For cooking process
Paneer - 1 cup, for homemade paneer recipe click here.
Water - 5-6 cup,
Sugar - 1/2 cup.
For sugar syrup
Water - 2 cup,
Sugar - 1/2 cup.
In a pressure cooker, add 6 cup of water and 1/2 cup of sugar. Here am using 5 liter capacity pressure cooker. Let it come to rolling boil point on high flame.
Meanwhile, take prepared homemade paneer. Paneer should neither too dry nor too moist. Mash and knead it properly with your palm for 10-12 minutes till paneer becomes smooth and your palm gets slightly greasy. Kneading process should done with light pressure of hand.
Now divide smooth paneer in to 9 equal parts. Roll each part to smooth and crack free round ball with the help of your palms as per below image.
Add prepared round balls in rolling boil sugar and water mix in pressure cooker.
Cover the lid and let it cook in high flame for one whistle. After one whistle, lower the flame to medium low and let it cook for another five minutes. Now switch off the flame and let pressure cooker cools down to room temperature.
Take a pan and add 2 cup of water along with 1/2 cup of sugar. Give it a boil on medium flame.
Switch of the flame and let it come to room temperature.
Open the lid of pressure cooker. Take out prepared ball with the help of slotted spatula.
Slightly press it down gently with another spoon to remove excess water. Add into the prepared room temperature syrup.
Repeat the process with remaining balls. Now cover bowl with clean plastic wrap or lid and refrigerate for 2-3 hour. Now rasgullas are ready to serve.
Amount of sugar depends on your taste.
To check whether rasgulla is cooked well or not, take one rasgulla ball and squeeze syrup from it. Now dip again in to the syrup, rasgulla should came back into its real shape.