Rasgulla.. :)

Rasgullas or Roshgolla as they are called in Bengali is regarded as the king of Indian sweets. They  are homemade cheese or paneer balls soaked in chilled sugar syrup. This exotic recipe is easy and is made using a pressure cooker.


for paneer:

  1. 4 cups or 1litre of whole milk
  2. 1/4 cup or 4 tbps of lemon juice or citric acid

for rasgulla:

  1. 1 cup of sugar for cooking the syrup in 5 cups of water
  2. 1 tbps each of of lightly chopped almonds ans pistachio
  3. 1/2 tbps of rose water ( optional)

to make paneer:

  1. Mix lemon juice in half cup of hot water and keep aside.
  2. Boil the milk in a heavy bottomed pan or pressure cooker over medium heat, stirring occasionally, making sure that the milk does not burn.
  3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. As the curd starts separating from the whey, turn off the heat.
  4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
  5. Wrap the curd in a muslin cloth, and rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
  6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
  7. To check if enough water is out of the paneer, t ake a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
  8. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
  9. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

to make rasgullas:

  1. Divide the dough into 12 equal parts and roll them into smooth balls.
  2. To make the balls apply some pressure at the first and then release when forming the balls.
  3. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
  4. 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.
  5. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
  6. Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
  7. Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
  8. Serve the Rasgullas chilled with a little bit of almonds and pistachios.

picture courtesy:http://www.hippressurecooking.com/


18 thoughts on “Rasgulla.. :)

  1. Quite Conspicuous recipe here…wonder a stab be worthwhile…!! ‘ll keep you posted…Thanks for the post though..


  2. Guess what..!! It was a mêlée amid the recipe and awe-inspiring chef, and the chef triumphed quite convincingly..!!..Thanks again for this, i suppose you live in India, else you could slurp the chow… :)..Just snooping, are you a chef by any odds..?? I construe so… 🙂

    M again

    1. M, thank you..thank you once again for dropping by.. 🙂 I’m no great chef I’m an engineer by profession.. 😛 but, i love cooking and i cook for my folks whenever i get the time to.. 🙂

  3. Wow..!! that’s bravura..I must tell you, that you have a white-knuckle profession..lol (on a lighter note)..your snugly remarks and posts are curious..keep up the good work.. 🙂

  4. i love food..not reading about it..so time for you to put your words into action and get me some to relish!!!

  5. Out of the blue, yesterday night at 3, somehow Rasgullas crept into my mind. Now that I don’t get authentic resguallas here where I live. I decided to give it a try.. Whims and fancies of bachelorhood.. 😛
    And the moment later later I was on google searching for recipes. Got to your blog and decided to give it a try very next morning.
    And I must say, though I am not even an basic cook, the rasgullas turned out to be like the ones I have savored since childhood at my hometown.

    Thanks a lot for your post.

    1. @inconsistencypersonified: hhahah.. M glad That my blog was of some help to you..
      Hope you enjoyed the little white delicacies to the fullest:)

  6. Yummm!! lemme try nw 😛 d luv for ma sweets alwayz ends up in restro’s as cant cuk al i luv.. [ altho m a gud cuk of savoury 😀 ]

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