Name: Rasgulla Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 16
Cuisine: Indian
Ingredients: 4 cups milk; 3 tbsp lemon juice; 4 cups ice water; 1½ cups refined white sugar; 4 cups water; 3 green cardamom pods; 1⁄2 tsp rose water; 1 pinch saffron

Rasgulla Recipe

Hortensia Rosenberger Modified: November 12, 2023

Photos of Rasgulla Recipe

How To Make Rasgulla

This rasgulla recipe is a milk based Indian dessert. Soft and spongy milk balls glazed in sugar syrup and garnished with aromatic saffron.

Prep: 25 mins

Cook: 15 mins

Total: 40 mins

Makes:

Ingredients

4 cups milk, full fat or whole milk
3 tbsp lemon juice
4 cups ice water

For Sugar Syrup:

1½ cups refined white sugar, plus ¼ cup optional
4 cups water
3 green cardamom pods, or elaichi
1⁄2 tsp rose water
1 pinch saffron , (optional) kesar for garnishing

Instructions

To Make Chenna:

In a pot, add milk and simmer on low. Add lemon juice and stir until milk curdles. When milk has curdled switch off the heat and rest for 2 minutes.
Pour cold water into the pot to stop cooking. Place a cloth lined colander over a large bowl. Drain the curdled milk. Tie cloth and squeeze to remove excess whey. Leave it to hang for 1 to 1½ hours to remove more whey.

To Make Sugar Syrup:

Add sugar, cardamom, and water in a wide pan or a large pot. Stir to dissolve sugar and bring to boil. Set heat to low. Taste sugar syrup and add ¼ cup sugar if preferred.
Make sure you use a wide pot large enough to hold all the rasgullas. It will double in size.

To Make Rasgullas:

Knead chenna to make a smooth ball of dough for 3 to 5 minutes. Do not over knead. Take small portions of dough and roll into tiny balls. This recipe will make about 16 pieces.
Add rose water to the sugar syrup if preferred and available.
Bring the sugar syrup to a rolling boil on medium heat. Remove cardamom pods and add balls into the pot gently. Cover pot with a lid. Keep the syrup boiling on constant heat.
Cook for 9 to 10 minutes. The syrup must be bubbling and boiling steadily throughout this time. Adjust heat as needed. 5 minutes into the cooking gently stir sugar syrup with a skewer without touching the rasgullas. Cover. Lower heat if necessary to prevent burning.
After 10 minutes remove the pot from the heat. Let it rest with the lid on for 20 minutes to prevent rasgullas from shrinking.
Allow rasgulla to rest and cool completely. Garnish with saffron strands and ladle ¾ cup of sugar syrup on rasgullas. Serve.