Rasagulla is one of the favorite India dessert, particularly in Orissa & bengal. Rasagulla is a cheese- based dessert, shaped it into a ball and cooked in cardamom flavored sugar syrup. This is done, once the dumpling absorbs the syrup & doubled in size.
Being patience, while kneading the cheese is important to get the perfect rasagullas. This helps to absorb the sugar syrup & make it double in size. I was trying this recipe for the 5th time, finally I got the spongy & airy texture. Don’t worry if you fail, just keep on trying, always practice & experience make everything to be perfect in cooking (life too).
Here, I have used 2% reduced fat milk, and don’t do mistake by using small vessel (I have done it), because the cheese balls need enough space to double their size. From my experience, last time when I used half & half milk, somehow I couldn’t get the exact texture. If you use whole milk or half & half better add enough water and curdle it.
Preparation Time : 20 minutes (+ making balls)
Cooking Time : 20 minutes (for channa / paneer)
Resting Time : 60 minutes
Cooking Time : 30 minutes (for Rasagullas)
Recipes Cuisines : North India
Milk (2 %) – 4 cups / 1 liter
Vinegar / lemon juice – 1 tbsp
Granulated Sugar – 1 cup (add to taste)
Cardamom – 3 Nos. crushed
Water – 4 cups
Paneer / Channa / Cottage cheese
- In a heavy bottomed pan, add the milk & bring to boil over medium heat.
- As milk comes to a boil, add the vinegar gradually and stir the milk gently.
- When it’s start to curdle by separating from the whey, turn off the flame.
- Drain the whey, by using a cheese cloth or muslin cloth.
- Wrap the curd in a muslin cloth, rinse it under cold water, and squeeze well (helps to remove the sourness from the lemon / vinegar & also stop the cooking process).
- To remove the excess moisture from the channa / cheese, hang it with the muslin cloth for 60 minutes.
- Once the paneer / channa is fully drained, place it on a dry & clean surface.
- And now start to knead the paneer for 10 – 15 mins using your palm, until the paneer is almost rolls into smooth soft dough (shouldn’t stick to palm).
- Stir the milk occasionally, this helps not to burn.
- To remove the excess moisture squeeze the muslin cloth, or press the wrapped paneer under a heavy vessel for about an hour (or) by using clean kitchen cloth, remove the excess moisture by pressing & squeezing it
- Removing the excess amount of moisture from the paneer, is the most important stage for making rasagullas.
- To check the readiness of the paneer, take a little piece of paneer on your palm & roll with your fingers for about 15 secs, you should be able to make a firm and smooth ball, which should not break or fall apart.
- Knead the paneer on the clean surface by dragging the palm of your hand hard on the paneer.
- Keep scooping it back to together and knead more, until it gets the smooth texture.
- Divide the dough into 18 equal parts and roll them into smooth balls (with out any crack).
- Mix sugar and water in a wide & deep vessel on medium high heat & bring to a boil.
- Add Cardamom powder to the sugar mixture, while boiling.
- Now add the paneer / cheese balls and close it with lid.
- Cook the ball for first 10 minutes on high flame, once its size doubled, simmer it for another 5 more minutes.
- Now remove the rasagullas & refrigerate for overnight for the best result.
- Garnish it with Saffron & pistachio (or your favorite nuts)
- Serve chilled Rasgullas & enjoy it.
- Make sure the pan should be large enough, as the cheese ball will expand to about double in the volume while cooking in the sugar syrup.