June 9, 2013

Rasugulla / Bengali Rasugulla / Rasgulla / How to make Rasugulla - Step-by-step recipe

            I still remember the first time I made Rasugulla and was happily letting everyone know that I made it successfully. It is an easy Indian sweet that can be made effortlessly. This time I'm preparing about 3 dozens for a "Women's Brunch Get-together", yuppy gonna have fun with my friends. I prepared this reducing some sugar for this party. (We girls watch calories you know..he...he..he..;) ).

          The best part you will love while making rasugulla's is seeing them double the size after getting it cooked - kinda magic :). For the ingredients below we get approximately 12 to 15 medium sized rasugulla's. Check "My Notes" at the end for some tips related to this preparation.

Whole Milk - 6 cups
Lemon juice - 3 tablespoons
Curd - 2 tablespoons
Sugar - 2 cups
Water - 4 cups
Cardamon powder - 1/4 teaspoon
Cloves - 1 no

  • Mix curd and lemon juice together in a bowl. Boil milk, when it starts to foam and raise, reduce the flame to medium and add curd-lemon juice mix and keep stirring. The milk starts curdling and whey separates, keep stirring until you get clear whey. Switch off the stove.

  • Spread a muslin cloth/cheese cloth(Make sure its big enough to get tied up) and drain the curdled milk. Now bring the edges of the cloth together and immerse it(up and down process) in a bowl filled with ice cubes and cold water. Slightly rub the bag so that it releases the lemon juice flavor and bring the curdled milk together to a ball. Squeeze water well and tie the bag.

  • Now on a flat plate, first place the sack, then a tawa or plate and finally some heavy weight. This helps to squeeze all excess water. Let it sit for 1 hour without any disturbance. Remove the paneer and place it on a flat surface. Scramble and knead using your palm for 10 minutes. You can feel the paneer getting soft. Make them to equal-sized balls by rolling in your hand.

  • In a pressure cooker(Wide enough) boil sugar and water. When bubbles starts to form, add Cardamon powder, clove and paneer balls(one by one) slowly and pressure cook for 1 whistle. After a whistle, reduce the flame to low and let it heat for another 5 minutes. Switch off and let the pressure come down.

  • We can see the rasugulla's doubled in their size. Replace the rasugullas carefully to another bowl, cool down completely. Refrigerate for 2 hours minimum before serving(I refrigerated it for a whole night).

My Notes:
  • Wash the paneer well to avoid lemon taste in rasugullas.
  • Squeeze the maximum to drain the water and then place a weight.
  • You can use the whey water for making chappathi batter.
  • Kneading the dough is a very important step to get the rasugullas soft.
  • My friend's mother suggested to add a teaspoon of maida and stir after kneading the paneer. This helps rasugulla's to be a bit firm and withstands its round shape.
  • If you feel the paneer is very much drained or is not binding while making balls, then drizzle some drops of water alone and knead again.
  • Please make sure to use a wide cooker or pan as rasugulla's expand after cooking. 
  • Do replace rasugulla's to another bowl after cooking to avoid over heating.
  • We can also prepare them in a large pan by simply closing them for 10 to 15 minutes after paneer balls are added.
  • When rasugullas are cooked they are extremely soft but will get firm after refrigerating. 

Happy to link this recipe to YBR event: