Paneer Rasgulla Recipe – Authentic Indian Sweet with Cardamom

Last Updated on 4 months by Neha Deshmukh

Paneer Rasgulla Recipe – Authentic Indian Sweet with Cardamom

Hey everyone! If you’ve ever craved that melt-in-your-mouth, subtly sweet Indian dessert, you’re in the right place. Today, I’m sharing my go-to Paneer Rasgulla recipe. It’s surprisingly easy to make at home, and honestly, tastes so much better than store-bought. I first made these for Diwali a few years ago, and they’ve been a family favorite ever since!

Why You’ll Love This Recipe

This Paneer Rasgulla recipe is all about simple ingredients coming together to create something truly special. It’s a classic for a reason! These little balls of goodness are incredibly soft, spongy, and soaked in a fragrant sugar syrup. Plus, the hint of cardamom just elevates everything. It’s the perfect sweet treat for festivals, celebrations, or just a cozy night in.

Ingredients

Here’s what you’ll need to make these delightful Rasgullas:

• 400 grams paneer
• 1.5 cups water (360ml)
• 1 cup sugar (200 grams)
• 1 teaspoon cardamom powder

Ingredient Notes

Let’s talk ingredients for a sec – it makes all the difference!

• Paneer: This is the star! Use a good quality, soft paneer. If it’s too firm, your Rasgullas might not be as spongy. You can find paneer at most Indian grocery stores, or even make your own.
• Sugar: I usually use regular granulated sugar, but you can experiment with other types. Caster sugar dissolves a little quicker, which is nice.
• Cardamom: Freshly ground cardamom powder is best – it has the most amazing aroma! Don’t skimp on this; it really adds that authentic Indian flavor. A little goes a long way, though, so stick to 1 teaspoon.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently slice the paneer block into mini bite-sized cubes. Don’t worry about making them perfect; they’ll soften up during cooking.
2. In a heavy-bottomed pan, combine the sugar and water. Bring it to a boil, then reduce the heat and simmer. We’re aiming for one-string consistency – more on that in the FAQs!
3. Once the syrup is at one-string, stir in the cardamom powder. The aroma will be heavenly!
4. Now, carefully add the paneer cubes to the syrup, gently tossing to coat them evenly. Simmer for about 5 minutes, letting the paneer soak up all that sugary goodness. You’ll notice the syrup reducing a bit.
5. Remove the pan from the heat. This is where the magic happens! Stir continuously for about 5 minutes as the syrup crystallizes and coats the paneer. It might look a little messy, but keep stirring!
6. Gently separate any paneer cubes that are stuck together while they’re still warm.
7. Finally, let the Rasgullas cool completely before storing them in an airtight container. Trust me, the wait is worth it!

Expert Tips

• Don’t overcook the paneer in the syrup, or it will become rubbery.
• Continuous stirring after removing from heat is key to getting that perfect coating.
• A heavy-bottomed pan prevents the syrup from burning.

Variations

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

• Vegan Adaptation: My friend, Priya, who’s vegan, uses plant-based paneer alternatives – they work surprisingly well!
• Sugar-Free Option: You can use a sugar substitute like erythritol or stevia, but be mindful of the conversion ratios.
• Spice Level: If you love a bit more warmth, add a pinch of nutmeg or a tiny bit of saffron along with the cardamom.
• Festival Adaptations: During Holi, I sometimes add a drop of food coloring to the syrup for a festive touch. For Diwali, I like to garnish them with chopped pistachios.

Serving Suggestions

Paneer Rasgullas are delicious on their own, but they’re even better with a scoop of vanilla ice cream or a sprinkle of chopped nuts. They’re also a lovely addition to an Indian sweets platter.

Storage Instructions

Store cooled Rasgullas in an airtight container in the refrigerator for up to 3-4 days. They tend to get a little softer over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What type of paneer works best for Rasgulla? Soft, fresh paneer is ideal. Avoid using paneer that’s been frozen and thawed, as it tends to be crumbly.
• How do I know when the sugar syrup has reached one-string consistency? Take a small amount of syrup between your thumb and forefinger. If it forms a single, sticky string when you pull them apart, it’s ready!
• Can I make Rasgulla without cardamom? Absolutely! While cardamom is traditional, you can omit it if you prefer.
• Why are my Rasgullas hard? This usually happens if the paneer was overcooked or the syrup wasn’t at the right consistency.
• How long does Rasgulla stay fresh? Properly stored in the refrigerator, Rasgulla will stay fresh for 3-4 days.

Enjoy making (and eating!) these delicious Paneer Rasgullas. Let me know how they turn out in the comments below!