रोझ-गुल्ला | RoseGulla | Rasgulla | Soft spongy Rasgulla with surprise Rose twist

रोझ-गुल्ला | RoseGulla | Rasgulla | Soft spongy Rasgulla with surprise Rose twist
Prep time
2 min
Cooking time
30 min
Cousine / Course
Indian Sweets
Servings
20

Ingredients

  • दूध | Milk – 1.5 ltr 
  • लम्बु / नींबू / Lime juice – 2 tbsp
  • साखर / शक्कर / Sugar – 1.5 cup
  • मैदा / Maida flour – 1tsp
  • Rose Syrup – 1tsp
  • इलायची / Cardamom – 3

Preparation

  1. Bring milk to boil on medium heat, stir regularly to avoid sticking at bottom
  2. Once milk boils, add lemon juice and stir well
  3. Milk will start to curdle, continue to cook for 1-2 min, you will see water and milk solids separates completely. Turn off the heat
  4. Drain curdled milk using cheese / muslin cloth, you will be left with paneer / chenna
  5. Rinse the paneer with cold water, that will help with washing out lemon sourness and cooling paneer
  6. Collect all the edges of cloth together and squeeze out excess water from paneer
  7. Set aside for 25-30 min, to drain any leftover water
  8. Take the Paneer out on flat surface, the paneer would look scrambled and lumpy
  9. Rub the paneer for 5-6 min throughly
  10. Add 1 tsp maida to paneer, mix and rub paneer for additional 5-6 min, you will have soft and smooth paneer dough
  11. Divide paneer in two parts 3/4 and 1/4
  12. Take the large portion, roll and cut in to 1 inch pieces
  13. Add 1 tsp of rose syrup to small portion of paneer, mix and rub well, the paneer will be turn pink in color, roll the dough and cut in to half inch pieces
  14. Take 1 pink piece, make smooth round by rubbing in your palms, wrap it with white layer of paneer and cover pink round completely, make smooth round.
  15. Repeat step 14 for all pieces
  16. Add sugar and 6 cup water in a pot. Mix well and bring to boil on high heat
  17. Drop rasgulla rounds in boiling sugar water, cover and cook for 5 min
  18. After 5 min, turn rasgullas gently with spatula, cover again and cook for another 5 min on medium heat
  19. Again after 5 min, turn down the heat to low and cook for another 6 min,
  20. Turn off the heat, remove lead and let it cool completely
  21. Yummy Rosegullas are ready

Tips

  1. Squeeze excess water from paneer, helps with holding the round shape of rasgullas
  2. Make sugar water while you are working on rasgullas, so that rasgullas won’t dry and crack during cooking
  3. Apply little pressure to make smooth rounds, to prevent cracking and breaking during cooking

How to serve

  1. Refrigerate 7-8 hours before serving
  2. Garnish with rose petal, kesar

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