Rasagulla recipe in Tamil | Bengali Rasgulla Recipe in Tamil | How to make Rasgulla at home

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.

Boil 2 liters of full fat milk in a pan.

Once the milk boils, reduce the flame to low.

Squeeze 2-3 lemons to extract lemon juice and slowly add it to the milk until it curdles.

Turn off the heat once the solids separate and filter the mixture.

Rinse the paneer with water to remove the lemon flavor and squeeze out excess water.

Hang the paneer for 30 to 60 minutes to drain further.

In a wide and deep pan, boil 8 cups of water.

Add 2 cups of sugar to the boiling water and mix well to make sugar syrup.

Knead the paneer for 10-12 minutes until it reaches a paste consistency.

Divide the kneaded paneer into 17 to 18 small balls, ensuring there are no cracks.

Add the rasgulla balls into the sugar syrup and cover.

Cook on high for 5 minutes, then reduce to medium and cook for another 10 minutes.

Gently stir the rasgullas after 5 minutes and cover again to cook for 10 more minutes.

After cooking, add cardamom for flavor and turn off the stove.

Let the rasgullas soak in the sugar syrup for 6-8 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

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