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Ingredients
2 cups homemade paneer
2 tsp all purpose flour
2 cups sugar
6-7 strands of saffron (kesar)
2 tsp cardamom powder (optional)
3 cups water

Method
Make paneer at home following my recipe for homemade paneer. (sorry, I didn't want to type it all again!:))

Take the paneer at room temperature, add 2 tsp of flour and crumble this mixture in a food processor. Pulse coarsely for 30 to 40 seconds.

To make the sugar syrup, pour 3 cups of water in a pressure cooker. Add 1 cup sugar(keep the other 1 cup for later) and bring this to a boil on medium heat.

Meanwhile knead the ricotta cheese mixture again for about 1 minute using your hands. Rub it against the palms to make it smooth; remember, the more you knead the softer the rasgullas will be, and the easier it would be to shape them.

Now divide the mixture into 15 equal sized portions and roll them into balls or any other desired shapes. I have made rasmalai before, hence find it easier to shape these into flatter discs as it gets cooked faster.

When the sugar syrup comes to a boil, gently drop the rasgulla balls into the syrup. Close the cooker and pressure cook for about 7-8 mins. After one whistle, wait for 5 minutes and turn off the stove.

Do not overcook, else the rasgullas will become too hard. It's generally good to wait for one whistle to go off, then turn off heat and check if the balls are cooked. They should approximately double in size and become fluffy. If you think they are not done yet, cover the lid, without the whistle, and cook for another 5 mins or so at medium heat.

Open the cooker after 10 minutes and add the cardamom powder to the syrup and stir gently. Add another 1 cup of sugar and let it boil. Take the saffron strands and place in 2 tbsp warm water. Microwave for 1 minute, when it starts bleeding, add the saffron water to the sugar syrup to evenly flavor and color the entire sugar syrup.

Allow the rasgullas to cool before transferring them to a container and refrigerate till ready to use. If you do not have a pressure cooker, you can do this is a large crockpot too. Just keep it covered to allow steam to build and cook the rasgullas.

When serving, layer the rasgullas, add a generous helping of the syrup and garnish with chopped pistachios or saffron strands. Serve chilled and enjoy a traditional Bengali sweet! To make Kesar Rasmalai instead, follow the exact same recipe but use milk instead of sugar syrup.

For additional tips on how to prevent rasgullas from getting hard, check my tips on how to make soft rasgullas

Original Recip and Photo is copyright of Fun and Food

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