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Close up look of Soft and spongy rasgulla, pure white

Soft Spongy Bengali Rasgulla (Pressure Cooker & Open pot method)

Soft Spongy Bengali Rasgulla or Rasagolas are sweet balls made using fresh chenna and soaked in sugar syrup and served chilled.
5 from 6 votes
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Course: Sweets
Cuisine: Bengali, Indian
Keyword: Paneer
Prep Time: 15 minutes
Cook Time: 30 minutes
Making Paneer: 1 hour
Total Time: 1 hour 45 minutes
Servings: 16 medium size Rasgulla
Author: Renu Agrawal-Dongre

Equipment

  • Pressure Cooker or Open Pot

Ingredients

  • 1 ltr low-fat Milk (Cow Milk)
  • Juice of 1 Lemon or 2-3 Tablespoon's Vinegar
  • For Syrup
  • 1/2 liter Water - 2 Cups (Depending on your cooker size can add more or less)
  • 125 gms sugar - Approximately 3/4 Cup (can be more or less according to taste)
  • Few saffron strands (Optional)
  • Kewra Water (Optional)

Instructions

  • Make the chenna. Follow the instructions mentioned here in the recipe for how to make Homemade Paneer.
  • After 45 mins- 1 hour, remove the chenna mix on a clean working surface. Make sure the chenna is not too wet and not too dry.
    The made chenna
  • Start kneading the chenna with the heel of your palm.
  • We need to smoothen out the chenna to make softballs.
    The smooth chenna dough
  • This process will take around 8-10 minutes.
  • The mixture is done kneading when you are able to get a soft smooth dough, without any lumps.
  • Now take approximately 1 Ltr water and add around 75-80 gms (one-fourth of total) in the water.
    Adding of Sugar in water
  • If using saffron, add it now.
    Water boiling in pressure cooker
  • Bring the water to boil.
  • In the meantime divide the dough into equal size balls. Around 2 cm in diameter. Size can be adjusted as needed and depending on your pan or cooker size.
  • Press the balls in between your hand so that it the mixture come together and it helps to make a tight ball.
  • Press and add 1-2 seeds of cardamom. (This step is optional)
  • Now roll them lightly in between your palms to make a smooth and a crack-free ball.
    The chenna balls being rolled to perfection, without cracks
  • Roll the remaining balls.

Cooker Method

Open Pot method

  • Once you are rolled all the balls, and once the water starts boiling drop all the balls gently in the boiling water.
    Boiling water in open pan for Rasgulla
  • I have used Dermera Sugar and hence the colour is brown
  • Let this ball on medium to high heat for 20-25 minutes.
  • After 20-25 minutes switch off the stove.
    Making of Rasgulla in open pan , the syrup is brown due to Dermera Sugar
  • Gently remove the rasgullas in a bowl.
  • Do not remove all the syrup from the pot.

Remaining Common Process

  • In the remaining water add the sugar and let it boil for 2-3 minutes so that the sugar gets dissolved completely.
  • Switch off the gas and let the sugar syrup cool for half an hour.
  • After that add the rasgullas in the sugar syrup.
  • Once cooled completely, add 1-2 teaspoon of Kewra Syrup (Optional but I like the refreshing taste of this)
    Rasgullas soaked in all the water and sugar syrup
  • Let the rasgullas refrigerate for minimum of 12-16 hours.
  • Enjoy soft spongy Bengali Rasgulla.
    A little closer look of rasgulla presented in a brown bowl, with a golden stole on the side

Video

Notes

  • Chenna should not have too much water and at the same time should not be too dry.
  • Kneading the chenna is crucial, so do not rush this step. It should be smooth.
  • While making balls, make sure you first press it in between your hands to make a tight ball.
  • There should not be too much of the time spent between making balls and putting it in the water.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu