Rasgulla
Indulge in the delightful sweetness of Rasgulla, a classic Indian dessert made from delicate chenna (fresh cheese) and soaked in a fragrant sugar syrup. This traditional Bengali sweet features soft, spongy milk-based balls that are lightly perfumed with optional rose water for an irresistible aroma. Made with just a few simple ingredients—full-fat milk, lemon juice or vinegar, sugar, and water—this recipe takes you through the art of curdling milk, kneading chenna into silky smoothness, and perfectly cooking the rasgullas until they double in size. With a short prep time of just 20 minutes, this recipe offers a rewarding treat perfect for festive occasions, celebrations, or satisfying your sweet tooth. Serve chilled for a blissful dessert experience that melts in your mouth.
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Recipe Information
Ingredients
- 1 liters Full-fat milk
- 2 tablespoons Lemon juice (or vinegar)
- 1.5 cups Sugar
- 4 cups Water
- 1 teaspoon Rose water (optional)
Instructions
Pour the milk into a large, heavy-bottomed pan and bring it to a boil on medium heat, stirring occasionally to prevent the milk from sticking to the bottom.
Once the milk starts boiling, reduce the heat to low and add lemon juice or vinegar tablespoon by tablespoon, stirring gently, until the milk curdles completely and the whey separates.
Remove from heat and immediately strain the curdled milk using a muslin cloth or cheesecloth. Rinse the chenna (curds) under cold running water to remove any lemon or vinegar taste.
Gather the cloth's edges and squeeze out the excess water from the chenna. Hang it for about 30 minutes to remove more water.
After 30 minutes, knead the chenna gently for about 10 minutes until it becomes smooth and soft. Divide the dough into 12 equal portions and roll into smooth balls without cracks.
In a deep wide pan, bring water and sugar to a boil and stir until the sugar dissolves completely. Reduce the heat to medium.
Gently add the chenna balls into the boiling sugar syrup. Cover the pan with a lid and cook for about 20 to 25 minutes. The balls will double in size.
After 10 minutes of simmering, add rose water, if using, to enhance the flavor.
Once cooked, remove the pan from heat. Allow the rasgullas to cool in the syrup before transferring to a serving bowl.
Refrigerate for a few hours before serving to enhance the taste.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 432 mg | 19% | |
| Total Carbohydrate | 349.8 g | 127% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 350.4 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1366 mg | 105% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 1578 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.
