Bengali Rasgulla
November 22nd, 2007 filed under Desserts
Rasgullas are homemade cheese or paneer balls soaked in chilled sugar syrup. This recipe is made using a pressure cooker.
Makes 12 rasgullas
Ingredients:
- 4 cups milk
- 1/4 cup lemon juice
- 1 1/2 cups sugar
- 4 1/2 cups water
- Pressure cooker
Method:
Paneer:
- Mix lemon juice in half cup of hot water and keep aside.
- Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
- As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
- Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
- Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
- 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.
- To check if enough water is out of the paneer, take 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.
- 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.
- 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.
Rasgulla:
- Divide the dough into 12 equal parts and roll them into smooth balls.
- To make the balls apply some pressure at the first and then release when forming the balls.
- Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
- 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.
- 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.
- Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
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Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
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Serve the Rasgullas chilled.
Suggestions:
- If the Rasgullas don’t turn out exactly the way you want, they are hard or not the right shape, do not worry. There’re many ways to create new dish out of the imperfect Rasgullas!
- For example, if the Rasgullas are too hard or broken, try cutting them into small pieces and mix with soft vanilla ice cream or cover with melted chocolate.
- You can use the Rasgulla pieces to make kheer, replacing rice with the Rasgulla pieces.
- The bottom line is to enjoy your creation!
Hi Manjula aunty,
First of all let me thank you for sharing all your wonderful receipes
I tried your kachori receipe and it turn out perfect crispy and tasty .
I will surely try to make all your receipe.
Can you please share the receipe of how to make sweet and tangy lassi.
Thanks again.
Hi, aunty,
I just tried making the rasgullas, everything was fine, they are soft and taste good also, but they did not expand a lot, just a bit
what could be the reason?
Hi manjula aunty,
I came across your site by chance, but I am surely going to use it very much. Thanks you so much, the recipes and the procedure have been made so simple and seem so easy.
Thanks
Hi Manjula Ji,
Thanks!! Your preparation methods are simple and the results are really tasty. In the pressure cooker i use.. i do not use the whistle/weight..and also please clarify as to why we pour water on the lid. Thanks again for your simple and very tasty recipes.
Good Morning manjula,
just watching your Bufi, it looks very nice and simple; I will definately try it and let you know the results.
Thanks, Velina
Hello Manjula aunty,
I want to first of all thank you for sharing all your wonderful receipes with us. You make it look so easy and you are always so calm. I tried the bengali rasgullas today and it came out superb. Thanks to your wonderful tips.
i just wana know wht r adding between sugar n water some liquid waz thr
Hi can i use the panner that i get from the shops.
Hi Aunty,your recepe was very good.I tried making it for the first time and they came out really well.Thanks!
Hello Manjula aunty,
After having made and succeeded with the kalakand, I got courage to try the rasagulla today and am so happy to say it came out very well, I watched your video at least 10 times before I tried it so when I got ready to do it I knew exactly what texture of paneer I needed in order to get the rasgulla without disaster!!!
Thanks again.
what is the difference in using cane sugar and normal sugar?
my rasgullas had the right texture but flattened out. I do not see manjula ma’m's responses to any of the comments.
please tell me how to get the panir to dry? is the end result flat because the panir was not dry enough? i squeezed out, i kept it under weight, i had fat coming into my palms as I made the balls….
how to get the round shape? please help!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Hi Tarini,
I had a little glitch in my web site so I could not reply you, any way I am back.
I find cane sugar is sweeter then other white sugar available.
About having rasgullas round that depend on the paneer, right amount of taking out the water that I find hard to explain. I make these rasgullas may be two or three times a year and I have the same problem some time they can be round and other times little flat and I feel it is ok as long texture is good.