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Mint Rasgulla

29/05/2020 by Sujata Roy 17 Comments

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Mint rasgulla or mint ( pudina) flavoured rasgulla. A very refreshing spongy soft mint flavored rasgulla. Serve chilled or room temperature, taste is absolutely divine.

You don’t need to buy rasgulla from sweet shop. You can make it easily at home. To make perfect rasgulla read all the tips and tricks here.

Just remember milk should be cow milk. And while making paneer be careful. Drain the water and wash the paneer immediately to stop further cooking to get soft paneer. And next step is kneading the paneer. Mash the paneer with your finger tips and heel of your palm till paneer becomes smooth and your palm become greasy. For mint flavoured rasgulla I have added some mint leaves in the sugar syrup. And I love these mint rasgulla so made many times. Sometimes used dried mint leaves powder in the paneer while mashing. And sometimes added some fresh mint leaves in milk while making paneer. You can make the rasgulla following any of these method.

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You can get some more different flavoured rasgulla on this blog. Click on the name below for recipe.

1. Rasgulla

2. Watermelon rasgulla

3. Mango rasgulla

4. Orange rasgulla

5. Chilli rasgulla

And some more recipes you can make with rasgulla.

1. Baked rasgulla

2. Savoury rasgulla korma

3. Rasgulla kheer or pudding

4. Rasgulla cupcakes

Sending this post to Facebook group Healthy Wealthy Cuisine. This time theme is Cool Dessert suggested by Vanitha Bhat who blog at Curry And Vanilla. Do visit her space for many wonderful recipes.

Here are some more cool dessert recipes from my blogger friends.

Mango panna cotta by Jayashree

Carrot kheer by Preethi

Mango phirni with almond by Vanitha

Basundi by Narmadha


Mango pineapple sorbet by Sasmita

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Recipe is very simple. Make the rasgulla like you make normal rasgulla just add some mint leaves in the sugar syrup and also add some mint leaves in the milk while making. Or add 1 teaspoon dried and powdered mint leaves. Taste will be great in both ways.

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Recipe

Cow milk – 1 liter

Lemon juice or vinegar -3 – 4 tablespoon or as require

Mint leaves – 2 – 3 tablespoon

Or

Dried mint powder – 1 teaspoon

For syrup

Sugar – 1 cup

Water – 4 cup

Mint leaves – 1/4 cup

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Method

For making perfect rasgulla please read all the tips and tricks here.

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan with some mint leaves if using.

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If you want to use dried mint leaves powder skip this step. When it starts to rolling boil remove from heat. Add lemon juice or vinegar. Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

3. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

4. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

5. You can make cottage cheese with curd in same method. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese.

6. Squeeze the cloth well to drain all the water from cottage cheese. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.

7. Take out the cottage cheese or paneer on a large plate. Discard the mint leaves if used. Or if you are using mint leaves powder and 1 teaspoon in the paneer. To make mint leaves powder clean and rinse the mint leaves. Drain the water well. Let the leaves dry in shade on a paper towel for 2 – 3 days or until leaves dried up completely. Crush the dried leaves with your palm or grind in mixer grinder. Store in airtight container in refrigerator.

8. Mash the paneer with your finger tips and heel of your palm. Mash till your palm becomes greasy and paneer becomes smooth.

9. Make small balls. These will become double. You can make 7 to 9 rasgulla out of this cottage cheese depends on the size.

10. There shouldn’t be any crack on the balls. Press the balls between your fingers and palm tightly to make crack free balls.

11. Make round ball using your both palm. Make all the balls.

12. In a large and broad pan heat 1 cup sugar, 4 cup water and 1/4 cup mint leaves.

13. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.

14. Cover and cook on medium high heat for 20 minutes.

15. After 20 minutes switch off the heat. Keep it covered for 3 – 4 hours or until completely cool down. Don’t open the lid before 2 – 3 hours, your rasgulla may shrink.

16. You can keep these in refrigerator for 5 – 6 days. Serve chilled or at room temperature

Notes

1. Always use cow milk to make rasgulla.

2. Don’t remove the lid when hot let it cool down completely before removing the lid.

3. Read the tips and tricks carefully before making rasgulla first time. You will get perfect spongy rasgulla.

4. Drain the paneer well to avoid breaking the rasgulla in syrup.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Filed Under: Dessert, Fusion Foods, Gluten Free, Indian Sweets, Satvik Food Recipes, Vegetarian Tagged With: Bengali dessert, delicious, dessert, easy cooking, flavoured rasgulla, fusion recipe, Indian Dessert, party dessert, pudina, rasgulla, Rosogolla, soft rasgulla, spongy rasgulla

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Reader Interactions

Comments

  1. Kimi San Bhopal says

    29/05/2020 at 11:12 PM

    Looks delicious

    Reply
    • Batter Up With Sujata says

      30/05/2020 at 1:56 AM

      Thank you so much!

      Reply
  2. jayashreetrao says

    31/05/2020 at 4:53 PM

    That’s awesome ! Rasgollas with mint flavour, it must be tasting and smelling so good. Loved this version of rasgulla.

    Reply
    • Batter Up With Sujata says

      31/05/2020 at 5:25 PM

      Thank you so much Jayashree. Please do try, I am sure you will love the taste.

      Reply
  3. namscorner18 says

    31/05/2020 at 5:56 PM

    Wow.. another rasgulla and you are queen of bengali sweets. Mint would have added so much flavor and taste to the rasgulla.

    Reply
    • Batter Up With Sujata says

      01/06/2020 at 2:32 AM

      Yes Narmadha we loved the taste and flavour. Made 3 times repeatedly. And want to make again. Thanks dear.

      Reply
  4. FoodTrails says

    02/06/2020 at 3:53 AM

    You are truly the dessert queen the Ultimate Rasgulla Queen!! Mint flavoured Rasgulla yum yumm!!

    Reply
    • Batter Up With Sujata says

      02/06/2020 at 4:02 AM

      Thanks a lot dear. Please do try, I am sure you will love the taste ☺️

      Reply
      • FoodTrails says

        02/06/2020 at 4:06 AM

        Sure hopefully will soon try!

        Reply
  5. preethi76 says

    06/06/2020 at 6:22 AM

    Love this innovative recipe. Mint flavoured rasgulla sounds interesting. Love all your rasgulla experiments.

    Reply
  6. Sasmita says

    11/06/2020 at 3:52 PM

    That is awesome di, you are such a brilliant in making rasogolla ! This mint flavour must be tasting and smelling so good. simply WOW !!!!

    Reply
    • Batter Up With Sujata says

      11/06/2020 at 4:08 PM

      Thanks a lot dear!

      Reply
  7. curryandvanilla says

    12/06/2020 at 11:01 AM

    Wow!! Only you can come up with such brilliant dishes with unique combinations! I can just imagine the burst of minty freshness in each bite of rasgulla! Want to eat them right now!! Beautiful share dear <3

    Reply
    • Batter Up With Sujata says

      12/06/2020 at 11:22 AM

      Thanks a lot dear for your lovely words. Glad you liked it 😍

      Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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