Rasgulas Recipe – Eats Now

Name: Rasgulas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb panir; 12 lb of drained ricotta cheese; 2 teaspoons semolina flour; 1 tablespoon all-purpose flour; ½ teaspoon baking soda; 6 sugar cubes, slightly crushed; 2 ½ cups sugar; 5 cups water; 2 teaspoons rose water or 2 teaspoons orange flower water or 2 teaspoons kewra essence; 2 tablespoons pistachio nuts, chopped

Servings: persons

1 lb panir
12 lb of drained ricotta cheese
2 teaspoons semolina flour
1 tablespoon all-purpose flour
½ teaspoon baking soda
6 sugar cubes, slightly crushed
2 ½ cups sugar
5 cups water
2 teaspoons rose water or 2 teaspoons orange flower water or 2 teaspoons kewra essence
2 tablespoons pistachio nuts, chopped

1
Combine paneer, ricotta, flours and baking soda and knead firmly until the cheese dough is shiny and pliable.
2
Shape into 16 balls, incorporating a piece of sugar cube into the middle of each one.
3
Boil the sugar and water together and simmer for 5 minutes to make a syrup.
4
Put half the syrup aside to cool in another container.
5
Bring the rest of the syrup to boil and lower the heat to simmer.
6
Lower the cheese balls in gently and simmer on very low heat.
7
Every 15 minutes or so you add a half a cup of the cooled syrup and 2 tablespoons of COLD water.
8
You repeat this until you have used up the syrup and the cheese balls are twice their original size.
9
Then take everything off the heat and gently stir in the flavouring essence and spoon the syrup over the cheese balls.
10
Leave this to cool and serve at room temperature garnished with the nuts.
11
Do not refrigerate, as this toughens the rasgulas.

3456

kcal

Calories

177

Fat

321

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb panir, 12 lb of drained ricotta cheese, 2 teaspoons semolina flour, 1 tablespoon all-purpose flour, and more.

Yes, Rasgulas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rasgulas

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