Rasagulla
Experience the timeless delight of Rasagulla, a beloved Bengali dessert featuring soft and spongy cottage cheese balls soaked in a fragrant sugar syrup. Crafted from freshly curdled chenna, these melt-in-your-mouth spheres are gently kneaded to perfection, ensuring their signature smooth texture. Infused with the subtle aroma of cardamom, the sugar syrup envelops each Rasagulla, making them irresistibly juicy and refreshing. Perfect for celebrations or as an everyday treat, these easy-to-make, traditional sweets offer a delicate balance of richness and sweetness. Serve them chilled or at room temperature for an authentic taste of Indian culinary heritage. Keywords: Rasagulla recipe, Bengali dessert, chenna balls, sugar syrup, Indian sweets.
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Recipe Information
Ingredients
- 1 liter full-fat milk
- 2 tablespoons white vinegar or lemon juice
- 2 cups sugar
- 5 cups water
- 3 whole cardamom pods
Instructions
Start by boiling the milk in a large pot over medium heat, stirring occasionally to prevent it from burning.
Once the milk comes to a boil, turn off the heat and add the vinegar or lemon juice gradually, stirring continuously, until the milk starts to curdle.
Allow the curdled milk to rest for a few minutes. This will help in coagulating the chenna completely.
Line a colander with a muslin cloth or a clean kitchen towel and pour the curdled milk through it to separate the whey.
Rinse the chenna with fresh water to remove any sourness from the vinegar or lemon juice.
Gather the muslin cloth's edges together and squeeze out the excess water gently. Hang the cloth with chenna for 20-30 minutes to remove any residual moisture.
Transfer the drained chenna to a flat surface and knead it with the heel of your hand for about 10 minutes until it becomes smooth and soft.
Divide the chenna into 12 equal portions and roll each portion into a smooth ball without any cracks.
In a large, wide pan, combine water and sugar, and bring the mixture to a boil to create the sugar syrup.
Crush the cardamom pods slightly to release their flavor and add them to the syrup.
Once the syrup is boiling, gently drop the chenna balls into the syrup, ensuring there is enough space for them to expand.
Cover the pan with a lid, reduce the heat to medium, and cook the rasagulla for about 18-20 minutes, gently stirring occasionally to ensure even cooking.
Check and see that the rasagullas have doubled in size and are spongy.
Turn off the heat and allow them to cool in the syrup. The rasagullas will continue to soak up the syrup, becoming juicier.
Serve the rasagulla chilled or at room temperature.
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 434 mg | 19% | |
| Total Carbohydrate | 446.6 g | 162% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 448.8 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1349 mg | 104% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 1564 mg | 33% | |
*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.
