Bengali · serves 2

Rasgullas

Fresh paneer balls boiled in thin syrup until they double. Spongy, not dense.

50 min A proper cook Vegetarian No oven needed

Ingredients

  • 2 litres milk
  • 1 cup orange juice or juice of 2 lemons
  • 2 tsp flour, sifted
  • 3 cups sugar
  • 8 cups water
  • A few drops rose essence

Method

  1. Boil the milk, add the juice, and cook 5 minutes on low until it separates cleanly.
  2. Strain through muslin and press out every bit of liquid.
  3. Knead the paneer with the flour until it's completely smooth — no grain at all, or the balls crack.
  4. Roll small balls. They triple in size, so make them smaller than you think.
  5. Boil in the thin syrup for 5 minutes with the lid on.
  6. Rose essence just before serving. Serve very cold.

Questions people ask about Rasgullas

How long does Rasgullas take?

About 50 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

Can I make Rasgullas ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Rasgullas vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Can I make Rasgullas without an oven?

That is exactly what this recipe is for. It uses a pressure cooker, a pan or the fridge instead of an oven, and the method here is written for that, not adapted from a baked version.

What do you serve with Rasgullas?

Serve very cold. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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