Homemade RasGulla | RoshoGolla | Cheeseballs in Sugar Syrup Recipe

RoshoGulla's are soft spongy cheese balls soaked in sugar syrup. As they call in Bengali, is the king of Bengali sweets. This is my first attempt to making "Homemade RasGulla" and it comes perfect and yummy :), my husband really liked it and become a fan of homemade sweets rather than market sweets ;) so decided to share this lovely recipe with you all. These look like big pearls and taste so delectable that you’ll fall in love with this dessert. 

The best part is that they are so easy to make. Although rasgullas will be easily available in any of your nearby sweet shop but the one’s you make yourself taste even sweeter.

Now it's time that you can make rasgullas at home with some easy steps. Be soft and gentle with them and they will be softer!!!

 Ingredients : 

 Full Cream Milk : 4 cups
Lemon juice : 1/2 cup
Water : 3 cups
Sugar : 1 cups (or adjust your sweetness according to your taste)

 Preparation Method :

 1. Boil milk in a vessel in high flame.

 2. When the milk starts to boil, add the Lemon juice to it slowly. Stir the mixture until the milk fat(paneer) and water gets separated.

 3. Filter the mixture using a clean cloth and drain the water out of the mixture.

 4. Once the water is drained out, wash the milk fat using some plain water to remove the lemon taste.

 5. Press and rub the milk fat for around 1-2 minutes to remove the excess water.
 
6.  Now is the time to kneed the paneer(milk fat). Gently knead the paneer, till it is smooth and does not crumble. Kneading is the very important step. You have to knead till paneer is really-really smooth and soft.

7. Divide the kneaded paneer into small balls to cook.

 8. Add sugar to 4 cups of plain water and boil in pressure cooker. Once the sugar water mixture starts to boil, add the milk fat balls to it.

9. Cover the cooker and cook without whistle for about 7-8 minutes on medium low flame

10. Turn off the heat and wait 5After 5-7 minutes, open the cooker, you’ll see balls are double their size now and transfer the contents(sugar mixture and Rasgulla) into another vessel.

11. Keep the contents in a refrigerator and allow it to cool. Your Rasgulla is ready to eat and Serve the Homemade RasGulla cold.
 

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