Rasgulla is a soft, melt-in-mouth Indian dessert made from homemade paneer (chenna) balls simmered in light sugar syrup, with this recipe requiring 22 minutes of cooking time and water additions at intervals to ensure the signature spongy texture.
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Boil the milk in medium heat, stirring on and off to prevent sticking at the bottom.
Once the milk foams, simmer the flame for 2-3 minutes and then switch off the flame.
Let the milk cool for about 5 minutes.
Add lemon juice in batches and stir. Once the milk curdles well, add some ice cubes to keep the paneer soft.
Immediately separate the whey and chenna using muslin cloth, squeeze, and either hang or keep it under weight for at least 30 minutes.
After 30 minutes, the paneer is ready to work on.
Knead the paneer using the thigh part of your hand (between palm and wrist) — do not use your palm as the heat may dry the paneer.
Knead for 10-12 minutes slowly and gently. You can add a few drops of whey water while kneading to maintain a slightly sticky consistency.
Make equal-sized lemon-sized balls (about 15 grams each) and cover with a wet cloth until use.
Heat water and sugar in a pan that is not too wide and not too small — it should give enough space for the rasgullas to cook.
Once the syrup starts boiling, add cardamom powder and kewra water. Reduce the flame, add one paneer ball at a time, cover with a lid, then increase to medium heat.
Note the starting time. At 2 regular intervals (after every 7-8 minutes), add 1/3 cup of plain water to the syrup to ensure it does not thicken.
After 22 minutes, check doneness by dropping a syrup-drained rasgulla into plain water. If it floats, cook for a few more minutes. If it settles at the bottom, it is done.
Once done, turn off the heat, add 1/2 cup of cold water to the pan, and give a gentle stir to bring down the temperature.
Once cooled completely, refrigerate for at least 3 hours before serving.
Alternatively, you can pressure cook the rasgullas on medium heat for a single hiss sound.
Store rasgullas in syrup in an airtight container in the refrigerator for up to 4-5 days; reheat gently in syrup over low heat or serve chilled.
Muslin cloth (for straining paneer) · Heavy-bottomed pan (not too wide, not too small for even cooking)
After 22 minutes, drop a syrup-drained rasgulla into plain water. If it floats, cook a few more minutes. If it settles at the bottom, it is done.
Adding 1/3 cup plain water at 7-8 minute intervals prevents the syrup from thickening, which keeps the rasgullas soft and spongy instead of hard and dense.
Yes, you can pressure cook them on medium heat for a single hiss sound as an alternative to the 22-minute stovetop method.
Use the thigh part of your hand (between palm and wrist), not your palm, to knead for 10-12 minutes slowly and gently. Add whey water drops to maintain a slightly sticky consistency.
Refrigerate in syrup for at least 3 hours before serving, and store in an airtight container for up to 4-5 days.
