Angoori Rasgulla (Grape Rasgulla)
This recipe for Angoori Rasgulla is a delightful Indian sweet treat made from milk and sugar syrup, infused with the subtle aroma of rose water. Perfect for celebrations or as a dessert after meals, this recipe is simple yet incredibly satisfying. The process involves curdling milk, shaping the dough into small balls, and cooking them in a sugar syrup until they are soft and spongy. Watch the detailed recipe on my YouTube channel 'Cooking_with_tripti' for...
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Ingredients
For the dough
milk2cup
vinegar2tbsp
water1/2cup
baking powder2pinch- water1tsp
cornflour1tsp
For the syrup
sugar2cup- water1cup
drops rose water5
Nutrition (per serving)
Calories
257.8kcal (12.89%)
Protein
2.9g (5.74%)
Carbs
58.9g (21.41%)
Sugars
58.7g (100%)
Healthy Fat
0.9g
Unhealthy Fat
1.7g
% Daily Value based on a 2000 calorie diet
How to make Angoori Rasgulla (Grape Rasgulla)
Prepare the dough
- Step 1
Boil the milk and add vinegar to curdle it. Strain the curdled milk to separate the whey and collect the paneer.
- Step 2
Wash the paneer with cold water to remove the vinegar taste and squeeze out excess water.
- Step 3
Knead the paneer with baking powder, cornflour, and a little water until it forms a smooth dough.
- Step 4
Divide the dough into small portions and roll them into smooth balls.
Prepare the syrup and cook the rasgullas
- Step 1
In a pan, mix sugar and water and bring it to a boil until the sugar dissolves completely.
- Step 2
Add the paneer balls to the boiling syrup and cover the pan. Cook on high flame for 5 minutes.
- Step 3
Add warm water to the syrup and continue cooking for another 15 minutes.
- Step 4
Cover the pan and cook for an additional 5 minutes. Turn off the heat and let the rasgullas sit in the syrup for an hour.
- Step 5
Add rose water to the syrup and serve the rasgullas chilled or at room temperature.
Nutrition (per serving)
Nutrition (per serving)
Calories
257.8kcal (12.89%)
Protein
2.9g (5.74%)
Carbs
58.9g (21.41%)
Sugars
58.7g (100%)
Healthy Fat
0.9g
Unhealthy Fat
1.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the paneer is kneaded well to make smooth and crack-free balls.
Do not overcrowd the pan while cooking the rasgullas; they need space to expand.
Use fresh paneer for best results as it affects the texture of the rasgullas.
Adding rose water enhances the aroma and flavor of the syrup.
Let the rasgullas soak in the syrup for at least an hour to absorb the sweetness fully.
FAQS
Can I use lemon juice instead of vinegar?
Yes, lemon juice can be used as a substitute for vinegar to curdle the milk.
Why did my rasgullas turn hard?
Hard rasgullas can result from insufficient kneading of the paneer or overcooking in the syrup.
Can I store rasgullas?
Yes, rasgullas can be stored in the refrigerator for up to 3-4 days in their syrup.
Can I use jaggery instead of sugar?
Using jaggery may alter the flavor and color of the rasgullas, but it can be used as a healthier alternative.
What is the ideal size for rasgulla balls?
The balls should be small as they will expand while cooking in the syrup.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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North Terrace, Adelaide, South Australia, 5000
Australia