How to Make Rasgulla

sugar

🥗Healthier: stevia

💰Cheaper: jaggery

Stevia reduces calories, while jaggery offers a unique flavor.

chhena

🥗Healthier: tofu

💰Cheaper: paneer

Tofu is lower in fat, while paneer is often more accessible.

Take a pot and add 1 litre of milk in it. Once it starts boiling, add the lime juice gradually and stir the milk gently.

Once the milk fat has separated from the whey, drain the whey using a muslin cloth.

Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lime.

Once the paneer is drained, place on a dry, clean surface and add 1 tablespoon sugar, 2 teaspoons refined flour and knead the paneer for 3 - 4 minutes until the paneer is almost rolls into smooth soft dough.

Divide the dough into equal parts and roll them into smooth balls.

Add 1 litre of water in a heavy skillet, 500 grams of sugar and then the sugar syrup will start to boil.

Add balls into the boiling syrup, cover it with the lid and continue cooking without opening the lid. Cook for about 25 - 30 minutes.

(Optional) Take one rasgulla using a spoon and drop it into a glass of water. If it sinks to the bottom of the glass then the rasgulla is cooked. If it floats on top, it means it is still raw from inside and needs more cooking.

Once the whole mixture is cooled down, you can serve or refrigerate them and serve later.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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