This Rasgulla with ricotta cheese is a simple version. Plus, it tastes authentic and original. The recipe for the delicate Indian dessert made easy now.
Line a colander with cheese cloth and place it over a bowl.
Pour the ricotta cheese and cover it with the remaining corners of the cloth.
Set aside for 30 minutes and squeeze out the excess whey water.
To the blender jar, add the ricotta cheese and pulse to make smooth silky textured milk. Add dry milk powder if needed to make a smooth stiff dough.
Transfer this to a plate .
Knead well to make like a thick pliable dough.
Make small sized balls of 1-inch diameter roughly. Set aside.
For sugar syrup
In a wide pot, add water and sugar. Bring it to boil.
Allow it to boil for 3 minutes in high flame.
For cooking
Then add the ricotta cheese balls and cover with a lid. The rasgulla will double its size once cooked, make sure the pot is wide to hold all the cooked rasgullas.
Over medium heat, allow it to cook for 15 minutes.
The cheese balls become double its size.
Serve Rasgulla warm or chilled.
Notes
Squeeze well and make sure the ricotta cheese is moist but without water. It gets doubled when cooked, so make the balls half in size while preparing.Any cracks in the balls will get breaks while cooking, so make balls smooth.Do not crowd the pan, otherwise, the rasgulla tends to fall apart.You may also use homemade paneer instead of the ricotta cheese in this recipe.