mini rasgulla recipe | bengali chenna rasbari | angoor rasgulla with detailed photo and video recipe. an authentic and tasty bengali dessert recipe made with milk solids dipped and served in sugar water. the key significant difference between the traditional rosogulla and mini rasgulla is in its size and hence the name of mini. comparatively, it is much easier to prepare as there are less risk or chance to break or dissolve especially while boiling in sugar water.
well, before we jump into the recipe, you would be having this question – what is this mini rasgulla recipe and how it is different from the traditional one. to begin with, i have already explained about the size. these are small, mini and compact in sizes. therefore, much easier to handle, shape and also to cook. these do not easily dissolve in sugar syrup as it does not have much are to collapse. having said that, traditionally these were made for a different purpose. these are particularly made for chenna kheer where these mini’s are dipped in milk kheer and served. but due to the less complexity, these mini’s were served as it is or prepared on purpose. i personally like these and find it cute when served in a small bowl. you can easily serve 3-4, yet there is no guilt for sugar consumption.
furthermore, i would also like to add some more additional tips, suggestions and variations to mini rasgulla recipe. firstly, the quality of the milk is very important and has to be a full cream. you would not get the same amount of chenna with other milk variations and also it would have a less fat percentage in it. this would cause them to crumble. secondly, once it is prepared and there is an excess of mini’s you can easily serve with either rabri or milk kheer. in addition, you may also serve these with a scoop of chocolate or any flavoured ice creams. lastly, i have not added semolina (rava/sooji) or even plain flour (maida) while kneading the chenna. this is because i have used full cream milk. if you feel the chenna is not holding together, you may add 1-2 tsp of rava or maida to hold the shape.
finally, i request you to check my other detailed desserts recipes collection with this post of mini rasgulla recipe. it includes my other related posts like biscuit pudding, coconut peda, white chocolate, 3 ingredient choco bar, no bake swiss roll, caramel kheer, sabudana falooda, caramel bread pudding, vermicelli custard, pranhara. further to these i would also like to mention my other related and similar recipe categories like,
mini rasgulla video recipe:
recipe card for bengali chenna raabari recipe:
mini rasgulla recipe | bengali chenna rasbari | angoor rasgulla
Ingredients
- 2 litre milk
- 3 tbsp lemon juice
- 1½ cup sugar
- 2 pods cardamom
- 7½ cup water
Instructions
how to prepare chenna for rasgulla:
- firstly, get 2 litre to a boil stirring in between to prevent from burning.
- add 2 tbsp lemon juice and give a stir. you will notice the milk starts to curdle.
- add 1 more tbsp of lemon juice and stir until the milk curdles fully separating water.
- drain off the water over cheesecloth. you can use any clean cloth here.
- rinse with cold water to remove sourness and stop cooking.
- squeeze the paneer gently and hang for 1 hour.
- now take the moist paneer and crumble gently.
- using the palm, start to knead gently.
- knead until the paneer mixture turns smooth without any grains. do not over-knead here as the rasgulla will turn hard.
- pinch a small ball sized chenna and prepare smooth crack free balls.
- keep the paneer ball aside and cover with a moist cloth.
how to boil rasgulla in sugar syrup:
- firstly, in a large vessel, take 1½ cup sugar, 2 pods cardamom and 7½ cup water.
- stir and dissolve sugar.
- now boil the water for 5 minutes or until the syrup turns slightly sticky.
- drop in prepared paneer ball keeping the flame on high.
- cover and boil for 10 minutes or until the size of ball doubles.
- drain off the rasgulla immediately into ice-cold water to prevent from losing its shape.
- finally, enjoy rasgulla with sugar syrup.
Nutrition
how to make mini rasgulla with step by step photo:
how to prepare chenna for rasgulla:
- firstly, get 2 litre to a boil stirring in between to prevent from burning.
- add 2 tbsp lemon juice and give a stir. you will notice the milk starts to curdle.
- add 1 more tbsp of lemon juice and stir until the milk curdles fully separating water.
- drain off the water over cheesecloth. you can use any clean cloth here.
- rinse with cold water to remove sourness and stop cooking.
- squeeze the paneer gently and hang for 1 hour.
- now take the moist paneer and crumble gently.
- using the palm, start to knead gently.
- knead until the paneer mixture turns smooth without any grains. do not over-knead here as the rasgulla will turn hard.
- pinch a small ball sized chenna and prepare smooth crack free balls.
- keep the paneer ball aside and cover with a moist cloth.
how to boil rasgulla in sugar syrup:
- firstly, in a large vessel, take 1½ cup sugar, 2 pods cardamom and 7½ cup water.
- stir and dissolve sugar.
- now boil the water for 5 minutes or until the syrup turns slightly sticky.
- drop in prepared paneer ball keeping the flame on high.
- cover and boil for 10 minutes or until the size of ball doubles.
- drain off the rasgulla immediately into ice-cold water to prevent from losing its shape.
- finally, enjoy rasgulla with sugar syrup.
notes:
- firstly, the rasgulla stays good for 5-7 days when refrigerated.
- also, use full cream cows milk for best quality paneer.
- additionally, do not open the lid while rasgullas are boiling. when the temperature drops there is a high chance for rasgulla to fall flat.
- finally, mini rasgulla recipe can be also converted to rasmalai.