Bengali Rasgulla
November 22nd, 2007 filed under Desserts, Gluten Free
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!
I tried your Rasgulla’s today and they are looking great I have freezed them will tell you about the tastes.
I love cooking and I like trying new things. Now I want to learn few american vegetables. You showed how to make asparagus can you teach us more of american veggie with our Indian twist.
Dear Aunty,
I have tried this recipe earlier and it worked wonderfully. Only I had tried it for smaller quantity of Paneer. Yesterday I tried it for a larger quantity. And after opening the pressure cooker I found that all the balls had splattered… All the crumbled paneer was floating in the sugar syrup.
What went wrong aunty and what can I do with the paneer now…. ??? Please suggest.
Thanks and Regards,
Vidisha
Vidisha,
Paneer had too much water; you have couple of option drain the syrup and make paneer kheer like rice kheer or after draining syrup mash the paneer and make paneer burfi. Good luckand let me know the result.
what is the measurement of the cup you are using
I tried the recipe everything was perfect!! but the rasgulla balls were not chewy as it is in the market. Pls advice…Thnx
Hai aunty,
i have to say i m a big fan of your blog…i tried your rasmalai today but after a couple of hours- i noticed the rogullas had become hard…Could you please suggest remedy for that..
thanks in advance
seema
hello,
your recipes are perfect. could you please add the recipe for Kala Jamun? That is my favourat one and I like to prepare it by my own. Thanks.
hey thanks madam
Dear Aunty,
I have made these rasgullas a couple of times since I saw your video. Everytime they turned out well but din’t double in size. After reading some of your replies I tried again and they turned out perfect!! Your instructions are so perfect and you know exactly what to do.
Many Many thanks for this and all you other wonderful recipes.
regards,
Neha
hi neha plsshare with me too what aunty advise for mk rasgulla size doub le
Hello Manjula,
I want to know what you have added in sugar solution before adding sugar.Please reply me.
Thanking You.
Sangeeta, Just water and sugar.
but madam did you added lemon juice in the sugar solution because in video of yours i have seen that you added some yellowish colour liquid. so thats why asking.Plz reply me……..
it is lemon juice.. i saw it in other rasgulla making vedios…
Hi Sangeeta,
I think aunty added only 1/2 cup of water, since the recipe requires 4 1/2 cups of water for the syrup. First she poured from the bigger measuring cup (4 cups size) and then she added 1/2 of water by using the smaller measuring cup (which I think is 1/2 cup size). Then she added sugar. I hope it clarifies you confusion. Thanks!
Hi auntiji,
Yours recipes are so simple and easy to understand. Thank you so much for sharing it.
I would like to suggest you one thing in rasgula recipe, instead of wasting the water from the milk, we can use it for making chapathi dough or in any vegetable to cook. I have tried and the rotis just taste great also the vegetables.
Uma,
Thank you, great suggestion.
Dear Aunty, I followed the recipe to the core, everything comes well, but after pressure cooking ball remains the same shape (does not puff) and does not even observe sugar syrup even after 48 hours after cooking. Do you know what I am doing wrong.
Thanks for your excellent recipe.
Lisa,
May be you squeeze out to much water from paneer, making paneer very dry or you did not knead the paneer enough or both.
Hello Aunty,
Thank you so much for your reply.
Probably I squeezed the water out too much because paneer was very dry also after making the ball I kept in the fridge for the ball to get firmer before cooking in the pressure cooker. I squeezed the paneer very dry because first time when I made I did not take enough water out and paneer was too moist to make a ball and I ended up making rasamalai.
I will try today; thanks again for your wonderful recipes.