Bengali Rasgulla Recipe
Bengali Rasgulla Recipe is made easy. Will anyone believes me, these sweet little bombs can be made with just 2 ingredients, milk, and sugar.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
- 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.
Make sure the paneer 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.
Calories: 469kcal | Carbohydrates: 78g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 32mg | Potassium: 266mg | Fiber: 5g | Sugar: 55g | Vitamin C: 3mg | Calcium: 279mg | Iron: 2mg