Instant Pot Rasgulla

One of the popular and favorite Indian dessert… This dessert is made with milk, sugar and lemon juice. Garnishing of pistachios add a delish touch in these rasgullas.

Instant Pot Rasgulla
4 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Indian
Keyword: milk, Rasgulla
Prep Time: 25 minutes
Cook Time: 24 minutes
Total Time: 49 minutes
Servings: 18
Ingredients
  • 4 cups milk
  • 4 1/2 cups water divided
  • 3-4 tbsp fresh lemon juice
  • 2 cups sugar
  • 2-3 green cardamom pods
  • 2 tbsp pistachios chopped
Instructions
  • In the pot of Instant Pot,add the milk and ¼ cup of water.
  • Secure the lid and turn to “Seal” position.
  • Select “Yogurt” and use the adjust button for 2 times or until the display reads “Boil”.
  • Cook for about 3-5 minutes.
  • Press “Cancel” and allow a “Quick”release.
  • Remove the lid and select“Sauté”.
  • Cook for about 2-3 minutes or until milk starts to boil.
  • Stir in the lemon juice and cook for about 2-3 minutes or until it separates into curds.
  • Press “Cancel” and transfer the curd onto a cheesecloth,arranged over a colander.
  • Run under cold running water to remove lemon juice completely.
  • Fold the cheesecloth and hang it for at least 15 minutes.
  • Now, with your hands, squeeze the leftover moisture completely.
  • Place the strained curd nonto a plate and with your hands, kneed until firm but still moist ball is formed.
  • Make 18 equal sized balls from the curd.
  • Now, wash the pot of Instant Pot and select “Sauté”.
  • In the pot add the remaining water, sugar and cardamom pods and cook for about 2-3 minutes or water just starts to boil, stirring frequently.
  • Press “Cancel” and carefully, place the curd balls into the sugar syrup.
  • Secure the lid and turn to “Seal” position.
  • Select “Steam” with “Low Pressure” and just use the default time of 10 minutes.
  • Press “Cancel” and allow a “Natural”release.
  • Remove the lid and transfer the rasgullas with sugar syrup into a bowl.
  • Set aside to cool completely before serving.
  • Garnish with pistachios and serve.
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