Rasagulla Recipe (Indian Cottage Cheese dessert)

paneer Sweets

Rasagulla (Indian Cottage Cheese Ball dipped in Sugar syrup), It is a famous East India Sweet or dessert. People usually make this sweet on special occasions like Navaratri festival and offered as Naivedyam to Goddess Lakshmi. Home made tastes always better than store bought. Check out below for the detailed step by step pic illustration.

Rasagulla Recipe
Rasagulla Recipe

Author: Malini
Recipe type: Sweet / Dessert
Cuisine: Indian
Servings: 8 to 10 rasagullas
Prep Time:  5 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 20 mins
Difficulty: Medium

Ingredients:

  • Full Fat Cow milk – 1 litre
  • Lemon juice – 2 to 3 tbsp
  • Sugar – 1 & 1/2 cup
  • Corn starch – 1 tsp
  • Rose water – 1 tbsp
  • Water – 3 cups (to make sugar syrup)

Description:

  1. Get the ingredients ready. Take 1 litre of milk in a thick bottomed pan. Stir at regular intervals and get the milk to boil.
  2. Add lemon juice 1 tbsp at a time, stir well.
  3. Add more lemon juice until the milk curdles completely.
  4. Drain the curdled milk in cheese cloth / Hand Kerchief.
  5. Pour water and clean the paneer, as it has lemon juice in it. Clean at least twice, to get rid of lemon flavor.
  6. Squeeze and remove the extra water from paneer.
  7. Hang for 30 mins to drain the water completely from paneer.
  8. After 30 mins, take out the paneer.
  9. Transfer the paneer to a mixing bowl.
  10. Knead the paneer and add corn starch to it.
  11. Knead at least for 10 mins and make a smooth dough out of it.
  12. Make a small lemon ball and keep it aside.
  13. Take sugar and water in a pan, boil the syrup for about 10 mins in medium flame.
  14. Drop the paneer balls into boiling sugar syrup.
  15. Now cover the pan, allow it to cook for about 15 mins. After 15 mins balls would have become double the size.
  16. Keep aside and allow to cool down at room temperature. Store it in a container and refrigerate as well. Serve yummy Rasagulla dessert with some saffron strands on top.

Step by step process with picture representation:

Get the ingredients ready. Take 1 litre of milk in a thick bottomed pan. Stir at regular intervals and get the milk to boil.

Add lemon juice 1 tbsp at a time, stir well.

Add more lemon juice until the milk curdles completely.

Drain the curdled milk in cheese cloth / Hand Kerchief.

Pour water and clean the paneer, as it has lemon juice in it. Clean at least twice, to get rid of lemon flavor.

Squeeze and remove the extra water from paneer.

Hang for 30 mins to drain the water completely from paneer.

After 30 mins, take out the paneer.

Transfer the paneer to a mixing bowl.

Knead the paneer and add corn starch to it.

Knead at least for 10 mins and make a smooth dough out of it.

Make a small lemon ball and keep it aside.

Take sugar and water in a pan, boil the syrup for about 10 mins in medium flame.

Drop the paneer balls into boiling sugar syrup.

Now cover the pan, allow it to cook for about 15 mins. After 15 mins balls would have become double the size.

Keep aside and allow to cool down at room temperature. Store it in a container and refrigerate as well. Serve yummy Rasagulla dessert with some saffron strands on top.

Rasagulla Recipe
Rasagulla Recipe

Happy Cooking 🙂

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