Rasgulla Recipe

Rasgulla is Bengal's most famous sweet — soft, spongy cottage cheese balls soaked in a light, fragrant sugar syrup. Each bite is cool, delicate, and gently sweet, with syrup that bursts as you bite in. It is the dessert that ends every celebration in eastern India.

Prep time

45 mins

Cook time

20 mins

Total time

65 mins

Servings

4 servings

Calories

320

Ingredients

• 1 litre full-fat milk
• 2 tablespoons lemon juice, diluted in 2 tablespoons water
• 1 teaspoon semolina (sooji)
• 1 cup sugar
• 4 cups water
• 4 green cardamom pods, lightly crushed
• 1 teaspoon rose water
• A few strands of saffron (optional)
• Chopped pistachios, to garnish

Instructions

1. Bring the milk to a boil, then turn off the heat and stir in the diluted lemon juice until the milk curdles and the whey separates.
2. Strain the curds through a muslin cloth, rinse under cold water to remove the lemon taste, and hang for 30 minutes to drain.
3. Knead the drained chenna with the semolina for 8 to 10 minutes until completely smooth and free of cracks.
4. Roll the chenna into 12 small, smooth balls with no cracks on the surface.
5. Bring the sugar, water, and cardamom to a rolling boil in a wide, deep pan, then gently slide in the chenna balls.
6. Cover and cook on medium-high heat for 15 minutes — the balls will double in size and become spongy.
7. Turn off the heat, stir in the rose water and saffron, and let the rasgullas cool completely in their syrup.
8. Chill for at least 1 hour, garnish with pistachios, and serve cold.

Pro tips

• Rinse the chenna well — any lemon residue will spoil the delicate flavour.
• The balls must be perfectly smooth and crack-free, or they will break apart in the syrup.
• Use a wide pan so the rasgullas have room to expand to double their size.
• Do not lift the lid during the 15 minutes of cooking, or the steam escapes and the balls flatten.

Frequently asked questions