I was never a fan of Rasgulla till I tasted Rasgullas from Bengal, one of my colleagues was from Bengal and while returning back to work from vacation she had got at least 100 to 150 Rasgullas for the whole team (look at her generosity), that’s when I tasted actual Rasgulla, it was so soft, spongy and wasn’t overly sweet.
If you have K. C das outlets near your place do try Rasgulla’s, I thiIk they have the best Rasgulla’s.
There are lot of recipes on the internet for Rasgulla, I have tried most of them finally and I have settled on with this recipe , I have tried multiple times using this recipe and it has never failed me.
Please do try and share your comments.
- Semolina 1 tsp
- Yellow food color few drops
- Milk 1 Ltr
- Curd 100 ml ( approx)
- 2 Cup Sugar
- 4 Cup Water
- 2 Cardamom
- Saffron few strands
- 10 Pistachios
- 10 Almonds
- Heat milk in a vessel and bring it to boil.
- Once the milk starts to boil, add curd to curdle the milk.
- Keep adding the curd until milk curdles completely till you see clear yellowish whey water
- Once the Milk is curdled, switch off the gas immediately.
- Take a muslin cloth and pour the curdled milk, filtering the whey water completely.Wash it well in running cold water.
- Squeeze the excess water and hang it aside for 30mins without disturbing it.After 30mins, the paneer would be crumbly in texture.
- Now add some cold water and rinse the cheese, this will make cheese to stop cooking further also to get rid of whey.
- Squeeze the excess water and leave it in a strainer for about 30 mins to 1 hr or you can hang it.
- Meanwhile, chop the nuts to stuff them into rasgullas.
- After 30mins, the paneer would be crumbly in texture.
- Add Semolina and food color to paneer.
- knead the paneer well for at least 10 to 15 mins.This is the most important step as kneading for more time ensures soft and spongy rasgullas,
- knead the dough till paneer starts to oozes out oil.
- Now pinch a small portion of the dough, press it at center and stuff the dry fruit mixture, make smooth balls.
- I made around 18 balls, Set aside with muslin cloth
- Add 1½ Cup sugar and 3 cups of water to a wide bottomed pan.
- Dissolve the sugar in water in low flame.
- Once the sugar is dissolved, increase the flame and boil the syrup
- as soon as sugar syrup starts to boil, add half of cheese balls to the syrup and close the pan with the lid immediately, do not open the lid in between.
- cook the cheese in high flame for the first 5 mins and reduce the heat to medium to low and cook for 8 to 10 mins.
- To check if rasgullas are cooked properly, drop a rasgulla in a cup of water, if rasgulla sinks, then it's cooked properly.
- turn off the heat and transfer the rasgullas in a bowl with half of sugar syrup.
- now before we cook the next batch add ½ cup sugar and 1 cup of water, dissolve and cook the rasgullas in the same fashion as the first one.
- after cooking the rasgullas
- allow it to cool down and serve chill.
Don't hang paneer for more time, cheese will become dry and have issues in getting perfect Rasgullas texture
Don't over crowd the pan while cooking Rasgullas , cook them in batches.
while cooking in batches make sugar syrup accordingly.