Rasgulla are a pretty easy Indian dessert to make at home. Its basically paneer that is cooked in a flavored simple syrup and can be infused with any of your favorite flavors.
1 Gallon of Whole Milk (For Paneer)
5 cups of Water
1-2 Cups of Sugar
6 Green Cardamom Pods
2 Tsp of Rose Extract (Optional)
Juice of 1 Lemon (For Paneer)
Saffron for Garnishing
Begin by making a soft paneer. Soft paneer is made without yogurt or a stablizing agent. Click here to see my recipe on how to make paneer, however be sure to leave out the yogurt as we want to make soft paneer for this recipe.
Once your paneer has been made, start to knead it until it is completly smooth. You should be able to form a big ball of paneer without it crumbling. Once your paneer has been kneaded, divide it into 10-12 small balls, and set them aside.
Now in a large sauce pan, add your water, rose extract, cardamom, and sugar. At this stage, if you didnt want to use rose extract, you can add any flavorings or extracts that you wish. You can also add a few cinnamon sticks if you want. Boil your simple syrup until all the sugar has disolved. Then go ahead and add in your paneer balls and let them boil in the syrup for 10 minutes.
After 10 minutes are up, turn off the heat and take your Paneer balls out of the syrup and place them into an ice bath to set them. Be sure that you do not discard your simple syrup. Once all of your paneer balls have been shocked in ice water for at least 1 minute, place them back into the simple syrup, garnish them with saffron and you are ready to serve.
You can also add chopped nuts on top of your Rasgulla if you desire.