📝 About This Recipe
Hailing from the heart of West Bengal, Rasgulla is an iconic Indian sweet consisting of delicate, snow-white cheese dumplings soaked in a fragrant sugar syrup. These melt-in-your-mouth pillows are crafted from fresh chhena, which is kneaded until silky smooth to achieve that signature spongy texture. This recipe captures the perfect balance of light sweetness and floral notes, making it a beloved centerpiece for festivals and celebrations across India.
🥗 Ingredients
For the Chhena (Fresh Cottage Cheese)
- 2 liters Full-fat cow milk (fresh milk is preferred over tetra packs)
- 3-4 tablespoons Lemon juice or Vinegar (diluted with equal parts water)
- 1 cup Ice cubes (to stop the cooking process)
- 2-3 cups Cold water (for rinsing the cheese)
For the Sugar Syrup (Chasni)
- 2 cups Granulated sugar
- 6 cups Water (for a light, thin syrup)
- 4-5 pieces Green cardamom pods (slightly crushed)
- 1 teaspoon Rose water (for aroma)
- 1 pinch Saffron strands (optional, for garnish)
For Kneading and Shaping
- 1 teaspoon Fine semolina (Sooji) or Cornflour (optional, helps in binding)
👨🍳 Instructions
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1
Pour the milk into a large, heavy-bottomed pot and bring it to a boil over medium heat, stirring occasionally to prevent the bottom from scorching.
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2
Once the milk boils, turn off the heat. Add the diluted lemon juice one tablespoon at a time, stirring gently until the milk curdles completely and the greenish whey separates.
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3
Immediately add ice cubes or a cup of cold water to the pot to stop the chhena from cooking further, which ensures it remains soft.
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4
Line a colander with a clean muslin or cheesecloth. Pour the curdled milk through it to collect the chhena.
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5
Rinse the chhena thoroughly under cold running water to remove any trace of lemon juice or vinegar acidity.
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6
Squeeze out the excess water gently. Tie the cloth and hang it for about 30-45 minutes. The chhena should be moist but not dripping wet.
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7
Transfer the chhena to a large, flat plate. Use the base of your palm to knead the cheese for 8-10 minutes until it becomes smooth, creamy, and starts to release a bit of oil.
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8
Add the semolina or cornflour if using, and knead for another minute to incorporate. The texture should be like a soft dough.
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9
Divide the dough into 15-20 small, equal-sized portions. Roll them between your palms into smooth, crack-free balls. Cracks will cause the Rasgulla to break while boiling.
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10
In a wide, deep pressure cooker or a large pot, combine the sugar, 6 cups of water, and crushed cardamom. Bring to a rolling boil.
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11
Gently drop the chhena balls into the boiling syrup. Ensure the pot is large enough as they will double in size.
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12
Cover the pot with a tight lid. Cook on medium-high heat for 15 minutes. If using a pressure cooker, cook for one whistle, then lower the flame for 5 minutes.
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13
Turn off the heat and let the pot sit undisturbed for 5-10 minutes before opening the lid.
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14
Transfer the Rasgullas and the syrup to a large bowl. Stir in the rose water and let them cool to room temperature, then refrigerate for at least 4 hours.
💡 Chef's Tips
Use full-fat cow's milk for the best results; buffalo milk contains too much fat and can make the sweets rubbery. Do not over-squeeze the chhena; if it becomes too dry, the Rasgullas will turn out hard and dense. Kneading is the secret—stop only when the dough is completely smooth and your palm feels slightly greasy. Always use a wide vessel for boiling so the balls have enough space to expand without bumping into each other. To check if they are done, drop a Rasgulla into a cup of water; if it sinks, it is perfectly cooked, if it floats, it needs more time.
🍽️ Serving Suggestions
Serve chilled in small bowls with a generous amount of the sweet syrup. Garnish with slivered pistachios and a few strands of saffron for a royal touch. Pair with a warm cup of Masala Chai to contrast the sweetness of the dessert. Serve as part of a traditional Indian thali or alongside spicy snacks like Samosas. For a modern twist, serve with a dollop of whipped cream or a scoop of vanilla bean ice cream.