Soft & Juicy Rasgulla Recipe

Step 1: Prepare the Chhena

Take 200 gm of chhena on a plate. Mash it with your fingers for 5-6 minutes until it starts to crumble and becomes grainy.

Step 2: Knead the Chhena

Using the heel of your palm, knead the chhena for 10 minutes until it becomes smooth, soft, and lump-free, forming a cohesive dough.

Step 3: Form the Balls

Divide the kneaded chhena into equal-sized small portions (approximately 15 balls from 200 gm chhena). Roll each portion between your palms to form smooth, crack-free balls.

Step 4: Prepare Sugar Syrup

In a pressure cooker, add 1 cup of sugar and 2.5 cups of water. Add 2 green cardamoms for flavor.

Step 5: Dissolve Sugar

Stir the mixture on medium heat until the sugar completely dissolves and the syrup starts to boil vigorously, forming many bubbles.

Step 6: Add Chhena Balls

Once the sugar syrup is boiling vigorously, gently drop all the prepared chhena balls one by one into the hot syrup.

Step 7: Cook in Pressure Cooker

Close the pressure cooker lid. Cook on low-medium flame for 7 minutes without allowing the whistle to blow. This ensures the rasgullas cook gently and remain soft.

Step 8: Release Pressure & Flavor

After 7 minutes, turn off the heat and let the pressure release naturally. Once the pressure is completely gone, open the lid. Add 1/4 teaspoon of rose essence to the rasgullas for a fragrant touch.

Step 9: Mix and Rest

Gently mix the rasgullas in the syrup to distribute the rose essence. Cover the cooker again and let them rest for a few minutes to absorb more syrup and become juicier.

Step 10: Serve

Transfer the soft and juicy rasgullas into a serving bowl along with the sugar syrup. Serve chilled or at room temperature as a delightful sweet treat.

• Mash the chhena thoroughly until it is smooth and lump-free to ensure soft rasgullas.

• Cook the rasgullas in the pressure cooker on low-medium flame without the whistle to prevent them from breaking or becoming hard.