Rasgulla Recipe Step by Step

Ingredients for chenna/paneer

  • Full cream cow milk – 1-liter milk
  • Lemon juice – 2 tbsp
  • Water – 1 cup

Ingredients for sugar syrup

  • 1½ cup sugar
  • 8 cups water

Method for chenna/paneer recipe

  • Take a thick bottomed pan add milk stir occasionally and get to a boil
  • Add lemon juice and mix well and stir them until the milk curdles completely
  • Turn off flame and immediately drain the curdled milk into the handkerchief
  • Pour water and clean the paneer as it has lemon juice in it
  • Bring it together and Squeeze off excess water from paneer
  • Hang it for 30 – 40 minutes or till all the water drains off completely
  • after 30 minutes, start to knead the paneer gently till it turns out smooth without any grains of milk
  • Now make small balls of paneer and keep aside

Sugar syrup recipe

  • Take a deep vessel add 1½ cup of sugar, 8 glasses of water and mix well
  • Boil the syrup for 10 minutes on medium flame make sure sugar dissolves completely in water
  • Now drop the prepared paneer balls into the boiling sugar syrup
  • Cover and boil them for 15-20 minutes
  • You can observe that the paneer balls have doubled in size
  • Turn off flame, keep it aside till it cools completely and then refrigerate it
  • Tasty Rasgulla is ready to be served, serve chilled or at room temperature

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