Rasgulla, a popular Indian sweet, is a delicious dish relished by people of all ages. These spongy, melt-in-the-mouth sweet balls are made from fresh paneer curds, soaked in flavored sugar syrup. Originating from the eastern part of India, Rasgulla has now become a favorite across the country and beyond. In this blog post, we will show you a simple and authentic rasgulla recipe that you can easily make in your kitchen. Get ready to embark on a culinary journey and taste this traditional Indian dessert!
1 liter full fat milk
2 tablespoons lemon juice or white vinegar
4 cups water
1 cup sugar
3-4 cups water (for syrup)
4-5 green cardamom pods (optional), crushed
Few strands of saffron (optional)
Step 1: Preparing the Cheese (Chhena)
Pour the milk into a large, heavy-bottomed pot and bring it to a boil over medium heat.
When the milk comes to a boil, slowly add lemon juice or white vinegar while stirring continuously.
As soon as the milk curdles and the whey separates, switch off the flame. Add more lemon juice/vinegar, if required, till the curd sets completely.
To separate the whey from the paneer, put a muslin cloth or cheesecloth in a strainer and pour the curdled milk into it.
Gather the edges of the cloth and wash the cheese under cold running water. This will release the lemon flavor and the paneer will cool down.
Step 2: Whey Extraction
Gently squeeze the cloth to remove excess whey from the paneer.
Hang the cloth with the cheese for about 30 minutes to further extract the whey. Put a basin down there to catch the whey.
Step 3: Kneading the Cottage Cheese (Chhena)
Take out the filtered paneer on a clean surface or a big plate.
Using the heel of your palm, knead the paneer until it becomes smooth and pliable. This should take about 8-10 minutes.
Make sure that no lumps remain, and that the paneer acquires a soft, dough-like texture.
Step 4: Shaping the Rasgulla
Divide the cottage cheese dough into small, smooth balls the size of a walnut. You should get about 12-15 rasgullas from this quantity.
Step 5: Preparing the Sugar Syrup
In a wide, deep saucepan, add 3-4 cups of water and 1 cup of sugar.
Stir the mixture and bring it to a boil on medium heat.
Add crushed cardamom pods and saffron threads (if using) to the syrup for a delightful aroma.
Step 6: Cooking Rasgulla
Slowly drop the paneer balls into the boiling sugar syrup, making sure they have enough room to spread.
Cover the pan with a lid and cook the rasgullas on medium heat for 12-15 minutes. During this time their size will double.
Step 7: Enjoy Rasgulla
Once the rasgullas are cooked, turn off the flame and let them rest in the sugar syrup for a few minutes.
Take out the rasgullas from the sugar syrup and keep them in a serving bowl.
Serve the rasgullas hot or refrigerate them for a few hours to enjoy them chilled.
Congratulations! You have mastered the art of making delicious, homemade rasgullas. This Indian sweet dish is perfect for celebrations, festivals or as an enjoyable after-meal dish. The spongy texture and heavenly sugar syrup will surely leave you and your loved ones wanting for more. Share this delicious recipe with others and spread the joy of homemade Rasgullas. Happy cooking and happy joining!