How many of you here love rose milk? Well, count me also in that list. I love rose milk so much. What about rasgulla then? I love them too. So, I wanted to try a recipe with both. Pink, soft, spongy paneer balls dunked in some rose flavored syrup… just imagine! (Alternatively, you can see the picture too! :p) Rose-gulla is a delightful combination of my favorites.
This was just a random idea that popped in my head that I wanted to try right away. I made it sometime back but did not post it because of my already pending posts. Finally, the day to post and share this delectable dish with you all has come too.
Rose milk is my most favorite. Before my marriage (and after too), I would make them whenever I had cold milk in the refrigerator. Sometimes, I even keep some milk in the fridge, just to have rose milk. The quality of the rose syrup is what gives the rose milk its flavor.
I will definitely post the recipe for homemade rose syrup too someday. But, for this recipe I have used store-bought rose syrup only. While buying store-bought syrup, choose carefully for sometimes, even fake ones look too original. There are no hard and fast rules in buying these. The only method that works is – hit and trial.
The fake ones give the color but not the flavor. Of course, even the original ones have color added in them. The color makes it even more attractive, right?! Anyways, choose the brand that best suits your taste. You are the one who is going to have it ultimately.
Rose-gulla is a very simple sweet dish. The process of making them is quite similar to rasgullas, the only difference being the addition of rose syrup. Sometimes, the excess rose syrup added might make the rose-gulla too sweet. So, add the sugar according to taste.
This rose-gulla recipe turned out soo good. They tasted really yummy. Before beginning to make it, even I was not very sure of its taste. I just wanted to give it a try and see how it turns out. But well, what can I say. It was such a hit. I loved it and you know what the best part is? My husband loved it too.
I thought he wouldn’t like it that much because he does not like rose milk too. But turns out, these succulent rose-gulla are sure to melt anyone and everyone’s heart with its taste and its gorgeous pink color. Oooh! I am already drooling over the pictures. Don’t mind me because I know you are busy drooling over them too!
Oh yeah! I wanted to tell you something that I accidentally learnt while making these. Rest these rose-gullas for atleast a few hours before serving. By that time, they absorb the sugar syrup to the maximum and also, the color too. The light pink paneer balls turn dark pink after absorbing the color. So, let it rest for maximum flavors.
I made them and ate them only after almost 24 hours. But, you need not let it rest that longer. I actally did not get the chance to have them until the next day evening. So, it was almost 24 hours by then. And also, if the climate at your place is hot, then do not keep them longer on the counter-top. Refrigerate them after may be a day, depending on the outside temperature.
Serve rose-gulla chilled or even at room temperature as a dessert to a lavish meal. Enjoy them with your family. While you are here, also check my other Indian sweet recipes and also the recipe of the original rasgulla. Happy cooking and eating.
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
- 1.5 litres full cream milk
- 2-3 tbsp lemon juice
- 1/4+1/4 cup rose milk syrup
- 2 cups sugar
- 4 cups water
- 1/2 tsp cardamom powder
- 1/2 tsp dried rose petals
- Take 1.5 litres milk in a heavy-bottomed vessel and bring it to a boil.
- Add 2 tbsps of lemon juice and stir it. The milk solids will separate from the whey.
- Add 1/4 cup rose milk syrup and let it simmer for a minute or two. The milk solids will now absorb the flavor as well as the color.
- Line a strainer with a muslin cloth and pour the curdled milk over it. Pour some ice cold water on it to stop the milk solids from cooking further. Bring all the sides of the muslin cloth together and let it hang for 20-30 minutes.
- After 20-30 minutes, transfer the milk solids to a plate and knead them for about 10 minutes or until they form balls that do not crumble. Make 13-15 small balls with the milk solids.
- Meanwhile, add the sugar and water and melt the sugar in a low-medium flame.
- When the sugar melts, add 1/4 cup of rose milk syrup and stir it. Bring it to a boil.
- Add the cardamom powder and the dried rose petals and boil it for 5 minutes.
- Now strain the rose petals and place the vessel back on a low flame and add the kneaded chhena balls in the syrup. Cover and cook for 5 minutes and then turn off the flame.
- Keep the vessel covered and let it rest for 3-4 hours. The chhena balls would have doubled in size by then.
- Serve chilled or at room temperature.
- Do not add too much of lemon juice. Add more only if needed.
- Wash the curdled milk while straining with some ice cold water to stop the cooking process and also to remove the sourness of the lemon. Alternatively, you can also bring the ends of the cloth together and show it in some running tap water.
- Squeeze the excess water and let the milk solids rest in the muslin cloth for a minimum of 20 minutes.
- Do not over cook the chhena as it might turn hard.
- Knead the chhena very well for about 10 minutes.
- Kneading plays a crucial part because if you do not knead well, then the chhena balls may break apart when dropped in sugar syrup.
- Make small balls of the chhena as they will double in size when dropped in the syrup.
- Adding dried rose petals is optional. I added for extra flavor. Alternatively, you can also add fresh paneer rose petals.
- Strain the rose petals before adding the chhena balls.
- Instead of cardamom powder, you can also add 3-4 crushed cardamoms.