Rasgulla an Indian Dessert
Indulge in the sweet, spongy perfection of Rasgulla, a classic Indian dessert that melts in your mouth with every bite. This beloved treat features soft, airy balls of chenna (Indian cottage cheese) simmered in a fragrant sugar syrup, delicately infused with optional cardamom for a hint of warmth and spice. Made from simple ingredients like full-fat milk, lemon juice, and pantry staples, this recipe brings the authentic taste of Indian sweets right to your kitchen. Creating rasgulla involves curdling milk to prepare fresh chenna, kneading it to silky smoothness, and gently cooking the balls to achieve their signature spongy texture. Perfectly chilled and served in its syrup, this dessert is light, refreshing, and irresistible. Whether you're celebrating a festive occasion or craving a sweet treat, Rasgulla is sure to captivate your taste buds and transport you to the vibrant streets of India.
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Recipe Information
Ingredients
- 1 liter Full-fat milk
- 2 tablespoons Lemon juice or white vinegar
- 4 cups Water
- 1.5 cups Sugar
- 3 pods Cardamom pods (optional)
Instructions
In a large pot, bring the milk to a boil while stirring occasionally to prevent scorching.
Once the milk comes to a boil, reduce the heat to low and add lemon juice or vinegar gradually while stirring. This will cause the milk to curdle and separate into whey and chenna.
Turn off the heat and let the mixture sit for a minute. Then, strain it through a muslin cloth or fine sieve. Rinse the chenna under cold running water to remove any acidic taste.
Gather the cloth and squeeze gently to remove excess water. Hang the cloth for 30 minutes to drain the remaining moisture. The chenna should be slightly moist but not watery.
Transfer the chenna to a plate and knead it with your palms for 8-10 minutes to form a smooth, soft dough.
Divide the dough into small portions and roll them into smooth, crack-free balls (about 12-15 balls depending on size).
In a large deep pan, combine water and sugar. Add the cardamom pods if using. Bring the mixture to a boil to form a sugar syrup.
Gently drop the chenna balls into the boiling sugar syrup. Ensure there is enough space in the pan as the balls will expand in size while cooking.
Cover the pan with a lid and cook the rasgullas on medium heat for 15-18 minutes. Occasionally, give the pan a gentle shake to ensure even cooking.
Turn off the heat and allow the rasgullas to cool in the syrup. They should double in size and become spongy.
Chill the rasgullas in the refrigerator before serving. Serve them cold in their sugar syrup for a refreshing treat.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% 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 | 349.0 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 | 1333 mg | 103% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 1590 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.
