Rasogulla

Cheese balls in syrup

Recipe by Lata Anand of Santa Clara, US

4 comments
3 likes

A basic method to prepare this ubiquitous dessert.

Ingredients vegetarian 4 servings

  • 1 liter Milk
  • 3 tbsps. Vinegar
  • 1 cup Sugar
  • 1 tsp All Purpose Flour

Directions

  1. Prepare paneer by boiling milk and adding vinegar/lime juice. (See method to make paneer in Miscellanous section)
  2. Once the paneer separates from the whey, strain and Tie the paneer in a muslin cloth and squeeze out the excess water.
  3. Now knead the paneer and add 1 tsp. maida to it, mix very well untill paneer get softer.
  4. Divide the paneer dough into 10 small balls and keep aside.
  5. Make a syrup with the sugar(1 cup) and water(4 cup) in a sauce pan, while the syrup is boiling, add the paneer balls.
  6. Cover with a tight lid and bring it to rolling boil. Cook the balls for about 10 minutes on high heat.
  7. Reduce heat to medium and continue to cook it for another 10 minutes.
  8. Remove from heat let it cool.

Rasogulla tastes best when refrigerated for a while.

Comments

Gayatri

I tried to make them by the same method - imagine what happened. My rasogullas grew twice their size while boiling(which was great), but the moment I saw that they started shrinking as they cooled and later became very hard! Please help!!

rachna

I tried to make rasgullas with this method. But when I put the cheese balls in the boiling syrup, after few minutes they started dissolving in the syrup. I do not know, where I went wrong. Please guide me.

huma

hi, the recipe is very good. do you have the recipe of khaja or mawa?

ritu

We need to wash the paneer after making it as it still has the vinegar flavour in it. One more variation can be done --- no need to add semolina etc , just plain paneer needs to be kneeded for about 20 mys and then boiled in the sugar syrup. The cooker portion of the recipe was a bit confusing as it did not say if the whistle of the cooker needd to be put on or off.

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