Rasgulla
Spongy paneer balls with a sugar-lump centre, cooked in syrup
Rasgulla are soft, spongy balls of fresh paneer cooked in boiling syrup until they swell, then served cold in light rose-scented syrup. This version hides a little sugar lump (sakar) in the centre of each ball. Makes 20; serve chilled after a meal.
- Total time
- 75 min
- Difficulty
- hard
- Serves
- 10
Ingredients
For the paneer
For the syrup
Method
0/8 doneStep 1: Make paneer: bring 8 ¼ cups whole milk to the boil, stir in 2 tsp citric acid until it curdles and drain in muslin (see the paneer recipe). Hang until most of the whey has dripped out.
45 minStep 2: Knead the paneer thoroughly with the heel of your hand into a smooth dough.
8 minStep 3: Take a small portion in your palm, place one of the 20 sugar lumps (sakar) on it and roll into a smooth ball without any cracks. Repeat to make 20.
Step 4: In a broad pan, boil half the 3 ⅓ oz sugar with 5 ¼ cups water.
Step 5: When the syrup boils, add all the rasgulla and cover. Cook for 15 minutes; they will swell.
15 minStep 6: Test one by dropping it in a glass of water: if it sinks, they are ready.
Step 7: Arrange the rasgulla in a serving dish with enough of the syrup to cover them.
Step 8: Add the remaining 3 ⅓ oz sugar and 2 drops rose essence and mix gently. Chill well and serve cold.
120 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 8 g
- Carbs
- 30 g
- Fat
- 7 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rasgulla take?
- About 75 minutes in total: 45 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of citric acid?
- Juice of 1 lemon or 1 tbsp white vinegar per tsp (for curdling milk).
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