Rasgulla

Servings: 9 Total Time: 30 mins Difficulty: Beginner
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Rasgulla is one of those rare sweets that seem to hold centuries inside each soft, spongy bite. It begins simply – with milk brought to a gentle boil, curdled with a little lemon juice, just at the right time. Once the chenna separates, it’s washed and pressed under weight to set into fresh, smooth paneer. There’s something meditative about it – the way the milk transforms, the way hands know exactly when it’s ready.

The next step is quiet, focused kneading. Bit by bit, the paneer turns into a soft dough, smooth enough to shape into small balls. The size will double during cooking, so each piece is made with care – round, even, without cracks.

A light sugar syrup is prepared, delicately flavored with rose water and a touch of cardamom. The paneer balls go into this simmering syrup, where they begin to rise, soften, and slowly take on the sweetness. The process takes around 20 minutes, but the magic doesn’t end there. Once the flame is turned off, the rasgullas are left undisturbed. It’s in that quiet resting time that they bloom fully, absorb the syrup, and gently sink – a sign that they’re done.

Let them cool completely. Serve chilled, with a spoonful of syrup.

There’s always been a quiet rivalry over rasgulla’s origin – between Bengal and Odisha – each state holding its own story, its own pride. But for the rest of us, it simply remains one of the purest expressions of sweetness. Soft, fragrant, and timeless.

Rasgulla

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins
Servings: 9
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Rasgulla or Rasagula is originated in Begal. Its easy to make and addictive in taste. It served as a dessert
  2. First of all, We have to make Paneer. Boil the Milk in a pan
  3. When it start to boiling, add lemon juice and stir well.
  4. You can see the milk began to curdle
  5. When it curdle completely switch off the flame
  6. Strain it with a cloth and squeeze out excess water maximum
  7. Keep the panner under something with enough weight, so that the the water content drain completely
  8. Next we will kneed the paneer to a dough
  9. In some areas people add some maida/ all purpose flour with it . Her we don’t add it
  10. Ok kneed it to a lumps free dough
  11. Make small balls. Don’t worry. it will be double in size at end
  12. Next we will make Sugar syrup. In a pan add Sugar, and 3 cup water, and Cardamom powder , lets stir till sugar dissolve completely and start to boil
  13. Add Rose water if you prefer
  14. Add paneer balls to the syrup and let’s cook for 10-12 minutes
  15. Just stir the syrup without touching the balls
  16. Remove from stove and keep it closed . The size of will be double and will sank in syrup
  17. Lets wait till it cool off
  18. Serve it with garnishing with Saffron
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