Rasgulla is a Bengali sweet made with Indian cottage cheese. Rasgulla is a paneer dumplings cooked in sugar syrup. It is easy to make and it contains just three ingredients. If the paneer is ready, we can make it in 20 minutes. Now see the recipe.
- Milk – 1 litre
- Curd – 1 cup
- Water – 3 cups
- Sugar – 1 ½ cup
Boil milk till bubbling. Immediately add curd and stir with a ladle. Strain the paneer in the cloth and wash it in the water. Hang paneer in the tap 30 minutes without disturbing. Don’t squeeze the paneer. Put paneer in the plate and knead well ( 10 minutes). Make small gooseberry size balls out of it. Boil water along with sugar. When it is completely dissolve strain in the strainer. Again boil the sugar syrup. When it boils vigorously add paneer balls. Close the vessel with a lid for 10 minutes and cook in the sim flame. After 10 minutes paneer balls are double the size. Open the lid and cook for another 10 minutes. Spongy rasgulla is ready to serve after cooling.
You can add lime juice instead of curd.
Don’t overcook otherwise rasgulla will become hard.
You can use the extra sugar syrup to make diamond cut biscuits.