Rasogulla

Mouthwatering Rasogulla is a famous Bengali sweet prepared from milk paneer and sugar. In Bengal, people welcome their guests with this delicious sweet. Bengali marriage ceremony is incomplete without rasogulla. It’s all time my family’s favorite sweet. For making rasogulla, we need fresh soft paneer, so we have to make it at home. Kneading process of paneer is very important for making soft and spongy rasogulla. The paneer balls are cooked into sugar syrup and flavored with rose essence and green cardamom powder. It’s a great dessert and tastes awesome.

Rasogulla
Print Recipe
Servings Prep Time
25 rasogullas 25 minutes
Cook Time
30 minutes
Servings Prep Time
25 rasogullas 25 minutes
Cook Time
30 minutes
Rasogulla
Print Recipe
Servings Prep Time
25 rasogullas 25 minutes
Cook Time
30 minutes
Servings Prep Time
25 rasogullas 25 minutes
Cook Time
30 minutes
Ingredients
For paneer
For Dipping Syrup
For Cooking Syrup
Instructions
  1. Ingredients for Rasogulla.
  2. Squeeze juice of 2 lemons and add 2 tbsp water and mix it and keep it aside.
  3. In heavy bottom pan, boil milk at medium heat. When its come to boil, bring the temperature at low heat. Add lemon juice slowly over the milk and stir slowly. Turn off the heat.
  4. Once milk cream and water gets separated, add ice cubes to stop the cooking process.
  5. Filter the milk cream using muslin cloth and wash it with running water to remove the lemon flavor from the cream.
  6. Tie the milk cream and hang it to drain all the water. Once all the water gets drained, wrap the milk cream in clean kitchen towel and keep it in a fridge for 5-6 hrs to make paneer.
  7. In a mixing bowl, add Paneer, all purpose flour, rava, sugar and baking powder, mix it well using hand very lightly.
  8. Make a dough using your palm by pressing lightly on a hard surface. Knead it for 4-5 minutes and make a soft dough. Once its done, keep it in a fridge for 5 minutes.
  9. Divide the dough in a small equal portion.
  10. Make a small round crack free balls. Do not press hard while making the balls. Make all Paneer balls following the same process. Keep it covered with clean cloth aside.
  11. In a big pot, add 2 cups of sugar, green cardamom powder and 7 cups of water. Bring it to boil at high to medium heat. When it comes to boil, add flour solution (1 tsp all purpose flour and 1 tbsp water mix) in to the boiling syrup. It would start to develop froth.
  12. Add the paneer balls and boil at medium heat for 12 minutes. Keep a cup of warm water and add 1 tbsp in every two minutes in this to avoid syrup to become thick due to boiling.
  13. After boiling 12 minutes, it would become double in size. Switch off the heat and keep it covered.
  14. In another pot, add 2 cups of sugar and 3 cups of water, green cardamom powder and 1/2 tsp lemon juice. Bring it to boil at high to medium heat. Boil the syrup for 4 minutes. Turn of the heat and add rose water.
  15. Add boiled paneer balls into syrup. Let it cool and keep it on the counter for 2 hrs. Then keep it in the fridge.
  16. Serve this delicious rasogulla chilled as a dessert.
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