Rasgulla Recipe

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If you are looking for a perfect homemade Rasgulla recipe that makes light, spongy and juicy rasgullas/rosogulla this is it! Rasgulla is one of those few Indian Sweets that requires a little precision. I have covered plenty of easy tips and tricks that will assure you get the most perfect soft and light rasgullas every time.

Prep Time20

Cook Time15

Resting Time2

Total Time35

Course: Dessert

Cuisine: Indian

Servings: Rasgullas

Calories: 114kcal

Author: Neha

Equipment

1 Deep Pot (to cook the dough balls)
1 Cheese Cloth (to strain the chenna)

Ingredients

4 Cups Full Fat Milk
2-3 Tablespoons Lemon Juice/ Vinegar (diluted with 2 tablespoons of water)
500 ml Ice Water (or ice cubes)
teaspoon Cornstarch

6 Cups Water
1 Cup Sugar
½ teaspoon Rose Water
Few Slivered Pistachios

Instructions

Make Chenna:

In a heavy bottomed pot or pan, bring milk to a boil. Stir occasionally to make sure the milk doesn't stick to the bottom of pan. Turn the gas off when milk comes to one rolling boil.
4 Cups Full Fat Milk
Wait for 2 minutes and then slowly add diluted lemon juice in 2-3 batches and stir. You will notice milk has started curdling. Allow the whey to separate completely. Whey will turn yellowish-green in color. After a minute add cold water/ice cubes to stop curds from cooking further.
500 ml Ice Water, 2-3 Tablespoons Lemon Juice/ Vinegar
Place cheese cloth in a colander and drain whey from chenna. Now grab the edges of cheese cloth and tie it. Drain as much as excess water as you can out of it and hang on a tap for around 30 minutes.

Kneading and Rolling the Chenna:

When the chenna becomes crumbly, but its still little moist, it is ready to be kneaded. Take it out on a large plate and add cornstarch to it.
teaspoon Cornstarch
Knead it with the heel of your palm for about 3 minutes or until it gets all smooth and isn't grainy any longer. Make sure the fat doesn't separate out of it.

Cooking Rasgullas:

Bring water and sugar to a rolling boil in a deep pot. Stir to dissolve the sugar. When the water is boiling carefully slip chenna balls in the water and cover the pot. Allow them to boil on medium-high for 5 minutes. Now open the lid and stir once with a skewer without touching the balls.
6 Cups Water, 1 Cup Sugar
Make sure there is ample of space in the pot for the chenna balls to roll freely without touching each other. Sometimes I cook them in two batches to make sure they don't touch each other as they boil vigorously in water.
After 5 minutes, turn the heat to medium, but make sure water is boiling at all the times. This reduced heat will allow the chenna balls to cook from the inside. Cook for another 10 minutes and remove the pot from heat.
Without opening the lid, allow the water to come to room temperature. That way rasgullas will hold their shape beautifully. The balls will have doubled in size and will sink to the bottom of pot.
If you'd like your rasgullas on the sweeter side, add upto 1 more cup of sugar and utilize 1 cup of water in which you boiled chenna balls. Mix that water with sugar in a medium pot and bring it to a boil. Stir sugar completely in it, turn it off and allow to cool.
Add cooked rasgullas in this cooled syrup and stir using the handle of pan. Add rose water in too. Garnish with slivered pistachios and serve chilled.
½ teaspoon Rose Water, Few Slivered Pistachios

Notes

How to Serve and Store:

Serve them cold in their syrup topped with slivered pistachios or nuts of your liking and a few rose petals. Store them in refrigerator covered tightly for 3-4 days.

Nutrition