Spongy Khushbudaar Rasgulle

Name: Spongy Khushbudaar Rasgulle
Total time: 3600 s
Yield: 7 servings
Cuisine: Indian
Ingredients: For making chhenna/Paneer; 1 litre full cream cow's milk; 1/2 cup curd or 2 tbsp lemon juice; 4 cups water; For sugar syrup:; 2 cups sugar; 6 cups water; 2 tsp rose water or 2 drops white rose essence; 1/2 tsp cardamom powder; 8-10 saffron strands

Sanchita Mittal @sm_thechef

Delhi

#Bandhan
This is one of my favorite recipe of making bengali white Rasgulle.
These Rasgulle are soft, spongy, flavourful and delicious. Very ideal for the festival season.

Sanchita Mittal @sm_thechef

Delhi

#Bandhan
This is one of my favorite recipe of making bengali white Rasgulle.
These Rasgulle are soft, spongy, flavourful and delicious. Very ideal for the festival season.

Saved

Ingredients

60 minutes

7 servings

For making chhenna/Paneer
1 litrefull cream cow's milk
1/2 cupcurd or 2 tbsp lemon juice
4 cupswater
For sugar syrup:
2 cupssugar
6 cupswater
2 tsprose water or 2 drops white rose essence
1/2 tspcardamom powder
8-10saffron strands

Saved

Steps

60 minutes

1

First of all boil 1 litre milk in a thick bottomed pan.
2

Additionally, add lemon juice, I added curd and stir well.
3

Add more curd, if required, and stir till milk curdles completely.
4

Switch off the flame and immediately drain the curdled milk into a big cotton hand kerchief.
5

Pour water and wash the paneer as it may be a bit sour.
6

Now bring the corners of the cloth together and squeeze off excess water.
7

Hang for 30 minutes till all the water drains off completely.
8

After 30 minutes, take the freshly prepared chhena in a big plate.
9

Start kneading the paneer with your palms.
10

Knead well till it turns out smooth without any lumps.
11

Make smooth small balls of paneer and keep aside.
12

Sugar syrup recipe:
13

In a deep vessel take 2 cups of sugar and add 6 cups of water and stir well.
14

Boil the syrup for 10 minutes on medium flame.
15

Add rose water/essence and cardamom powder.
16

Now drop the prepared paneer balls into boiling sugar syrup slowly and carefully.
17

Cover and boil for 15 minutes.
18

The paneer balls will become double in size.
19

Now simmer the flame and let it cook covered for another 45 minutes.
20

Keep aside till it cools down completely and then refrigerate for about 2 hours.
21

Garnish with few saffron strands and finally, chilled rasgulla is ready to serve
22

These Rasgulle stay well if kept dipped in sugar syrup and refrigerated.