Rasgulla- From The Scratch!

A year long graving  to make rasgulla from scratch came true at last. I had made this in India  but was reluctant to make it here so long. After I saw the posts  from my fellow bloggers Priya and Priya, I was confident in trying my experiment. Wow, the outcome was excellent. The method is almost similar to that of my friends but a little variation.

 

Rasgulla

Ingredients:For the cheese balls:

Whole milk- 1 gallon (3.78 lt)

All purpose flour/maida- 1 or 2 tbsp

Yogurt/curd – 1/2 cup OR  Whey water- 1/2 cup

For syrup:

Sugar- 2 and 1/2 cups

Water – 2 and 1/2 cups

Cardamom-4/5

Method:

Bring the milk to a boil and curdle it by adding the yogurt/ whey water little by little .(I did a small trial in making the paneer and reserve the strained water from the paneer. This is called the whey water. It is said to yield more paneer than the other ways.)

 Paneer - straining in the cheese clothLet the curdled milk cook for another 5 min and strain the cheese in a cheese cloth. Rinse this with cold running water and let it hang for 2-3 hours. When  it drained fully , run  the cheese in a food processor. I used the wet grinder. Add  maida  to the processed cheese and  knead well.  Make small balls of uniform size with a diamond kalkandu (sugar candy) in the centre. These sugar crystals will melt away when cooking, leaving a hallow centre. Boil large amount of water in a 5 lt  cooker and drop  the balls .Close the lid and pressure cook . I cooked till I heard the first whistle. When you open the lid all the balls must be floating on top- a sign for doneness. Pour out the water and rinse with cold water. 

By the other side, prepare the sugar syrup. The syrup for rasgulla is usually thinner than that of gulab jamuns. Add cardamom or rose water as you desire.

Press the cooked paneer ballsNow, take the balls  one by one , press each of them in between the palms and squeeze out the plain water and drop them in the syrup. The flattened balls will swing back to shape in a zap. You can get help from the kids at home as they would love doing this. Serve with some nuts on top. The syrup in the centre hole will be a pleasant surprise for everyone.

Rasagulla- a burst of sweetness in the centre

 

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33 thoughts on “Rasgulla- From The Scratch!”

  1. Priya says:

    WOW…can I have the ones on the plate !! pleaseeee !! Even I thought of kalkhand, but unfortunately have none in the apt..the last time I ate those were in India !!

  2. Arjuna says:

    Rasgulla looks delicious! Beautiful pictures..
    May I have some :-) ??

  3. Priya S&S says:

    Beautiful Lakshmiammal !

    Do we get kalkandu in the Indian stores here ?? Must try with it next time.

  4. sra says:

    Hi, nice blog, Lakshmiammal. Thanks for stopping by mine.

  5. lovethyall says:

    wow!! looks really delicious….

  6. swapna says:

    mmmmmmmmm……..looking great.mouthwatering..

  7. shilpa says:

    Wow…they look so beautiful. I never tried making rasgullas at home. Would love to try these sometime.

  8. lakshmi says:

    mouth-watering, they look simply superb.

  9. Nidhi says:

    Yummm…..mmmmy! What should I say more.

    Happy Holidays.

  10. Lakshmik says:

    Looks very delicious. Nice recipe. Thanks.

  11. Lakshmi..yummy.Really looks great and great presentation..I will try for sure.Thanks for sharing

  12. Menu Today says:

    Hi Lakshmi,
    I liked your method, keeping kalkandu inside.
    Yummy. Thanks for sharing.

  13. lakshmiammal says:

    Dear friends,
    Thanks for your good words!

    Priya,
    I made 60 , for a holiday festival in our neighbourhood and these were the last three ..oof, some how I managed to take a photo.

    MT,
    Actually, I read this idea of kalkandu in some tamil journal long back. I remember it was a recipe given by the cine star Suvalakshmi.

  14. Shammi says:

    wow, wow, WOW! Those rasgollas look absolutely LOVELY!

  15. krithika says:

    Rasgollas look fabulous ! kalkandu method is such a lovely idea !

  16. Rangarajan says:

    Super ma’am!

    Your creativity in using pictures is excellent! Keep up the good work!

  17. Vini K says:

    Hi Lakshmi,just bought extra milk yesterday to make rasgolla for my daughter.She loves rasgolla and I do make them every so often at home.Your rasgolla looks great.Will post my version soon.

  18. RP says:

    Mouthwatering!!

    Loved your logo too.

    Happy holidays!

  19. sri says:

    Rasgulla my fav…looks delicious can i have one….:)

  20. rathi says:

    hello friend,
    you ‘ve that you grinded paneer in wet grinder.can you tell me how long to grind for250 gm of paneer?

  21. lakshmiammal says:

    Rp, Krithika, Rangarajan,
    Thanks a bunch for taking your time to stop by.

    Hi Vini
    Looking forward your version of rasgulla.

    Hi Shammi,
    Thanks for your comment. Also thanks for adding me in your links.

    Sure Sri , You can have one.

    Hi Rathi
    I allowed the grinder to run for 10 -15 minutes for paneer made from a gallon of milk. The point is the paneer crumbles must be broken and made as a fine paste like vada mavu.

  22. rathi says:

    hi friend , can you tell me how long can i store the whey water in the fridge?.thankyou

  23. jyothi says:

    i tried making rasagulla, but it didn’t puffed so much and i am getting the smell of cheese. pls tell me what wrong i would have done.

    jyothi

  24. lakshmiammal says:

    Jyothi,
    I guess the rasgullas were undercooked. Try cooking for a longer time with lot of water. All the best!

  25. jyothi says:

    hi,

    i tried making rasgulla. but it was not fluffy , it was hard but eatable.

    my cooker whistled twice, is this is the reason? or how to knead the cheese in hand? i don’t have food processor so i needed in hand till the oil of cheese start coming (gently)

    plstell me what may be the reason for my hard rasgulla

    jyothi

  26. Sonia says:

    Hurray to Orissa for discovering this wonderful dish!

  27. vanita says:

    hi

    i faced one problem while making rasgulla that is my rasgulla goes flat like chumchum in pressur cooker what can be the reason and one more thingi dont add maida to my chhenna mixture.rest was fine

    plz help me out

  28. Arifa says:

    Vanita, I also faced the same problem.My rasgullas go flat. So I boiled them for an hour and made Chumchum. I add a little bit of baking powder and I use Sooji instead of maida. The chumchums were great but I want to make rasgullas..!Help us..!

  29. anu says:

    really very useful.Kudos Lakshmi

  30. Anu says:

    Lakshmi-

    Rasgullas look great!

    -Anu

  31. ashok says:

    hello lakshmiammal…thanks for ur rasgullas…..would u tel me the secret or kalkandu milk?….plzzzz…………………

  32. Sona says:

    Hi Lakshmi,
    Thanks for giving a very good ragulla preparation method.
    u told to put chenna in the food processor….but this is not required when u add the ice cubes in to the milk immediately after curdling , since this itself softens the chenna and saves time….try this…

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