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- Whole milk – 1 liter
- Lemon – 1-2 (you can also use vinegar)
- Sugar – 1 cup (as per your taste)
- Cardamom powder – 2 pinch
- Pistachio (pista) for garnishing
- To make rasgulla, you need to first make paneer/chena from the milk. You can also use unsalted paneer from market.
- Heat whole milk in a non-stick pan and bring it to boil.
- Keep stirring once a while.
- When milk is boiled, remove the milk from heat and keep aside for 1-2minutes.
- After 1-2 minute add lemon juice, as the milk starts to ferment stop adding lemon juice.
- Once the milk is fermented, filter it and remove excess water.
- Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from chena.
- Put the sugar in a pressure cooker or pan with lid, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to come to boil.
- Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
- Take the small portions of chena in your hand and shape them into balls.
- Roll the chena balls between your palms and keep all of them on a plate.
- Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
- Now put all the paneer balls in boiling chashni and close the lid of the pressure cooker. Cook on high flame until it simmers (whistle) once.
- Reduce the flame to medium heat and cook for 13-15 minutes more while the lid is still closed.
- Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
- Rasgullas has become puffy and doubled in size.
- Now take them out in a bowl .
- Garnish with pista powder and serve it.