Rasgulla recipe / Homemade Rasgulla recipe / Bengali Rasgulla Recipe / Khira mōhana / Bikali Kar Rasgulla

Try the soft and spongy delicious Rasgulla made of homemade paneer soaked in light sugar syrup. Rasgullas are very easy to prepare and super tasty too. It is the most common sought after sweet during Indian festivals. 

Ingredients:
 
Milk (full fat milk) - 1 liter
Lemon Juice         - 3 tbsp
Sugar                   - 2 cups
Water                  - 3.5 cups
Elachi Powder     - pinch

Method:  

• In a vessel, heat milk. When it starts boiling put the flame in low.  

• Then add lemon juice to milk and stir this continuously until the milk curdles completely. Switch off the stove.
  

• Water should be separated completely from milk.
  

•  Take a vessel and lined with a cheese cloth / any cotton cloth / muslin cloth.
  

• Then pour curdled milk in it.
  

•  Wash it under cold running water of a tap to remove the sourness and smell of lemon.
  

• Squeeze the excess water and hang this for at least 30 mins like in below picture.
  

•  After 30 mins , take out the paneer once it is seen as in the below picture.
  

• Now knead this well for 10 mins to make a smooth dough.
  

•  Make equal lemon sized smooth balls from the dough.                 
  
  

• Meanwhile heat water in a cooker and then add sugar. When it starts bubbling , add cardamom / elachi powder.
  

•  Add the paneer balls one by one carefully.
  

•  Cover the pressure cooker and cook this for one whistle and then simmer for 10 mins.
  

• Switch off the flame and keep it aside for 10 mins.

•  Now open the lid and see the rasgullas are double in size.
  

• Let it cool down completely and refrigerate them and serve chilled. 
  

Note : While making the balls, don't apply too pressure on the ball, it may become hard. Press the ball very gently between palms so that they are smooth.