Soft, Juicy & Spongy sweet made from milk. The very popular Bengali sweet is originally from Orissa(India).
Recipe from blogs
Yields: 16 Rasgullas
Whole Milk - 1 liter
Lemon - 2nos.
All purpose flour - 2tsp
Sugar - 1 1/2cups
Water - 3cups
Process the cheese with 2 tsp of flour in a processor(for no more than a minute). Remove the mixture on to a plate. Slightly knead the mixture and divide the mixture into 16 equal parts and roll each part into a ball, taking care that there are no cracks on the surface. Place the cheese balls on a plate dusted with flour.
Pour 3 cups of water in a pressure cooker. Add sugar and bring to a boil on medium heat. When the sugar comes to a boil, gently drop the cheese balls to the sugar syrup. Close the cooker(I use a 4 liter, steel cooker from Prestige). Cook on medium heat throughout.After the first whistle, wait for 5-6 minutes and turn off the stove. Open the cooker after the pressure has come down. Cool before transferring them to a container and refrigerate. Serve cold.
1. Make sure you do not overcook the rasgullas, they might break apart.
2. For syrup you can use rose essence or cardamom powder or Saffron.
3. If you are using one gallon of milk which will yield about 40 to 45 sphere, make sure u cook only by batches of 12 to 15 depending on the size of your pressure cooker, because the spheres double in volume when cooked. And do not use the same syrup for the second batch.