Rasgulla

I am a complete dessert person who doesn’t need any excuse to gorge on sweets. And if I have homemade dessert, I just keep on searching for an excuse to go again and again into the kitchen.

During summer you just don’t feel like having high calories sweets.You crave for something light which can be digested easily. So I prefer to prepare sweets from paneer during the summer season.

Rasgulla from paneer can be the base dish for many sweets. So you first learn to prepare Rasgulla (believe me, its not so difficult as it seems) and the rest of the varieties will be very easy to prepare.

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The secret of preparing the best spongy rasgulla is in the right technique for preparing paneer. While searching for a good recipe for Rasgulla, I found a video by Vahvah chef about preparing rasmalai. After watching this video i mastered (not at all exaggerating) the way to prepare rasgulla. This is the picture of when I made rasgulla successfully for the first time…

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Later I tried rasmalai, rajbhog and cham- cham (malai-sandwich) successfully with the base of all these sweet dishes as rasgulla with little variations. I will be posting all of them in the blog, but first I am starting with Rasgulla recipe …..

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Ingredients :

I kg full fat milk
I lemon juice(can be replaced with 1 tbsp vinegar)
2 cups sugar (granulated)
4 1/2 cup water
Seeds of 2-3 whole cardamom(optional)
Keep ready one tray of ice cubes
Method:
Squeeze out lemon juice, sieve it, add equal amount of water to the lemon juice and keep it separately.
Boil milk and pour lemon juice into it..
The moment milk starts curdling switch off gas…milk is so hot that it will curdle.

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When whole milk is curdled nicely…immediately pour this in a strainer which is covered with muslin cloth … add ice cubes.

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Let the chhena remain in muslin cloth and wash this nicely in running water so that no taste of lemon or vinegar remains. Squeeze out all water from chhena.
Now hang this chhena in muslin cloth for 10-15 min..so that rest of the water drains out.
Still If you feel that chhena is too wet, squeeze it with your hands

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Mash chhena properly.
Rub it nicely with your hands so that all the grains of chhena become soft and you can collect it like a dough.

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Prepare small balls of this whole chhena dough. There should not be any cracks in the balls.
And still if you are getting cracks, rub the chhena ball between your palms and again make the ball, or give it any other shape.

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Now in a big size vessel or cooker add water, sugar, and cardamom seeds. Switch on gas on high flame.
Keep stirring water till whole sugar is dissolved…and the moment the water starts boiling, put all your chhena balls into this syrup and cover the vessel and keep some weight on the cover… (if using cooker, let it boil till first whistle and then sim the flame for next 5-7 min.) Gas flame should be high for the first five min….and then reduce it to sim for next 5-7 minutes .

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Let the steam cool down and then open the lid of the cooker. You will see that your small balls of chhena have doubled in size.

Your spongy rasgullas are ready….!!
Shift them in another bowl along with sugar syrup. Let them cool down completely and later keep them in the fridge for 3-4 hours.

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Serve chilled.

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Oh, you cookΒ  different dishes also other than just baking bread….!!

This was the instant reaction I got from my dear hubby in the evening when he saw the bowl of rasgullas on dining table … πŸ˜€πŸ˜€πŸ˜€

 

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Would love to hear from you about this  spongy paneer sweet dish ❀️❀️

 

 

 

 

 

Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

102 thoughts on “Rasgulla

    1. Mimi, this is definitely a delicious sweet dish and the best part is that if you are not intrested in having so much sugar syrup along with rasgulla, just squeeze out the syrup and enjoy them.
      Thank you so much for your lovely appreciation 😊

    1. Thanks a lot Sunith for your kind words.
      I believe for any good dish one needs to know a particular trick… If that works for you… You master that dish!!

  1. I have produced paneer for dishes like palak paneer, but I never tried it as sweets. I will …
    I have a very nice vegetarian cook book by a Lady called Sumana Ray, which I have used extensively.

    1. Hi arv,
      long time… how are you doing …
      If Rosogulla can be prepared in your own kitchen then why travel till Kolkata for them ☺️
      Just kidding.. πŸ˜‚πŸ˜‚
      But still I believe K. C. Das is there almost in all cities for traditional bengali sweets… and almost all bengali families vouch for this shop!

      1. Deeksha, doing okay. I have been busy with other things.
        We don’t have KC Das here in Jaipur. I think you know this πŸ˜‰

        Going by the fact that purity of edible stuff in market is questionable, I will vouch for home made Mithai

      2. Honestly speaking arv, I didn’t know anything about KC Das till I met one bengali friend here in Bangalore …
        But it’s surprising that till now it’s not in Jaipur, though I find this shop very costly.

        And yes, as you said homemade mithai is the best, provided if someone has willingness to prepare and of course most importantly.. Energy !

      3. As you already know that sweets in Jaipur are consumed in huge number, local shops rule. Rajasthan has its own sweet preparations and choices. Bengali Mithai are not very popular here except for Rasgulla. There is a niche market for Bengali Mithai in Jaipur. With the kind of sweet variety one gets here in Jaipur, people don’t miss KC Das! πŸ™‚

      4. That’s so much true!!
        After deepawali at the occasion of bhai-dooj I witnessed one woman buying 15 kg rasmalai in two containers. I asked her is there some big occasion…. she casually replied, no, all brothers and sisters are coming to my place today, so I need. 😢

        Jaipurites have their own choice of sweet shops.. so yes… competition is quite tough for someone with a brand name to establish successfully.

      5. That must be because of Bhaidooj which is two days after Diwali. So technically, the Diwali celebrations last over a period of 5 days. Bhaidooj is the last day of Diwali celebrations.

        Well, on a different note, I’m sure every shop selling sweets – Mithai does a good business in Jaipur. πŸ™‚

  2. i loved the recipe and the fact that you made it look so simple… here’s what i am worried about… when i add the paneer(chhena) balls to the sugar syrup… is there a risk of the balls breaaking or disintegrating? I am asking because whenever i have made paneer at home, they taste yumm, but they are never thick or like the cubes that we buy from stores… and while making sabzi, they often disintegrate at high temperatures!

    1. Good morning Reema
      Paneer disintegrates because there is water in it and paneer has not been mashed.. those granuals are not letting it bind tight…. after squeezing out the water, mash it by rubbing it with your palm…. It will be smooth like roti dough… now collect it together and make a disc… Keep it in a plate, cover with thin cloth and keep heavy weight on it for 4-5 hours…. You will definitely get solid paneer block.
      In rasgulla recipe also if paneer is not mashed thoroughly, there will be cracks in paneer balls and while boiling it will break… So we need to break down those granuals.
      I hope I am able to help you out… ☺️

    1. Thank you so much Judi for your lovely words 😊
      Because of health awareness, these days mostly people just squeeze out sugar syrup from them and relish…!

  3. Homemade rasgullas are always THE BEST ✌️ and I justtt wanna grab that bowl of yumminess πŸ˜‰πŸ˜‹

    1. Thanks a lot Kavitha for following the blog. Valerie has a wonderful blog there and am glad that we both have common liking 😊😊
      Yes, for authentic Indian sweets you should be in India only!! If you are interested just give it a try.. It’s not too difficult as it looks.

  4. I have literally no idea what this is but it looks so delicious!!!! What do you think the skill level is? Like if I’ve never made something like this before, do you think I could figure it out easily enough?

    1. Hi Erika, thank you very much for visiting the blog!
      This is traditional Indian sweet dish prepared with Indian cottage cheese (paneer) . You simply need full fat milk, vinegar, sugar and water to prepare this. So, less ingredients make this dish very easy to prepare. Just take care of the instructions and as you are a wonderful cook… So I am sure you will definitely give yourself a delicious treat 😊😊.

  5. Hi Deeksha!
    Any particular milk like cow’s milk?
    Or any full fat milk is suitable?

    1. Hi Prema,
      Cow’s milk is supposed to be the best for rasgullas. I have always used full fat Nandini dairy cow’s milk. But I guess any full fat milk should not be a problem. I don’t get buffalo milk here, so never tried.

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