Now coming to the recipe, Rasgulla is originated in orissa. I came to know this when i searched about its origin on wikipedia. Till yesterday, i was thinking it is a Bengali dish. Not sure which one is correct. Let it be bengali or orissa, its an indian sweet only 🙂 Lets move on to the recipe,
- 250 gms paneer – store bought
- 3 cup sugar
- 5 cup water
- 1 tsp sooji (semolina or rava)
- baking powder – a pinch
- 1 tsp rose water
- Crumble the paneer and knead it nicely. Combine rava and baking powder. Knead all to form a smooth dough.
- Make small marble sized balls and cover with a wet cloth to avoid dryness. In the mean time, heat a pressure cooker. Add sugar and water to it. Once the sugar is completely dissolved and syrup starts boiling, drop the paneer balls carefully.
- Close the lid and cook for one whistle. Remove from the heat and keep the pressure cooker under running tap water. It is done to cool the cooker so that we can immediately open the lid.
- Now open the lid and transfer the rasgulla along with syrup to a vessel. Add rose water to it. Allow to cool. Keep it in refrigerator for 6-8 hours and serve chilled.