Rasgulla

Last Updated on November 11, 2010 by Akila

I made Rasgulla and Rasmalai for this Deepawali. Though i know the procedure, i didnt try out at home, as i thought i need to do it with muslin or cheese cloth only. But after seeing the Rasgulla’s from Rajeshwari’s Raks Kitchen, i could not postpone trying them out. She made the rasgulla’s with her dhupatta itself and it inspired me a lot. Believe it or not, i made the rasgulla’s with white cotton Kerchief and it came out well.

Here goes the recipe….

Ingredients

• Milk – 1 litre
• Lemon juice/Vinegar – 3 tsp
• Sugar – 2 cups
• Cardamom – 3 (crushed) (optional)
• Water – 6 cups

Method

• Boil the milk.
• With lemon juice / Vinegar add 2 tsp of water and dilute it.
• While the milk is boiling, add the diluted vinegar and mix well.
• Stir the boiling milk so that the milk starts curdling.
• Keep on stirring, till the water separates fully from the milk.
• With the help of the metal strainer, covered with Cheese/Muslin/Cotton Dhuppatta/Cotton Kerchief filter the curdled milk, under the running water.
• Wash it well to remove the smell of vinegar/lemon juice.
• Now cover the curdled milk with kerchief and just twist as much as you can in order to remove the water from it. 

• If the water didnt strain fully, just fill the cooker or heavy bottom pan with water and keep this on the Curdled milk covered with cloth.
• Leave it for 30 to 40 min.

• Meanwhile, make sugar syrup with 1 cup sugar, 2 cup water and cardamom (no need for string consistency). Just make the syrup, till the sugar dissolves.
• Keep this syrup in fridge.

• Now remove the paneer from it and smash well till it becomes like a dough to make small balls.
• Now in a pressure cooker, add 1 cup sugar and 4 cup water and bring to boil.

• Add the paneer balls into it and close the lid. Wait for 1 whistle and make the burner to low flame. Leave it for 7 to 10 minutes and switch off the stove.

• Remove the Rasgullas and transfer it to the cooled sugar syrup and serve it.