Dr Rajesh Khatwani
4 - 6 hours
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- 500 ml
Whey - 100 to 200 ml
- 5 cups
Water - 2 cups
- 1/2 cup
Water - 1/2 cup
- 1.5 tbsp
Rose water - 1 tsp
Warm water - 2 cups
2 soap nuts
How to Make Sweet Rasgullas
Boil the milk and keep aside for 5 to 7 minutes till it cools.
Take 5 cups of sugar with 2 cups of water in a container and keep on low flame.
Stir continuously till sugar dissolves completely.
Raise the flame and add 1/4 cup of milk to it to make the impurities surface.
Add 1/4 cup of water and simmer the flame so that layer of impurities is not disturbed. After 5 to 10 mins, remove impurities carefully. Sieve the syrup and keep aside.
Curdle the milk by adding whey in it slowly while continuously stirring it.
Keep it for 5 mins, strain it through a thin cotton cloth, squeeze the cloth to remove water and press the cloth with something heavy to remove any remaining water.
Break 2 soap nuts and add 3 tbsp water and boil it for few minutes till water becomes light brown. Prepare this water a few hours before.
Remove paneer and knead it well till the dough becomes smooth and soft and make 10 balls of the same size.
Put the sugar syrup on flame and remove 4 ladles of syrup and add equal amounts of warm water to make thin syrup and keep this aside.
Make a thick syrup with required consistency.
Add soap nut water in syrup which makes it froth.
Add paneer balls and let cook for 10 to 15 mins.
Continue to add warm water at regular interval to keep the consistency of syrup. After 10 mins of heating, add water every minute.
Rasgullas when done will float to the surface of syrup and will show fine network of lines or cracks.
Remove them carefully and put them onto the reserved thin syrup.
Keep at room temp for 3 hours, add rose water and serve.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.