Wednesday, June 1, 2016

Rasagulla / Rosogolla

Yields: 20


Milk - 2 litres
Lemon Juice, strained -  6 tablespoons
Sugar - 2 cups
Water - 6 cups
Rose Essence - 1/8 teaspoon (optional)
Saffron Strands - 7 to 8 (optional)

For Aid:

A large muslin cloth
A large pot/pan, preferably a wide one.


  1. In a large pot, bring milk to boil.
  2. Turn off the heat, add lemon juice, 2 tablespoons at a time, stirring continuously until greenish whey water separates from the cheese (paneer).
  3. Pour the mixture into the muslin cloth to separate whey from cheese. Hang the muslin cloth until the water starts dripping down. You can either discard the whey water or collect them to prepare soups, knead chapati dough etc. Gently tighten the muslin cloth to remove excess water; do not squeeze as it will remove all the moisture and make cheese very dry.
  4. Transfer the cheese into a mixing bowl and mix it gently using the heel of your palm. Do not knead it. Mix until it starts greasing your palm.
  5. In a large and wide pan or pot, bring sugar and water to a boil.
  6. Meanwhile, make large marble sized balls of cheese.
  7. When the sugar syrup comes to a rolling boil, add the cheese boil and cover the pan/pot with a lid. Set the flame to high. Do not stir the syrup or the cheese balls.
  8. Let the cheese balls cook in boiling syrup for about 8-10 minutes.
  9. Turn off the flame, open the lid, add rose essence and saffron strands.
  10. Rasagullas are ready. Serve hot or chilled.


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