Easy Rasgulla Recipe

Rasgulla Recipe

Rasgulla is a classic Bengali dessert made with soft, spongy balls of chenna (Indian cottage cheese) soaked in light sugar syrup. It’s a simple yet indulgent treat!

Ingredients

For the Chenna (Cottage Cheese):

Full-fat milk – 1 liter

Lemon juice or vinegar – 2 tbsp (diluted with 2 tbsp water)

For the Sugar Syrup:

Sugar – 2 cups

Water – 5 cups

Cardamom pods – 2-3 (optional)

Rose water – 1 tsp (optional for aroma)

Instructions

Step 1: Make the Chenna

1. Heat milk in a heavy-bottomed pan and bring it to a boil.

2. Lower the heat and gradually add diluted lemon juice or vinegar, stirring gently until the milk curdles (the whey separates from the solids).

3. Strain the curdled milk using a muslin cloth or a fine strainer. Rinse the chenna under cold water to remove the acidic taste.

4. Squeeze out excess water gently and hang the chenna for 30 minutes to drain completely.

Step 2: Knead the Chenna

1. Transfer the chenna to a plate and knead it with the palm of your hand for 8-10 minutes until smooth and soft. The texture should be pliable and non-sticky.

2. Divide the chenna into equal portions and shape them into small, smooth balls (ensure there are no cracks).

Step 3: Prepare the Sugar Syrup

1. In a large, deep pot, combine sugar and water. Bring it to a boil, stirring until the sugar dissolves.

2. Add cardamom pods and let the syrup simmer on medium heat.

Step 4: Cook the Rasgullas

1. Gently drop the chenna balls into the boiling syrup. Cover the pot and cook on medium heat for 15-20 minutes.

2. The rasgullas will double in size as they cook. Ensure they have enough space to expand.

Step 5: Cool and Serve

1. Remove the pot from heat and allow the rasgullas to cool in the syrup.

2. Add rose water for aroma (optional). Chill in the refrigerator before serving.

Serving Suggestion

Serve Rasgullas chilled in their sugar syrup. They’re perfect as a dessert or a festive sweet!

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