If you don’t know what Rasgullas are, then let me add to your knowledge, it’s cheese balls! I’m not kidding. These Rasgullas are made from Paneer, which is actually Ricotta Cheese.
When I was a kid, I used to think that this dessert is made from egg whites, since it’s so white.
Making dessert out of cheese is fun.
I wasn’t fond of this Indian dessert since it was very very sweet and heavy, but then I had a homemade version of it and was amazed how the taste was so different than store bought.
Making this dessert is easy, but just like some dishes there are few things you have to keep in mind and do to get the best result. I know that some are frustrated because their Rasgullas break, don’t increase in size, and become hard when they’re suppose to be spongy.
Well, I’m no different, I had my share of failed attempts when making this dessert, but with practice they turned perfect.
– Kneading the paneer is very important, it will make the rasgullas smooth and spongy.
– When forming the balls, make sure there are no cracks, otherwise the rasgullas will break when placed in the syrup.
– If using a pressure cooker, cook the rasgullas in the syrup for 7 minutes only.
– Always rinse the paneer with cold water, it is cheese and warm or hot water will make it melt.
– If you want to enjoy the taste of every bite of this dessert, serve at room temperature.