Classic Indian Rasgulla Recipe

Introduction

Rasgulla is a classic Indian dessert featuring soft, spongy cheese balls soaked in a fragrant, sweet syrup. This delightful treat is perfect for celebrations or a special homemade sweet indulgence.

Ingredients

• 2 litres whole milk
• 2-3 tbsp distilled vinegar
• 200g granulated sugar
• 4 cardamom pods
• 1 tbsp rosewater extract (adjust to taste)
• Saffron threads or chopped pistachios, to serve

Instructions

1. Step 1: Line a large, fine mesh sieve with a muslin cloth and place it over a big bowl. Heat the milk in a large saucepan over medium heat, stirring often to prevent sticking. When it starts boiling, slowly add the vinegar while stirring until the milk curdles. Remove from heat and let it stand until the solids separate from the whey.
2. Step 2: Strain the curdled milk through the muslin-lined sieve. Rinse the solids under cold running water to remove vinegar taste. Gather the cloth edges, squeeze gently to remove excess liquid, tie a knot, and hang it over the sink to strain for 1 hour.
3. Step 3: Transfer the strained milk solids to a bowl and knead gently for about 5 minutes until they form a soft dough. Avoid overkneading to keep the texture tender. Divide the dough into small portions and roll each into a smooth ball about 2-3 cm in diameter (around 25g each).
4. Step 4: To make the syrup, combine sugar, 1 litre water, cardamom pods, and rosewater extract in a pan. Heat on medium until sugar dissolves, then boil for about 10 minutes until the syrup thickens slightly.
5. Step 5: Gently add the dough balls to the simmering syrup. Cover with a lid and cook for 10 more minutes until the balls double in size. Remove with a slotted spoon and let them cool completely.
6. Step 6: Sprinkle the cooled rasgullas with saffron threads or chopped pistachios. Chill until cold and set before serving.

Tips & Variations

• Use fresh whole milk for the best texture and flavor of the cheese balls.
• Be gentle while kneading and shaping the dough to keep rasgullas soft and spongy.
• Adjust rosewater quantity gradually—too much can overpower the syrup’s delicate floral notes.
• For a richer flavor, add a few strands of saffron directly into the syrup while cooking.

Storage

Store rasgullas in their syrup in an airtight container in the refrigerator. They keep well for up to 3-4 days. Serve chilled for the best taste. Reheat gently in the syrup if you prefer them warm, but they are traditionally enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What milk should I use for making rasgulla?

Use whole milk for the best texture and richness. Avoid low-fat or skim milk, as they won’t produce the right curds for soft cheese balls.

Can I make rasgulla without rosewater?

Yes, you can omit rosewater if unavailable, but it adds a subtle floral aroma that complements the sweet syrup nicely. Alternatively, a few drops of orange blossom water work well too.

Classic Indian Rasgulla Recipe

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Rasgulla is a traditional Indian dessert made from fresh homemade chenna (curdled milk solids) formed into soft balls cooked in a fragrant sugar syrup infused with cardamom and rosewater. This spongy, juicy sweet treat is often garnished with saffron or pistachios, offering a delicate floral and nutty flavor perfect for festive occasions or satisfying a sweet craving.

• Author: Isabella
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 20 rasgullas (about 2–3 cm each) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

For the Chenna (Milk Solids):

• 2 litres whole milk
• 2–3 tbsp distilled vinegar

For the Syrup:

• 200g granulated sugar
• 1 litre water
• 4 cardamom pods
• 1 tbsp rosewater extract (adjust to taste)

For Garnish:

• Saffron threads or chopped pistachios

Instructions

1. Prepare the Chenna: Line a large, fine mesh sieve with muslin cloth and place it over a large bowl. Bring the whole milk to a boil in a large saucepan over medium heat, stirring frequently to avoid burning. Gradually add 2-3 tablespoons of distilled vinegar, stirring gently until the milk curdles and solids separate from the whey. Remove from heat and let it stand until fully separated.
2. Strain and Rinse the Chenna: Pour the curdled milk into the prepared sieve. Rinse the milk solids under cold running water directly in the cloth to remove any vinegar taste. Gather the cloth edges and lightly squeeze to get rid of excess water, then tie a knot and hang the cloth to strain for 1 hour.
3. Knead the Chenna Dough: Transfer the strained chenna to a bowl and knead gently for about 5 minutes until it forms a soft, pliable dough. Avoid over-kneading to prevent tough texture.
4. Shape into Balls: Pinch off small portions of the dough and roll them between your palms into smooth balls approximately 2-3 cm in diameter, each weighing around 25 grams. Repeat until all dough is shaped.
5. Prepare the Sugar Syrup: In a pan, combine 200g sugar, 1 litre water, cardamom pods, and rosewater extract (start with less and adjust to preference). Heat gently over medium heat, stirring until the sugar dissolves. Bring to a boil and simmer for around 10 minutes until the syrup slightly thickens and becomes sticky.
6. Cook the Rasgullas: Gently place the chenna balls into the boiling syrup. Cover the pan with a lid and let them cook for 10 minutes on medium heat until the balls puff up to about twice their original size.
7. Cool and Garnish: Using a slotted spoon, remove the rasgullas and allow them to cool completely on a plate. Sprinkle with saffron threads or chopped pistachios for garnish. Chill in the refrigerator until set and cold before serving.

Notes

• Use fresh whole milk for the best texture and flavor.
• Do not over-knead the chenna dough to keep rasgullas soft and spongy.
• Adjust the rosewater according to taste; too much can overpower the delicate flavor.
• Ensure syrup is boiling before adding balls to help them expand properly.
• Rasgullas can be refrigerated and stored for up to 3 days in syrup.

Keywords: Rasgulla, Indian dessert, chenna sweet, cardamom syrup, rosewater dessert, milk balls, traditional Indian sweets