Rasgulla is a sweet dessert originated from West Bengal and is popular in Mauritius too. Mostly made with cottage cheese, dumplings in sweet sugar syrup. Rasgulla is the very first thing which comes to mind when any one thinks of Bengal.
Here is a version, which is best to try at home with very simple ingredients, and still tasting great, kids would love it any time.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
25 mins 30 mins 55 mins 1-2 Serving
For Chhena / Paneer
Full cream milk -1 liter
Lemon/ vinegar -1lemon or 5 tablespoon vinegar
Muslin cloth -Half meter square
For Sugar syrup
Sugar -2 cups
Water -3 cups
Rose water -1 teaspoon
- Boil the milk. Cool it slightly & add one table spoon lemon juice l into the milk and stir.
- The milk will start curdling and separating. Go on stirring gently till clear water is clearly visible. If not and it is still milky then add more lemon juice.
- Now sieve it through a muslin cloth (put over a suitable deep bowl) to drain out water. Catch all the 4 corners of muslin cloth, gather all the four sides of the cloth and twist hard to squeeze out water. Squeeze it three to four times till all the water is drained out.
- Cool the chhena/paneer by holding it with cloth under running water. Cooling down will stop hardening of chhena/paneer and also it will remove the sourness.
- Put the chhena in a shallow plate (thali) and mash it finely with the palm of your hand till it becomes smooth and appears like dough.
- Boil sugar and water together a deep pan.
- While the syrup is getting ready, start making the chhena balls of desired size. Balls should be smooth from outside. Keep rolling with the palms till the balls are really smooth. Remember that on dipping the balls in syrup the size of balls will get doubled.
- As soon as the sugar syrup starts boiling put the prepared chhena balls into the syrup.
- Allow the balls to boil for ten to twelve minutes in the syrup.
- Let it cool down now. After cooling down mix the rose water and transfer in a suitable bowl and keep it in the fridge
- After cooling rasgullas are ready to be served.
- Always use freshly made chhena for making rasgullas.
Note: Serve cold or at room temperature. Garnish with almond, pistachios & saffron (kesar) strands.
Recipe by Karuna Saraswat