Rasgulla

Name: Rasgulla
Cook time: 90 min
Total time: 90 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 l Full-Fat Cow's Milk; 3 tbsp Lemon Juice, fresh; 300g White Sugar; 1.2 l Water

Rasgulla are soft, spongy Indian cheese dumplings soaked in a fragrant sugar syrup — light, mildly sweet, and utterly melt-in-your-mouth. Made from fresh homemade chenna (paneer) and simmered until pillowy, these syrupy treats are perfect warm or chilled and make a delightful finish to any meal.

Rasgulla are soft, spongy Indian cheese dumplings soaked in a fragrant sugar syrup — light, mildly sweet, and utterly melt-in-your... Show more

Traditional Indian Recipe

Health Grade

E- · Indulgent

Rating

4.0

Time

1 hr30 min

Price

0,10 €

Calories

226 kcal

vegetarian

low calorie

few ingredients

gluten free

Method

Curdle the milk

Pour the Full-Fat Cow's Milk into a heavy-bottomed pot and bring it to a gentle boil over medium heat for 8 to 10 minutes, stirring often so the milk doesn't scorch on the bottom. Lower the heat, then add the Lemon Juice (fresh) a little at a time while stirring gently. Stop as soon as the milk separates into soft white curds and pale green whey; if it still looks milky, add a little more lemon juice.

Drain the chenna

Line a strainer with a clean kitchen towel, pour in the curds, and let the whey drain away. Rinse the chenna under cold water to wash off the lemony taste, then gather the towel and squeeze gently so the curds stay soft. Tie it up or leave it hanging over the sink for 20 minutes until it stops dripping and feels like soft, damp dough.

Knead and shape

Transfer the chenna to a plate and knead it with the heel of your hand for 8 to 10 minutes until it becomes smooth, pliable, and almost paste-like. Pinch off small portions and roll them into crack-free balls about the size of a walnut. Keep them smooth and even; rough edges or cracks can split open in the syrup.

Make the syrup

In a wide pot, stir together the White Sugar and Water and bring the mixture to a boil, stirring just until the sugar dissolves. Keep it at a gentle boil for 8 minutes so the syrup stays clear and light rather than thick. Leave it hot for the next step.

Simmer the rasgullas

Slide the shaped balls into the hot syrup one by one, leaving room for them to expand. Cover the pot and simmer for 12 minutes, giving the pot a gentle swirl once or twice but not stirring with a spoon. The rasgullas should puff up, turn lighter, and look spongy all the way through.

Rest in syrup

Turn off the heat and leave the rasgullas in the syrup for 30 minutes so they soak up sweetness and finish setting. They’ll become even softer and more flavorful as they sit.

Serve the rasgullas

Spoon the rasgullas into serving bowls with plenty of syrup and serve them warm, or chill them until cold if you like them extra refreshing. Add a little extra syrup over the top so each bite stays moist and glossy.