📝 About This Recipe
Rasgulla is a legendary Indian sweet consisting of pillowy, snow-white paneer dumplings simmered in a delicate, cardamom-infused sugar syrup. Originating from the eastern states of India, these melt-in-your-mouth sponges are a hallmark of Diwali celebrations, symbolizing purity and sweetness. Mastering the perfect Rasgulla requires a gentle touch and precise technique, resulting in a dessert that is light, airy, and incredibly refreshing.
🥗 Ingredients
For the Chenna (Fresh Cheese)
- 1 liter Full-fat cow's milk (Ensure it is not homogenized or ultra-pasteurized for best results)
- 2-3 tablespoons Lemon juice or Vinegar (Diluted with equal parts water)
- 1 cup Ice cubes (To stop the cooking process immediately)
- 1 teaspoon Semolina (Suji) or Cornstarch (Acts as a binding agent)
For the Sugar Syrup (Chashni)
- 1.5 cups Granulated white sugar (Adjust based on desired sweetness)
- 5 cups Water (For a thin, light syrup)
- 4-5 pieces Green cardamom pods (Lightly crushed to release flavor)
- 1 teaspoon Rose water (Optional, for a floral aroma)
For Garnish
- 10-12 pieces Saffron strands (Soaked in a teaspoon of warm milk)
- 5-6 pieces Pistachios (Slivered or finely chopped)
- 1 pinch Dried rose petals (Culinary grade for a festive look)
👨🍳 Instructions
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1
Pour the milk into a heavy-bottomed pot and bring it to a gentle 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 ice cubes or a splash of cold water to lower the temperature slightly (about 80°C), which ensures the chenna stays soft.
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3
Slowly add the diluted lemon juice or vinegar one tablespoon at a time, stirring very gently. Stop adding once the milk solids separate from the greenish whey.
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4
Immediately strain the mixture through a colander lined with a clean muslin or cheesecloth. Rinse the collected chenna under cold running water to remove any traces of acidity from the lemon/vinegar.
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5
Squeeze out the excess water gently. Hang the cloth for about 30-45 minutes. The goal is to have chenna that is moist but not dripping; if it's too dry, the rasgullas will be hard.
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6
Transfer the chenna to a large, flat plate (parat). Add the semolina or cornstarch. Use the base of your palm to mash and knead the chenna.
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7
Knead for about 5-8 minutes until the grainy texture disappears and the chenna becomes a smooth, non-sticky dough that starts to release a bit of fat on your palm.
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8
Divide the dough into 15-18 equal portions. Roll each portion between your palms into a smooth ball. Ensure there are absolutely no cracks on the surface, as cracks will cause them to break while boiling.
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9
In a wide, deep pressure cooker or a large pot, combine the sugar, water, and crushed cardamom. Bring to a rolling boil over high heat.
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10
Gently drop the prepared balls into the boiling syrup one by one. Do not overcrowd the pot, as they will double in size.
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11
Cover the pot with a tight-fitting lid. If using a pressure cooker, cook for one whistle on medium-high heat, then simmer for 5 minutes. If using a regular pot, boil covered for 15 minutes.
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12
Turn off the heat and let the pot sit undisturbed for 10 minutes. Open the lid; the rasgullas should be large and spongy.
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13
Transfer the rasgullas and the syrup to a large bowl. Stir in the rose water. Allow them to cool to room temperature, then refrigerate for at least 4 hours.
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14
Before serving, garnish with saffron milk, slivered pistachios, and dried rose petals for a beautiful Diwali presentation.
💡 Chef's Tips
Always use cow's milk rather than buffalo milk for the softest texture, as cow's milk has a lower fat content and smaller fat globules. Avoid over-kneading the chenna; once it feels smooth and leaves your hand slightly greasy, stop immediately or the balls will become dense. To check if they are done, drop a rasgulla into a cup of water; if it sinks, it's cooked through; if it floats, it needs more time. Ensure the sugar syrup is thin; a thick syrup will prevent the rasgullas from absorbing the liquid and puffing up properly. Never open the lid immediately after cooking; the sudden temperature change can cause the rasgullas to shrink and become rubbery.
🍽️ Serving Suggestions
Serve chilled in individual glass bowls with a generous ladle of the aromatic syrup. Pair with savory Diwali snacks like Masala Cashews or Spicy Namkeen to balance the sweetness. For an indulgent twist, serve alongside a warm bowl of Rabri (thickened sweetened milk). Garnish with edible silver foil (Chandi ka Warq) for an extra festive and luxurious touch. Enjoy as a refreshing palate cleanser after a heavy festive meal.