Rasgulla Recipe – Soft Chenna Balls in Rosewater Syrup

Last Updated on 4 months by Neha Deshmukh

Rasgulla Recipe – Soft Chenna Balls in Rosewater Syrup

Okay, let’s be real. Rasgulla is comfort. It’s that melt-in-your-mouth sweetness that just makes everything a little bit better. I remember the first time I tried to make these – it took a couple of attempts to get them just right, but the reward? Totally worth it! Today, I’m sharing my tried-and-true recipe for incredibly soft, spongy rasgullas that will transport you straight to dessert heaven.

Why You’ll Love This Recipe

This rasgulla recipe isn’t just about following steps; it’s about creating a little bit of magic in your kitchen. These aren’t your average store-bought sweets. They’re light, airy, and soaked in a delicately flavored syrup. Plus, making them from scratch is surprisingly satisfying! It’s a perfect dessert for celebrations, or honestly, just a cozy night in.

Ingredients

Here’s what you’ll need to make these delightful little balls of goodness:

• 1 litre whole milk
• 1-3 tablespoons lemon juice
• 1 teaspoon semolina (sooji)
• 2 cups sugar
• 4 cups water
• 1 tablespoon milk (for syrup)
• 1 teaspoon cardamom powder or rosewater (optional)

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference.

• Whole Milk: Seriously, don’t skimp here. Full-fat milk (around 3.25% milkfat) is crucial for getting that soft, spongy texture. Lower fat milk just won’t give you the same results.
• Semolina (Sooji): A little bit of fine semolina helps bind the chenna and gives it structure. Don’t use coarse sooji, though – it’ll make the rasgullas grainy.
• Flavouring – Cardamom vs. Rosewater: This is where things get personal! Traditionally, cardamom is used, giving a warm, fragrant flavour. My grandmother always used rosewater, and I grew up loving that delicate floral note. Feel free to experiment and see which you prefer. Some people even use a mix of both!
• Lemon Juice: Freshly squeezed is best, but bottled will work in a pinch. You might need a little more or less depending on the acidity, so add it gradually.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring the 1 litre of whole milk to a boil in a heavy-bottomed pan. Keep stirring so it doesn’t stick to the bottom.
2. Once boiling, reduce the heat to low and start adding the lemon juice, one tablespoon at a time. Gently stir as you add it. You’ll see the milk start to curdle – that’s exactly what we want! Continue adding lemon juice until the milk separates completely into solid chenna and a watery liquid.
3. Now, pour the curds into a cheesecloth-lined colander. Rinse the chenna under cold water for a couple of minutes – this stops the cooking process and removes any lingering lemon flavour.
4. Gather the edges of the cheesecloth and squeeze out as much excess water as possible. This is important! You want the chenna to be relatively dry.
5. In a clean bowl, add the squeezed chenna and the 1 teaspoon of semolina. Now comes the arm workout! Knead the mixture for about 10 minutes until it’s smooth, soft, and slightly greasy. It should come together easily and not crumble.
6. Shape the chenna into small, round balls – about 1 inch in diameter. Make sure there are no cracks on the surface, or they might break apart during cooking.
7. While you’re making the balls, let’s prepare the sugar syrup. In a separate, wide pan, combine the 2 cups of sugar and 4 cups of water. Bring to a boil, stirring until the sugar dissolves completely.
8. Once the syrup is boiling, add the 1 tablespoon of milk. This helps to clarify the syrup and remove any impurities. You’ll notice a slight foam forming on the surface – you can skim this off if you like.
9. Gently drop the chenna balls into the simmering syrup. Don’t overcrowd the pan – work in batches if necessary.
10. Cover the pan and cook for 15-20 minutes. Don’t lift the lid during this time! The rasgullas will double in size as they cook.
11. Once cooked, turn off the heat and add the cardamom powder or rosewater (if using). Let the rasgullas cool in the syrup for at least 30 minutes before refrigerating.

Expert Tips

• Don’t Overknead: Overkneading the chenna will make the rasgullas tough.
• Gentle Handling: Be gentle when dropping the balls into the syrup.
• Simmer, Don’t Boil: The syrup should be simmering, not boiling vigorously.
• Patience is Key: Resist the urge to lift the lid while they’re cooking!

Variations

• Vegan Rasgulla: You can make a vegan version using plant-based milk (like soy or almond milk) and agar-agar as a setting agent. It takes a bit of experimenting, but it’s totally doable!
• Gluten-Free: This recipe is naturally gluten-free, as long as your semolina is certified gluten-free.
• Spice Level: Adjust the amount of cardamom to your liking. Some people prefer a stronger flavour.
• Festival Adaptations: These are perfect for festivals like Holi and Diwali. My family loves to add a pinch of saffron to the syrup during Diwali for a festive touch.

Serving Suggestions

Serve the rasgullas chilled, straight from the refrigerator. They’re delicious on their own, or you can pair them with a scoop of vanilla ice cream or a sprinkle of chopped nuts.

Storage Instructions

Store leftover rasgullas in an airtight container in the refrigerator for up to 3-4 days. The syrup will keep them moist and delicious.

FAQs

What type of milk is best for Rasgulla?

Full-fat whole milk is the absolute best! It gives you that signature soft and spongy texture.

How do I prevent the chenna balls from cracking?

Make sure you knead the chenna really well until it’s smooth and soft. Also, be gentle when shaping the balls and dropping them into the syrup.

Can I make Rasgulla without lemon juice?

Yes, you can use other acidic liquids like vinegar or citric acid, but lemon juice is the most traditional and readily available option.

What is the purpose of adding milk to the sugar syrup?

Adding a little milk helps to clarify the syrup and remove any impurities, resulting in a cleaner, more translucent syrup.

How long can Rasgulla be stored in the refrigerator?

You can store rasgullas in the refrigerator for up to 3-4 days in an airtight container.