Total Time:
2.75 hours
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Hard

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  • 1 litre - milk (full cream)
  • 3 tbsp - lemon juice
  • 2 cups - sugar
  • 3.5 cups - water
  • 1 pinch - elaichi powder
  • Ice cubes - 12
  • Nuts for garnishing (optional)

How to Make Rasgulla

  • Heat the milk. When it starts to boil, simmer the flame. Add the lemon juice and stir properly.
  • Heat further until the whey water clearly separates.
  • Put off the flame. Add the Ice cubes and mix well.
  • Take a metal strainer, lined with a cheese cloth or muslin cloth. Pour the curdled milk in it.
  • Wash it well in the running water under the tap to remove the lemon smell and sourness.
  • Squeeze the excess water gently and hang it for 30 minutes.
  • After 1/2 hours take out the paneer in a bowl.
  • Now knead this for 7-10 minutes gently to make it like a soft and smooth dough.
  • Make smooth equal sized small balls.
  • Take the sugar, elaichi powder and water in a pressure cooker and boil it.
  • After the sugar gets dissolved completely and the syrup boils, add the balls made carefully, one by one.
  • Cover the pressure cooker and cook it till you get one whistle in low flame.
  • After a whistle, simmer more and keep for another 5 minutes.
  • Put off the flame and let the pressure release by itself.
  • Open the lid to see the rasgullas. By now it would have doubled in size.
  • Let it cool. Refrigerate and serve chilled.
  • Recipe courtesy: Rak's Kitchen