Last Updated on 2 months by Neha Deshmukh

Paneer Rasgulla Recipe – Authentic Indian Sweet with Saffron & Dry Fruits

Hey everyone! If you’ve ever craved that melt-in-your-mouth, spongy sweetness of rasgulla, you’re in the right place. I remember the first time I tried making these – it was a bit of a learning curve, but so worth it! Today, I’m sharing my tried-and-true paneer rasgulla recipe, complete with all my little secrets for perfect results. Get ready to impress your family and friends with this classic Indian sweet!

Why You’ll Love This Recipe

This isn’t just any rasgulla recipe. We’re making it with fresh paneer, which gives it a wonderfully soft and delicate texture. The saffron and cardamom add a beautiful aroma and flavour, and the crushed dry fruits give a delightful little crunch. It’s a little bit of effort, but honestly, the joy of biting into a perfectly made rasgulla is unmatched. Plus, it’s a guaranteed crowd-pleaser for any festive occasion!

Ingredients

Here’s what you’ll need to create these delightful treats:

• 1.5 litre cow milk
• 2 tbsp lemon juice
• 1 tbsp rava / semolina
• Pinch of saffron food colour
• Pinch of cardamom powder
• 2 tbsp crushed dry fruits (cashew, pistachios, almonds)
• 1.5 cup sugar
• 8 cup water
• 2 tbsp saffron / kesar water

Ingredient Notes

Let’s talk ingredients – a few little things can make all the difference!

Cow Milk & Paneer Quality

Using full-fat cow milk is key for the softest paneer. The higher fat content really contributes to the texture. About 1.5 litres will yield a good amount of paneer for about 10 rasgullas.

Rava/Semolina – Type and Importance

We’re using just 1 tablespoon of fine rava (semolina). It helps bind the paneer and prevents it from crumbling during boiling. Don’t skip this!

Saffron – Varieties and Usage (Kesar)

Saffron is the star when it comes to flavour and colour. A good quality saffron will give a beautiful golden hue and a lovely aroma. I like to soak a few strands in warm milk or water beforehand to extract maximum colour and flavour.

Cardamom Powder – Freshness & Aroma

Freshly ground cardamom powder is always best. It has a much more potent aroma than pre-ground. If you can, grind your own from cardamom pods.

Dry Fruits – Regional Preferences & Substitutions

I love using a mix of cashews, pistachios, and almonds, but feel free to use your favourites! Walnuts or even a little bit of grated coconut would also be delicious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the paneer. Heat the milk in a large pot and bring it to a boil. Once boiling, reduce the heat and slowly add the lemon juice, stirring gently. The milk will start to curdle.
2. Once the whey (the watery part) separates from the paneer, pour the mixture through a muslin cloth lined strainer. Rinse the paneer with cold water to stop the cooking process.
3. Now for the fun part – kneading! Tie the muslin cloth and hang it for about 30 minutes to drain all the excess water. Then, transfer the paneer to a clean surface and knead it until it’s super smooth. This is crucial for crack-free rasgullas.
4. Add the rava, saffron colour, and cardamom powder to the kneaded paneer and mix well.
5. Take small portions of the paneer mixture, flatten them slightly, and stuff them with a little bit of crushed dry fruits. Gently shape them into smooth, round balls – about 1 inch in diameter.
6. In a separate large pot, combine the sugar and water. Bring to a boil and let it simmer for about 10 minutes, until you have a slightly sticky syrup.
7. Gently drop the paneer balls into the boiling sugar syrup. Don’t overcrowd the pot – work in batches if necessary.
8. Cover the pot and cook for 15-20 minutes, until the rasgullas have doubled in size. Resist the urge to stir!
9. Turn off the heat and let the rasgullas cool completely in the syrup. Then, refrigerate for at least a couple of hours before serving.
10. Garnish with a few strands of saffron and enjoy!

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect rasgullas:

Achieving Crack-Free Rasgullas

The key is thorough kneading. You need to knead the paneer until it’s incredibly smooth and there are no lumps. This takes some elbow grease, but it’s worth it!

Perfect Sugar Syrup Consistency

The syrup should be slightly sticky, but not too thick. If it’s too thick, the rasgullas will become hard. If it’s too thin, they won’t hold their shape.

Maintaining Softness & Sponginess

Don’t overcook the rasgullas! They should double in size and become soft and spongy. Overcooking will make them rubbery.

Kneading Paneer – The Right Technique

Imagine you’re making dough – you need to use the heel of your hand to really work the paneer. It should become silky smooth.

Variations

Want to switch things up? Here are a few ideas:

Vegan Rasgulla (Using Plant-Based Milk & Alternatives)

My friend, Priya, is vegan and loves this version! Use soy or almond milk to make the paneer (you might need to adjust the lemon juice quantity). Use agar-agar powder instead of rava to bind the mixture.

Gluten-Free Considerations

This recipe is naturally gluten-free, as long as your rava is certified gluten-free.

Spice Level (Adding a Hint of Rosewater or Kewra)

A drop or two of rosewater or kewra water added to the sugar syrup can add a beautiful floral aroma. My grandmother always added a tiny bit of kewra water – it’s a lovely touch!

Festival Adaptations (Holi, Diwali, Eid)

Rasgullas are perfect for any celebration! During Diwali, I like to add a little bit of edible silver leaf (varak) for extra sparkle.

Serving Suggestions

Serve chilled, garnished with saffron strands. They’re delicious on their own, or with a scoop of rabri (thickened milk).

Storage Instructions

Store leftover rasgullas in an airtight container in the refrigerator for up to 3-4 days. They might become a little bit firmer over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

What type of milk is best for making paneer rasgulla?

Full-fat cow milk is ideal for the richest, softest paneer.

How do I prevent the rasgullas from becoming hard?

Don’t overcook them, and make sure the sugar syrup isn’t too thick. Thorough kneading is also key!

Can I make rasgullas ahead of time?

Yes! You can make them a day or two in advance. They actually taste better after they’ve had a chance to soak in the syrup.

What is the role of saffron in this recipe?

Saffron adds a beautiful colour, aroma, and flavour. It’s a signature ingredient in many Indian sweets.

Can I use store-bought paneer for this recipe?

You can, but the texture won’t be quite as soft. If using store-bought paneer, make sure it’s fresh and not too dry. You’ll still need to knead it well.

Enjoy making these delicious paneer rasgullas! I hope this recipe brings a little bit of sweetness to your day. Let me know how they turn out in the comments below!