Rasgullas are homemade cheese or paneer balls soaked in chilled sugar syrup. This recipe is made using a pressure cooker. Today I prepared this sweet rasgulla for dessert. I tried it for the first time, and you won’t believe that it turned out well. It is simple and easy to make, you can prepare it just in 15 minutes. Learn how to make rasgulla at home.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
| Ingredients | Quantity |
| Milk | 1 litre |
| Sugar | 1 cup |
| Cardamom green | 1/4 teaspoon |
| Lemon | 2 teaspoon |
| Water | 3 cup |
| Almonds | for garnish |
Method:
1. Boil the milk in a heavy bottomed pan over medium heat. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. When the cheese will start separating from the whey as shown below, turn off the heat.
2. Once the milk fat has separated from the whey, drain the whey using a strainer line with muslin cloth. Make sure all the water from the cheese is drained.
3. Wrap the cheese in a muslin cloth, and rinse under cold water, and squeeze well. Press the wrapped paneer under a heavy Batta or stone as shown below.
4. Here is the picture of Prepared paneer, I had already prepared some paneer so I used it here. Now knead it to make soft dough.
5. Now Meanwhile take 3 cup water into pressure cooker, add 1 cup sugar and 1/4 teaspoon cardamom green powder. Bring it to boil till sugar dissolves completely.
6. Now make Small rounded balls from dough as shown below.
7. If sugar dissolves completely then add rounded balls into pressure cooker. Close pressure cooker and cook for 2-3 minutes or 2-3 whistle. Always cook on high heat.
Note: Make sure the pressure cooker is large enough to accommodate the finished Rasgulla, as they will expand to about double in the volume while cooking in the syrup.
8. Now take in bowl and refrigerate for 1 hours. Garnish with almonds and serve chilled.
9. Enjoy!!
