Before you begin making rasgullas, it is important to remember the technicalities involved. Never make rasgullas with buffalo milk or full cream milk. You will have rubbery balls and not rasgullas if you do. Its very important to knead chenna well. Curdle fresh milk and extract chenna. You must give enough space for the balls of chenna to double up in volume. Or you wont have spongy rasgullas. If you take care of all these things, primarily the milk, your work is pretty much done. The traditional bengali recipe doesnt call for addition of semolina. But i did add some to hold the dough together. Dont add more semolina than mentioned. Also, the pressure cooking time mentioned is crucial. Dont over cook or under cook them while in the pressure cooker. The sugar syrup may splatter on your kitchen walls or on your platform so stay at a safe distance while its cooking. It is very important to use a cooker large enough to accommodate all the rasgullas as they swell up in volume while cooking.
Recipe: Rasgulla Using Pressure Cooker
Prep Time:1 hour Cook Time: 10 mins plus 12 mins Yields 13 rasgullas
Cuisine: Bengali Course:Dessert Allergy Info: Gluten And Nut Free
Vinegar 1/2 c diluted with 1/2 c water
Ice cubes 15
Semolina 1 tsp
For The Sugar Syrup
Sugar 3 cups
Bring the milk to rolling boil. Once it boils, let cool completely and remove the cream that forms on the top. We must remove the fat completely to get soft rasgullas.
Combine sugar, water and cardamom in a deep bottomed pressure cooker or pan.
Now, add the balls one by one gently into the sugar syrup.