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Instant Pot Rasgulla
Course
Dessert
Cuisine
Indian
Keyword
milk, Rasgulla
Prep Time
25
minutes
minutes
Cook Time
24
minutes
minutes
Total Time
49
minutes
minutes
Servings
18
Calories
124
kcal
Author
Corrie
Ingredients
4
cups
milk
4 ½
cups
water
divided
3-4
tablespoon
fresh lemon juice
2
cups
sugar
2-3
green cardamom pods
2
tablespoon
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.
Nutrition
Calories:
124
kcal
|
Carbohydrates:
25
g
|
Protein:
2
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
27
mg
|
Potassium:
83
mg
|
Fiber:
1
g
|
Sugar:
25
g
|
Vitamin A:
91
IU
|
Vitamin C:
1
mg
|
Calcium:
65
mg
|
Iron:
1
mg