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Ragulla Recipe

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Rasgulla served on a tray

If you’re craving a sweet, soft, and melt-in-the-mouth dessert, this Ragulla Recipe is exactly what you need. Made from fresh chhena (paneer), simmered in a light sugar syrup, and infused with delicate cardamom flavors, Ragulla is a beloved Bengali dessert that is simple yet incredibly satisfying. Whether you’re celebrating a festival, craving a homemade sweet, or looking for an easy dessert to impress guests, this Ragulla Recipe is a must-try.

One of the best things about this Ragulla Recipe is its simplicity. With just a few basic ingredients, you can create a delightful dessert that is both light and refreshing. The spongy texture of the chhena balls soaked in sugar syrup ensures a burst of sweetness in every bite. Plus, you can easily customize it by adding rose water, saffron, or kewra essence for extra flavor.

Whether it’s a festive occasion, a family gathering, or just a personal craving for something sweet, this Ragulla Recipe is guaranteed to be a hit. Serve it chilled for an even more refreshing experience. Once you try this easy homemade version, you’ll never want to buy store-bought Ragullas again!

Preparation Time for Ragulla Recipe

Ingredients for Ragulla Recipe

For the Chhena (Paneer):

For the Sugar Syrup:

Instructions: How to Make Ragulla Recipe

1: Prepare the Chhena (Paneer)

  1. Boil the Milk: In a large pot, bring 1 liter of full-fat milk to a gentle boil over medium heat. Stir occasionally to prevent burning.
  2. Curdle the Milk: Once the milk starts boiling, reduce the heat and add lemon juice or vinegar while stirring continuously. The milk will curdle, separating into chhena (paneer) and whey.
  3. Strain the Chhena: Place a muslin cloth or a fine strainer over a bowl and pour the curdled milk through it. Rinse the chhena with cold water to remove the acidic taste.
  4. Drain Excess Water: Gather the muslin cloth and squeeze out excess water gently. Hang the chhena for 30 minutes to remove any remaining moisture.

2: Knead the Chhena

  1. Mash the Chhena: Transfer the drained chhena to a clean surface and knead it with your palms for 10 minutes until it becomes smooth and soft.
  2. Shape into Balls: Divide the chhena into equal portions and roll them into smooth, crack-free balls about the size of small lemons.

3: Prepare the Sugar Syrup

  1. Boil Water and Sugar: In a large deep pot, combine 2 cups of sugar with 4 cups of water. Add cardamom pods and bring the mixture to a rolling boil.
  2. Add Chhena Balls: Gently drop the prepared chhena balls into the boiling syrup.
  3. Cook on Medium Heat: Cover the pot and let the ragullas cook for 15-20 minutes. They will expand and double in size.
  4. Check for Doneness: After 20 minutes, take one ragulla and drop it into a bowl of cold water. If it sinks, it is cooked; if it floats, cook for a few more minutes.

4: Cool and Serve

  1. Rest in Syrup: Once cooked, turn off the heat and let the ragullas cool in the syrup for at least 30 minutes.
  2. Add Rose Water: For additional fragrance, mix in rose water or kewra essence.
  3. Chill and Serve: Serve warm or refrigerate for a few hours before enjoying the best taste.
Calorie Breakdown
Why This Recipe Works

1. Soft and Spongy Texture: The kneading process ensures the chhena is smooth and soft, creating the perfect melt-in-your-mouth texture.

2. Light and Refreshing: Unlike heavy desserts, Ragulla is light and soaked in mildly sweet syrup, making it a guilt-free indulgence.

3. Easy and Homemade: Requires only a handful of ingredients, making it simple and budget-friendly.

4. Customizable Flavors: You can enhance the taste with saffron, rose water, or kewra essence for a more aromatic experience.

5. Perfect for Any Occasion: Whether it’s Diwali, Eid, Raksha Bandhan, or a regular day, Ragulla is always a delightful treat.

FAQs

1. Can I use store-bought paneer for Ragulla?

It’s best to use fresh homemade chhena as store-bought paneer is firm and may not yield the soft texture required for Ragullas.

2. Why did my Ragullas turn hard?

Over-kneading or cooking at very high heat can cause them to become dense. Knead just until smooth and cook on medium heat.

3. Can I reduce the sugar in the syrup?

Yes! You can use 1.5 cups instead of 2 cups for a less sweet version. Alternatively, use a sugar substitute.

4. How do I store Ragullas?

Keep them soaked in syrup in an airtight container in the refrigerator for up to 4 days.

5. Can I freeze Ragullas?

Yes, but it’s best to store them in syrup. Thaw in the refrigerator before serving.

What Makes This Recipe Special?

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