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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!
Hello Manjula Aunty, I made the resgullas for the first time today and they turned out fablous ! I followed your recipe exactly ! Thank you so much for providing the right proportions !
I am looking forward to trying all your recipes now !
Your website is a treasure
Hi Manjula Aunty…..
I tried ur Rasgulla recipie for the 1st time and they came out very well……thanks a lot for a lovely recipies it was very simple us. But i have a dought little bit lemon taste was there what i should do for that……..Even i tried channa masala …… caroot halwa….. it came very nicely…… thanks a lot aunty
Hello Aunty- I do not have a pressure cooker. Can I still make the Rasgullas? How would I modify the cooking? Thanks for a great website.
i tried making the rasgullas, they were really perfect and very tasty. Thanks Manjula aunty for explaining this receipe in detail
Hello Aunty,
I tried Rasgullas and Rasmalai both. When I made Rasgullas they were good but not spongy like they should be.What can be the reason Please tell me.
but lil bit scattered & not in shape.They were all stuck together in the cooker.I used Knife to seperate them.When hot they were soft but after cooling them it became lil hard.
Second time when I tried Rasmalai then my Rasgullas were spongy
I think I used more sugar this time.Is by using more sugar they become spongy?Or My Paneer was not good?Please reply me Aunty.I want to make Perfect Rasgullas
Thanks for your wonderfull recipes Aunty
Dear Manjula aunty,
I tried ur rasgulla recipe but it is not expanding and it is little hard.
Why it is so? Please reply me.
Regards,
Anu
Manjula aunty see my rasgullas
http://lh4.ggpht.com/_7pOmyRUoAos/SyFe1Z9xXpI/AAAAAAAABMs/9wuliguHTc0/s640/1117092107-00.jpg
http://lh5.ggpht.com/_7pOmyRUoAos/SyFe1RvuXBI/AAAAAAAABMw/QMqqDBOXf1E/s640/1117092107-03.jpg
Hugs Manjula aunty
Hi Raj,
I think making paneer you used too much lemon juice and did not knead the paneer enough.
i cant believe it!when i went to my kitchen to try rasgullas recipe i was quite sure that they will not come out perfect coz this was the first time i was making rasgullas.but to my great surprise they were perfect.my husband was so happy to see the rasgullas.the proportion of sugar and water is also perfectly right.aunty,thanks a lot .your recipe for rasgullas is great.
hello manjula garu,
i saw ur receipe n note it on a paper n tried immediately with 1litre milk.it was really good to taste,it was in round shape with no cracks.but the problem is i dint get it in biggersize(double the size).i pressured it for 2 whistles in a cooker.
can u please tell me how to bigger in size.
Hello Manjula Aunty,
I tried ur Rasgulla recipie for the 1st time n they came out very well..thnks alot for expaining these lovely but difficult recipies n making them really simple for us.
The rasgullas i made expanded very well,texture was nice n tasted heavenly..but only thing is that they became slightly flattened in shape ( like for rasmalai ) n had few cracks on d outer surface..Can u pls tell me the reason for this..Also i cooked the Rasgullas in a big vessel with a lid for around 20-25 min..as the pressure cooker i have is v.small.
Can u pls expalin us the process of cooking perfect rasgullas without presure cooker..?..regarding the heating level n how much time we have to kip on the heat and any other imp things realating to the vessel n lid to be used..? I wish to make these again soon..so pls let me know the details
Thnks again
Hi Meenal,
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.