Creamy Rasgulla: Soft Spongy Indian Milk Balls Recipe
Introduction
Rasgulla is a classic Indian dessert featuring soft, spongy balls made from fresh cheese cooked in a light sugar syrup. This sweet treat is refreshing and perfect for any festive occasion or a simple indulgence.
Ingredients
- 1 liter full-fat milk
- 2 tablespoons lemon juice
- 1 ½ cups sugar
- 4 cups water
- 1 teaspoon rose water (optional)
Instructions
- Step 1: Bring the milk to a gentle boil in a heavy-bottomed pan, stirring occasionally to prevent scorching.
- Step 2: Remove from heat and add lemon juice gradually, stirring until the milk curdles and the whey separates. Let it sit for 2 minutes.
- Step 3: Strain the curdled milk through a muslin cloth or fine sieve. Rinse the curds under cold water to remove lemon flavor, then hang the cloth to drain excess water for about 30 minutes.
- Step 4: Once drained, knead the chenna (fresh cheese) into a smooth, soft dough, about 5 to 7 minutes, ensuring no lumps remain.
- Step 5: Divide the dough into small, smooth balls, roughly the size of a walnut, making sure there are no cracks.
- Step 6: In a wide pan, combine sugar and water and bring to a boil to make a syrup. Add rose water if using.
- Step 7: Gently drop the balls into the boiling syrup, cover, and cook on medium heat for 15 to 20 minutes. The rasgullas will expand and become spongy.
- Step 8: Remove from heat and let the rasgullas soak in the syrup until cool. Serve chilled.
Tips & Variations
- Use fresh, full-fat milk for best texture and flavor.
- Ensure the chenna is well-kneaded to achieve soft, smooth rasgullas.
- Add a few saffron strands or cardamom powder to the syrup for a fragrant twist.
Storage
Store rasgullas in their syrup in an airtight container in the refrigerator for up to 3 days. Serve chilled for the best taste. You can reheat gently in the syrup on low heat if preferred warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use vinegar instead of lemon juice?
Yes, white vinegar can be used to curdle the milk, but lemon juice is preferred for a cleaner, fresher flavor.
Why did my rasgullas turn hard?
Overcooking or under-kneading the cheese dough can make rasgullas hard. Knead well until soft, and cook just until they puff up in the syrup.
PrintCreamy Rasgulla: Soft Spongy Indian Milk Balls Recipe
Rasgulla is a classic Indian dessert featuring soft, spongy balls made from chenna (paneer) soaked in a fragrant, sugary syrup. This traditional sweet delight is loved for its light texture and luscious sweetness, making it a perfect treat for festivals and celebrations.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 15–20 rasgullas 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
For Chenna (Paneer)
- 1 liter full-fat milk
- 2 tablespoons lemon juice (or vinegar)
- Water for boiling
For Sugar Syrup
- 2 cups sugar
- 4 cups water
- 4–5 cardamom pods, slightly crushed
- 1 teaspoon rose water (optional)
Instructions
- Heat the Milk: Pour the milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat, stirring occasionally to prevent burning.
- Curdle the Milk: Once the milk boils, reduce the heat and add the lemon juice slowly while stirring gently. The milk will start to curdle forming the chenna (curds) and whey.
- Strain the Chenna: Line a sieve with a clean muslin cloth and pour the curdled milk through it. Rinse the chenna under cold water to remove the lemon flavor and squeeze out excess whey. Tie the cloth and hang it for about 30 minutes to drain thoroughly.
- Knead the Chenna: Transfer the chenna to a clean surface and knead it with the heel of your palm for about 8-10 minutes until it becomes soft, smooth, and slightly shiny. This step is crucial for spongy rasgullas.
- Shape the Balls: Divide the kneaded chenna into small equal portions and roll them into smooth, crack-free balls approximately 2-2.5 cm in diameter.
- Prepare the Sugar Syrup: In a wide pan, combine sugar, water, and cardamom pods. Bring it to a boil and simmer for a few minutes to infuse the flavor.
- Cook the Rasgulla: Gently drop the chenna balls into the boiling sugar syrup. Cover and cook on medium heat for about 15-20 minutes. The balls will expand and become spongy as they cook.
- Cool and Add Flavoring: Remove from heat, let the rasgulla cool in the syrup. Add rose water if desired and refrigerate for a few hours before serving chilled.
Notes
- Use full-fat milk for richer and creamier rasgullas.
- Ensure chenna is kneaded well to achieve the soft texture.
- Do not overfill the pan with chenna balls; they expand while cooking.
- Serve chilled for best taste and texture.
- Rose water adds a subtle floral aroma but is optional.
Keywords: Rasgulla, Indian dessert, Chenna, Paneer sweet, Sugar syrup balls, Traditional Indian sweets
