Does a ricotta dumpling boiled in sugar syrup then soaked in a sweet cardamon-infused milk sauce sound good to you? It sounds good to me…
Rasgulla and rasmalai are nearly twin desserts. They are made with kneaded paneer (ricotta) cheese. After the little cheese dumplings are boiled in sugar syrup they either take a bath in sweet milk or in the sugar syrup. This is where they get their distinction. Rasmalai is soaked in the milk, and rasgulla is soaked in the syrup. Yum!
The key to a successful cheese dumpling is a very well-kneaded paneer. It should be very smooth. My paneer recipe will create about 16, 1-inch dumplings. Enough for 8 dumplings in each recipe! 🙂 what luck!
The dumplings bloat up to roughly double the size while cooking. I’ll explain how to cook the dumplings, and how to make their sauces.
Rasgulla and Rasmalai
16 dumplings (or 8 of each!)
Special tools: A pot with a lid, slotted spoon
- 5 cups of water
- 2.5 cups of sugar
- 5 cardamon pods (or 1/2 tsp cardamon powder)
Place all ingredients in a pot and bring to a boil. Stirring to fully dissolve the sugar. Boil for at least 3 minutes, and then reduce to a medium heat.
- 16, 1-inch, kneaded Paneer Balls
Add paneer dumplings to the sugar water and cover with a lid. Cook for 15 minutes. They will double in size, so be sure not to crowd the pot.
This milk sauce is very simple to make.
- 2 cups milk
- 1/2 cup sugar
- 5 cardamon pods (or 1/4 tsp cardamon powder… I’ll be honest, I used pumpkin spice.)
Place all ingredients into a sauce pan. Heat milk to a high temperature, but there is no need to bring it to a full boil. Cook long enough to dissolve the sugar, or reduce if you would like the sauce a little thicker.
You can also add in more sugar, rose water, chopped pistacios, etc. It really depends on your personal taste. Many rasgulla have a thicker milk sauce with rose water.
- 8-16 cooked rasmalai
Gently place cooked rasmalai into a container. Pour the milk sauce over the top. Place in the fridge to allow them to cool. Serve chilled or at room temperature.
Gently remove cooked rasgulla dumplings from the sugar sauce into a container. Boil down the sugar syrup until it reaches the desired consistency. You can discard some of the sauce prior to starting this, if there is far too much. Pour over cooked rasgulla! Allow to soak for about four hours before serving!