Rasgulla or Roshogollas is one of the most popular Bengali sweet in India. Made with paneer and soaked in a sugar syrup, it is a traditional Indian dessert made during special occasions like weddings, birthday parties and festivals like Diwali, Navratri etc.
Rasgulla is often called as the “king of Indian sweets”. No Indian festival is complete without this delicacy.
Very easy to make, it is often made days before the special occasion and all those with a sweet tooth will not miss the chance to take a bite of this authentic Bengali dessert.
Ingredients for Rasgulla
- Paneer made from 1 litre of full fat milk
- 500 ml Water
- 300 g Sugar
- 1/2 tsp Plain Flour (Maida)
- 1/2 tblsp Rose Water
How to make Rasgulla
- Place the paneer, flour and 1/2 tsp of sugar in a bowl.
- Knead well till smooth.
- Make small balls from this dough.
- Ensure the balls are smooth and crack-free.
- Make a thin syrup with the sugar and water.
- When it is slightly thick, drop the paneer balls and cover the pan.
- Boil for 5 to 8 minutes.
- As soon as the syrup starts thickening, add 1 tsp of hot water.
- Reduce flame and simmer.
- Add 1 tblsp hot water and continue to simmer.
- Once the rasgullas start to puff up (light and spongy) and rise to the top, transfer the them to a bowl that has a little cold water.
- Once cool, refrigeratre for a few hours.
- Add the rose water before serving and serve them in a sugar syrup.