Rasgulla Recipe - Step by Step

To make 9-10 big sized rasgullas Ingredients Milk - 4 cups Lemon juice - 3 tblsp Some Ice cubes Sugar - 1 cup Water - 4...


To make 9-10 big sized rasgullas

Ingredients

Milk - 4 cups
Lemon juice - 3 tblsp
Some Ice cubes
Sugar - 1 cup
Water - 4 cups
Green cardamom - 4
Almonds - for garnishing

Procedure


  • Boil the milk in a heavy bottomed vessel. Keep stirring in between to avoid burning of milk at bottom. Once the milk comes to boil, start adding little lemon juice at a time and keep stirring the mixture. Now, reduce the heat to low and add remaining lemon juice. Stir till all curd or milk fat separates from whey. Switch off the heat.
  • Put ice cubes in whey water. Once the ice cubes melt completely, pour this curdled milk on to muslin cloth or any cotton cloth. Squeeze all whey water. Then rinse under cold water and again drain the water completely. Try to squeeze out water as much as possible. Hang it for 15-20 minutes. (Another Method: Wrap the curdled milk in a cloth. Place it in between set of some papers. Keep heavy weight on it e.g. pressure cooker full of water. It will help to remove the water from chena/paneer. )
  • Now take the paneer and crumble it nicely. Knead the dough really well till it becomes smooth. Divide the dough in 9-10 equal parts. 
  • Take one part on your palm, rub it with your fingers and make a smooth ball. There should not be any crack on ball. 
  • Follow same procedure and make rest of the balls.
  • Boil 4 cups of water in a pressure cooker. Add sugar and cardamom powder. Once the sugar gets completely dissolved and syrup comes to boil, add paneer balls one by one. Put the lid on and cook till 3 whistles.
  • Once the pressure goes away. Open the lid. You can see rasgullas are doubled in size. Let them cool down completely. 
  • Refrigerate them for at least 1 hour before you serve them.
  • Garnish with almonds and serve chilled.

Related

Quick Pressure Cooker Recipes 7959546067225300078

Post a Comment

  1. wow these rasgullas look so delicious :))

    ReplyDelete
  2. Just mouthwatering...looks so easy to prepare and delicious!

    ReplyDelete
  3. Rasgullas look very perfect and delicious.

    ReplyDelete
  4. Wowwwwwwwwwwwwwww! LOOKS DELICIOUS.

    ReplyDelete
  5. WELL PRESENTED....GREAT JOB DEAR..

    ReplyDelete
  6. Super tempting and spongy rasgullas, even i prepared some today with milkpowder,will post soon.

    ReplyDelete
  7. Yummy looking rasgullas. Wonderfully prepared.
    Deepa

    ReplyDelete
  8. Yummy looking rasgullas. Wonderfully prepared.
    Deepa

    ReplyDelete
  9. Tempting . Looks delicious.

    ReplyDelete
  10. Tempting :))
    what a co-incidence i made them too but i made angoor rabdi using mini rasgullas will post soon :) you can have a glimpse of it at my space :)

    Rasgullas looks yummy n spongy :))Loved it Poonam

    http://delectable-delicious.blogspot.co.uk/

    ReplyDelete
  11. Rasgullas looks super tempting, well explained. Neatly presented with awesome clicks, craving to have some now Poonam :-)

    ReplyDelete
  12. This is extremely tempting. How do you manage to get better n better each day?
    Please Join Me
    Inviting You For A Guest Post

    ReplyDelete
  13. rasgullas looks so yummy n tempting...perfectly made dear...neat presentation too!
    Spicy Treats

    ReplyDelete
  14. Looks so awesome, nice clicks dear..

    ReplyDelete
  15. Wow looks amazing n luv the spongy texture...

    ReplyDelete
  16. Looks so divine!!

    http://aromaticdining.blogspot.com/

    ReplyDelete
  17. Very perfectly done rasgullas..loved your pictorial..great and delicious recipe

    ReplyDelete
  18. Looks perfect....want it right now:)

    ReplyDelete
  19. Perfect looking rasgulla's. My all time fav sweet. I love this little soft rasgullas.

    ReplyDelete
  20. YUMMY!!!!! I have tried making rasgullas--sometimes they come out well, sometimes they don't. The way you knead the paneer makes a huge difference I think...any suggestions

    ReplyDelete
  21. @Bhavna : Yes dear..kneading the paneer makes huge difference..and one more thing, squeeze out the water from paneer as much as possible, then knead it well.

    ReplyDelete

emo-but-icon

Stay Connected!

social media

Subscribe to my YouTube Channel!

item