How To Make Rasgulla In Pressure Cooker

If you love indulging in the sweet delights of Indian desserts, then you must try making rasgulla. Rasgulla is a popular Bengali sweet that is made with fresh cheese soaked in a sugar syrup. This melt-in-your-mouth delicacy has a spongy texture and is loved by people of all ages.

Making rasgulla at home may seem intimidating, but with the right technique, it can be a rewarding experience. One of the easiest and quickest ways to make rasgulla is by using a pressure cooker. This method saves time and allows you to achieve the perfect texture of the rasgullas.

To begin making rasgulla in a pressure cooker, you will need a few ingredients like milk, lemon juice, sugar, and water. The process involves making chenna, which is a form of cottage cheese, and then shaping it into small balls. These balls are then cooked in a sugar syrup until they become soft and spongy.

Once you have your ingredients ready, follow these simple steps to make delicious rasgullas in a pressure cooker. This sweet treat can be enjoyed on its own or can be served as a dessert after a hearty Indian meal. So get ready to impress your family and friends with your homemade rasgullas!

Easy Steps to Make Rasgulla In Pressure Cooker

Making Rasgulla at home is easier than you think. Follow these simple steps to make delicious rasgulla in a pressure cooker:

First, boil 1 litre of milk in a heavy-bottomed pan and then turn off the heat.
After the milk cools down a bit, add lemon juice or vinegar to curdle it. Stir gently until the milk curdles completely.
Next, strain the curdled milk using a muslin cloth or a cheesecloth to remove the whey.
Gather the cloth and squeeze out the remaining whey from the curdled milk. This process is known as chenna.
Now, take the chenna in a plate and knead it with the heel of your hand until it becomes smooth and grain-free.
Divide the chenna into small equal-sized balls and shape them into smooth balls without any cracks.
In the meantime, prepare the sugar syrup by dissolving 1 cup of sugar in 4 cups of water in a pressure cooker. Bring it to a boil.
Once the syrup starts boiling, gently drop the chenna balls into the syrup.
Close the pressure cooker and cook the chenna balls on medium heat for about 7-8 minutes or until they double in size.
Turn off the heat and let the pressure release naturally.
Open the pressure cooker and let the rasgullas cool down in the sugar syrup.
Finally, remove the rasgullas from the syrup and serve them chilled.

Follow these simple steps and enjoy homemade rasgullas made in a pressure cooker!

Gather the Ingredients

To make rasgulla in a pressure cooker, you will need the following ingredients:

For the Rasgulla:

1 litre of full-fat milk
1 tablespoon of lemon juice or vinegar
1/2 cup of sugar
3 cups of water
1/4 teaspoon of cardamom powder
A pinch of saffron strands (optional)

For the Sugar Syrup:

1 cup of sugar
4 cups of water
1/4 teaspoon of cardamom powder
A pinch of saffron strands (optional)

Make sure you have all these ingredients ready before you start making rasgulla in a pressure cooker. This will ensure a smooth and hassle-free cooking process. Once you have gathered all the ingredients, you can move on to the next step of making delicious rasgulla.

Prepare the Rasgulla Dough

To make delicious Rasgullas, you need to prepare the dough with a few simple ingredients. Follow these steps to prepare the Rasgulla dough:

Ingredients:

Quantity	Ingredient
1 litre	Milk
2 teaspoons	Lemon juice
1 cup	Sugar
4 cups	Water
1/4 teaspoon	Cardamom powder
1/4 teaspoon	Rose water

Instructions:

Heat the milk in a large pan over medium heat until it starts to boil.
Add lemon juice to the boiling milk and stir gently. The milk will start to curdle and form cheese (paneer).
Turn off the heat and let it sit for 2-3 minutes. This will allow the curds to separate completely from the whey.
Line a colander or sieve with a clean muslin cloth and pour the curdled milk into it to strain out the whey.
Gather the ends of the cloth and squeeze out any excess whey from the paneer. Rinse the paneer under cold water to remove the lemony flavor.
Hang the muslin cloth for about 30 minutes to drain any remaining whey from the paneer.
Transfer the drained paneer to a clean surface and knead it with the heel of your hand until it becomes smooth and soft.
Divide the paneer into small equal-sized balls and roll them between your palms to make smooth balls. Make sure there are no cracks on the surface of the balls.

Now that the Rasgulla dough is prepared, you can move on to the next steps to cook these delectable cottage cheese balls in a pressure cooker.

Shape and Cook the Rasgulla

Once the chenna has drained and cooled, transfer it to a clean surface and knead it for 5-7 minutes to make it smooth and soft.

Divide the chenna into small portions and roll each portion into a smooth ball shape. Make sure there are no cracks or creases in the balls.

In a pressure cooker, add the sugar syrup and bring it to a boil. Gently drop the prepared chenna balls into the boiling syrup.

Cover the pressure cooker with its lid and let it cook on medium heat for 1-2 whistles. Then, reduce the heat to low and let it simmer for another 5 minutes.

Turn off the heat and let the pressure release naturally. Once the pressure has been released, carefully open the pressure cooker.

Using a slotted spoon, transfer the cooked rasgullas to a serving bowl. Pour some of the sugar syrup over the rasgullas.

Allow the rasgullas to cool down to room temperature before serving. They can be enjoyed as is or refrigerated for a few hours for a chilled dessert.

Shape the chenna into smooth balls.
Boil the chenna balls in the sugar syrup in a pressure cooker.
Let the pressure release naturally, then transfer the cooked rasgullas to a serving bowl.
Allow the rasgullas to cool before serving.

Serve and Enjoy

Once your rasgullas are cooked and have cooled down, they are ready to be served and enjoyed. Follow these steps to serve your delicious homemade rasgullas:

Using a slotted spoon, gently transfer the rasgullas from the syrup to a serving dish. Make sure to drain any excess syrup before transferring them.
Garnish the rasgullas with a sprinkle of chopped pistachios or slivered almonds to add a touch of elegance and nuttiness.
You can serve the rasgullas at room temperature or chilled, depending on your preference. Chilled rasgullas have a slightly firmer texture, while room temperature ones are softer.
For an extra special touch, serve the rasgullas with a drizzle of syrup or a scoop of vanilla ice cream. This will enhance the sweetness and make it a truly indulgent dessert.
Invite your family and friends to join you in savoring this delectable Indian sweet. Rasgullas are best enjoyed when shared with loved ones.

With their spongy texture and sweet syrup, rasgullas are a popular dessert that can be enjoyed on any occasion. Whether it’s a festive gathering or a simple family dinner, serving rasgullas is sure to delight everyone’s taste buds. So go ahead, serve and enjoy the deliciousness of your homemade rasgullas!

FAQ

What is Rasgulla?

Rasgulla is a popular Indian sweet made from chenna (a type of cottage cheese) and soaked in a sugar syrup.

Can I make Rasgulla in a pressure cooker?

Yes, you can make Rasgulla in a pressure cooker. It is a quick and convenient method.

What are the ingredients required to make Rasgulla?

The main ingredients needed to make Rasgulla are milk, lemon juice or vinegar, sugar, and water. Optional ingredients include cardamom powder and rose water for flavoring.