Rasagulla with homemade Paneer | Pressure Cooker Recipe

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Rasagulla is a famous Bengali sweet dish prepared from paneer. I should say traditionally it is prepared from chhena (curd cheese). The word rasagulla is derived from hindi which means ras- syrup and gulla – balls. Thanks to Wikipedia for these other names – Other names for the dish include Rasagulla, Rossogolla, Roshogolla, Rasagola, Rasagolla, and Rasbhari or Rasbari (Nepali).

 I haven’t posted any special Valentine’s Day recipe in all these 6.5 yrs of blogging. During 2010 and 2011 I was busy with my masters. I took four courses during my spring semesters. All I could think that time was Verilog, architecture, algorithms, encryptions and of course about Vaandu and M. 2012 I took a break from all extracurricular stuff. 2013 saw us moving to Bay and after that both I and hubby had the president’s day off and we ended up travelling during Valentine Day. This time too we are travelling but I thought why not schedule some recipe for Valentine’s Day. So here is the first Valentine Day special post at VVK. ;-) Basically Valentine’s Day is celebrated to honor Saint Valentine. Slowly it became the celebration of love and affection and exchange of gifts. Leave the gifts apart, I personally prefer everyday should be a celebration of love and affection.

BengaliRasagulla

With homemade paneer you can prepare varieties of sweets and savory recipes. I already posted Paneer Bhurji prepared with homemade paneer. So here I am with the sweet one – rasagulla. It’s the pressure cooker rasagulla. [Have you read about my rasagulla and lemon juice sodappal story? If not read it here. (Also one more sodappal story coming soon)]

Here is my recipe,

Rasagulla3 

      Ingredients:

  • Milk – 2 pints / ¼ gallon / 4 cups
  • Sugar – 2 cups (I know this is a lot, but the boys at home have super-duper sweet tooth)
  • Water – 4 cups
  • Vinegar – 3 tbsps
  • Saffrons – few strands + for decorating

Steps:

Preparing Paneer:

  • Boil the milk.
  • When the forth forms on the top turn off the heat and let it rest for couple of minutes.
  • Now add the 3 tbsps of rice vinegar and mix well.
  • Let it rest for 10 minutes. Slowly the milk will start to curdle.
  • Meanwhile put the cheese cloth or muslin cloth on top of a drainer.
  • Pour the milk mixture and quickly rinse it with cold water. This ensures that the paneer doesn’t smell like vinegar.
  • After half an hour I keep this paneer bundle in the drainer again and keep any heavy object on top of this so that any excess water gets drained.

This is what I got.

Paneer

Preparing Rasagulla:

  • Knead the paneer for at least 5 minutes and make sure it’s not crumbly. (We need crumbles for bhurji) Kneading ensures that yours rasagullas are soft and spongy.
  • The right consistency is when you prepare the ball and press it in your palm you should be able to drag or flatten it completely, like below. There should not be any crumbles.

FlatteningPaneer

  • Makes small even balls from the paneer.
  • Meanwhile add the water, sugar and the saffron strands in the pressure cooker or pan and let it simmer. Once the sugar has dissolved and water is about to boil drop these balls gently. Make sure there is ample space as the balls will double the size. If not cook in batches.

PaneerBallsPressureCooking

  • Cover the pressure cooker and do not use the whistle.
  • Once the steam comes out reduce the heat to medium low (I have numbering system, I reduce it to 4) and let it steam for about 6 – 8 minutes. Then turn off the heat.
  • Let it sit for 5 minutes and once the pressure is gone, gently remove the ragagullas and the syrup and store them in air tight container.

AfterPressureCooking

  • Soak the saffron strands in luke warm water for about 5 minutes before serving. Use that golden yellow liquid and strands for decoration and serve chilled.

Rasagulla1PressureCookerRasagulla

Notes:

  • Make sure you rinse the paneer nicely before draining and bundling.
  • Kneading very important for spongy rasagullas.
  • Adjust the sugar level according to your taste.
  • Make sure there is ample space as the balls will double the size. If not cook in batches.

Rasagulla2

Rasagulla with homemade Paneer | Pressure Cooker Recipe
Yields 11
Rasagulla is a famous Bengali sweet dish prepared from paneer. It’s soft and spongy dessert soaked in sugar syrup and served chill.
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Prep Time
1 hr 30 min
Cook Time
8 hr
Prep Time
1 hr 30 min
Cook Time
8 hr
Ingredients
  1. Milk – 2 pints / ¼ gallon / 4 cups
  2. Sugar – 2 cups (I know this is a lot, but the boys at home have super-duper sweet tooth)
  3. Water – 4 cups
  4. Vinegar – 3 tbsps
  5. Saffrons – few strands + for decorating
Preparing Paneer
  1. Boil the milk.
  2. When the forth forms on the top turn off the heat and let it rest for couple of minutes.
  3. Now add the 3 tbsps of rice vinegar and mix well.
  4. Let it rest for 10 minutes. Slowly the milk will start to curdle.
  5. Meanwhile put the cheese cloth or muslin cloth on top of a drainer.
  6. Pour the milk mixture and quickly rinse it with cold water. This ensures that the paneer doesn’t smell like vinegar.
  7. After half an hour I keep this paneer bundle in the drainer again and keep any heavy object on top of this so that any excess water gets drained.
Preparing Rasagulla
  1. Knead the paneer for at least 5 minutes and make sure it’s not crumbly. (We need crumbles for bhurji) Kneading ensures that yours rasagullas are soft and spongy.
  2. The right consistency is when you prepare the ball and press it in your palm you should be able to drag or flatten it completely, like below. There should not be any crumbles.
  3. Makes small even balls from the paneer.
  4. Meanwhile add the water, sugar and the saffron strands in the pressure cooker or pan and let it simmer. Once the sugar has dissolved and water is about to boil drop these balls gently. Make sure there is ample space as the balls will double the size. If not cook in batches.
  5. Cover the pressure cooker and do not use the whistle.
  6. Once the steam comes out reduce the heat to medium low (I have numbering system, I reduce it to 4) and let it steam for about 6 – 8 minutes. Then turn off the heat.
  7. Let it sit for 5 minutes and once the pressure is gone, gently remove the ragagullas and the syrup and store them in air tight container.
  8. Soak the saffron strands in luke warm water for about 5 minutes before serving. Use that golden yellow liquid and strands for decoration and serve chilled.
Notes
  1. Make sure you rinse the paneer nicely before draining and bundling.
  2. Kneading very important for spongy rasagullas.
  3. Adjust the sugar level according to your taste.
  4. Make sure there is ample space as the balls will double the size. If not cook in batches.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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