International Cuisine > Indian Cuisine > Desserts (Indian) > Rasgulla Recipe

Rasgulla: A Sweet Sponge of Bengal

Rasgulla is a beloved Indian dessert, originating from Bengal, made from chhena (Indian cheese) and soaked in a light sugar syrup. This recipe provides a step-by-step guide to creating these soft, spongy, and incredibly delicious sweets at home. Enjoy this traditional treat!

Prep Time
20 minutes
Cook Time
30 minutes
Servings
15-20 Rasgullas
Ingredients
  • 1 liter Full-fat Milk
  • 2-3 tablespoons Lemon Juice or Vinegar
  • 2 cups Sugar
  • 4 cups Water
  • 1 teaspoon Rose Water (optional)
  • Pinch Cardamom Powder (optional)

Making the Chhena (Indian Cheese)

Step 1: Boil the Milk Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat. Stir occasionally to prevent it from scorching at the bottom. Step 2: Curdle the Milk Once the milk comes to a boil, reduce the heat to low. Slowly add the lemon juice or vinegar, a little at a time, stirring gently. The milk will start to curdle and separate into whey (the watery part) and solids (the chhena). Step 3: Separate the Chhena Once the milk has completely curdled, remove the pan from the heat. Line a strainer with a muslin cloth or cheesecloth and pour the curdled milk into it. This will separate the chhena from the whey. Step 4: Wash the Chhena Rinse the chhena under cold running water for 2-3 minutes. This removes the sourness of the lemon juice or vinegar and also cools down the chhena. Step 5: Remove Excess Water Gather the edges of the muslin cloth and squeeze out as much water as possible from the chhena. Then, hang the cloth with the chhena for about 30-45 minutes to remove any remaining excess water. The chhena should be moist but not watery.

Kneading and Shaping the Chhena

Step 6: Knead the Chhena Take the chhena out of the muslin cloth and place it on a clean, flat surface. Knead the chhena with the heel of your hand for about 8-10 minutes until it becomes smooth and free of any lumps. This is a crucial step for making soft and spongy Rasgullas. Step 7: Shaping the Rasgullas Divide the kneaded chhena into small, equal-sized portions (about 1 inch in diameter). Roll each portion between your palms to form smooth, round balls. Make sure there are no cracks on the surface of the balls, as this can cause them to break apart while cooking.

Making the Sugar Syrup and Cooking the Rasgullas

Step 8: Prepare the Sugar Syrup In a large, wide-mouthed pot or pressure cooker, combine the sugar and water. Bring the mixture to a boil over medium heat, stirring until the sugar is completely dissolved. Step 9: Cook the Rasgullas Once the sugar syrup is boiling, gently drop the chhena balls into the syrup. Cover the pot and cook for about 15-20 minutes. The Rasgullas will double in size as they cook. If using a pressure cooker, cook for 1 whistle on medium heat, then release the pressure immediately. Step 10: Cooling and Serving After cooking, turn off the heat and let the Rasgullas cool in the syrup for at least 2-3 hours. This allows them to absorb the syrup and become even softer and juicier. You can also add a teaspoon of rose water or a pinch of cardamom powder to the syrup for added flavor. Serve the Rasgullas chilled or at room temperature. Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: Approximately 180-220 kcal Carbohydrates: 30-40g (primarily from sugar) Protein: 5-7g Fat: 3-5g (depending on the fat content of the milk used) Note: These values are estimates and can vary based on specific ingredients and preparation methods.

Other Important Considerations for Nutrition

Rasgulla is a dessert and should be consumed in moderation as part of a balanced diet. It is high in sugar content. Individuals with diabetes or those watching their sugar intake should be mindful of portion sizes. Choose full-fat milk for a richer flavor, but be aware of the increased fat content.

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FAQ

  • Why are my Rasgullas breaking apart while cooking?

    This could be due to several reasons: * The chhena was not kneaded properly. Make sure to knead it until it is smooth and free of lumps. * There were cracks on the surface of the chhena balls. Roll them carefully to ensure they are smooth and round. * The sugar syrup was not boiling vigorously enough when the chhena balls were added. * Too much lemon juice or vinegar was added, making the chhena too dry.
  • How do I make my Rasgullas softer and spongier?

    The key to soft and spongy Rasgullas is to knead the chhena well and cook them in a vigorously boiling sugar syrup. Also, make sure to cool them in the syrup for several hours to allow them to absorb the liquid.
  • Can I use store-bought paneer instead of making chhena from scratch?

    While you can use store-bought paneer, the texture and taste may not be the same as homemade chhena. If using paneer, make sure it is fresh and unsalted. Grate the paneer and knead it well before shaping into balls.