This Bengali Rasagulla Recipe is easy and simple. Today, let us learn how to make this best spongy rasgulla at home using paneer or store-bought ricotta cheese in the pressure cooker or in the Instant-pot.
Would you believe me this easy rasgulla recipe needs just 2 ingredients, milk, and sugar? Yes, it is true, this easy Indian dessert with just two simple ingredients and with simple prepping work.
This spongy rasgulla is West Bengal’s most popular dessert. West Bengal is the Indian state known for its fresh delicious sweets. I can’t forget those days were our tummies were loaded with these sweet Rasagullas in our couple of years of stay in West Bengal.
As the preparation of rasagulla involves less time, this turns out to be great potluck recipe that can satisfy adults to toddlers.
Fresh homemade paneer is the best result for sponge Rasgulla. But Store-bought Cottage Cheese / Ricotta cheese can also be used.
Following the procedures and the tips assure the best results all the time and every time. Furthermore, with the same kind of procedures, Sandesh, another finger-licking dessert can be prepared.
What is Rasgulla?
This is an Indian sweet made with two universal ingredients, originated in eastern India about two centuries ago. And still, this is very popular throughout India.
The word Rasgulla can split into two words ‘ras’ and ‘gulla’, which is typical means ras as syrup and ‘gulla’ is termed as balls.
This is pronounced as rosogulla in the state of West Bengal, and rasagulla in Southern India.
How does this Indian sweet taste like?
This rasagulla is ridiculously delicious. Squishy to touch and tastes mildly sweet. One of the important desserts served during the marriage ceremonies and other festive occasions. In Southern India, these are usually bought from the stores rather than cooking at home.
And Rasagulla recipe made possible every home to cook their own rasagulla. Which is super easy to prepare and minimal time. It makes it a worthy recipe best suitable for parties and gatherings.
This rasagulla recipe is to easy to follow with two universal ingredients.
How to serve?
These super delectable Bengali desserts are great to enjoy either when they are warm or when they are chilled. These are usually served at the end of the meal. In Indian homes, it is served as the evening snack along with other savory and hot snacks.
We can also make rasamalai using this spongy rasgulla.
How to make vegan rasgulla?
I could really hear the voices of vegan who wishes to enjoy rasagulla. To your surprise, rasagullas can be done in a vegan way as well.
The vegan rasagulla can be made with tofu. The method and the process are remaining the same. Make sure to drain the excess water to the last drop for making.
Two important tips for vegan rasagulla
- Drain the tofu well and grind it in the blender until it becomes smooth.
- The texture of the tofu is too soft, so adding one tablespoon of all-purpose flour helps it retain its shape when cooked.
Making with Ricotta cheese
If you are looking for ricotta cheese Indian dessert recipes, this post is exclusively dedicated to you.
To facilitate the cooking process of rasagulla easier, we can also use the store-bought ricotta cheese instead of paneer. Ricotta cheese is easily available in grocery stores in the United States.
Ricotta cheese is equivalent to the Indian cottage cheese. Follow the same steps and procedures. But swap the paneer with ricotta cheese in the ingredient list. The result would be the same delicious rasgulla and makes this one the best Indian dessert with ricotta cheese
Rasgulla in Instant Pot
Making rasagulla in Instant pot is extremely easy and without much tension. Follow the steps till rolling the paneer balls from the general instructions below.
- In the Instant pot, set the sauté mode and cook the syrup. Bring it to rolling boil.
- Add the balls, close the lid and seal the vent.
- Set the Instant pot to steam mode, and cook for 10 minutes.
- Allow the pressure to release naturally.
- Open the lid and serve.
Using Pressure cooker method
To make the rasagulla using the pressure cooker, follow the same procedure to roll out the balls.
- Cook the syrup until sugar dissolves.
- Add the rolled paneer one after the other.
- Close the lid, cook in the medium flame for 1 whistle.
- Then simmer the flame and cook for another 6 minutes.
- Switch of the flame. Allow the pressure to release naturally.
Instructions to make Paneer from the scratch
Making paneer in our kitchen may be a little hard, but the result is worth the effort.
The paneer should be soft for spongy rasgulla. And this soft paneer is called chenna in Hindi. And full cream milk is best for making this chenna. For this,
- Bring this to boil and switch off the flame.
- Immediately add lemon juice/vinegar, this will curdle the fluid. The solid particles and whey water will get separated.
- Stir for about 3 minutes until it is seen clearly.
- Use a strainer or muslin cloth to strain the excess whey water.
- Leave this set up for 15 minutes, until the last drop of liquid separates and the solid particles reaches room temperature.
How to make rasagulla:
You may use the homemade paneer, store-bought paneer or the ricotta cheese. The one thing you need to keep in your mind is that the dough must be smooth, silky and moist. The perfect texture of the dough is neither too dry nor too watery.
The primary step is converting the paneer as the pliable dough.
Drain the water if any. And grind it in a blender until it becomes silky thick dough. This step is to remove the naturally found crumbles.
Move on to the next step once the base is soft without any visible crumbles.
The next step of this Bengali dessert is to create shapes. Traditionally the rasgulla is made in round shapes, but you may also try shaping it in a cylindrical shape or any other choices of your own.
Approximately 1 inch in diameter balls would be turned into a perfect rasagulla. Roll the balls as smooth as possible because even a small crack can lead to breakdown rasagulla.
And it doubles its size once cooked, so choose a wide pan for the syrup.
In high flame, add water and sugar in the ratio of 1:4. For the quantity of paneer mentioned in this post, we need 4 cups of water and 1 cup of sugar. Preparing the syrup is easy, and there are no strict rules.
Bring the syrup to boil, and allow to boil for 3 minutes or until the sugar dissolves completely.
Then add the cottage cheese balls, and allow it to cook for 15 minutes in medium flame or until it is cooked completely.
Pro tip: Do not crowd the pan, as its breakdown from its shape once it gets cooked.
Serve Rasgulla warm or chilled.
Bengali Rasgulla Recipe
- 1 Cup Paneer
- 1 Cup Sugar
- 4 Cup water
- Knead paneer well in hand until it becomes smooth and silky fine.
- Make small sized balls of 1-inch diameter roughly. Set aside.
- Make the syrup, by adding 4 cups of water to 1 cup of sugar. Bring it to boil.
- Allow it to boil for 3 minutes in high flame.
- Then add the paneer balls and allow it to cook for 15 min to medium heat, by covering with the lid.
- The paneer balls become double its size.
- Serve Rasgulla warm or chilled.
Tips and Variations Bengali Rasgulla Recipe:
1. While dropping the paneer balls do not crowd the pan.
2. If you are preparing with a homemade paneer, run the cuddles milk in the running water to avoid the sourness in the milk.
3. Powdered Cardamom can also add in the final stage if you prefer.
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