Related Posts Plugin for WordPress, Blogger...
Home » , , , , , , , , » Rasgulla / Cheese Balls In Sugar Syrup

Rasgulla / Cheese Balls In Sugar Syrup

Written By Srimathi Mani on Monday, November 1, 2010 | 7:36 PM

Rasgulla is one of my  most favorite and most nostalgic sweet since childhood. The first time I ever tasted it was when my father's friend  bought us some in clay pots from calcutta. It contained some pink, yellow and white colored rasgulla's  in various shapes which fascinated me as a child. Since then I have found this Bengali sweet irresistible. When I asked my daughter what she would like to have for Deepavali, she told me that she would like milk sweet. I gave her a few options and she choose Rasgulla. I must say I kind of pushed for it more than the other sweets because I had panned on making it for some time. In the past I have made rasgulla's but I always ended up with a chewy textured ones. This one tastes very fresh and perfect. It is such a simple sweet to make anytime once you have the fresh paneer. The portion below made about 30 rasgulla's. My entry to   Sharmi's CFK event hosted by Suma of Veggie Platter.




Gadgets:

Pressure Cooker
Milk Cooker or Heavy Bottom Pan
Bowl
Colander
Cotton Towel
Measuring Cups and Spoons
Food Processor

Ingredients:

Organic Whole Milk - 4 cups
Vinegar - 1/4 cup
Water - 1/4 cup
Sugar - 1 1/2cups
Water for Syrup - 2 cups
Cardamon - 2 pods
Rose Water - 1 tsp
All Purpose Flour - 2 tsp
Rava/ Cream of Wheat - 1 tsp
Ricotta Cheese (slightly wet) - 1/2 cup ( if you cannot find ricotta cheese use paneer)


Preparation:

1. Boil the milk in a milk cooker. Mix 1/2 cup water and Vinegar and pour into the boiled milk and allow to curdle and become paneer.

2. Drain the liquid and wash the paneer in cold water well.

3. Place a cotton cloth inside the colander and drain the paneer well. Make a bundle with the cloth and squeeze out the extra water. Place it on the colander and keep something heavy on this bundle to get the excess water.

4. Add water and sugar to the pressure cooker and allow the sugar to melt.

5. Once the paneer is removed, place the ricotta cheese on the cotton cloth and make a bundle with it. Remove excess water from it and add it to the paneer mixture. This is a very important step to pay attention to.

6. Blend the food processor with paneer, ricotta cheese, rava and all purpose flour. The end product could be a  semi creamy mixture. Remove and transfer into a bowl.

7. Make balls and start adding to the the sugar syrup. The cheese balls will expand so do not over pack them. Cover and pressure cook on medium to a whistle.

8. Once the pressure releases open the pressure cooker and add rose water and cardamon powder. Allow to cool, refrigerate and serve them cold.

23 comments:

  1. Love the pic demo. And recipe is perfect.

    ReplyDelete
  2. Rasgullas looks perfect...Happy Diwali to u

    ReplyDelete
  3. Like the addition of Ricotta cheese in these cute Rasgullas. Looks soft and delicious.

    ReplyDelete
  4. very spongy n delicious rasgullas. wonderful! glad to visit ur blog. lovely recipes and great clicks:)

    ReplyDelete
  5. Hi Sri,

    Happy diwali to you!!Lovely rasagulla sweets...Love them..Do visit my blog!!:)

    Dr.Sameena@

    www.myeasytocookrecipes.blogspot.com

    ReplyDelete
  6. That looks so perfect, this ricotta cheese is creating wonders.

    ReplyDelete
  7. Hi. Great thought of adding the ricotta. The rasgullas look superb.
    Have a prosperous Diwali.
    FOODELICIOUS

    ReplyDelete
  8. Can I do this with regular paneer from the store or should I make the paneer ?

    It looks yummy.. wish i could eat it...

    ReplyDelete
  9. Thank you all for the nice comments. Sowmya, I have not tried with store bought paneer. The store bought paneer is very dry and hence the texture might be hard. Maybe if you blend it with some ricotta cheese maybe you might get the texture.

    ReplyDelete
  10. They are looking heavenly! Awesome!!

    ReplyDelete
  11. Superb Rasagulla's! Superb Pictures! Thanks for the entry!!

    ReplyDelete
  12. Lovely!! I make it without the ricotta cheese. Does the addition of it make any difference? Did u add ricotta cheese and paneer in equal proportions or did you add paneer alone? I see cheese or paneer in the ingredients list and both being used in preparation.
    BTW as per your query, you can still send me the entries for the CFK if you wish since I am planning to post the round up later.

    ReplyDelete
  13. Spongy and soft looking rasgullas...awesome!!

    ReplyDelete
  14. Awesome..thats the word..I love rasgullas and your pictures are truly amazing...!!

    US Masala

    ReplyDelete
  15. Rasgullas have come out very well!!

    ReplyDelete
  16. hi,
    U def. win on patience ;) lovely presentation, beautiful post and kudos to ur effort.
    May the lights brighten along the way..Wishing u and ur family prosperity, wellbeing and happiness!
    TC

    ReplyDelete
  17. Looks fantastic! Thanks for a great recipe.

    ReplyDelete
  18. LOOKS AWESOME......Am feeling to have this pictures itself

    ReplyDelete
  19. I made rasagullas for few guests tonight and they lived it. It was so fresh and they 6-7 pieces. I was showered with compliments. Definitely need to make it again. Thank u. It was easy to make and tasted fresh.

    ReplyDelete
  20. You Rasgulla has come out well. It looks so soft and spongy. You have explained it well too. I love Rasgullas. You can see my Rasgulla recipe in http://nithyascorner.com/?p=4938. When you find time, please go through my version.

    -nithyascorner.com
    http://nithyascorner.com/?p=4938

    ReplyDelete

Find FewMinuteWonders.com On Facebook

Followers

Few Minute Recipe Archives

Few Minute Remedies





Events Hosted



Winner Of

Winner Of
No Croututons Required