Rasgulla

Rasgulla is a soft, spongy dessert made from fresh chhena (paneer) balls soaked in light sugar syrup, popular in Bengali and Odia sweet traditions.

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Ready in:

1 hrs

Ingredients:

6

Ingredients

For the Rasgulla:

  • Full-fat milk: 1 liter
  • Lemon juice or vinegar: 2 tbsp (to curdle milk)
  • Water: 4 cups
  • Sugar: 1.5 cups
  • Cardamom pods: 2 (optional, for flavor)
  • Rose water or kewra water: 1 tsp (optional)

Making process

Step 1: Make Chhena (Paneer):

  1. Boil milk in a heavy-bottom pan. Stir occasionally.
  2. Add lemon juice gradually while stirring to curdle the milk.
  3. Once the whey separates, strain using a muslin cloth.
  4. Rinse with cold water and hang it for 30 minutes to remove excess water.

Step 2: Knead the Chhena:

  1. Place chhena on a plate and knead with your palm for 8–10 minutes until smooth.
  2. Make small, smooth balls with no cracks.

Step 3: Prepare Sugar Syrup:

  1. Boil water and sugar in a large deep pot. Add cardamom if using.
  2. Let it boil for 5 minutes to make a light syrup.

Step 4: Cook the Rasgullas:

  1. Gently drop the chhena balls into boiling syrup.
  2. Cover and cook on high flame for 15–20 minutes.
  3. Balls will double in size and become spongy.

Step 5: Cool and Serve:

  1. Turn off heat, let them rest in the syrup for an hour.
  2. Add rose/kewra water if desired. Serve chilled or at room temperature.

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