Rasgulla is a typical East Indian dessert and is based on Indian cheese (paneer), soaked in sugary syrup. When you eat rasgulla, it would melt in your mouth and lets you crave for more.
So let’s get started and make some of this mouthwatering rasgulla!
Prep Time – 15 Minutes
Cook Time – 35 Minutes
Yield – 4
Difficulty Level – Medium
- 8 cups of milk
- 1 teaspoon white flour (refined)
- 1 cup sugar
- 2 cardamoms
- 2 tablespoons fresh lime juice
- Water as needed
- Heat milk in a pan until it begins to boil then add the lemon juice, Mix well and keep on cooking until the curd (paneer) forms in the milk. Keep Cooking for about 10 more minutes with occasional stirring.
- Remove from heat and set for half hour or until the milk comes to room temperature.
- Drain out the curded milk in a colander, the curds will remain in the colander and the extra water will drain out. Keep the curds for 2 hours in the colander so that the extra water is completely drained out.
- Take the paneer in a dish and add the white flour. Mix well with spoon until the whole mixture is completely mashed with no lumps. Make small balls from that paneer mixture and set aside.
- In the meanwhile, heat 2 cups of water in a pan and add one cup of sugar. Cook until all the sugar is completely dissolved. Remove from heat and set aside to cool.
- Heat water in a pan until it begins to boil then add the paneer balls, cover the lid and let to cook at high heat for about 15 to 20 minutes. The balls will puff up, take them out and add them to the sugar syrup prepared before. Place the syrup with balls in the refrigerator and chill before eating.