Easy Rasgulla Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 12-14 rasgullas
 
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 200 gms fresh paneer (cottage cheese either homemade Or readymade but should be soft and fresh)
  • 1 tbsp semolina
  • 2 tbsp sugar
  • 1 tbsp corn flour
  • 1 tbsp ghee / clarified butter
  • a pinch of salt
  • For Saffron syrup:
  • 1000 ml water
  • 2 cups sugar Or as required
  • few saffron strands mixed in 2 tbsp hot milk
  • 1 tbsp vetiver (kewda essence)
  • 1 tbsp rose water (optional)
  • few cashew nuts
  • few fresh rose petals (optional)
How to make the recipe?
  1. Please note if you are using readymade cottage cheese the time required would be only 30-35 mins but if making home made paneer it would take atleast 1hr 30 mins.
  2. Combine all the ingredients for rasgulla except ghee into a processor. Grind for a minute. Now knead the dough add ghee to it. The dough should be soft and smooth.
  3. Make marble sized balls with the help of your palm. Should make around 12-14 balls. Place them aside. Place them aside.
  4. Combine all the ingredients for saffron syrup except cashewnuts, essence and rose petals. Place on medium heat keep stirring the mixture. Boil for 5 to 7 mins on medium fire then reduce the flame. Lastly add essence.
  5. Put 2 Or 3 balls into the hot syrup and boil them for 3 to 4 mins. They will start floating up. Don't cluster with too many else they will cling to each other and might break. Handle them with love, patience and care. Allow the rasgullas to be in saffron syrup at room temperature for 2 to 3 hours.
  6. Transfer the rasgullas one by one on serving plate. Pour some saffron syrup over it. Decorate with cashew nuts and rose petals. Chill them in the fridge and serve chilled.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/easy-rasgulla-recipe/