Rasagulla Sweet Milk Balls
Indulge in the melt-in-your-mouth magic of Rasagulla Sweet Milk Balls, a beloved Indian dessert that combines the delicate richness of homemade paneer (Indian cottage cheese) with the sweetness of a light sugar syrup. This traditional recipe is crafted from full-fat milk curdled with lemon juice or vinegar, yielding soft, velvety paneer that is carefully kneaded and shaped into smooth spheres. The balls are then gently simmered in a fragrant sugar syrup, where they swell to a pillowy perfection. With just five simple ingredients—including an optional splash of aromatic rose water—this dessert is a true celebration of simplicity and flavor. Whether served warm or chilled, rasagullas are the perfect treat for festive occasions or as an indulgent everyday delight.
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Recipe Information
Ingredients
- 1 litre Full-fat milk
- 2 tablespoons Lemon juice or vinegar
- 5 cups Water
- 2 cups Sugar
- 1 teaspoon Rose water (optional)
Instructions
Pour the full-fat milk into a large pot and heat it on medium flame. Stir occasionally to prevent burning.
When the milk comes to a boil, reduce the heat to low and add the lemon juice or vinegar, one tablespoon at a time, while stirring gently.
Continue stirring until the milk curdles and the whey separates. This will form paneer (Indian cottage cheese).
Turn off the heat and strain the curdled milk through a muslin cloth or a fine sieve. Rinse the paneer under cold water to remove any sour taste from the lemon juice or vinegar.
Squeeze out excess water from the paneer and hang it in the muslin cloth for about 20 minutes to drain completely. The resulting paneer should be soft but not too dry.
Transfer the drained paneer to a large plate. Knead it gently with the heel of your palm for about 8–10 minutes, until smooth and free of cracks.
Divide the kneaded paneer into 12 equal portions and shape each portion into a smooth, crack-free ball.
In a large pot, combine the water and sugar for the syrup. Bring it to a boil, stirring to dissolve the sugar completely. Once boiling, add the paneer balls to the syrup.
Cover the pot with a lid and boil the paneer balls in the syrup over medium heat for 15 minutes. The balls will double in size as they cook. Ensure they have enough space to expand without sticking together.
Reduce the heat to low and simmer the paneer balls for another 10 minutes. Optionally, add rose water to the syrup for a fragrant touch.
Turn off the heat and allow the rasagullas to cool in the syrup. Serve warm or chilled, as per your preference.
Nutrition Facts
Calories |
186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 37.6 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 116 mg | 9% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 132 mg | 3% | |
*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.
