Rasgulla Recipe- Soft Paneer Balls in Saffron Milk- Traditional Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Rasgulla Recipe: Soft Paneer Balls in Saffron Milk – Traditional Indian Sweet

Hey everyone! If you’ve ever dreamt of biting into a cloud of sweetness, you need to try making rasgullas. These incredibly soft, spongy paneer balls soaked in a fragrant saffron-infused milk are a classic Indian dessert, and honestly, they’re more achievable than you might think. I remember the first time I attempted these – it took a couple of tries to get them just right, but the reward is so worth it! Let’s dive in and create some magic in the kitchen.

Why You’ll Love This Recipe

Rasgullas are more than just a dessert; they’re a celebration. They’re light, not overly sweet, and have this incredible melt-in-your-mouth texture. Plus, the delicate aroma of saffron and cardamom is just heavenly. This recipe walks you through each step, ensuring you get those perfectly soft, fluffy rasgullas every time. It’s a little bit of effort, but trust me, the smiles around the table will make it all worthwhile.

Ingredients

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

• 1 litre Cow Milk
• 2 teaspoon Lemon juice or White Vinegar
• 2 tablespoon Water (for vinegar mixture)
• 2 cups Sugar (for syrup)
• 2 teaspoon Powdered Sugar
• 6 cups Water (for syrup)
• 10-12 Ice Cubes
• 0.5 litre Full Fat Milk (for sweetened milk)
• 0.5 cup Sugar (for sweetened milk)
• 2 pinch Saffron
• 2 pinch Cardamom Powder
• 1-2 teaspoon Chopped Dry Fruits (for garnish)

Ingredient Notes

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

Cow Milk: The Importance of Full-Fat Milk
Full-fat milk (around 3.25% fat) is key here. It gives the paneer the richness and softness we’re looking for. You can use buffalo milk too, for an even richer result!

Lemon Juice/Vinegar: Achieving the Perfect Curd
Lemon juice or white vinegar both work beautifully to curdle the milk. Start with the smaller amount and add more gradually – you want a clean separation of curd and whey, not a grainy mess.

Saffron: The Queen of Spices and its Role in Flavor & Color
Saffron isn’t just about the beautiful golden hue it imparts; it adds a subtle, floral aroma that elevates the entire dessert. A little goes a long way, so don’t be shy!

Cardamom Powder: Aromatic Enhancement
Freshly ground cardamom powder is best, but good quality store-bought works too. It adds a warm, fragrant note that complements the saffron perfectly.

Paneer: Making vs. Buying – Quality Considerations
While you can buy paneer, making it at home gives you the best control over the texture. Store-bought paneer can sometimes be a little rubbery. If you do buy it, make sure it’s fresh and soft.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Curdle the Milk: Gently boil the cow milk in a heavy-bottomed pot. Once boiling, reduce the heat to low. In a small bowl, mix the lemon juice/vinegar with water. Slowly add this mixture to the milk, stirring gently. You’ll see the milk start to separate into curds and whey. If it doesn’t curdle completely, add a little more diluted vinegar.
2. Strain and Rinse: Line a colander with a clean muslin cloth. Pour the curdled milk into the cloth and rinse the paneer under cold water to remove any sourness.
3. Drain the Paneer: Gather the edges of the muslin cloth and tie it into a bundle. Hang this bundle for about 30 minutes to drain all the excess water. This is crucial for getting the right texture.
4. Prepare the Sweetened Milk: While the paneer is draining, let’s make the saffron milk. In a separate pot, boil the full-fat milk with sugar, saffron, and cardamom powder. Bring to a simmer, stirring occasionally, until the sugar dissolves. Let this cool to room temperature.
5. Knead the Paneer: Once the paneer is drained, transfer it to a plate. Add the powdered sugar and knead with your hands until it forms a smooth, soft dough. This takes a bit of elbow grease, but it’s worth it! Shape the dough into small, flattened discs – about 1 inch in diameter.
6. Cook the Rasgullas: In a large pot, combine the sugar and water for the syrup. Bring to a boil and let it simmer for about 2 minutes. Gently add the paneer discs to the boiling syrup. Cook on high heat for 15 minutes, without stirring. This is important – stirring can cause them to break apart.
7. Cool and Firm: After 15 minutes, turn off the heat and let the rasgullas cool in the syrup for about 30 minutes. Then, transfer them to a bowl filled with ice-cold sugar syrup water to help them firm up.
8. Soak in Saffron Milk & Garnish: Gently squeeze out the excess syrup from the rasgullas and immerse them in the prepared saffron milk. Garnish with chopped dry fruits.
9. Chill & Serve: Refrigerate for at least 6 hours, or preferably overnight, before serving chilled.

Expert Tips

Let’s make sure your rasgullas are perfect!

Achieving the Right Consistency of Paneer
The paneer should be soft and smooth, not grainy. If it’s too grainy, it means you’ve added too much acid or stirred too vigorously while curdling the milk.

Preventing Rasgullas from Becoming Hard
Don’t overcook the rasgullas! Overcooking will make them rubbery. Also, avoid stirring during the cooking process.

The Importance of Syrup Temperature
The syrup needs to be at a rolling boil when you add the paneer discs. This helps them cook properly and become spongy.

Tips for Fluffy Rasgullas
Kneading the paneer well is key to achieving fluffiness. Don’t be afraid to really work the dough!

Variations

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

Vegan Rasgulla Adaptation
My friend, Priya, is vegan and loves a good dessert! We’ve experimented with using plant-based milk (soy or almond) and agar-agar to create a vegan version. It takes a bit of tweaking, but it’s totally doable.

Gluten-Free Confirmation
Good news! Rasgullas are naturally gluten-free, making them a perfect treat for those with dietary restrictions.

Spice Level Adjustment (Cardamom)
If you’re not a huge fan of cardamom, you can reduce the amount or even omit it altogether. A tiny pinch of nutmeg can be a nice substitute.

Festival Adaptations (Holi, Diwali)
During festivals like Holi and Diwali, I love adding a touch of rose water to the saffron milk for an extra festive aroma.

Serving Suggestions

Rasgullas are best served chilled. They’re perfect on their own, or you can pair them with a scoop of vanilla ice cream or a sprinkle of chopped pistachios. They’re a delightful ending to any Indian meal.

Storage Instructions

Store rasgullas in an airtight container in the refrigerator for up to 3-4 days. They tend to absorb the syrup over time, so they might become a little softer.

FAQs

Got questions? I’ve got answers!

What type of milk is best for making rasgullas?
Full-fat cow milk is ideal, but buffalo milk also works wonderfully.

Can I use lime juice instead of lemon juice or vinegar?
Yes, lime juice can be used as a substitute, but it might impart a slightly different flavor.

How do I know when the sugar syrup has reached the correct consistency?
The syrup should be at a rolling boil and slightly sticky to the touch.

What if my paneer is too grainy?
Unfortunately, grainy paneer is difficult to salvage. Try to be gentle when curdling the milk and avoid over-stirring.

Can rasgullas be made ahead of time?
Yes, you can make them a day or two in advance. They actually taste better after they’ve had time to soak in the syrup.

How can I prevent rasgullas from losing their shape during cooking?
Don’t stir the rasgullas while they’re cooking, and make sure the syrup is at a rolling boil when you add them.

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