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Anjana's Rasgulla:

First added: 2012-12-03; Last edited: 2012-12-04

Anjana's rasgulla.

Anjana's ras malai, made using rasgulla.

Author: Anjana Maheshwari (Yale ISPY).


Rasgulla (often called "rosogulla") are a popular Bengali sweet.

This recipe was prepared and shared during a YaleCooks potluck dinner (2012-11-15).

Essential Supplies & Ingredients: (makes 10 - 12 balls)

• 1 large pot, with a cover (a pressure cooker is preferred)
• cheesecloth or a muslin cloth (for straining the curds)

• 5 cups milk (whole milk preferred)
• 2 - 3 tablespoons lime juice, freshly squeezed (Editor: European cooks use lemon juice or vinegar to make paneer cheese)

• 4 cups cold tap water
• 1 1/2 cups sugar


Preparing Rasgulla: (30 - 40 minutes)

1) Heat the milk over medium to high heat, stirring occasionally.  (Editor: The milk will make a mess if it boils over.  Watch!)

2) When the milk is boiling reduce the heat to low.  Add 1 tablespoon of lime juice and continue stirring (only in one direction).

3) After a few minutes white curds of "precipitated" protein (the paneer cheese) will begin to appear.  Add some more lime juice, and continue stirring.  Repeat this process until the amount of paneer which is visible no longer increases.  The liquid part (the "whey") will have a greenish color.

4) Strain the paneer using a muslin cloth or several layers of cheesecloth.  Many cooks save the whey to make chapati (an Indian bread) or pizza dough.

5) Rinse the paneer curds on the muslin cloth using cold running water.  This process removes extra lime juice from the paneer also helps to cool it faster.  The paneer should remain soft.  For rasgulla a soft texture is desired.

Squeeze out extra water but do not squeeze too hard

6) Optional: If you are planning to use the paneer to make pakoras or curry (which require a harder cheese texture) you may want to remove excess water as follows.  Squeeze the paneer while still inside the muslin cloth.  Then keep the paneer, still wrapped in the cloth, under a heavy weights for several hours. (Editor: removing the extra liquid to make a firm texture is the same process used to make Asian tofu)

7) Using your hands mash the paneer.  Knead it for few minutes until the paneer becomes soft and glossy.

8) You will need 5 - 7 minutes to complete this step.  Divide the cheese into 10 - 12 portions.  Use your hands to softly roll the paneer into small balls.  You want the balls to be very soft, smooth and glossy.

9) In a pressure cooker (or large pot) combined the water and sugar.  A pressure cooker is preferred, because the paneer balls are cooked more evenly and turn out more spongy.  If you use a regular normal pot it will still be good.

10) Heat until boiling.  Slowly slide in the paneer balls.  Cover with the lid and seal (by adding the "rocker" weight or flipping the lever).

11) When pressure inside the pot has increased and steam is vented (eg. the weight "begins" to rock or the lids with built-in pressure values begin to "whistle-hiss") lower the heat.  Cook for another 5 - 6 minutes (Editor: Some internet recipes recommend only 1 minute of cooking, so the total amount of time may not be critical).  If you are using a regular pot simmer using medium to hight heat, covered, for about 15 minutes.  Turn the heat off.  Wait until the pressure has dropped and the lid can be safely removed.

12) Transfer the spongy rasgullas to a bowl.  If desired, use the rasgulla as an ingredient to prepare ras malai.

13) Serve hot or keep in the refrigerator (keep submerged in the sweet syrup; the rasgulla will continue to swell) to be eaten later.  Enjoy!

Other Options:

The rasgulla can be used to make ras malai.

Assessment and Possible Improvements:


Annotated Internet Links:

1) A YouTube video (in English) for making the paneer cheese.

2) A long, almost eight minutes, YouTube video (in Hindi, but with English subtitles) for making the paneer cheese.

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