Rasgullas are loved by one and all, and especially are very popular amongst kids. This traditional Bengali sweet consists of soft and spongy balls made of fresh paneer (home-made cheese) and dipped in sugary syrup. No oil or butter is used in making this beloved Indian dessert.
The word ‘Rasgulla’ is derived from the hindi words ‘Ras’ (juice) and ‘Gulla’ (ball). It is a very easy dish to make at home if the technique involved is executed carefully and correctly. You can enjoy them as it is or can also make a richer dessert- Rasmalai with them. Please watch the teaser video on my facebook page or instagram to get a better idea of the process involved in making rasgullas.
Give this recipe a go and enjoy!
1 litre wholemilk
1 fresh lemon
1 cup sugar
4 cups water
1 tsp cardamom powder
2-3 drops rose water
-First we need to make home-made cheese. In India, we call it paneer. 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, reduce the heat to low, squeeze in the lemon juice gradually and stir the milk gently. The curd will start separating from the whey. When it has COMPLETELY seperated and you see translucent milky water clearly, only then, turn off the heat.
-Strain everything carefully with a cheesecloth or muslin cloth. Discard the water.
-Rinse the cheese under the running water properly. This will take out the sourness from the lemon. Please don’t skip this step or your rasgullas will turn out to be sour!
-Squeeze the cloth well to remove the excess water. Discard the water.
-Keep the wrapped cheese pressed under a heavy pan for about one hour to get rid of the remaining excess water.Taking the right amount of water out of the cheese is very essential for this recipe.
-Once the cheese is drained out of the water, place on a dry, clean surface and knead it for 6-7 minutes until the cheese rolls into a smooth soft dough. Knead it by dragging the palm of your hand hard on the cheese. Once your hands start feeling quite greasy, its a sign that your dough is ready. (Refer to the video on my facebook page or instagram)
-Divide the dough into equal parts and roll them into smooth balls.
-In your pressure cooker, combine your sugar and water and bring to a boil. Also add the cardamom powder. Make sure the pressure cooker is large enough to accommodate the finished rasgullas, as they will expand to about double in size and volume, while cooking in the syrup.
-Gently add the cheese balls to the syrup and close the pressure cooker. After the first whistle on high-heat, turn the heat to low and cook for about seven minutes. Switch off the gas and wait for the steam to escape on its own.
-Open the lid and let the rasgullas cool. They should be spongy and intact.
-Chill before serving and also add the rose water droplets to the cool, yummy rasgullas to induce that beautiful aroma! Enjoy!