Recipe by: Ambica Pruthi
Source: Adapted from recipe http://www.storyofcooks.com/rasgulla
Serves: Makes 13 – 15 balls, depending on the size
- 1.2 liters of whole (full cream) milk
- 1 tsp semolina
- 2 lemons, juiced
- 1 cup plus 1 Tbsp water (or more)
- 1 cup brown sugar
- 4 cups water
- 1 tsp saffron, lightly crushed(optional)
- ½ tsp rose water (optional)
- Cheesecloth / muslin cloth
- In a non-stick saucepan, over medium-high heat, heat milk. Keep stirring in between; otherwise, the milk will stick to the bottom.
- When the milk reaches rolling boiling, set the flame to lowest.
- Add the lemon juice. It will start coagulating in 3 to 4 seconds. This is the called “chenna” (a softer version of paneer). Set a strainer over a mixing bowl and line it with a cheese cloth.
- Carefully pour the milk curds into the strainer, letting the whey collect in the bowl.
- Wash the “chenna” with plain water 2-3 times or until smell of lemon juice or taste of it has disappeared
- Gather the four corners of the cheesecloth in your hand and gently squeeze to remove the excess whey.
- Set aside in a big mixing bowl.
- Add the semolina to the bowl.
- With the palm of your hands, knead the paneer well for 4 to 5 mins. It should have a very fine consistency, allowing you to form a smooth dough.
- Take a small portion of it and roll into small balls working between your palm. Make sure your balls are smooth and firm. You should be able to make 13-15 balls, depending on the size of balls.
Instructions (Method 1: If using a pot with a lid)
- Bring to boil 4 cups of water with a cup of brown sugar (light sugar syrup).
- Just as the syrup comes to a rolling boil, add in the rasgulla balls.
- Boil covered for 12- 15 mins on medium flame. They will grow 1.5- 2 times in size. Rasgullas should get enough space in the water to expand and also keep their round shape.
- After they are done, gently transfer to a big bowl full of clean drinking water.
- Finish the second batch same way.
- Remove half the syrup and add back all the rasgullas including the ones in plain water (after squeezing plain water out) to that half portion.
Instructions (Method 2 If using a pressure cooker)
- When water starts boiling, add paneer balls slowly and close the pressure cooker.
- After you hear the first whistle, turn down the temperature to the lowest setting and keep it there for 7 minutes.
- Put it aside for 2 mins. Do not open the lid.
- Put the pressure cooker in the sink, and pour cold water on top of it.
- Open the lid and take the rasgullas out in a bowl with a slotted spoon.
- Pour half of the syrup on top of it.
- Let the other half of the syrup cool down until its warm to touch.
- Add the saffron and rose syrup for additional flavoring (optional) and stir well.
- Add it back to the bowl with the rasgullas and the rest of the syrup.
Download PDF here: East Indian Bengali Rasgulla (Sweet Dish) Ambica Pruthi