- Preparation time
- 90 mins
- Cooking time
- 30 mins
- 4 people
- Meal course
- Posted by
- Posted on
- April 16, 2017
Whatever it may be a celebration at a Bengali or Odia house does not come to the end until the sponge Rasgulla is served.
Rasgullas have always been a part of the Odia and Bengali meal from years ago. From wedding parties to birth ceremonies, to just plain binging on them, Rasgullas hold a special place. Everyone has their own variety of the Rasgullas that they are attached to. The Odias love theirs’ while the Bengalis love their version. But for India, this is one of the best sweet that an individual can’t get enough of having only one.
Here I am presenting a simple Rasgulla recipe what the readers can make and enjoy during a weekend.
- The Rasgullas have to be consumed within 24 hrs.
- Pulps of fruits like Mango, Orange, Strawberry and Grape can also be added to the sugar syrup once the Rasgullas are chilled. This is to give the Rasgullas a fruity flavour.
- On a medium flame boil the milk in a vessel. Add the lemon juice to it and mix it until the milk curdles.
- Once the curdling is over turn off the flame and strain it immediately with the help of a cloth piece. Wash the paneer in cold water to get rid of lemon taste.
- Squeeze the paneer and hang it aside till water drains.
- After 30 mins remove the paneer from the cloth and start kneading the paneer till it forms a smooth dough.
- Shape the paneer into small balls using the plam. Make sure that there is no crack in the balls.
- In a heavy bottomed pan add 200 ml of water, sugar and rose essence and let the mix boil and form the sugar syrup.
- Add the paneer balls to the syrup and close the pan with the lid. Let the rasgulas boil for 05 to 10 mins.
- Once the rasgullas become double in size add approximately 100ml of water for every 5 mins for the next 20 mins
- Turn off the flame and let it cool. Store the rasgullas in the fridge and serve chilled.