Rasgulla

Rasagulla is a North Indian sweet prepared with fresh curd cheese. If we have soft paneer/chenna in hand it will take 15mins to prepare this sweet. You can find chenna recipe here.

Ingredients:

1. Paneer / curd cheese - 1 lb (prepared with 1/2 gallon whole milk, here is the recipe)
2. Sugar - 2 cups
3. Water - 3 cups
4. All purpose flour - 1 tablespoon
5. Rose Water / Cardamom powder - 1 tsp (for flavoring)

Instructions:

1. Knead the paneer along with flour on a clean surface with hands for 2-3mins.
2. Seperate the dough into equal parts making round balls.
3. Boil sugar and water in a pressure cooker (better to use wide cooker) closing the lid, without keeping the whistle.
4. Once the liquid starts boiling, add the balls to the liquid and cover the lid, cook for 15mins. Make sure there is enough room to rasgullas to cook. Rasgullas become double in size after they are cooked. Add rose water/ cardamom powder to the sugar syrup.
5. Take the rasgullas carefully with a spatula to a bowl and pour the sugar syrup on top of them.
6. Cool at room temperature and refrigirate before serving.

This Rasulla is the main ingredient for preparing the Rasmalais. Cooking these rasgullas in milk, and sugar results the rasmalais. I will try to post the recipe for rasmalais in near future.