Rasgulla in instant pot | Paneer in instant pot | Pressure cooker dessert

Rasgulla in instant pot

This is what happens when convenience meets deliciousness.  I love experimenting with instant pot and explore more awesome ways to enjoy. This recipe reaches my blog after several attempts, watch for notes below the description.

Check my other instant pot desserts from here

• Paal kozhukattai

• Eggless chocolate cake

• Almond kheer with almond meal

INGREDIENTS

To Make Paneer 

• Milk - 8 cups

• Lemon juice - 3 to 4 tbsp (diluted in water)

To Make Sugar syrup

• Water - 4 cups

• Sugar - 2 cups

• Cardamom pods

• Rose water (optional to taste)

DIRECTIONS

TO MAKE PANEER 

Fill 1 - 2 cups of water in the main pot, then add 8 cups of milk to the inner pot. Start Instant pot in steam - low pressure - 10 mins - vent sealed - keep warm off

Wait for the IP to cool down then open and start the IP in saute mode or steam mode and slowly add lemon juice while stirring the milk. Wait for milk to curdle. Don't forget to keep stirring until its completely curdled. The idea here is just to keep the inner pot hot while adding lemon juice.

Have a straining system ready before starting to make paneer. I used a strainer over the mixing bowl and covered the strainer with a thin cotton cloth (cheese cloth).  Once the milk is curdled, poured it over my strainer system and then immediately washed in cold water. Then let it drip drain for 15 minutes. 

To make sugar syrup

While straining and cleaning paneer, Clean the main pot, fill it with 4 cups water and 2 cups sugar, to that add cardamom pods. Let it melt and simmer in saute mode.

To make Rasgullas

After the chenna / paneer is strained, crumble and knead until its formed into a dough. Then divide equal portion and make smooth rasgulla balls.

Then slowly add the rasgulla balls into the sugar syrup. 

Turn off saute mode, and again start ip in steam - low pressure - 10 mins - vent sealed - keep warm off

Notes:

1. Lemon juice can be substituted with vinegar or thick curd (cultured yogurt)

2. You can also add a tbsp of lemon juice before steaming the milk and add again after steaming the milk

3. Reduce the steaming time according to the amount of milk used.

4. Don't let the milk strain for longer.

5. Make sure the moisture is not separating while kneading the paneer. Stop as soon as the crumbled paneer forms dough.

6. Add more sugar to the syrup if you like it with a lot of sweet.

7. Don't quick release both milk and rasgulla. Wait for the pressure to settle down and then open.

Enjoy and happy cooking !