Rasgulla:The King of Indian Sweets
Rasgullas are a very popular and traditional Bengali sweet made with paneer and dipped in a sugary syrup. Often made during weddings, festivals and special occasions, rasgullas (or roshogollas) are regarded as “King of Indian Sweets”.
Paneer/fresh cheese/ – made from 500 ml milk. To prepare paneer, food acid (usually lemon juice, vinegar, citric acid or yogurt) is added to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out.
Water – 375 ml
Sugar – 625 gms
Flour – 1/2 tsp
Rose Water – 1/2 tblsp
1. Place the paneer, flour and 1/2 tsp of sugar in a bowl.
2. Knead well till smooth.
3. Make small balls from this dough.
4. Ensure the balls are smooth and crack-free.
5. Make a thin syrup with the sugar and water.
6. When it is slightly thick, drop the paneer balls and cover the pan.
7. Boil for 5 to 8 minutes.
8. As soon as the syrup starts thickening, add 1 tsp of hot water.
9. Reduce flame and simmer.
10. Add 1 tblsp hot water and continue to simmer.
11. Once the rasgullas start to puff up (light and spongy) and rise to the top, transfer the them to a bowl that has a little cold water.
12. Once cool, refrigeratre for a few hours.
13. Add the rose water before serving and serve them in a sugar syrup.