Kesar Rasgulla recipe – Indian Most Favourite Dessert

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Kesar Rasgulla Recipe or Bengali Rasgulla  – Milk based Indian dessert recipe. One of the most popular and favourite  desserts of west bengal that is often prepared during festivals.

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kesar bengali rasgulla

Ingredients for kesar rasgulla recipe:

  • 4 cups milk
  • 2 tbsp lemon juice
  • 4 1/2 cups water
  • 1 1/2 cup sugar
  • few drops rose essence
  • few saffron strands
  • a pinch of cardamom powder
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kesar bangali rasgulla

Kesar rasgulla or Bengali rasgulla prearation:

  • Pour the milk in a heavy bottomed vessel and bring it to boil.
  • When it starts to boiling add lemon juice and stir continuously untill the milk curdle.
  • After few mins the whey will become clear which is an indication that the milk has curdled completely.
  • Immediately add about 10-15 ice cubes and turn off flame to stop the cheese from further cooking.
  • This way it stays soft.. Leave aside for 5-7 mts.
  • Pour this curdled chenna in a  muslin cloth and drain the water.
  • Rinse under the cold running water to remove the lemon juice flavour.
  • Then squeeze the cloth with your hands to remove the excess of water from the paneer or cottage cheese.
  • Put a knot around the paneer cloth and hang the paneer for 1 hour.
  • Make sure that there must not be any water remaining.
  • When the water completely drained then remove the paneer from the cloth and place in a wide plate.
  • Then knead it gently with your palm for atleast 7-10 mins to make a smooth and soft dough.
  • Now divide the dough into small lemon size (or your desired size) balls and keep aside.
  • Make sure that there is no crackes in the chenna balls.
  • Take a pressure cooker and heat on medium high heat.
  • Mix the sugar, water, few saffron strands and cardamom powder  in a pressure cooker and bring it to boil.
  • Add the paneer balls and close with a lid.
  • Make sure that the cooker is large enough to accomodate the rasgullas.
  • Because the rasagullas will expand about double the size while cooking in the sugar syrup.
  • When the first whistle comes then reduse the flame to low and cook for another 5-7 mins.
  • Remove from flame and allow it to cool the pressure cooker for sometime.
  • Now transfer the rasgullas in a bowl and add rose essence.
  • Then refrigerate for few hours before serving.
  • Now your easy and tasty bengali sponge kesar rasgulla is ready.
  • Serve the chilled rasgullas and enjoy the taste.