Rasgulla

Rasgulla recipe with step by step photo - Rasgulla is one of the popular desserts of West Bengal (India) that is often prepared during festivals

Rasgulla recipe with step by step photo - Rasgulla is one of the popular desserts of West Bengal (India) that is often prepared during festivals. Rasgullas are soft and spongy homemade cheese or paneer balls boiled in sugar syrup. It is easy to make, needs only basic ingredients from the kitchen. To make rasgulla, the balls can be cooked in sugar syrup either using a pressure cooker or in a wide pan. Both ways turn out to be perfect. Serve rasgullas plain as dessert. You can also make delicious Rasmalai with them, which I did with some of them.

Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Serves: 6 (12 rasgulla)

Ingredients:

Lemon juice - 2 to 3 tbsp or as required
Sugar - 2 cup
Water - 4 cup
Cardamom powder - 1/4 tsp
Rose water - 1 to 2 tbsp (optional)

Method:

For Making Paneer: Get recipe here for How to make Paneer at home

For Making Rasgulla:

1. Take homemade Paneer. Once the paneer is drained, place on a dry, clean surface or plate and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.

2. Kneading process is very important and also decides the texture of chenna. Knead the paneer using hand until it all comes together like dough. If the paneer is too crumbly, add a teaspoon of water. When you feel your palms becoming a bit greasy, stop kneading after that.

3. Divide the dough into 12 equal parts and roll them into smooth balls from kneaded paneer dough. (You can make it in any shape like round or flat as per your liking.) The size of balls will increase to almost double after boiling in sugar syrup, so do not make very large balls.

4. Heat sugar with water in a large pan (having lid or use a pressure cooker) over medium high heat and bring to a boil.

5. To the boiling sugar syrup, add cardamom powder and rose water.

6. When sugar syrup comes to boil, gently drop prepared balls in it.

7. Cover it with a lid and let it cook over medium flame. After about 5 minutes remove the lid and stir it gently with a spatula. Cover it again with lid and let it cook for another 7 to 8 minutes.
(Making Rasgulla in pressure cooker - Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes. Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.)

8. Turn off the heat and remove the lid. You will see the size of balls has increased to almost double.

9. Rasgullas should be little spongy. Transfer them into a large bowl and let it cool.

10. Serve the Rasgullas chilled.

Rasgulla recipe with step by step photo:

1. Take homemade Paneer. Place on a dry, clean surface or plate and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.

2. Divide the dough into 12 equal parts and roll them into smooth balls from kneaded paneer dough. (You can make it in any shape like round or flat as per your liking.) The size of balls will increase to almost double after boiling in sugar syrup, so do not make very large balls.

3. Heat sugar with water in a large pan (having lid or use a pressure cooker) over medium high heat and bring to a boil.

4. To the boiling sugar syrup, add cardamom powder and rose water.

5. When sugar syrup comes to boil, gently drop prepared balls in it.

6. Cover it with a lid and let it cook over medium flame. After about 5 minutes remove the lid and stir it gently with a spatula. Cover it again with lid and let it cook for another 7 to 8 minutes.