Rasgulla is a cheese-based, syrupy dessert popular in the India. particularly in the Indian states of Odisha and West Bengal. The dish originated in Odisha centuries ago, while a whitish spongy variant (“Bengali Rasgulla”) became popular in Bengal in the 19th century. Rasgulla is made from ball shaped dumplings of chhena (an Indian cottage cheese) , cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.
I ltr milk
For sugar syrup
1 cup Sugar
2 cup water
For Jaggery syrup
200 gm jaggery
3 cup water
- Boil milk, add lemon juice.
- Stir and in a minute or two you would find milk curdling.
- Strain the water from the solid.
- Wash under running tap so that all the acidic taste goes away.
- Remove in a plate .Knead the paneer/cheese with hands for 10 minutes to form a soft dough.
- Make round balls with the dough.
- Mix 1 cup sugar 2 cup water in a pressure cooker and add crushed cardamom.Bring sugar syrup to boil.
- While sugar syrup boils, add cheese ball slowly one at a time.
- Cover tightly seal the steam.
- Over medium heat, cook for 8-10 minutes.
- let the pressure cooker cool before you open it Gently remove the rasgullas in a bowl with some syrup.
- Chill and serve 🙂
Jaggery Syrup Process
- Mix 3 cup water and 200 gm jaggery in a pressure cooker and add crushed cardamom.
- Bring syrup to boil.Add cheese ball slowly one at a time.Cover tightly to seal the steam.
- Over medium heat, cook for 8-10 minutes. let the pressure cooker cool before you open it.
- Gently remove the Rasgullas in a bowl with some syrup.Chill and serve 🙂