Bengali Rasgulla Recipe by Manjula, Indian Vegetarian Cuisin

Bengali Rasgulla Recipe by Manjula, Indian Vegetarian Cuisin


Today I will be making rasgullas. Rasgullas are made with fresh homemade cheese or it’s called paneer or chena. Very delicate dessert. So the recipe I am giving it will make 12 rasgullas. We need 4 cups of milk. And I like to use the 2% milk. 1.5 cups of sugar Please use cane sugar. 2 tablespoons of lemon juice Plus 1 tablespoon of water which I have already added. So first we are going to boil the milk on medium high. It should take about 7-8 minutes. And do stir occasionally otherwise milk will burn in the bottom. So milk has started boiling. So I am going to add the lemon juice slowly. And you will see milk start separating from the water. So now just leave it for few minutes before we take out the water. In the strainer I have cheesecloth so I will drain this water. And put some cold water. Cold water helps taking out the flavor of lemon and it will help you in squeezing also. So while this is getting ready we are going to make the syrup. Heat is on, high. I am going to put 4.5 cups of water. And 1.5 cups of sugar. And just wait till it comes to boil. I am going to squeeze. Squeeze as much water as you can slowly. Stir the syrup few times so sugar is all dissolved. And here I have paneer which I made it earlier. So just to see if it is ready, just take little paneer in your palm and rub it with your thumb. few seconds. And you should be able to make a firm but smooth ball. That’s the way you test to check paneer is ready. So here I have plain surface so I am going to rub the paneer for couple of minutes. So as you see all the paneer has come together and it’s soft. Now make about 12 equal parts. And rubbing between your palms make them into balls. After they are cooked they will be almost double in the size. So just decide what size you want. All the balls are ready. And I am going to add this in sugar syrup. It has just started boiling. So like I said they expand to almost double the size. So make sure you put in pressure cooker enough. So it has a space to expand. And cover. After this comes to boil and you see steam starts coming. You have to lower the heat to medium and cook for about 7 minutes. This has been about 7 minutes. So I am going to close the heat. And just in another minute I will take this in the sink and run the cold water. So steam is all gone before I open the pressure cooker. Now I am going to run the cold water for a minute. It releases all the steam. And then going to open it. And rasgullas are ready. So as you see they are almost double. I am going to transfer this into another bowl. Rasgullas are served chilled. They are looking very good. But don’t get scared, if you see rasgullas not puffed right or you find them broken. If paneer left lot of water it can break. But you can always use this, you know when I started making this rasgullas or Bengali rasgullas, I always use to start I am going to make rasgullas but more than half the time it will turn into something else. Because maybe my rasgullas are hard or they were flatten or they didn’t get cooked in the center
or they got broke off. So if they are not cooked in the center you cut them in the small pieces and make it like kheer and boil it in the milk with little saffron, almonds and pistachios. It comes out to be a very very good dessert. In fact people will be asking you the recipe for it. If it comes out flat make the ras malai. And I am going to show next time how to make the ras malai. And otherwise if it comes out right they are rasgullas. So it’s never spoilt it. If it gets break you take it out from the syrup and rub it little bit and put the nuts and saffron and make like
pedas. So how you get go wrong. You can never get go wrong making the rasgullas. And they are looking good. But I am going to put them in the refrigerator. And serve them when they are very cold. Thank you. And I will see you again with rasmalai recipe.