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Rasgulla in sugar syrup

Author
Cookinero 9 Nov 2022
18410
Rasgulla in sugar syrup

Rasgulla is an oriental sweet, a traditional Indian dish. It is made from homemade cottage cheese - paneer and sugar syrup. With syrup, various options are possible: with the addition of spices, rose water, up to the preparation of milk sauce.

How to cook Rasgulla in sugar syrup

Step 1

Rasgulla in sugar syrup

First you need to cook homemade cottage cheese - paneer. To do this, bring the milk in a saucepan to a boil and, stirring, introduce lemon juice mixed with 1 tbsp. l. water. Leave on low heat for a couple of minutes.

Step 2

Rasgulla in sugar syrup

Drain the paneer into a colander lined with gauze. Rinse under running water and squeeze very well.

Step 3

Rasgulla in sugar syrup

We spread the paneer on a smooth surface (it is convenient to do this on a plastic board) and begin to rub it well over the surface, kneading thoroughly. After a while it will become smooth.

Step 4

In the meantime, put a wide saucepan on the fire, add sugar and water, bring to a boil.

Step 5

Rasgulla in sugar syrup

We pinch off pieces of paneer and roll balls the size of a walnut between the palms.

Step 6

Rasgulla in sugar syrup

As soon as the syrup boils, carefully place the balls into it one at a time. Close the lid and leave at a gentle boil for 10-15 minutes.

Step 7

Rasgulla in sugar syrup

After the set time, the balls will double in size.

Step 8

Rasgulla in sugar syrup

Carefully remove the balls into a bowl and pour over the syrup. They should stand in it for at least 4 hours and soak in syrup. Better to leave overnight. You can add mint leaves to the syrup for flavor.

Step 9

Rasgulla in sugar syrup

When serving, put the balls out of the syrup and eat just like that or with the addition of various spices / sauces. In my photo, the balls are poured with rose water syrup.

Rasgulla in sugar syrup - FAQ About Ingredients, Baking Time and Storage

Yes, you can use store-bought paneer, but ensure it's fresh and soft. Homemade paneer often yields a better texture for rasgulla.
Rasgullas can be stored in the syrup for up to 5 days in the refrigerator. Ensure they're fully submerged to maintain freshness.
Yes, substitute dairy milk with almond, soy, or coconut milk for paneer and adjust lemon juice quantity for curdling. Use maple syrup or agave instead of sugar for a vegan syrup.
Hard rasgullas may result from over-kneading the paneer or overcooking. Knead gently until smooth and avoid boiling the syrup too vigorously.
Freezing isn't recommended as it alters the texture. For best results, store in syrup and consume within a few days.
Reduce sugar in the syrup by 1/4 cup for a milder sweetness or add a pinch of salt to balance the flavor.
Absolutely! Enhance the syrup with cardamom, saffron, rose water, or orange zest for aromatic variations.
Serve chilled or at room temperature, garnished with chopped nuts or a drizzle of flavored syrup like rose or kewra.
The paneer is ready when it’s smooth, non-crumbly, and forms a soft dough-like consistency without sticking excessively.

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