Perfect Soft Rasgulla

Ingredients

• 2 liters Whole Milk (full‑fat milk for best texture)
• 3 tablespoons White Vinegar (regular distilled white vinegar)
• 3.5 cups Water (for curdling) (filtered water, used to dilute vinegar)
• 1.5 cups Granulated Sugar (for the first sugar syrup)
• 1 cup Water (for syrup) (filtered water for the first syrup)
• 1.5 cups Granulated Sugar (for the second rose‑water syrup)
• 1 cup Water (for the second syrup)
• 1 tablespoon Rose Water (food‑grade, adds fragrance)
• 1 piece Cheesecloth (Cotton) (clean, thin cotton cloth for draining paneer)

Instructions

1. Make First Sugar Syrup

   Combine 1.5 cups granulated sugar and 1 cup water in a saucepan. Bring to a boil over medium heat, stirring until the sugar fully dissolves.

   Time: PT5M

   Temperature: medium heat

2. Heat Milk

   Pour 2 liters whole milk into a heavy‑bottomed saucepan. Heat over medium‑high heat, stirring occasionally, until it just begins to boil.

   Time: PT10M

   Temperature: medium‑high heat

3. Curdle the Milk

   In a separate bowl, dilute 3 tablespoons white vinegar in 3½ cups water. Gradually pour this mixture into the boiling milk while stirring gently. Stop adding once the milk separates into curds and clear whey.

   Time: PT5M

   Temperature: medium heat

4. Separate and Rinse the Paneer

   Line a colander with the cheesecloth and pour the curdled mixture through it. Rinse the curds under cold running water to wash away the vinegar taste. Gather the cloth corners, squeeze out excess water, and hang the wrapped paneer to drain for about 10 minutes.

   Time: PT10M

5. Blend the Paneer into a Smooth Dough

   Transfer the drained paneer to a mixing bowl. Using a hand blender (or food processor), blend for 30 seconds, pause, then blend another 30 seconds until the mixture is smooth and free of lumps.

   Time: PT5M

6. Shape Rasgulla Balls

   Divide the smooth paneer dough into 8 equal portions. Roll each portion between your palms to form smooth, crack‑free balls about the size of a golf ball.

   Time: PT5M

7. Cook Rasgullas in Syrup

   Bring the first sugar syrup to a rolling boil in the pressure cooker (no lid). Gently add the rasgulla balls, close the cooker with the lid, and cook on medium‑low heat. As soon as the first whistle (siTi) sounds, turn off the heat and let the pressure release naturally.

   Time: PT5M

   Temperature: high heat

8. Rest in First Syrup

   Allow the cooked rasgullas to sit in the hot syrup for about 30 minutes so they fully absorb the sweetness.

   Time: PT30M

9. Prepare Rose‑Water Syrup

   In a clean saucepan, combine 1.5 cups sugar and 1 cup water. Bring to a boil, stir until dissolved, then add 1 tablespoon rose water. Remove from heat.

   Time: PT5M

   Temperature: medium heat

10. Transfer and Chill

    Using a slotted spoon, transfer the rasgullas from the first syrup into the rose‑water syrup. Let them sit for a few minutes, then refrigerate for 6–8 hours. The rasgullas will become soft, spongy, and fragrant.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

25 g

Fat

2 g

Fiber

0 g

Ingredient Substitutions

• Instead of Whole Milk: Full‑cream milk
• Instead of White Vinegar: Lemon juice
• Instead of Granulated Sugar: Caster sugar
• Instead of Granulated Sugar: Caster sugar
• Instead of Rose Water: Kewra water
• Instead of Cheesecloth (Cotton): Muslin cloth

Equipment Needed

• Heavy‑bottomed Saucepan
• Pressure Cooker
• Mixing Bowl
• Hand Blender or Food Processor (optional)
• Measuring Cups
• Wooden Spoon
• Colander or Sieve
• Clean Kitchen Towel (optional)

Critical Steps — Do Not Skip

• Adding the diluted vinegar at the right moment to curdle the milk without over‑cooking.
• Rinsing the curds immediately with cold water to stop cooking and remove vinegar flavor.
• Turning off the heat as soon as the first whistle sounds in the pressure cooker.

Chef Tips from the Video

• Use fresh, full‑fat milk for the richest texture.
• A thin cotton cheesecloth (muslin) gives the smoothest paneer.
• If you don’t have a pressure cooker, simmer the rasgullas in the syrup on low heat for 8–10 minutes, stirring gently.

Troubleshooting

Storage

Refrigerator: Store rasgullas in the rose‑water syrup in an airtight container for up to 6 days.

Freezer: Not recommended; texture changes.

Room temperature: Can be kept for 2–3 hours at room temperature, but best served chilled.

Make-Ahead Tips

• Paneer can be prepared a day ahead and kept refrigerated in water.
• Both syrups can be made in advance and stored separately in the fridge.

Frequently Asked Questions