How to Make the Perfect Rasgulla
Indian · Easy · 45 min · 6 servings
Rasgulla are soft spongy cheese balls soaked in light sugar syrup that kids absolutely adore. This classic Indian sweet is a fun and delicious treat perfect for family dessert time.
Why this recipe works
This Rasgulla recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 180 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 liter whole milk
- 2 tablespoons lemon juice
- 1.5 cups sugar
- 4 cups water
- 0.25 teaspoon cardamom powder
- 1 teaspoon rose water
Step by step instructions
Step 1: Make the Chenna
Boil milk in a heavy pot then add lemon juice slowly stirring until milk curdles completely. Strain through a cheesecloth and rinse the chenna under cold water to remove lemon flavor. Squeeze out excess water and let it hang for 20 minutes.
Step 2: Knead and Shape
Knead the chenna on a clean surface for 8 to 10 minutes until it becomes smooth and soft with no cracks. Roll into small smooth balls about the size of a marble ensuring there are no cracks on the surface.
Step 3: Make Syrup and Cook
Combine sugar and water in a wide pot and bring to a boil stirring until sugar dissolves. Add the chenna balls to the boiling syrup and cover with a lid. Cook on medium high heat for 15 minutes without opening the lid.
Step 4: Cool and Serve
Add rose water and cardamom to the syrup after cooking. Allow the rasgullas to cool in the syrup and then refrigerate for at least one hour before serving. Serve chilled with syrup spooned over top.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- lemon juice → white vinegar for curdling milk
- rose water → vanilla extract for a familiar flavor kids love
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not kneading chenna long enough causing rasgullas to break apart in syrup
- Opening the lid while cooking which causes rasgullas to deflate and become flat
Nutrition facts
Per serving: 180 calories, 5g protein, 38g carbs, 3g fat, 0g fiber.
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