Easy Rasgulla Recipe, How to make Rasgulla Recipe | Festival Sweets

Anybody still craving for sweets this Diwali try these homemade Easy Rasgulla Recipe. So delicious and so easy to make. These Rasgullas are spongy, porous, soft and supple. Just make these Easy Rasgullas and they will get over so soon you might have to make a batch of more 🙂 I have just modified the syrup by adding saffron and giving some bright color to the rasgullas! Rasgullas are nothing but sweet dumplings made mainly from cottage cheese Or paneer and soaked in sugar syrup.

I wanted to make a lot of Diwali Sweets but because of my travel and other work I wasn’t able to make sweets. So today I made these Easy Rasgulla Recipe for the first time. I wasn’t sure how it will be? but was damn good. You just have to be careful with rasgullas as they are quite soft and if not handled with care can just break and fall apart.

Rasgullas Or Rosogulas come from Bengal. You get the best rosogullas in Bengal-Calcutta. My mouth waters as I have eaten them and they are sold in earthen pots and they just melt in your mouth. Rasgullas are one of my favorite Indian Dessert.

I hope all my readers are having a great Diwali. I am sure everyone must have got tired eating sweets may be a person like me won’t get tired coz I just have one Or 2 sweets a day. As I will get sweet craving next day again 😉

I have decided to complete all my readers requests. Soon I will work on them also will try to make some Xmas sweets.

Total Time: 1 hour 30 mins

Yields: 12 to 14 rasgullas (also depends on size)

Ingredients for Easy Rasgulla Recipe :

1. 200 gms fresh paneer (cottage cheese either homemade Or readymade but should be soft and fresh)
2. 1 tbsp semolina
3. 2 tbsp sugar
4. 1 tbsp corn flour
5. 1 tbsp ghee / clarified butter
6. a pinch of salt

• 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.
• 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.
• Make marble sized balls with the help of your palm. Should make around 12-14 balls. Place them aside. Place them aside.
• 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.
• 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.
• 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.

Tip:

• Don’t over-knead the dough.
• You could flatten these malls and make Rasmalai instead of water syrup use milk.
• Ensure you add few rasgullas in syrup else they might break.
• Do not keep rasgullas for too long in very hot syrup they might break and fall apart.
• Serve the rasgullas chilled.
• I have used saffron you could skip and just use plain water syrup.