📝 About This Recipe
Rasgulla is the crown jewel of Indian dairy-based desserts, originating from the vibrant culinary traditions of West Bengal and Odisha. These melt-in-your-mouth dumplings are crafted from fresh, hand-kneaded cow's milk cheese (chenna) and simmered in a delicate, cardamom-infused sugar syrup until they become impossibly light and spongy. Mastering this recipe brings a piece of authentic Indian celebration into your kitchen, offering a clean, milky sweetness that is both refreshing and indulgent.
🥗 Ingredients
For the Chenna (Fresh Cheese)
- 2 liters Full-fat Cow's Milk (Must be fresh and not ultra-pasteurized for best curd formation)
- 3-4 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 binder for the cheese balls)
For the Sugar Syrup (Chashni)
- 2 cups Granulated Sugar (Adjust based on desired sweetness)
- 6 cups Water (A thin syrup is essential for the rasgullas to expand)
- 5-6 pieces Green Cardamom Pods (Lightly crushed to release aroma)
- 1 teaspoon Rose Water (Optional, for a floral finish)
For Garnish
- 1 pinch Saffron Strands (Soaked in a teaspoon of warm milk)
- 5-6 pieces Pistachios (Slivered for a crunchy contrast)
- 1 teaspoon Dried Rose Petals (For an elegant presentation)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, bring the 2 liters of milk to a rolling boil over medium-high 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 to slightly lower the temperature, then slowly pour in the diluted lemon juice or vinegar one tablespoon at a time.
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3
Stir gently until the milk completely curdles and the greenish whey separates from the white milk solids (chenna). If it hasn't curdled fully, add a bit more acid.
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4
Immediately strain the mixture through a colander lined with a clean muslin or cheesecloth. Rinse the chenna under cold running water to remove any lemony tang and to keep the cheese soft.
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5
Gather the edges of the cloth and squeeze out the excess water gently. Hang the cloth for 30-45 minutes. The goal is 'moist but not dripping'—if it's too dry, the rasgullas will be hard; if too wet, they will break.
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6
Transfer the chenna to a large, clean plate. Add the teaspoon of semolina or cornstarch. Using the base of your palm, begin kneading the cheese.
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7
Knead for about 8-10 minutes until the grainy texture disappears and the chenna becomes a smooth, non-sticky dough that starts releasing a little fat onto your palm.
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8
Divide the dough into 15-18 equal portions. Roll each portion between your palms into a smooth, crack-free ball. This is crucial—any cracks will cause them to split during boiling.
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9
In a wide, deep pressure cooker or a large pot with a tight-fitting lid, combine the sugar, water, and crushed cardamom. Bring to a boil until the sugar is completely dissolved.
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10
Gently drop the chenna balls into the boiling syrup one by one. Ensure the pot is wide enough that they don't crowd each other, as they will double in size.
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11
Cover the lid tightly. If using a pot, cook on medium-high heat for 15 minutes. If using a pressure cooker, cook for one whistle, then lower the heat and cook for another 5 minutes.
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12
Turn off the heat and let the pressure release naturally (or let the pot sit covered for 10 minutes). The rasgullas should be puffed up and spongy.
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13
Transfer the rasgullas and the syrup into a large bowl. Stir in the rose water and allow them to cool to room temperature, then refrigerate for at least 4 hours.
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14
Once chilled, garnish with saffron milk, slivered pistachios, and dried rose petals before serving.
💡 Chef's Tips
Always use cow's milk rather than buffalo milk, as the lower fat content produces a softer, spongier texture. Don't over-squeeze the chenna; it needs a hint of moisture to remain tender during the boiling process. Kneading is the most important step—stop as soon as the dough is smooth and your palm feels slightly greasy; over-kneading will make them chewy. Ensure the syrup is thin; if the syrup is too thick (like honey), the rasgullas won't be able to absorb it and will turn out dense. Use a wide pot because the balls will expand significantly; crowding them will result in misshapen rasgullas.
🍽️ Serving Suggestions
Serve chilled in individual bowls with a generous spoonful of the fragrant cardamom syrup. Pair with a hot cup of Masala Chai for a delightful afternoon treat. Serve alongside savory snacks like Samosas or Kachoris to balance the spicy flavors with cool sweetness. For a gourmet twist, drizzle with a little Rabri (thickened sweetened milk) to turn it into a 'Rasmalai' style dessert. Add a few drops of Kewra water to the syrup for an even more traditional, royal aroma.