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About This Recipe
Boil fluffy rasgulla at home—order fresh milk, sugar, lemon and rose water delivered fast from Sewapoint’s online grocery.
Ingredients
- 12 litresFull-cream cow milk
Yields rich, pliable paneer (chenna)
- 23 Tbsp (diluted 1:1 with water)Lemon juice or white vinegar
Curdles milk into paneer
- 31 tspSemolina (suji) or all-purpose flour
Binds chenna and prevents cracks
- 41½ cups (≈300 g)Sugar
Forms light soaking syrup
- 54Cardamom pods, lightly crushed
Infuses syrup with floral warmth
- 61 tspRose water
Signature rosy aroma
Ingredients
- 12 litresFull-cream cow milk
Yields rich, pliable paneer (chenna)
- 23 Tbsp (diluted 1:1 with water)Lemon juice or white vinegar
Curdles milk into paneer
- 31 tspSemolina (suji) or all-purpose flour
Binds chenna and prevents cracks
- 41½ cups (≈300 g)Sugar
Forms light soaking syrup
- 54Cardamom pods, lightly crushed
Infuses syrup with floral warmth
- 61 tspRose water
Signature rosy aroma
Instructions
- 1Bring milk to a gentle boil. Switch off heat; stir in diluted lemon juice slowly until curds separate and whey runs clear. Strain through muslin.
- 2Rinse curds under cold water to remove sourness. Gather cloth; squeeze gently, then hang 30 min—paneer should be moist, not dry.
- 3Transfer paneer to a plate. Mash and knead with heel of palm 6–8 min to a smooth dough. Sprinkle semolina; knead 1 min more.
- 4Divide into 18–20 equal portions; roll between palms into crack-free balls.
- 5In a wide pot combine sugar, water and cardamom; bring to rolling boil. Gently drop paneer balls; cover and simmer on medium-high 12 min. Syrup must stay actively boiling—add 2 Tbsp hot water if it thickens.
- 6Balls will puff to nearly double. Remove lid; simmer 2 min more for even cooking. Switch off heat; stir in rose water.
- 7Cool rasgullas in syrup to room temperature, then refrigerate at least 2 hours for optimum sponginess. Serve chilled, with extra syrup spooned over.
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