Rasgulla
Ingredients
- 1 1/2 litre Milk
- 1 cup Sugar
- 1/2 teaspoon Cardamom Powder
- 1/2 teaspoon Rose water (optional)
- 1 pinch Saffron (optional)
- 3 tablespoon Lemon Juice
Instructions
- 1 Rasgulla or Rasagula is a spongy dessert that originated in Bengal. It's simple to make and absolutely delicious. Let’s begin!
- 2
First, make paneer:- 3
Boil milk in a pan. Once it starts to boil, add lemon juice and stir continuously.- 4
You’ll notice the milk curdling. When it curdles completely, switch off the flame.- 5
Strain the curdled milk using a clean cloth (muslin or cotton). Squeeze out as much water as possible.- 6
Place some weight over the paneer bundle for 30–45 minutes to remove all excess moisture.- 7
Once the paneer is firm, knead it into a smooth, soft dough without lumps.- 8
(In some regions, a little maida is added, but here we don’t add any flour.)- 9
Divide and roll the dough into small smooth balls. Don’t worry about the size-they will double after cooking.
- 10
Now, prepare the sugar syrup:- 11
In a wide pan, add 1 cup sugar, 3 cups water, and a pinch of cardamom powder. Let it boil until the sugar is dissolved.- 12
Add rose water if you prefer a floral flavor.- 13
Once the syrup starts to boil, gently add the paneer balls one by one. Cover and cook on medium flame for 10-12 minutes.
- 14
(Do not stir the balls directly-just shake the pan lightly if needed.)
- 15
After cooking, remove from heat and keep the pan covered. The rasgullas will absorb the syrup and double in size.- 16
Let them cool completely in the syrup.- 17
Serve Rasgullas chilled or at room temperature, garnished with a few saffron strands if you like. - 2
