Rasgulla

Cook along · 14 steps

Method

1. 1

   Boil 5 liters of cow's milk in a pan, stirring occasionally to prevent sticking. Once it boils, turn off heat, cover, and let it rest for 5 minutes.

2. 2

   In a bowl, combine lemon juice with 5-6 tbsp water (equal parts lemon juice and water).

3. 3

   After 5 minutes, slowly add the lemon-water mixture to the milk little by little. Stir gently until the milk curdles completely — the paneer separates and green whey remains.

4. 4

   Place a strainer over a bowl. Line it with a muslin cloth or thin cotton cloth. Pour the curdled milk through it to strain the paneer. Drain out all the whey.

   

5. 5

   Rinse the paneer under clean water twice to remove the lemon sourness. Gently squeeze out all water without applying too much force.

6. 6

   Hang the cloth or place the paneer on a strainer for 2 hours to drain all remaining water. The paneer should not be too dry or too soft.

7. 7

   Transfer paneer to a plate. Knead gently with hands for 2-3 minutes until smooth and it comes together into a ball. Do not press too hard — just gentle kneading. Use only homemade paneer.

   

8. 8

   Make small balls from the paneer. They will double in size while cooking, so keep them small. If making for the first time, smaller balls are easier to manage.

9. 9

   For syrup: combine sugar and 4½ cups water in a pan. Stir until sugar dissolves. Bring to a rolling boil on high flame.

10. 10

    Gently place the paneer balls into the boiling syrup. Cook on high flame for 15-17 minutes without lowering the heat.

11. 11

    Stir gently from the sides (not with a spoon directly on the balls) 3-4 times during cooking so they cook evenly. The balls will expand significantly.

    

12. 12

    After 15-17 minutes, the rasgullas are done. Remove from heat and transfer to a bowl with the syrup.

13. 13

    Let it sit for 4-5 hours or overnight for best results. The rasgullas will become soft and spongy.

14. 14

    Garnish with rose petals or rose water. Offer to Lord Krishna with tulsi leaves.