Rasgullas/Rasagullas

This is one of my hubby's favorite sweets, which I make at home when I usually have lot of milk that needs to be used up within few days........ I make paneer with the left over milk and store some for cooking and make few rasgullas with the remaining paneer. My hubby like the rasgullas to be in their usual white color, while me like them colored. So I made few orange colored rasgullas too.. :)

Here is the simple recipe that I have followed.

Things needed

Home made paneer - 2 Cups
Cardamon powder - 1 Tbsp
Vanilla extract - Few drops
Sugar - 1 1/2 Cups
Water - 2 Cups

For step by step instructions on how to make paneer, check my Rasmalai recipe. Knead the prepared paneer to form a dough. Divide the dough into small sized (something similar to size of a key lime) balls by rolling the paneer between your palms. Make sure there is no cracks in the balls, so as to avoid any breakages during cooking in the sugar syrup.

Now make the sugar syrup by mixing the water and sugar into a pressure cooker. When the syrup starts to boil, put the heat to medium and add the paneer balls and cook it for 8 minutes under pressure.

Let the cooker stand off for few minutes to let pressure get released. Now open the cooker to find the paneer balls floating in the syrup and they are almost double their size. Yummy delicious rasgullas are ready.

Transfer the rasgullas to a container and let them cool down. Then refrigerate them and serve chilled.  also made orange colored rasgullas, just by adding a drop of orange food color while kneading the paneer into balls. I cooked these colored rasgullas separately, as the food color from the paneer balls will tend to make the sugar syrup also colored. Its better to make white and colored rasgullas separately.

These rasgullas go to EFM-sweets and savories for diwali at Srishkitchen and to Cold desserts event by Akheela.