrup which is watery like a simple syrup, without any strings of caramel. This thin consistency helps the rasgulla to absorb the sugar syrup and makes it sweet. Why has rasgulla become rubbery?
Traditionally made in Orissa and Bengal, Rasgulla is mostly soft and spongy and is mildly sweet. If we compare it with the other Indian desserts like Malpua, Gulab Jamun, Jalebi or even Balushahi, Rasgulla is the juiciest dessert of them all and also the healthiest!
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