Jaggery (gudh) Rasgulla (गुड़ का रसगुल्ला) In Presser Cooker- Sugar Free–Bengali Sweets

Ingredients –

  1. Whole milk – 3 cups
  2. Lemon – 1 (you can also use vinegar)
  3. Jaggery  (Gudh) – 1 cup (as per your taste)
  4. Sugar – 1 tbsp. (optional)
  5. Cardamom powder – 1/2 tsp.

Method –

  • 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 pan and bring it to boil.
  • Keep stirring once a while.
  • When milk is boiled, turn off the heat.
  • Add 1 tbsp Vinegar, mix well as the milk starts to ferment stop adding Vinegar.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from Paneer.
  • Add 2.5 cup of water into the cooker on high heat.
  • Add cardamom powder, Jaggery, sugar and mix well.
  • Cover and  allow 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 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 water is boiled put all the Paneer balls in boiling chashni and close the lid.
  • Cook on high flame until it simmers (whistle) once.
  • After 1 whistle reduce the flame to medium heat and cook for 13-15 minutes.
  • Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
  • Jaggery Rasgullas have become puffy and doubled in size. Now take them out in a bowl and serve it.

Jaggery Rusgulla Recipe

Yummy…. Smile

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar)
  3. Jaggery  (Gudh) – 1/2 cup (as per your taste)
  4. Cardamom powder – 2 pinch

Method –

  • 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.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from paneer.
  • Add 2.5 cup of water into the pan, let it boil.
  • Once water is boiled add cardamom powder, jaggery and cook for 2-3 minutes.
  • 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.
  • Now put all the paneer balls in boiling chashni and close the lid, Cook for 15-20 minutes on high heat. 
  • Turn off the stove and let it cool down completely. Once the cools down open the lid.
  • Rasgullas have become puffy and doubled in size. Now take them out in a bowl and serve it.