Rasgulla/Rasagola

By Chanchal    |    Mar 27, 2011 | Posted in: Dessert     |    1 Comment

Rasgulla/Rasagola is paneer balls soaked in sugar syrup, originally from Odisha. It has been a traditional Oriya dish for centuries. In the city Puri in Odisha, the rasgulla is offered as prasad to Hindu goddess, Lakshmi. It tastes best when the paneer is made fresh at home.

Time to prepare paneer: 20 minutes
Time to prepare rasagulla: 15 minutes

Ingredients

For rasgulla balls

• Milk: 6 cups
• Lemon juice: 1/3 cup
• Semoline: 2 teaspoon
• Sugar: 1 teaspoon

For the sugar syrup

• Water: 5 cups
• Sugar: 1 and ½ cup
• Cardamom: 4-5

Preparation

Paneer

1. Take a heavy bottomed pan and boil the milk over medium heat.
2. Keep stirring in between making sure not to burn the milk.
3. After the milk comes to a boil add the lemon juice little at a time.
4. Turn off the heat when the milk fat has separated.
5. Let it cool for about 10 minute and then drain it using a cheesecloth or muslin cloth.
6. Rinse it under cold water to takes out the residues of lemon.
7. Squeeze out the excess water from the paneer by pressing the cloth.
8. Press the wrapped paneer under a heavy pan for about 30 minutes to remove any left water.
9. Place it on a dry surface and knead for about 3-4 minutes until the paneer is a smooth and soft dough.

Rasgulla

1. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
2. Crush the cardamom and add to it.
3. Divide the dough into equal parts and form smooth balls by rolling them in between your both palms. Make sure that there are no cracks.
4. Add the paneer balls to the sugar syrup and close the pressure cooker. Note: The pressure cooker should have enough space for the rasgullas as it will be double in size once cooked.
5. Cook up to 1 whistle on high heat and then continue to cook for another 4 minutes on medium low heat.
6. Turn off heat. Once the pressure is off, remove the lid.
7. Rasgullas should be little spongy,but after its refrigerated the sponginess will reduce and will be soft in texture.
8. Serve chilled.

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