Badam Rasgulla Recipe

Cooking Directions

• STEP 1.In a blender, blend almonds with a little water to make a smooth paste.
• STEP 2.In a bowl, mix paneer and almond paste until well combined.
• STEP 3.Shape the mixture into small balls and set aside.
• STEP 4.In a saucepan, heat water and sugar until the sugar dissolves.
• STEP 5.Add cardamom powder and saffron strands to the sugar syrup.
• STEP 6.Gently drop the paneer-almond balls into the syrup and cook for 10-15 minutes.
• STEP 7.Remove the rasgullas from the syrup and let them cool before serving.

Cooking Tips

• Make sure the paneer and almond paste are well combined to prevent the rasgullas from breaking.
• Cook the rasgullas on low heat to ensure they cook evenly and become soft and spongy.

Storage and Serving

• Badam Rasgulla can be stored in the refrigerator for up to 3 days.
• Serve the rasgullas chilled as a dessert.