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Creamy Rasgulla: Soft Spongy Indian Milk Balls Recipe

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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://spiceupwithsophie.com/creamy-rasgulla-soft-spongy-indian-milk-balls-recipe/