Rasgulla

Delicate, spongy cheese dumplings soaked in a fragrant rose-cardamom sugar syrup.

⏱Prep: 20 min

🔥Cook: 30 min

⏲Total: 50 min

🍽4-6 servings

Vegetarian

Ingredients

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Step-by-step

**Prepare Chenna:** Bring milk to a boil in a heavy-bottomed pan. Once boiling, reduce heat and gradually add lemon juice or vinegar, stirring gently until the milk curdles completely and the whey separates.
**Drain Chenna:** Immediately turn off the heat. Drain the curds (chenna) through a muslin cloth or cheesecloth. Rinse the chenna under cold water to remove any lemon flavor.
**Press Chenna:** Gather the cloth and squeeze out excess water. Hang the chenna for 30-60 minutes to ensure it’s moist but not watery.
**Knead Chenna:** Transfer the chenna to a plate. Knead it vigorously with the heel of your palm for 8-10 minutes until it becomes smooth and free of granules. If using, add 1 tsp maida/sooji and knead for another minute.
**Shape Rasgullas:** Divide the chenna into 10-12 equal portions. Roll each portion into a smooth, crack-free ball.
**Prepare Sugar Syrup:** In a large, wide, deep pan, combine sugar and water. Bring to a boil, stirring until sugar dissolves. Add the crushed cardamom pods.
**Cook Rasgullas:** Gently drop the chenna balls into the vigorously boiling sugar syrup. Cover the pan and cook on high heat for 15-20 minutes, or until the rasgullas double in size and become spongy. Avoid opening the lid frequently.
**Cool and Flavor:** Turn off the heat. Add rose water (if using). Let the rasgullas cool completely in the syrup at room temperature, then chill in the refrigerator for a few hours before serving.

Per serving

Make it last

Refrigerator 3-4 days

Store in an airtight container with the sugar syrup. Ensure the rasgullas are fully submerged for best freshness.

Freezer Up to 3 months

Place rasgullas and some syrup in a freezer-safe container. Thaw overnight in the refrigerator before serving.

Reheat None needed

Rasgullas are traditionally served chilled. If desired, you can bring them to room temperature before serving, but reheating is not recommended.

Use full-fat milk (not ultra-pasteurized) for the best chenna texture and yield. The quality of milk directly impacts the softness of rasgullas.
Kneading the chenna thoroughly is the most crucial step for soft, spongy rasgullas. It should be smooth, pliable, and slightly oily to the touch, indicating proper fat release.
Ensure the sugar syrup is boiling vigorously when you add the chenna balls and maintain a strong boil throughout the cooking process for proper expansion and sponginess.