Rasgulla is a delicious and melt in mouth Indian dessert where soft and spongy cheese balls are cooked and soaked in sugar syrup. I have used fresh homemade paneer for this recipe. This dessert tastes the best when served chilled.
Rasgulla is a favorite dessert for many people around the world. The dish originated in East India (currently Indian states of Odissa and West Bengal), but it is so popular that it is not only available across India but also around the world. Many people I know have never tried making them at home and often buy them at mithai bhandars (Sweet or Confectionery store) or buy canned store-bought rasgullas. Apparently there is a myth among many that making rasgullas is a time consuming and complicated process - and if rasgullas do not come out perfect then all effort goes to waste.
Actually on the contrary, the recipe is really simple and requires very few ingredients. Yes, I agree there may be few occasions when the rasgullas may break apart (instead of retaining its round-spherical shape) while cooking. But, one can make several delicacies using broken rasgullas. You can of course present it as is, or prepare chenna pudding, kheer, carrot halwa, serve with ice creams, or be creative and prepare any other milk desserts using this 🙂
I do not like store bought paneer because of its taste and texture and I generally prepare it at home. Whenever I prepare paneer, I make sure to prepare at least one dessert using it and keep it in fridge specially for late night sweet cravings 🙂 Plus don't worry too much about the shape of rasgullas. The taste matters the most 🙂 My husband simply loves rasgulla and rasmalai and his expression and reaction to these desserts and towards me makes me prepare them more often. From my personal experience, I must say if you prepare something out of love the end result will always be a super hit.
In the recipe below, along with each step I have given the important tips that will help make your rasgullas perfect. Hope you guys find it useful. Let me know if you have any other tips and variations in the recipe. I would love to try and update the same 🙂
Preparation time : 1 hour 30 minutes
Serves : 18 to 20 Rasguallas
Ingredients for Rasgulla
Homemade paneer / cottage cheese <--Click here for the recipe
Sugar - 1 ½ cup
Water - 4 ½ to 5 cups
Steps to prepare Rasgulla
- You will have to follow the same steps given in Homemade paneer / cottage cheese.
- Once you reach the last step instead of keeping it in refrigerator keep it outside for 1 hour.
- Now comes the important part. The paneer prepared above should not have too much water and also should not be too dry.
- To check this take a small piece of paneer in your palm and rub with your fingers. If it is able to form a ball in 15 to 20 seconds then you are good to go.
- Knead the chenna / paneer using the heel of your hand for about 5 minutes or till you get a soft dough. This will be greasy.
- If it is crumblier, then you may have to add 1-2 tablespoon of water and if it is too wet, then you may have to add cornstarch for binding.
- In a large and wide pressure cooker add water and sugar and bring this to nice boil.
- Meanwhile, take small portions of the dough and make smooth balls out of it. Each ball will double in size when they are cooked. So see that your pressure cooker is large enough.
- Add these balls in the syrup, cover the pressure cooker with whistle / weight. Cook this on medium flame for one whistle. It took around 12 minutes.
- After few minutes run cold water over and around the cooker to release the pressure. Slowly remove the weight.
- Transfer these rasgullas along with the sugar syrup to a bowl and refrigerate it for atleast 7 to 8 hours. I keep it overnight.
- Rasgullas are now ready. Serve chill and enjoy.
- Full fat milk works the best for this recipe.
- The amount of sugar and water you add may vary depending on the size of your pot.
- Instead of pressure cooker, you can use any pot with lid.
***Click below to save it on Pinterest***