Authentic Rasgulla Recipe – Cardamom & Rose Flavored Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Rasgulla Recipe – Cardamom & Rose Flavored Indian Sweet

Hey everyone! If you’ve ever craved that melt-in-your-mouth, spongy sweetness of rasgulla, you’re in the right place. This recipe is a little piece of my childhood – I remember helping my grandmother make these during festivals, and the aroma of cardamom and rose water always filled the house. It’s a bit of a process, but trust me, the end result is so worth it. Let’s dive in!

Why You’ll Love This Recipe

Rasgulla is a classic Bengali sweet, and for good reason! It’s light, refreshing, and utterly delicious. This recipe focuses on getting that perfect spongy texture and infusing it with the delicate flavors of cardamom and rose. It’s easier than you might think, and I’ll walk you through every step to ensure your rasgullas turn out perfect. Plus, who doesn’t love a homemade sweet treat?

Ingredients

Here’s what you’ll need to make these delightful rasgullas:

• 1 liter full-fat milk
• 2 tablespoons lemon juice or vinegar
• 2 cups sugar
• 5 cups water
• 4-5 cardamom pods
• 1 teaspoon rose water

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Full-Fat Milk: The Importance of Quality

Using full-fat milk (around 3.25% milkfat) is crucial. It gives the chenna the richness needed for that soft texture. You can use pasteurized milk, but avoid UHT milk as it doesn’t curdle as well. (That’s about 950ml to 1000ml, if you’re being precise!)

Lemon Juice vs. Vinegar: Understanding the Curdling Agent

Both lemon juice and vinegar work to curdle the milk. I personally prefer lemon juice for a slightly cleaner flavor, but white vinegar works just as well. Avoid flavored vinegars!

Sugar: Choosing the Right Granulation

Regular granulated sugar is best for the syrup. Don’t use powdered sugar or brown sugar, as they’ll affect the syrup’s clarity and texture.

Cardamom: Regional Variations & Flavor Profile

Green cardamom pods are traditional. Lightly crush them to release their aroma – don’t grind them into a powder! Some families add a pinch of nutmeg too, which is lovely.

Rose Water: Authenticity & Aroma

A good quality rose water adds that signature rasgulla fragrance. A little goes a long way, so start with 1 teaspoon and adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Boil the Milk: In a heavy-bottomed pot, bring the milk to a boil over medium heat. Stir constantly to prevent a layer of cream from forming on top. This is important for a smooth chenna.
2. Curdle the Milk: Once the milk is hot, reduce the heat to low and slowly add the lemon juice or vinegar. Gently stir until the milk completely curdles, separating into solid chenna and a watery liquid (whey).
3. Strain the Chenna: Pour the mixture through a muslin cloth (cheesecloth) lined colander. Rinse the chenna with cold water until all traces of the lemon/vinegar smell are gone. This is key to a good flavor.
4. Drain the Chenna: Tie the muslin cloth into a bundle and hang it over a sink or tap for 1-1.5 hours. You want the chenna to be moist but not dripping wet.
5. Knead the Chenna: Once drained, gently knead the chenna for 3-5 minutes until it becomes smooth and free of any grains. This is where the magic happens! Divide the chenna into 18 equal portions and roll them into smooth, crack-free balls.
6. Make the Sugar Syrup: In a separate, wide pot, combine the sugar and water. Add the crushed cardamom pods. Bring to a boil and let it simmer for 5-7 minutes. Stir in the rose water.
7. Cook the Rasgullas: Gently drop the chenna balls into the boiling sugar syrup. Cover the pot and cook on medium heat for about 10-12 minutes. Don’t stir!
8. Cool & Serve: Turn off the heat and let the rasgullas cool completely in the syrup without opening the lid. This allows them to absorb the syrup and become beautifully spongy. Serve chilled and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to help you nail this recipe:

Achieving the Perfect Chenna Texture

The key is gentle handling. Don’t over-knead the chenna, or it will become rubbery.

Preventing Rasgullas from Becoming Hard

Don’t overcook the rasgullas! The 10-12 minute cooking time is usually sufficient. Cooling them in the syrup is also vital.

Syrup Consistency: A Key to Success

The syrup should be a single-string consistency. To check, take a small drop of syrup between your thumb and forefinger and gently pull apart. If it forms a single, sticky string, it’s ready.

Troubleshooting Cracking Rasgullas

If your rasgullas crack, it usually means the chenna was too dry or you kneaded it too much.

Variations

Want to switch things up? Here are a few ideas:

Vegan Rasgulla Adaptation

My friend, Priya, makes a fantastic vegan version using almond milk and a plant-based curdling agent. It takes a bit of experimenting, but it’s totally doable!

Gluten-Free Confirmation

Good news! Rasgulla is naturally gluten-free, making it a perfect treat for those with dietary restrictions.

Spice Level Adjustment (Cardamom Intensity)

Feel free to adjust the amount of cardamom to your preference. I sometimes add a pinch of saffron for a luxurious touch.

Festival Adaptations (Holi, Diwali)

During Diwali, my family loves to add a tiny bit of edible silver leaf (vark) to the rasgullas for a festive sparkle.

Serving Suggestions

Rasgullas are delicious on their own, but they also pair well with a scoop of rabri (thickened milk) or a sprinkle of chopped pistachios. They’re a perfect ending to any Indian meal!

Storage Instructions

Store leftover rasgullas in an airtight container in the refrigerator for up to 3-4 days. They might become slightly firmer, but they’ll still be delicious.

FAQs

Let’s answer some common questions:

What type of milk is best for making rasgullas?
Full-fat milk is essential for the best texture.

Can I use lime juice instead of lemon juice or vinegar?
Yes, lime juice can be used, but it might impart a slightly different flavor.

How do I know if the sugar syrup has reached the correct consistency?
Look for the single-string consistency – a sticky string forms when you pull a drop of syrup apart.

What causes rasgullas to become rubbery?
Over-kneading the chenna or overcooking the rasgullas can make them rubbery.

Can rasgullas be made ahead of time?
Yes, you can make them a day ahead. They actually taste better after they’ve had a chance to soak in the syrup overnight.

How can I adjust the sweetness level of the rasgullas?
You can slightly reduce the amount of sugar in the syrup, but keep in mind that the syrup is what gives the rasgullas their sweetness.

Enjoy making these classic Indian sweets! I hope this recipe brings a little bit of joy to your kitchen. Let me know how they turn out in the comments below!