Milk (full cream milk)- 1 liter
Lemon juice – 2 – 2 1/2 tbsp
Sugar – 2 cups
Water – 4 cups
All purpose flour/Maida – 1 tsp
Cardamom powder – a pinch
Mix a 2 tsp of maida in 3/4 cup of warm water and keep it aside.
You need soft paneer to make rasgullas.
Check out my detailed post on how to make paneer .
Now a small recap
Boil milk in a heavy bottomed pan.When it comes to boil, simmer and add lemon juicestirring continuously.
The milk will start curdling. Stir until the milk solids separates from the whey.
Strain it using a muslin cloth.
Hang the muslin cloth with paneer for 40 minutes to drain all the excess water completely.
You will get soft crumbled paneer.
Method to prepare rasgulla
Divide the dough into equal portions and make smooth balls, ensure that there are no cracks.
Preparing the sugar syrup
Mix water, sugar and cardamom powder in a cooker/big vessel and boil. Let the sugar dissolve first.
When the sugar syrup is boiling, drop the balls gently into the hot sugar syrup. See to it that they do not touch each other.Cook on high flames for 7-8 minutes with lid closed.
After that, open the lid, add 2-3 tbsp of the maida water and continue cooking for another 5 minutes. Now again add 2 tbsp of plain hot water to the boiling syrup. Adding a little hot water from time to time prevents the sugar syrup from getting thicker.
Cook for another 3-4 minutes or till the balls are cooked. When you press the rasgullas slightly, it must return to its original shape, then it is an indication that it is cooked.
Let it be in the cooker until it cools down.
Refrigerate for 3 hours and serve cold. If needed garnish with slivered almonds and finely chopped pistachio.
Enjoy this New Year with Delicious Rasgollas.
You will get approximately 14-15 rasgullas for this measurement. This may vary depending upon the size of the balls.
Note -We are adding water in between as we do not want the sugar syrup to thicken. It should remain in the slightly sticky consistency stage.
If using pressure cooker, do not put weight for the cooker.
Sugar syrup must always be boiling briskly while cooking rasgullas.
You can take 3-4 ladles of sugar syrup, add 3 ladles of hot water to it and keep it in the fridge. You can use that syrup at the time of serving.
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my favourite of them all–absolutely slurpy and wowie rasgullas ! am drooling here !!
wow..fab rasgulla.n mouthwatering ….n thx for d step by step….awesome click too..merry christmas.
Perfect and delicious rasgulla.. amazing job 🙂
Superb spongy rasagollas,thanks for sharing.
I have been wanting to prepare rasgullas for long time now .. thanks for sharing 🙂
Very beautiful rasgullas:)
perfect Rasgullas Padhu. am yet to try this dish at home. looks awesome.
Yummy and spongy rasgullas. Loved them 🙂
Oh Padhu I love Rasagullas..But never made that at home..Ur post is motivatiung me to try this at home soon..Instructions are very clear..Wishing you and ur family a happy new year.
perfect dish for new year celebration.
Super Yummy spongy Delights!!!! They are so Inviting!!!
wow wow..This is an ultimate sweet..Looks soo soo good padhu…
perfectly made… nice recipe to celebrate holidays..
Rasagullas looks delicious. I love them.
Perfectly done,looks tempting
Yummy yummy perfect rasgulla!!!
Gayathri's Cook Spot
Rasgullas look so soft and yummy..
Super spongy n perfect looking rasgullas!!
Wow.. this is super delicious 🙂
perfectly done….. love this sweet:)
OMG, such irresistible rasgullas!!! Mouthwatering here! 😀
In Bengal this is our signature sweet and we call it rasogolla and I must say you make it deliciously perfect!
Here's wishing you all the joys of the season. Wish you and your family a Merry Christmas and A very Happy New Year!
they looks gorgeous and adorable 🙂
amma says they prepare rasagullas with khoa… I would like to try this when I am back to Cochin.
The picture looks delicious.
Irresistible rasagullas..my fav..i never knew there are only a few ingredients needed to make this yummy dessert..will try soon..
wow yummy and thanks for sharing the recipe. i never tried this at home. advance happy new year
Sonia (Nasi Lemak Lover)
Thanks for sharing this famous Indian sweet, look simple and nice . Happy new year to you and all at home.
Rasagulla looks yumm and beautiful pictures I am so much tempted.
Nice pic..great recipe..looks so delicious..
I love itttttttttttttttttt………..mouthwatering..:) tempting !
looks yummy.My favourite too…
This looks wonderful! I can't wait to try it!
very tempting and looks fab
Indian Cuisine Blogroll
Rasgulla's look yum dear…
i didnt knew hw to prepare rasgullas…..by reading your receipe i came to know………nice demonstation………….
Dear after long time i know how to prepare rasagulla, really sweety
Thanks a lot 🙂 am trying Rasagulla for the first time and am sure my friends will like it 🙂
Just to know, why are we adding Maida water while boiling?
When the thin flour solution is added gently to the syrup, a frothy layer is formed on the surface and the syrup syrup starts frothing, which will help to cook the rasgullas. If the froth subsides, you can add little more thin flour solution. Ensure that the sugar syrup froths all the time when cooking rasgullas.
hmm my mouths watering….will definitely try them
It looks very yummy………..
I just want to know why u have added sugar to chenna?
Rasgulla recipe is too good
please suggest some recipe of rasgulla which can be eaten during fasting as this has maida…
hello padhu…please help me out…in the sugar syrup my rasagulas gets dissolved in that..can u tell me solution for this…please….
Malvika- You should knead the paneer well otherwise this will happen. Another point making paneer – once the paneer separates,remove from flame and pour cold water over it so that they do not get cooked further.
Does it have to be homemade paneer? Can I use the one sold in stores? (After squeezing all the liquid from it, of course).
Hi padhu… i am making rasgullas for the first time…but fr some reason they are not getting spongy can u help me please…
Furthermore please tell me the exact amount of paneer used….
You have to knead the paneer well with the heel of your hands.You can use the paneer you get from 1 litre of milk. Ready made paneer available in shops is not suitable for making rasgulla.
I tried it and came out everything Gud but it didnt become big like kulab jamun. What is the reason….
Rasagulla became hard and it didn't puff up..
Kala – kneading plays a key role in soft rasgullas. You must knead the paneer well by rubbing with the heel of your hands.
Your recipes are fool-proof and even a big non-cooker like me can get good results from ur recipes. I really mess up all the recipes except urs.When i need to get a recipe which i know i wont foil up, I can always trust u!!!good instructions , good easy to follow recipes and good website. thanks 🙂
Hi Padhu, How long it can be stored?
Rasgullas are getting hard..why??I kneaded well nly..
I assume that you must have put pressure while making balls. If the balls are too tight, the syrup cannot penetrate inside, thus will make the rasgullas hard.
Anu Preethi Chandrasekar
Can we use the sugar syrup for boiling another set of rasagulla
Can we use the syrup for another set of rasagulla. Please revert at the earliest.
This batch will absorb most of the sugar syrup. You cannot make another batch. May be you can use it for few more rasgullas.