Rasagulla is a sweet made with fresh paneer. It is soft, spongy and my kids are totally in love with it. I have followed the recipe from Mriganayani with some changes and it has been a total success every single time. If you already have fresh paneer then it is a breeze to put together. I have already blogged about making paneer.
Paneer made from 1/2 gallon of whole milk
6 cups Water
1 cup Sugar
Yields about 20 rasagullas.
We have to knead the paneer really well to get spongy rasagullas. So lets start with that. If you have a food processor then this just takes a minute or 2.
Keep pulsing until the paneer forms a paste.
Next take a little bit of the paneer dough and make it into a ball using your palms. Remember the balls double in size after cooking.
Meanwhile bring 6 cups of water to a rolling boil in a pressure cooker or pressure pan. To this add 1 cup of sugar. If you have a really sweet tooth go ahead and add more. Add a couple of cardamom pods to flavor the water.
Drop the paneer balls into the boiling water one by one.
Close the pressure cooker and put the weight on. Cook for one whistle. Then open the cooker after 5 minutes. Run the cooker under cold water if there is still pressure after 5 minutes.
Look at those spongy melt-in-the-mouth rasagullas. They have doubled in size and all of them disappeared in the next hour thanks to my hubby and kids.
1. Whole milk yields spongy rasagullas although I have had success even with paneer made from 2% milk.
2 Saffron can be added as a garnish.
3. Rose water can also be added after the rasagullas are cooked for added flavor.
4. Remember that the key to spongy rasagullas lies in kneading.
5. These can be transformed to rasamalai by using half and half. I added sugar to fat free half and half and let it simmer for few minutes. Then added the rasagullas to it and let it soak up the milk.