Roshogolla / Rasagola / Rasgulla Recipe
Hari Chandana PIndianDessert
Prep Time: 30 mins | Cook time: 30 mins | Makes: 12 – 14 rasgullas
Milk: 2 cups
Water: 1 and 3/4 cup
Sugar : 1 cup
Lemon Juice: 1 and half tbsp
A pinch of cardamom powder or A few drops of rose essence
a vessel, bring the milk to a boil. Add a tablespoon of lemon juice
to it and mix until the milk curdles.
2. Keep stirring and then add the
remaining lemon juice. Keep stirring until the whey completely
3. Switch off the heat and strain
the paneer in a cheese cloth.
4. Wash the paneer with fresh water to
wash away the sourness of the lemon.
5. Bring the edges of the cloth up and
tie it together. Squeeze the excess water and hang the cloth above the
sink for 30 minutes.
6. Knead the paneer to make a smooth pliable. Kneading
the paneer is very important. Knead it for 10 minutes.
7. Divide the
paneer dough into equal size small portions and shape each portion into a
smooth round ball.
8. In a
wide vessel, add the sugar and water and allow the sugar to melt.
reduce the heat to medium flame and add the rasgullas carefully.
10. Cover with a
lid and cook for 10 -15 minutes. Open the lid occasionally.
11. Then switch
off the flame and let them cool completely.
12. Refrigerate it and serve
You might also like to check these sweet recipes:
- Pumpkin Halwa
- Kaju Katli
- Besan Peda
- Custard Powder Halwa
- Peanut Kozhukattai
- Easy Coconut Laddu
- Besan Ka Halwa