Popular Bangali Dessert Rasgulla

Popular Bangali Dessert Rasgulla

Today’s recipe is popular Bengali dessert Rasgulla. It is a simple and quick recipe. In traditional recipe, milk is curdled to make paneer and then it is rolled into balls. But to make the recipes easier, here I am using store bought paneer. You can make paneer at home if you want and use that for making rasgullas too!! These rasgulla turn out nice spongy, soft and juicy. You can try this recipe at home and drop a comment for me.

These are paneer balls soaked in syrup. The paneer balls are soft, light and fluffy. If you are thinking making rasgulla is a tricky, then you are right to some extent. But today, I have made the recipe easy. It is not much expensive too. It neither needs lot of time nor much efforts. These just melt in mouth. I think you should try it at least once.

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Some Interesting facts about Popular Bangali Dessert Rasgulla :-

This is not only easy but also simple recipe. Besides we are not making paneer at home but using store bought one. This is a basic Begali dessert that is serve after meal. Also these balls are used to make rasmalai. If you make smaller rasgulla, you can use them to make angoor ras malai. We already have seen rasmalai and angoor ras malai recipes. Today, let’s make rasgulla. I am sure all will like it.

Popular Bangali Dessert Rasgulla

Print Recipe

Serves: 4 People Preparation Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

Ingredients

• 250 gm Paneer
• 1 tbsp Corn flour
• 4 cups Water
• 1 cup Sugar

Instructions

Step 1: Crumble paneer roughly and blend it in food processor.

Step 2: Add corn flour and blend it well together.

Step 3: Transfer the mixture into a dish and knead it to make smooth and even.

Step 4: Roll out small balls from the mixture.

Step 5: For making syrup for rasgulla heat up a pan on medium heat and add water and sugar.

Step 6: Mix well and simmer the mixture until sugar is dissolved.

Step 7: When water boils and sugar is completely dissolved, drop the rasgulla balls into it.

Step 8: Cover and cook the rasgulla on medium heat for about 8-10 minutes.

Step 9: Turn off the gas and transfer the rasgullas into a bowl.

Step 10: Take some of the syrup out into a bowl and simmer the remaining syrup for about 5-7 minutes until it thickens up a little.

Step 11: Turn off the gas and let the sugar syrup cool down a little.

Step 12: Add it into the rasgullas and let them set. Rasgullas are ready. You can make 20 medium size rasgullas from 250 gm paneer.

Notes

• You can use mixer in place of food processor.
• You can grate the paneer and mash it well with hands if you don’t want to use food processor or mixer.
• Make sure you use regular paneer and not malai paneer.
• You can use arrowroot powder in place of corn flour.
• You can use left over sugar syrup to make kheer.

Recipe Video

Servings

This is a very easy and simple recipe. It looks nice and tastes just awesome. It turns out nice, soft and juicy. You can serve it as dessert after meal or use it to make rasmalai.