Rasgulla is a classic Indian dessert made from soft balls of chenna (fresh curdled milk) simmered in a light sugar syrup until they become spongy and juicy. Originating from East India, especially West Bengal and Odisha, this sweet is a staple during festivals, celebrations, or when you just want something melt-in-the-mouth and light. The syrupy texture and delicate sweetness make it a favorite for many. This recipe makes 12 rasgullas.
Ingredients
For the chenna (fresh cheese):
1 liter full-fat milk
2 tablespoons lemon juice or vinegar
1/4 cup water (for mixing with lemon juice)
For the sugar syrup:
1 cup sugar
4 cups water
2–3 cardamom pods (optional)
A few drops of rose water or kewra water (optional)
How to Make Rasgulla
Step 1: Make the chenna
Boil the milk in a heavy-bottomed pan. Once it comes to a boil, reduce the heat and add lemon juice mixed with water slowly, stirring gently.
When the milk curdles and the whey separates, turn off the heat.
Strain the curds through a muslin cloth or fine sieve. Rinse under cold water to remove the sourness.
Squeeze out excess water and hang the cloth for about 30–40 minutes to drain well. You want it moist but not wet.
Step 2: Knead the chenna
Place the chenna on a clean surface and knead it gently with your palm for 8–10 minutes until it becomes smooth and soft, forming a dough-like texture.
Divide into 12 small equal balls, rolling them smooth without cracks.
Step 3: Make the syrup
In a large wide pan, combine sugar, water, and cardamom pods. Bring it to a boil.
Drop the chenna balls into the boiling syrup gently. Cover with a lid and cook on medium-high heat for 15–18 minutes. The balls will double in size.
Make sure the pan is wide enough for them to expand. Do not stir too much while they cook.
Step 4: Cool and soak
Once cooked, remove from heat. Let them sit in the syrup as they cool down.
You can add a few drops of rose or kewra water for added fragrance.
Serving Suggestions
Serve rasgullas chilled or at room temperature in small bowls with some of the syrup. They get softer and tastier after a few hours of soaking.
Rasgulla is pure joy—soft, juicy, and sweet without being heavy. Whether you make it for a festive dinner or a weekend treat, it’s always a crowd-pleaser that tastes even better when shared.
