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rasgulla
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5 from 54 votes

rasgulla recipe | sponge rasgulla recipe | easy rasgulla recipe

easy rasgulla recipe | sponge rasgulla recipe
Course sweet
Cuisine Indian
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 15 Servings
Author HEBBARS KITCHEN

Ingredients

for chenna / paneer:

  • 1 litre milk full cream cows milk
  • 2 tbsp lemon juice
  • 1 cup water

for sugar syrup:

  • cup sugar
  • 8 cups water

Instructions

chenna / paneer recipe:

  • firstly, in a thick bottomed pan add 1 litre milk.
  • furthermore, stir occasionally and get to a boil.
  • additionally, add lemon juice and stir well.
  • add more lemon juice and stir till milk curdles completely.
  • and immediately drain the curdled milk into the hand kerchief.
  • pour a cup of water and clean the paneer as it has lemon juice in it.
  • furthermore, bring it together and squeeze off excess water.
  • hang for 30 minutes. or till all the water drains off completely.
  • after 30 minutes, start to knead the paneer.
  • knead paneer till it turns out smooth without any grains of milk.
  • furthermore, make small balls of paneer and keep aside.

sugar syrup recipe:

  • firstly, in a deep vessel take 1½ cup of sugar.
  • furthermore, add 8 glasses of water and stir well.
  • boil the syrup for 10 minutes on medium flame.
  • after that, drop the prepared paneer balls into boiling sugar syrup.
  • cover and boil for 15 minutes. the paneer balls will have doubled in size.
  • furthermore, keep aside till it cools completely and then refrigerate.
  • finally, serve rasgulla chilled or at room temperature garnished with few saffron strands.