Making Rasagulla and Paneer in Mealthy Multipot is a breeze. The regular method of making rasagulla and paneer is time-consuming, whereas in Mealthy Multipot each can be prepared in just 10 mins.
Rasagulla is a famous Bengali dessert made with paneer. Boiled milk is mixed with lemon or vinegar and the milk is curdled and made into paneer or cheena. Then the paneer is kneaded until smooth and equal size balls are made out of it and cooked in the sugar syrup and served chill.
Rasagulla can be made in Mealthy Multipot in few steps:
- Boil the milk
- curdle the milk
- prepare the paneer by hanging the curdled milk
- make softballs out of panner
- boil the softballs in the sugar syrup
- refrigerate the rasagullas and serve it chill.
Enjoy the video of rasagulla. Subscribe for more videos.
Now let us see how to prepare this recipe.
| Servings | Prep Time |
| 12 pieces approx | 20 min |
| Cook Time |
| 20 min(excluding freezing time) |
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Soft, spongy, and juicy rasagulla in Mealthy Multipot.
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- 1 litre Full Fat Milk
- 2 tbsp Lemon juice
- 1.5 cup Sugar
- 3 cup Water
- 10 Saffron
- 1 tsp Cardamom/Elaichi Powder
- Add a cup of water in the inner pot and place a trivet. Using the PIP method(pot in pot method) place the milk bowl on the trivet.
- Close the lid and set the VENT to SEALING position. Now select the PRESSURE COOK mode on LOW for 10 mins. Let the pressure release naturally.
- Now Turn VENT to VENTING position and open the lid. Milk is boiled. Turn on SAUTE mode and let the milk boil. Add lemon juice or vinegar and mix well. Stir in until the milk starts to curdle. Once the milk is curdled well cancel SAUTE mode.
- Line a sieve with a large piece of muslin/cheesecloth and place it over a bowl. Carefully pour the mixture into the sieve to collect the curds in the muslin. Place it under cold running water to get rid of any leftover whey. Gather the muslin in your hand and squeeze out the excess liquid. Even you can hang it for half an hour to remove excess liquid.
- Transfer the paneer to a plate. Knead it thoroughly for 8 to 10 mins until it becomes smooth and lumps free.
- Now make12 equal size smooth balls without any cracks.
- Add sugar, water, cardamom powder, and saffron in the inner pot. Turn on SAUTE mode. Mix well until the sugar is dissolved completely.
- Now cancel SAUTE mode. Add the prepared balls one by one into the sugar syrup.
- Turn the VENT to the SEALING position. Select STEAM mode LOW for 10 mins. Let the pressure release naturally.
- Once the pressure releases naturally, turn the VENT to VENTING position and open the lid. You can see rasagullas are doubled in size.
- Remove it and let it come to room temperature and then refrigerate it for 4-5 hours. Spongy rasagulla is ready. Serve Chilled.
- Either use vinegar or lemon juice to curdle the milk.
- While curdling the milk make sure to turn the SAUTE mode.
- Knead the paneer at least for 8-10 mins until it becomes smooth.
- Kneading paneer is very important so that you no need to add any cornflour or all-purpose flour while making the balls.
- If you want rasagullas to be while in color skip the saffron.
- You can make this recipe in a regular pressure cooker or in a pan.
Delicious, soft, spongy, and juicy rasagullas are ready to relish.
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