Sponge Rasgulla Recipe In Pressure Cooker | Easy Bengali Rasgulla Recipe

sugar

🥗Healthier: stevia

💰Cheaper: jaggery

Stevia reduces calories while jaggery adds a unique flavor.

rose water

💰Cheaper: vanilla extract

Vanilla extract is more commonly available.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a more accessible thickening agent.

saffron

💰Cheaper: turmeric

Turmeric provides color but not flavor.

Bring milk to boil in a heavy bottomed pan and switch off the flame.

Dilute lemon juice with equal quantity of water and add it to the milk, stirring until it curdles.

Transfer curdled milk to a muslin cloth to separate paneer from whey and rinse with chilled water.

Twist the muslin cloth to drain excess moisture and hang for at least an hour.

Check the paneer consistency; it should be crumbly and not leave moisture when crushed.

Add semolina to the paneer and rub it on a plate until smooth, about 7-8 minutes.

Form small balls from the chenna mixture, yielding about 10 balls.

In a pressure cooker, combine sugar, water, and crushed cardamom, bringing it to a boil.

Add the chenna balls to the boiling syrup, close the lid, and cook for 2 whistles.

After 2 whistles, reduce heat to medium and cook for an additional 7 minutes.

Allow the pressure to release naturally, then let the rasgullas cool in the cooker for 15-20 minutes before transferring to a serving bowl.

Chill in the refrigerator for at least 3-4 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens