Rasgulla
Soft, spongy balls of fresh cheese poached in light sugar syrup, juicy and delicate. It is chilled before serving.
Rasgulla: HrichikHv, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Rasgulla is a signature sweet of Bengal and Odisha, loved across India and Bangladesh. The cheese balls are cooked until they swell and soak up syrup.
Explore the cuisine of India, Bangladesh.
Recipe
Make Rasgulla at home
Ingredients
- 8 cups whole milk
- 3 tbsp lemon juice or vinegar
- 1 tbsp semolina or flour (optional)
- 1 1/2 cups sugar
- 5 cups water
- 4 cardamom pods
- 1 tsp rose water
How it's made
- Bring the milk to a boil, add lemon juice and stir until it curdles; drain through muslin and rinse in cold water.
- Hang the cloth for 30 minutes to remove excess water.
- Knead the chhena for 8 to 10 minutes until smooth and grain-free.
- Form into smooth balls without cracks.
- Boil sugar, water and cardamom, then add the balls in a single layer.
- Cover and boil gently 15 minutes until they double in size.
- Add rose water, cool and chill in syrup.
Variations
- Kesar rasgulla with saffron.
- Rasmalai, flattened and served in cream.
- Orange-colored Odisha rasagola.
Cook’s tip: Knead the chhena well; any lumps will crack the balls as they cook.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Rasgulla: HrichikHv, CC BY-SA 4.0 (Wikimedia Commons)