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Rasgullas

Rasgullas

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h 50 m
SUSMITA

SUSMITA

If you are intimidated by the idea of making rasgullas at home, please do not be any longer. I was too, until one day I tried it and realized I was worried for no reason all these years. They are quite easy and super quick to make. Give these a try.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely.
  2. Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
  3. Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
  4. Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
  5. Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.
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Reviews

Rhianna
34

Rhianna

9/20/2010

A fine dessert for an Indian meal. I made 3 different syrups for 1 batch of rasgullas: Cardamom (per recipe), Rose, & Saffron. Exotic, heavenly!

Esha
33

Esha

9/22/2011

I am a Bengali woman and we are famous for our Rusgullahs. It is my favorite desert ever. One thing you can do is instead of using lime juice you can use 2-3 tablespoons white vinegar to create milk solids and that way you wont have to worry about rinsing the milk solids. And also you don't really have to make the simple syrup in a pressure cooker. You can actually make it in a large pot. But either way it will be an awesome authentic Rusgullahs.

diana47
0

diana47

6/30/2014

I have not tried this recipe yet but judging from the other comments they should be good! i am going to make it today for iftar! i am literally drooling right now!

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