Homemade soft and spongy Rasgulla (Cottage Cheese Dumplings) cooked in sugar syrup! A gluten free delicious dessert! No arrowroot or flour added to this Rasgulla Recipe.
Are you still looking for the last-minute Diwali sweet than look no more. Here is a perfect step by step tutorial to homemade Rasgulla recipe. Please don’t close your browser after reading RASGULLA. My sister runs away every time she hears rasgulla. Maybe it’s the way it is made that turns her off from trying this recipe.
I too have to admit that my first hands-on experience to make rasgulla was not too good. In college during a F&B practical (food and nutrition), me and my partner were given a 45 minute time frame along with a verbal recipe to make rasgullas.
Believe me,we messed up the whole recipe and failed badly 😕 . Our rasgullas were nowhere near to the actual one – they were rock solid and flat. Since then I wanted to learn how to make a perfect rasgulla recipe.
The perfect round and spongy rasgullas are not difficult to make; it just takes a little bit of time,practice, and patience. Once you have mastered the art of making crack-free paneer balls, I’m confident that the next steps will be easy for you and you will master the art of making fantastic rasgullas. Regular rasgulla and angoori rasgulla explained in this recipe.
I am proudly sharing my way of making rasgulla recipe that is tested and tried many many times in my kitchen. This rasgulla recipe is slightly different from the regular rasgulla recipe.
Here, rasgulla is boiled and squeezed before adding to the sugar syrup. Why do we do this? Quite simple, this step makes the rasgulla swell up beautifully. Water is squeezed out so that it can absorb the sugar syrup.
Now, onto the recipe!
Please read carefully through these tips –
Always use full cream milk to make rasgullas. The fat content in full milk makes the best rasgullas.
Wait for milk to get bubbly before adding the acid. This will result in perfect chenna/paneer.
Quickly strain paneer. Letting it sit will result in hard and chewy rasgullas.
Wash paneer before proceeding. This will wash away all the taste of acid from paneer.
Squeeze all the water out from paneer. If moisture/water is left behind in paneer, the balls will disintegrate during boiling.
Knead paneer with your hands. Have tried kneading it in a food processor but the result was not satisfactory. Knead for 8-10 minutes for a smooth dough. The dough should not feel sticky at all.
Squeeze and press in between your palms couple of times before rolling it like a ball. This will prevent cracks in rasgulla.
Make sure there is enough room for the rasgullas to expand during boiling. If the pan is crowded, rasgullas will become flat.
Squeeze all the boiled water out of the rasgullas before adding them to the syrup. Once water is squeezed out, rasgullas will become spongy and ready to absorb the syrup.
Sugar syrup should not be too thick. If sugar syrup is thick in consistency than it will not absorb the sugar syrup.
Finally allow enough room for the rasgullas to boil in the sugar syrup. Cool and enjoy!!
I hope this festive season you give this recipe a try. If possible, share your sweet feedbackor pictures with me. Would love to hear from you. !!Happy Diwali!!
FOR PANEER - 16 BIG RASGULLAS OR 36 SMALL RASGULLAS
2literFull cream milk
1/4cupLemon Juice or vinegar
1teaspoonRose water or Kewra essence
1teaspoonMilk (to separate impurities from syrup)
1/4teaspoonRose water or Kewra essence
Apinch ofSaffron strands
1teaspoonCrushed cardamom seeds
CHANGE SERVING SIZE: RASGULLAS*
Boil milk in a heavy bottom pan. Before you begin please read all the tips above.
Meanwhile line a strainer with muslin cloth.
When the milk becomes frothy and bubbles start to form on top that's the time to add vinegar/lemon juice.
Pour in vinegar/lemon juice.
Slowly mix vinegar/lemon juice in the milk and milk will curdle.
When the whey/liquid in curdle milk turns to pale green in color, take the pan off the flame.
Strain it immediately. Do not let the paneer in sit in that whey for long or else rasgullas will become chewy.
Wash paneer under cold water to get rid of vinegar/lemon juice taste.
Squeeze paneer and allow the water to drain.
You can also hang paneer/chenna for 20- 30 minutes until the water stops dripping. This step is important. If water is not drained well from paneer, rasgulla will start disintegrating in sugar syrup.
Remove paneer from cloth. Paneer should feel crumbly but moist.
Start kneading the paneer like a dough.
Use your whole palm and fingers to knead paneer. It will take somewhere between 9-10 minutes to knead it into a smooth dough.
Until it forms a smooth dough.
Take paneer dough in your hand.
Squeeze it tight. It should not feel sticky at all. In fact it should feel creamy and roll smoothly in between your palms. Squeeze and press in between your palms couple of times before rolling it like a ball. This will prevent cracks in rasgulla.
Shape into small balls.
Keep the paneer balls covered at all time to prevent drying.
Just to give an idea - small balls will yield small rasgulla (angoori rasgullas).
A ball this size will yield....
Regular size rasgullas.
Boil water in a pan. Add rose water or kewra essence to it.
Bring it to a boil.
To test add a single paneer ball to the boiling water.
If all good, add rest of the paneer balls.
Cover and let the boil for 15-20 minutes. Meanwhile prepare the sugar syrup - steps shown below.
Rasgullas will double in size.
Add chilled water or ice cubes to stop the cooking process.
Remove rasgullas from water. Slowly squeeze out the water.
Rasgullas will come back to its original form. Drop them in hot sugar syrup.
To make angoori rasgullas, follow the same procedure. Make small paneer balls. During boiling add 1 teaspoon of kesar (saffron strands) to the water. It's color will change from white to yellow.
Please make sure, sugar syrup is ready before the rasgullas are done boiling. Assemble ingredients for sugar syrup. In a heavy bottom pan, combine all the ingredients and bring it to a boil.
Soon impurities will start floating on top. Remove the impurities and discard.
Strain the liquid.
Sugar syrup is ready.
To test the sugar consistency, take some liquid in your finger (make sure it is not to hot) and it should coat your finger. Syrup should be thin not thick in consistency. If the syrup is thick, rasgullas will not absorb the syrup.
Drop squeezed rasgullas in hot syrup. Cover and boil for 10 minutes on a medium low flame. Shake the pan slightly or use a small spoon to move around the rasgullas.
Allow it to cool completely.
Let's do a final test. Take rasgulla in between your fingers. Slowly squeeze as tight as you can.