Classic Indian Rasgulla Recipe
Introduction
Rasgulla is a classic Indian dessert known for its soft, spongy texture and sweet, syrupy flavor. Made from fresh cheese balls cooked gently in sugar syrup, it’s a delightful treat enjoyed across many households.
Ingredients
- 4 cups whole milk
- 2 tablespoons lemon juice
- 2 cups sugar
- 4 cups water
Instructions
- Step 1: Bring the milk to a gentle boil, then gradually add the lemon juice while stirring until the milk curdles. Strain the curds through a cheesecloth and rinse under cold water to remove any lemon flavor. Squeeze out excess water and knead the curds into a smooth dough.
- Step 2: Divide the dough into small, smooth balls without cracks. In a wide pan, combine sugar and water to make the syrup and bring it to a boil. Add the cheese balls to the boiling syrup and cook covered on medium heat for about 15-20 minutes until they expand and soak up the syrup.
- Step 3: Remove the rasgullas from the heat and let them cool in the syrup before serving.
Tips & Variations
- For softer rasgullas, knead the curd cheese well to make it smooth and free of lumps.
- Add a few drops of rose water or cardamom powder to the sugar syrup for a fragrant twist.
- Use fresh full-fat milk to achieve the best texture and flavor.
Storage
Store rasgullas submerged in syrup in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature. If stored longer, the texture may change and become firmer.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought paneer instead of making chenna?
While you can use store-bought paneer, freshly made chenna (curdled milk) yields softer and more authentic rasgullas.
How do I know when rasgullas are cooked?
They should expand in size and feel spongy when gently pressed. The syrup will also be slightly thickened after cooking.
PrintClassic Indian Rasgulla Recipe
Rasgulla is a classic Indian dessert made from fresh cheese balls cooked in a light sugar syrup. This delightful sweet treat is soft, spongy, and soaked in syrup, offering a perfect balance of sweetness and texture that melts in your mouth.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 15–20 rasgullas 1x
- Category: Dessert
- Method: Boiling
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Cheese Balls
- 1 liter full-fat milk
- 2 tablespoons lemon juice or vinegar
- Water as needed
Sugar Syrup
- 2 cups sugar
- 4 cups water
Instructions
- Make the chenna (cheese): Boil the milk in a heavy-bottomed pan. Once it starts boiling, reduce the heat and add lemon juice gradually while stirring gently until the milk curdles and separates into curds and whey. Turn off the heat and strain the curds using a muslin cloth, rinsing under cold water to remove the lemon taste. Hang the cloth for 30 minutes to drain excess water.
- Prepare the chenna balls: Transfer the chenna to a plate and knead it thoroughly for about 8-10 minutes until smooth and pliable. Divide the mixture into small equal portions and roll each into smooth balls without cracks.
- Make sugar syrup: In a wide pan, combine sugar and water and bring to a boil. Stir to dissolve the sugar completely, then reduce to a simmer.
- Cook the rasgullas: Gently drop the chenna balls into the boiling sugar syrup. Cover the pan and cook on medium heat for about 15-20 minutes. The balls will expand and become spongy. Keep the lid slightly ajar to prevent overflow.
- Cool and serve: Once cooked, allow the rasgullas to cool in the syrup. They can be served chilled or at room temperature as preferred, garnished with a few saffron strands or cardamom powder if desired.
Notes
- Use fresh full-fat milk for best results.
- Ensure the chenna is kneaded well to make soft balls.
- Keep an eye on the syrup to prevent it from boiling over.
- Rasgullas expand when cooking, so leave enough space in your pan.
- For a richer flavor, add cardamom or rose water to the sugar syrup.
Keywords: Rasgulla, Indian dessert, chenna balls, sugar syrup, sweet recipe
