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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.

Ingredients

Scale

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

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