Rasgulla is known as "King of sweets" in Indian traditions. There are soft and spongy balls made of fresh paneer and dipped in sugar syrup. You just cannot have only one!
This favourite Indian desert comes from the eastern state of India called West Bengal where it is most often served during festivals and gatherings. People enjoy eating the whole rasogolla in their mouth in one go which is a bit of a mouthful but incredibly fun to experience the sweet juices burst in your mouth.
Rasgulla is a famous Bengali sweet prepared with paneer.
It is easy to guess how this sweet dish got its peculiar name. Rasgulla’s name is a combination of ras (sugar syrup) and gulla (ball shape). A spongy rasgulla is soft, syrupy, and light.
Now that all big Indian festivities are around the corner, how about trying a hand at this favorite delicacy?
- Paneer- 2 cups
- All-purpose flour (Maida) or Rawa- 2 tsp (use Maida preferably)
- Sugar- 2 cups
- Saffron strands- 6 to 7
- Cardamom powder (optional)- 2 tsp
- Rosewater- 1 tbsp
- Chopped almonds and pistachios- for garnishing
- Water- 3 cups
- Mix Paneer and flour by crumbling them either by hand or in the food processor.
- Prepare sugar syrup by pouring 3 cups of water in a pressure cooker and adding 1 cup sugar first. Let it boil on medium heat.
- Knead the cheese mixture for about a minute with your hands. Make it smooth by rubbing it against your palms. One should remember that for getting softer rasgullas, you need to knead it more
- Next, divide the cheese mixture into 15 equal portions and roll them into balls using your hands
- Gently place the rasgulla balls into the boiling sugar syrup. Pressure cook for 7 to 8 minutes. Turn off the stove after one whistle.
- The most important tip while preparing rasgullas is not to overcook them or else they become hard. It’s best to check after one whistle if rasgullas are cooked. The balls should approximately double in size and be fluffy and soft. If they’re not done yet, cover the lid again but without a whistle. Cook for 4 to 5 minutes at medium heat.
- After 10 minutes, open the cooker lid and add cardamom powder and stir gently. At this point add one more cup of sugar and let it boil. Add saffron strands and rose water. Let it blend into the mixture and then put off the stove.
- Garnish with chopped almonds and pistachios
- Cool the rasgullas, place them in a container, and refrigerate till ready to consume.
Note: You can also use a large crockpot to cook rasgullas if you don’t have a pressure cooker. The trick is to keep it covered and allow the steam to build while cooking.
Tips to remember while making rasgullas
- The more you knead the cheese mixture, the softer the rasgullas will be
- Avoid adding too much of flour as it makes rasgullas hard
- Do not let the cheese balls sit for long, cook them in the sugar syrup immediately so that they remain soft
How to store
After rasgullas are ready, cool them at room temperature, and refrigerate them. They get spoiled at room temperature.
How to serve
Rasgullas are best served cold. You can also serve them with Rasmalai.
Are you a little tied up to prepare rasgullas? Chill out! We have Bikano Rasogolla, the ready-to-eat delight for your convenience. Combine it with Bikano Rasmalai to savor the new heights of euphoria.
Looking where to buy Rasogolla online in Canada? We deliver everywhere in Canada.