How to make Rasgulla

Rasgulla is a popular Indian sweet made from chenna (cottage cheese) balls cooked in sugar syrup. It’s a soft and spongy dessert enjoyed across India, particularly during festivals and special occasions. Here’s how you can make Rasgulla at home:

Ingredients:

For Rasgulla:

• 1 liter full-fat milk
• 2 tablespoons lemon juice or vinegar
• 1 cup sugar
• 4 cups water
• 2-3 green cardamom pods, lightly crushed
• A few strands of saffron (optional)

Instructions:

1. Prepare Chenna (Cottage Cheese):
   • Boil the milk in a heavy-bottomed pan. Once it boils, reduce the heat and add lemon juice or vinegar gradually while stirring.
   • As the milk curdles and whey separates, turn off the heat. If needed, add more lemon juice until the whey is clear.
   • Strain the curdled milk through a muslin cloth or fine sieve. Rinse the chenna under cold water to remove the acidic taste of lemon or vinegar. Squeeze out excess water and hang the chenna for 30 minutes to drain excess moisture.
2. Knead the Chenna:
   • Transfer the chenna to a clean surface. Knead it with the heel of your palm until smooth and soft. This should take about 8-10 minutes. The chenna should be lump-free and resemble a smooth dough.
3. Shape into Balls:
   • Divide the kneaded chenna into equal-sized small balls. Roll each ball between your palms to make smooth, crack-free balls. Keep them covered with a damp cloth to prevent drying.
4. Prepare Sugar Syrup:
   • In a wide and deep pan, add sugar, water, crushed cardamom pods, and saffron strands (if using). Bring the mixture to a boil, stirring until the sugar dissolves completely.
5. Cook the Rasgulla:
   • Gently drop the chenna balls into the boiling sugar syrup one by one.
   • Cover the pan and cook on medium-high heat for about 15-20 minutes. The Rasgullas will puff up and increase in size.
   • Occasionally, gently stir the Rasgullas without breaking them to ensure they cook evenly.
6. Check for Doneness:
   • After 15-20 minutes, turn off the heat and let the Rasgullas sit in the syrup for a few minutes. They will absorb more syrup and become spongy.
7. Chill and Serve:
   • Allow the Rasgullas to cool to room temperature and then refrigerate for a few hours before serving.
   • Serve chilled Rasgullas garnished with saffron strands or chopped nuts.

Tips:

• Use full-fat milk for a rich and creamy texture.
• Knead the chenna well to ensure soft and smooth Rasgullas.
• Cook Rasgullas in a wide pan to allow them enough space to expand.
• Rasgullas can be stored in the refrigerator for up to 3-4 days.

Enjoy making and savoring these delicious homemade Rasgullas!