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Rasgulla

Sulekha.Bose's picture
Sweet,Tasty and Spongy Indian sweets (Rasgulla / Rasagulla Recipe)
Ingredients
  Milk 1 Gallon (3.5 Liters)
  Lemon juice 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs) (4 X 1 Cup)
  Water 3 Cup (48 tbs) (4 X 3 Cups)
Directions

• Bring one gallon or 3.5 liters of milk to a boil. When boiling add one cup of either whiter vinegar or lemon juice. Turn the
stove off. Milk should separate into whey and curd.
• Pour into collander, leaving only the panir/curd. Leave curd in strainer until cold and dry. This will take at least an
hour (you can leave it overnight).
• Place curd in food processor and process for one minute. It should be soft but not sticky.
• Form small balls from the curd. Using vinegar usually re- sults in about 80 to 100 rasagollas.
• Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasgoolas in syrup. Turn off the
heat to place the cover on the pressure cooker. Turn heat on high. When cooker begins to whistle wait for a
couple of minutes, then turn it off.
• When pressure cooker depressurizes, remove cover and re- peat previous step with the rest of the rasgoolas. Do
not use the same sugar syrup more than once.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Dessert
Taste: 
Sweet
Method: 
Stewed
Occasion: 
Christmas, Diwali, Holi, Wedding
Restriction: 
Vegetarian
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
40

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Average: 3.4 (8 votes)

3 Comments

santoshkumar's picture
its typical indian sweet and my favority also
priyanka.tirpude's picture
Priyanka........i think this is the first time im getting the recipe of rasagulla..... thnks!
devi's picture
the instructions r not clear. further there will be be no food processors in every house