Rasgullas are soft spongy cheesballs soaked in sugar syrups. Roshagulla, as they call in Bengali, is the king of Bengali sweets. These look like big pearls and taste so delectable that you’ll fall in love with this dessert. The best part is that they are so easy to make. Although rasgullas will be easily available in any of your nearby sweet shop but the one’s you make yourself taste even sweeter.
So if you were hesitant to make rasgullas at home till now cause they seem like quite a hard work, let me show you how easy these are to make. Be soft and gentle with them and they will be softer!!!
Look at that! how pretty these paneer balls look. Although the you have to be little careful and gentle with the process but its such a joy.
Don’t forget to refrigerate the rasgullas for sometime. Serve cold!!!!
- Milk – 1 liter
- Lemon juice or vinegar – 2 tbsp
- Water – 1 liter
- Sugar – 1 ½ cup
- In a heavy bottom pan, boil milk. Keep stirring milk so that milk won't stick to the bottom. When milk is boiling, add lemon juice and keep stirring until milk curdles.
- Pour the milk in a muslin or cheese cloth to drain the water and keep the chena. Wash the chena in cold water to wash away the sourness of lemon.
- Squeeze the cloth to drain away the excess water. You can also press it with heavy object. Wait for 15-20 minutes till all the excess water drains off.
- Gently knead chena, till it is smooth and does not crumble.
- Divide the kneaded chena in small balls to cook.
- In the pressure cooker put water and sugar. Wait till sugar gets dissolved. You can add flavor of your choice (Kewra water/Elaichi) at this stage into the water. I haven’t used anything.
- When sugar syrup starts boiling carefully add chena balls into it. Cover the cooker and and put it on low flame. Let the cooker get one whistle and then let it cook on low flame for 10 minutes.
- Open the pressure cooker. You’ll see balls are double their size now.
- Let it come to room temperature then keep in refrigerator. Your rasgullas are ready