If you don’t know what Rasgullas are, then let me add to your knowledge, they’re cheese balls! I’m not kidding. These Rasgullas are made from Paneer, which is actually Ricotta Cheese.
When I was a kid I used to think that this dessert is made from egg whites, since it’s so white.
I wasn’t so fond of this Indian dessert since it was very very sweet and heavy, but then I had a homemade version of it and was amazed how the taste was so different than store bought.
Making Rasgullas is easy, but just like some dishes there are few things you have to keep in mind, and do to get the best result. I know that some are frustrated because their Rasgullas break, don’t increase in size, and become hard when they’re suppose to be spongy.
Well, I’m no different, I had my share of failed attempt when making this dessert, but with practice they turned perfect.
- For the paneer:
- 4 cups whole cream milk
- 2 tablespoons lemon juice
- 1 1/2 tablespoon water
- For the syrup:
- 4 cups of water
- 1 1/2 cups sugar
- 4 whole cardamom
- In a medium saucepan, bring milk to a boil, stirring occasionally so the milk doesn’t burn or stick to the bottom of the saucepan.
- Mix the lemon juice with water.
- When the milk comes to a boil, add the lemon water mixture and stir gently until the whey clears and the milk totally curdles.
- Pour the curdled milk, in a muslin cloth. Pour cold water on the curdled milk to get rid of lemon’s smell and taste.
- Squeeze the muslin clothes taking out excess water. Either hang the muslin clothes for 30 minutes to get rid of extra water, or place the muslin cloth in a plate and place a heavy plate or object on top of it for 30 minutes.
- The paneer is ready and should be crumbly in texture. Knead it until you get a texture of smooth dough. Knead for 7-10 minutes.
- Make equal sized balls, remember that the rasgullas will double in size when cooked.
- In a medium saucepan, add all the ingredients and let it boil for 3 minutes.
- Reduce heat to medium and add the rasgullas carefully. Don’t crowd the pan.
- Cover and let cook for 15 minutes.
- The rasgullas are ready now, but careful when taking them out, since they’ll be very fluffy and soft and will scar easily. Later it will firm when refrigerated.
- Place the rasgullas in a bowl, and pour enough syrup just to cover the rasgullas.
- Let it cool completely then refrigerate, for at least 4 hours before serving. This will help the rasgullas to not only firm but absorb more syrup and flavor from cardamom.
– Kneading the paneer is very important, it will make the rasgullas smooth and spongy.
– When forming the rasgulla’s balls, make sure there are no cracks, otherwise the rasgullas will break when placed in the syrup.
– If using a pressure cooker, cook the rasgullas in the syrup for 7 minutes only.
– Always rinse the paneer with cold water, it is cheese and warm or hot water will make it melt.
– If you want to enjoy the taste of every bite of this dessert, serve at room temperature.