August 16, 2013


One morning, I opened the door to get the milk that the milkman puts in the bag hanging on the door. It seemed heavier than usual, much heavier.. 3 litres!!! I was shocked..immediately woke up H and blamed him for putting the extra coupons..obviously he denied it. Whatever it was, I had to do something with it now. For the moment, I forgot about it and continued with the morning chores and left for work. I asked for suggestions from colleagues and friends on how I could use the extra milk in an interesting way, searched online too and finally zeroed in on Rasgulla!
When I read about it, it flashed on me Rasmalai is made from Rasgulla. And Rasmalai is just divine.. *droooooling* So I decided to proceed with making Rasmalai from the Rasgullas. Hence the shape I gave to my Rasgullas was a slightly flattened one. Ok! I’m partial to Rasmalai!

The reference I used – Used only 1 litre of milk since I was a bit apprehensive of all the ‘what if’s. Frankly, I did not have high hopes on the fluffiness and sponginess of Rasgullas through the process but I was elated when it came out beautifully..I also did a small jig all alone ;)

Rasgulla - A sweet made with paneer

Hm, there are a few cracks on 1 or 2, but I'm quite happy with my first attempt.

Full fat Milk – 1 litre (made 10 small rasgullas)
Lemon juice – 2 tablespoons
Ice cubes
Water – 3 cups
Sugar – 1 cup
Maida/All purpose Flour – to dust

How I prepare:
Rasgulla - Chena separated from whey

Boil milk. When it starts boiling, simmer and pour the lemon juice slowly, stirring constantly. You will see the milk curdling and separating. The translucent liquid is called whey. Turn off the heat and pop in 8-9 ice cubes to stop the cooking process and so that the chena or the paneer doesn’t harden.

Rasgulla - Strained chena

Now strain the whey with the help of a muslin cloth on a strainer. Careful, it’s hot. I was too excited about the recipe and conveniently forgot about the muslin cloth and hence used a clean cloth. Worked fine :)
Now wash the chena or the paneer very well so as to remove the sourness from the lemon. Then squeeze out all the water from the chena/paneer by squeezing and wringing the cloth from the outside. Hang it for a while to be sure all the whey is drained out. 

Meanwhile, in a pressure cooker, heat 3 cups of water, add 1 cup sugar. Use a big vessel or cooker as the chena/paneer balls will double up in size once ready.

Rasgulla - Kneading the chena

Next, on a big plate or a clean surface, knead the chena/paneer very well. This part is very important. Knead hard with your palm for 10 minutes (see the pic) and make small balls without cracks.
By now the sugar water would have started boiling. Drop them one by one into the pressure cooker and cook upto 2 whistles and then simmer for 5 minutes. (Make sure all the balls are fully dunked in the sugar syrup.)
Let the pressure subside by itself, then open the cooker to find super-fluffy rasgullas.

Too fluffy to resist? Yes. They are not ready to eat yet. Once they cool to room temperature, 
refrigerate for 2 hours, this will make them firm and perfect to eat.  Serve cold!

Rasgulla - An Indian sweet dish


  1. wow.......its all time fav sweet.

    1. :) all chena sweets/bengali sweets -- I love too!