Bengali Rasgulla is a delectable Indian sweet made from soft paneer (Indian cottage cheese) balls simmered in a light sugar syrup infused with fragrant cardamom. These spongy, melt-in-your-mouth treats are cherished for their delicate texture and subtle sweetness, making them a beloved dessert in Bengali cuisine.
Here’s a detailed recipe:
Ingredients:
For Rasgulla Balls:
- 1 liter full-fat milk
- 2 tablespoons lemon juice or vinegar
- 4 cups water
- 1½ cups sugar
- 4 cups water (for sugar syrup)
- 2-3 cardamom pods (optional)
- A pinch of saffron strands (optional)
Instructions:
Making Paneer (Indian Cottage Cheese):
- Boil the milk in a heavy-bottomed pan.
- Once it comes to a boil, reduce the heat and add the lemon juice or vinegar gradually while stirring.
- The milk will start to curdle. Once the milk solids separate from the whey, turn off the heat.
- Place a muslin cloth over a strainer and strain the paneer. Rinse it under cold water to remove the sourness of the lemon juice or vinegar.
- Squeeze out excess water from the paneer by pressing it gently between your palms. Hang the cloth for 30-40 minutes to let excess water drain.
Making Rasgulla:
- Knead the paneer on a clean surface until it’s smooth without any graininess.
- Divide the paneer dough into small, equal-sized portions. Roll each portion into smooth, crack-free balls. Ensure there are no cracks, as they might disintegrate while cooking.
- In a wide pan, mix the sugar and water. Add cardamom pods and saffron strands if using. Bring it to a boil, stirring until the sugar dissolves completely.
- Gently drop the paneer balls into the boiling sugar syrup.
- Cover the pan and let it cook on medium heat for about 15-20 minutes. The balls will double in size, so ensure there’s enough space for them to expand.
- After 15-20 minutes, turn off the heat and let the rasgullas cool in the syrup.
- Once they are at room temperature, transfer them to a serving dish. Serve chilled or at room temperature.
Tips:
- Ensure the paneer is kneaded well to avoid any cracks in the rasgulla balls.
- The sugar syrup should be at a rolling boil before adding the paneer balls.
- The rasgullas should be cooked covered to allow them to puff up and cook through.
Enjoy these soft and spongy Bengali Rasgullas as a delightful dessert after a delicious meal!
