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Spongy Rasgulla in Pressure Cooker

Celebrations in India are always accompanied by an array of scrumptious sweets originated from various parts of the country . One such delicacy that is fondly relished by everyone, is the popular Bengali sweet ‘Rasgulla’. Rasgulla or Rosogolla is a soft, spongy, guilt-free delicacy made using curdled milk. This recipe is all about preparing Rasgulla in a pressure pan, slightly deviating from open pot method as done traditionally.

How to make Rasgulla in Pressure Cooker?

Rasagullas are made by preparing chenna from curdled milk, straining the whey water, kneading and shaping chenna into desired shape and boiling them in thin sugar syrup in a pressure cooker (as per this recipe).

Though Rasgullas can be prepared at home easily by everyone, some find it intimidating as it may spread / break because of overboiling Or become chewy / hard due to over kneading. To solve these issues, pressure cooker method becomes handy once we take care of the kneading part. I would suggest if you are beginner, making Rasgulla in a pressure cooker will be fail-proof and hassle-free.

For more Diwali sweets and savouries, please check Mysore PakWheat HalwaBadam HalwaAlmond Chia Seeds LadduMakkan PedaUrad Dhal LadduDiwali LegiyamBoondi Laddu, Kai Murukku, Microwave Kesar Coconut Barfi..

Factors that determine the perfect Rasgullas

Type of Milk used

Always use full cream milk for rasgullas. Cow’s milk is preferred over buffalo’s milk. For spongy rasgullas, try using fresh milk instead of any ultra-pasteurised tetra pack milk.

Texture of Rasgulla

A perfect Rasgulla has spongy, porous texture and are juicy soaked in mildly-sweetened syrup. When squeezed, it should get back to its original shape without breaking.

Moisture Content in Chenna

  1. Milk solids obtained after curdling the milk is called Chenna. When we strain the whey from chenna and shape it into blocks, it becomes paneer. Chenna has more moisture content than paneer. It’s always better to prepare Rasgullas from chenna than using paneer.
  2. Always use fresh chenna as the moisture left in it helps to make soft, spongy Rasgullas. Make rasgullas within 1 or 2 hours of making chenna.
  3. Do not add any binding agent like maida, sooji etc as it may harden up the rasgullas. Well-drained chenna with little bit of natural moisture gives soft rasgullas.

Kneading Technique

Knead chenna gently without putting any pressure. In a large plate, take chenna and rub it using your palm from one end to another. Knead until it turns into a soft non-sticky dough without any grains.

Consistency Of Sugar Syrup

  1. Add very little amount of sugar while boiling chenna balls. If the sugar is more, the water boils to thick syrup-like consistency and the rasgullas doesn’t seep through it properly and hence resulting in hard rasgullas.
  2. Once rasgullas have boiled and doubled up its size, you can soak them in the syrup with more sugar to get the required sweetness.

Water level in Pressure Cooker

The quantity of the water depends upon the size of the cooker. Chenna balls should have enough space in the cooker to boil. Do not over crowd them to avoid crumbling or breaking up of rasgullas.

Ingredients

Full Cream Milk – 1 ltr, preferably cow’s milk

Any Acidic Ingredient – a large-sized lemon / 2 tbsp vinegar

Water – 4 to 6 cups, as per cooker’s size

Sugar – ¼ cup + ½ cup

Saffron Strands – a pinch

Kewra Essence – few drops

Method

Making Chenna

  • Boil milk in a heavy bottomed pan. Add lemon juice or vinegar to curdle the milk. Once it starts curdling switch off the flame. Let it rest for a minute or two.
  • Line a strainer with clean muslin cloth. Keep it over a vessel large enough to collect the whey water.
  • Strain the whey. Collect the edges of the muslin cloth and squeeze the chenna so that the remaining whey drips off.
  • Tie the edges of the cloth well and dip it in chilled water. This step is important to release the heat from chenna.
  • Squeeze excess water thoroughly and transfer it to a large thali or plate.

Kneading the Chenna

  • Using your palm start kneading. Do not put pressure. Gently rub the milk solids from one end to another making a soft, pliable dough without any grains or lumps. This may take 8 to 10 minutes.
  • Divide it into equal portions and roll it into desired shape. It should be smooth without any cracks.

Boiling the Rasgullas

  • Take a pressure cooker large enough to boil rasgullas. Add 6 cups of water. Add ¼ cup of sugar. Bring it to boil.
  • Gently drop the chenna balls in water. Cover the cooker with lid.
  • Give 1 whistle and reduce the flame to low.
  • Let it simmer for 5 minutes. Switch off the flame.
  • Remove the lid once the pressure gets released.
  • Rasgullas would have doubled up in size by now.
  • Carefully take the rasgullas from the cooker and place it on a plate.

Making Sugar Syrup

  • Add ½ cup more of sugar to the remaining water in cooker. Bring it to boil.
  • Stir till the sugar dissolves. Add kewra essence and saffron strands.
  • When it becomes a thin syrup-like consistency, switch off the flame. Let it rest for a minute.
  • Add Rasgullas to the syrup and let it soak for an hour.
  • Delicious rasgullas ready to savour.

Notes

  • The moisture in chenna is very important for spongy rasgullas. If it is dry, rasgullas will be hard and may have cracks. If it has too much of moisture, chenna becomes sticky and it will break while boiling.
  • Do not over knead the chenna as it may lead to chewy or rubbery rasgullas.
  • While rolling, cup the chenna balls in your palm, press it gently and roll tightly without any cracks.
  • Over boiled Rasgullas may shrink once removed from cooker. Take care not to overdo this step.

Happy Cooking!

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