Description
Learn how to make authentic homemade Rasgulla, a classic Bengali sweet. This recipe uses simple ingredients for soft, spongy, syrup-soaked balls that are a delight for any occasion. Follow easy steps to recreate this beloved Indian dessert in your kitchen.
Ingredients
- 1 liter Full Cream Milk
- 2 tablespoons Lemon Juice
- 1 cup Sugar
- 4 cups Water
- 4 pieces Green Cardamom Pods (optional)
Instructions
- Pour full cream milk into a large pot and bring it to a boil over medium heat, stirring occasionally to prevent scorching.
- Once boiling, add lemon juice gradually while stirring gently until the milk curdles and separates into solids and whey.
- Carefully pour the curdled milk through a muslin cloth or fine sieve to strain the chenna, rinsing it under cold water.
- Transfer the strained chenna to a clean surface and knead for 5-7 minutes until it becomes smooth and slightly greasy.
- Divide the kneaded chenna into small portions, shaping them into smooth balls without any cracks.
- In a large pot, combine sugar and water, bringing to a rolling boil. If using, add green cardamom pods before adding the chenna balls.
- Gently place the chenna balls into the boiling syrup.
- Cover the pot and simmer for 12-15 minutes until the balls double in size.
- Once cooked, allow the Rasgullas to cool in the syrup for at least 30 minutes before serving chilled.
Notes
- Garnish with a sprinkle of cardamom or a few strands of saffron for added flair.
- Store Rasgullas in an airtight container in the refrigerator for up to 3 days.
- For freezing, place cooled Rasgullas submerged in syrup in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
- If Rasgullas turn out hard, ensure gentle kneading and maintain a boiling syrup. Soaking in warm syrup can help soften them.
- Consider dairy alternatives for lactose-intolerant individuals, though texture may vary.
- Experiment with flavors like rose essence or saffron by adding them to the syrup while boiling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Boiling and Steaming
- Cuisine: Bengali
Nutrition
- Serving Size: 1 piece
- Calories: 120 kcal
- Sugar: 20 g
- Sodium: 10 mg
- Fat: 1 g
- Saturated Fat: 0.5 g
- Carbohydrates: 25 g
- Protein: 2 g
- Cholesterol: 5 mg
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