Rasgulla, also known as Rosogolla, Rasagola, or Rosogola is a popular syrupy dessert from India. It is made from ball-shaped dumplings of paneer or chhena dough, cooked in light sugar syrup. This is done until the syrup permeates the paneer dumplings.
- 5 cups Water
- 1 n 1/4 cups Sugar
- 6 to 8 cups Whole Milk Paneer
- 1 tsp. Corn Stratch or Fine Flour
- 2 to 4 Green Cardamoms
- 4 to 6 Saffron Threads
- 1 tsp. Rose Water
Place the fresh homemade paneer (cheese) in a big bowl or plate.
Crumble the paneer into small pieces, add the cornflour, and gently mesh it with the help of your palm for about 5 minutes.
Until turns into a nice and smooth soft paneer dough.
Divide the paneer dough into small equal portions, and shape them into smooth tiny balls (with no cracks).
On the other hand, in a big heavy bottom pan, add water, sugar, cardamom, and saffron to make a thin sugar syrup for Rasgulla.
Once the sugar syrup reaches at the rolling boiling point. Wait for 2 minutes and quickly start adding paneer balls to it. Cover the lid and let the balls cook for 5 minutes on high heat.
Open the lid and gently turn the rasgulla up side down with the help of a spoon.
Cover the lid and now let the Rasgulla cook for flat 10 to 12 minutes.
Turn off the heat and open the lid. Let it completely cool down. Add rose water to the syrup. Transfer the rasgulla to a container and refrigerate overnight. Next morning our Rasgulla are ready to serve.
The sugar syrup has to thin and just sticky (not a one thread syrup).
We may also add semolina or fine flour in place of corn flour.
A funny fact about White Rasgulla – though we need to refrigerate them overnight but it never happened in our home. Everyone hardly waits for rasgulla to come to the room temperature.