Rasgulla Recipe — Easy & Authentic

Rasgulla is a traditional Bengali sweet made from chhena (fresh cheese) and cooked in sugar syrup. These soft, spongy balls are a favorite during festivals and celebrations.

🥗 Nutrition (per serving)

🥦 Ingredients

Main ingredients

• 1 liter full-fat milk
• 1/4 cup lemon juice
• 1 cup sugar
• 4 cups water
• 1/2 tsp cardamom powder
• 1 tsp rose water (optional)

👨‍🍳 Instructions

1. 1Step 1: Boil the milk in a heavy-bottomed pan and stir frequently to prevent it from burning.
2. 2Step 2: Once the milk comes to a boil, add lemon juice gradually, stirring until the milk curdles.
3. 3Step 3: Strain the curdled milk using a muslin cloth or fine sieve to separate the chhena from the whey.
4. 4Step 4: Rinse the chhena under cold water to remove the acidic taste of lemon, then squeeze out excess water.
5. 5Step 5: Knead the chhena for about 5-7 minutes until it becomes smooth and forms a dough.
6. 6Step 6: Divide the dough into small balls (about the size of a marble) and set aside.
7. 7Step 7: In a large pan, combine sugar and water to make the sugar syrup. Bring it to a boil.
8. 8Step 8: Once the syrup is boiling, gently add the chhena balls and cook for 15-20 minutes until they double in size.
9. 9Step 9: Add cardamom powder and rose water to the syrup for flavor, then remove from heat.
10. 10Step 10: Let the rasgullas soak in the syrup for a few hours before serving.

💡 Chef's Tips

• Use full-fat milk for the best results.
• Knead the chhena well to ensure soft rasgullas.
• Make sure the syrup is boiling before adding the balls.

❓ Frequently Asked Questions

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