Rasgulla is a popular Indian dessert made by cooking chenna dumplings in sugar syrup. It is served chilled and has soft-spongy texture. With the divine aroma of cardamom or saffron, these spongy Bengali rasgulla or rosogolla are perfect dessert for summers.
In this post we will be making these rasgullas in pressure cooker. For those who are unaware, chenna is basically Indian cottage cheese (paneer) made by curdling milk with acidic medium like lemon juice or vinegar. It is the main ingredient in making rasgullas and can easily be made at home in short time.
The best part about this dessert is that the level of sweetness can be adjusted as per one’s own taste. For example, I like my desserts to be mildy sweet so I squeeze the extra sugar syrup before having it. My husband has got a sweet tooth so he relishes these rasgullas completely dunked in sugar syrup.
Coming to the method of preparation, these rasgullas (or Rosogullas) can be made two ways- In an open pan (kadhai) & in a pressure cooker. Initially I tried making these in open pan however did not like the results much. Some people recommend to cook them in open pan, some ask you to cover it for the entire cooking duration and the cooking time varied from 15-30 minutes.
To solve this confusion, I called my nani (yes! as she has answers to almost every query of mine) and asked for her exact recipe. I was surprised when she told me that she makes these yummy spongy rasgullas in pressure cooker. It is such a short-precise method and I am sure once you try this you will make your rasgullas like this every time in pressure cooker.
For binding purpose, I have added little bit of sooji or semolina. Some people add maida or cornflour but I like the results better with sooji. One of the main things to take care about is the consistency of paneer or chenna as it is the hero of our dish.
Tip: Before you start kneading it, check out its consistency. It should be crumbly, non sticky & should not leave moisture between your fingers on crushing. If there is too much moisture in chenna, the rasgullas will burst later on while cooking in sugar syrup.
Follow the exact proportions and steps as mentioned in this post & I am sure you will nail these soft spongy chenna rasgullas in first attempt only. Some more recipes with milk:
- Plain Paneer (Indian Cottage Cheese)
- Herbed Paneer / Flavoured Paneer
- Setting Curd / Yoghurt at home
Youtube Video:
Ingredients: (10 pieces)
- Toned Milk- 1 litre (Fat-3.5 %)
- Lemon- 2 tbsp
- Water- 1/4 cup
- Semolina (sooji)- 1 tsp
- Saffron (Kesar)- 10 to 12 strands (for garnishing)
- For sugar syrup:
- Sugar- 1 cup
- Water- 4 & 1/2 cups
- Cardamom (Elaichi)- 2
Directions:
Step 1:
Transfer milk in a heavy bottomed pan or container. I have used Cow milk here. Bring it to boil & switch off the flame. Dilute lemon juice with equal quantity of water. Add it to the milk. Keep stirring till it starts curdling.
Step 2:
Transfer the curdled milk a muslin cloth to separate paneer from leftover liquid. Wash it with chilled water to cool down & rinse off any sour taste from lemon. Twist the muslin cloth to drain all excess moisture (don’t squeeze too much as it can dry out the paneer). Hang the muslin cloth with paneer for at least an hour.
Step 3:
To check whether paneer is ready or not, rub a small piece of it on plate & try to make a ball with it. It should not leave moisture on plate & fingers, also should have crumbly texture.
Step 4:
Add sooji (semolina) to paneer. Start rubbing it using palms on plate. Keep repeating so that the ‘chenna’ turns out smooth and there are no crumbs left. This will take roughly 7-8 minutes.
Step 5:
Make small balls out of the chenna. Using this much quantity you will be able to make roughly 10 balls.
Step 6:
Add sugar, water and crushed cardamom seeds to pressure cooker. Bring it to boil first and then add chenna balls in it.
Step 7:
Close the lid. After 2 whistles, turn the flame to medium and let the rasgullas cook for exactly 7 minutes. Switch off the flame. Let the pressure release on its own.
Step 8:
Once the pressure is released from cooker, open the lid. Let the rasgullas cool down for another 15-20 minutes in cooker only.
Later transfer them in a serving bowl and let them chill in refrigerator for at least 3-4 hours.
Soft spongy Rasgullas are ready. Serve them chilled.
Tips:
- Do not skip step 3 as it is done to ensure the paneer does not have any extra moisture or else the rasgulla will burst later on.
- For additional flavour, you can add some few drops of rose water or saffron along with cardamon to sugar syrup.
More Indian desserts to try:
If you try this rasgulla recipe & share pics on Facebook or Instagram then don’t forget to tag us or use #kuchpakrahahai. Bon Appetit!!
(5 votes, average: 4.80 out of 5)
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Lata
How about instant pot?
Divya
Hi Lata, I have not tried these rasgullas in instant pot yet. If you try them please let me know also 🙂
SM
can we use the same amount of jaggery powder?