Ras Gulla Indian Cheese Balls in Sugar Syrup
Indulge in the timeless delight of **Ras Gulla**, soft and spongy Indian cheese balls soaked in fragrant sugar syrup. This classic Bengali dessert is made from fresh paneer, kneaded to a silky smooth texture, and shaped into perfect spheres that absorb the sweetness of a lightly spiced syrup infused with cardamom and a hint of rose water. Each bite offers a heavenly burst of sweetness and melts in your mouth, making it the ultimate treat for festive occasions or post-dinner indulgence. With just a handful of ingredients like whole milk, lemon juice, and sugar, this recipe is straightforward yet incredibly rewarding, delivering an authentic taste of Indian dessert perfection. Serve chilled for a refreshingly sweet experience that will leave everyone craving more!
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Recipe Information
Ingredients
- 1 liter Whole milk
- 2 tablespoons Lemon juice (or vinegar)
- 4 cups Water
- 1.5 cups White granulated sugar
- 4 pods Cardamom pods (optional)
- 1 teaspoon Rose water (optional)
Instructions
1. Heat the whole milk in a large pot over medium heat, stirring occasionally to prevent it from sticking to the bottom. Once it comes to a boil, turn off the heat.
2. Gradually add the lemon juice (or vinegar) to the milk while stirring gently. The milk will curdle and separate into whey and cheese curds.
3. Place a muslin cloth or cheesecloth over a strainer and pour the curdled milk into it. Rinse the cheese curds under cold water to remove any lemon or vinegar taste.
4. Gather the edges of the cloth and squeeze out excess water. Hang the cloth for 30 minutes to allow the remaining water to drain. You should now have fresh paneer.
5. Transfer the paneer to a clean surface and knead it with your palms for 8-10 minutes until it is smooth and pliable. It should not feel grainy.
6. Divide the paneer into small portions and roll them into smooth, crack-free balls about 1 inch in diameter. Set aside.
7. In a large pot, combine the water and sugar, then bring the mixture to a boil over medium heat. Allow it to simmer and dissolve the sugar completely.
8. Add the cardamom pods to the syrup for a subtle flavor, if desired.
9. Gently place the paneer balls into the boiling sugar syrup. Cover the pot with a lid and cook for 15 minutes over medium heat. The balls will expand as they cook.
10. Turn off the heat, let the Ras Gulla cool in the syrup, and add rose water if desired.
11. Serve chilled or at room temperature, ensuring the Ras Gulla are fully soaked in syrup.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 424 mg | 18% | |
| Total Carbohydrate | 349.2 g | 127% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 349.8 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1334 mg | 103% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 1593 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
