Authentic Rasgulla Recipe – Spongy Indian Cheese Balls in Syrup

Last Updated on 2 months by Neha Deshmukh

Authentic Rasgulla Recipe – Spongy Indian Cheese Balls in Syrup

Hey everyone! If you’ve ever craved that melt-in-your-mouth, subtly sweet Indian dessert, you’re in the right place. Rasgulla – those incredibly soft, spongy cheese balls soaked in sugar syrup – are a classic for a reason. I remember the first time I tried to make these… it was a bit of a learning curve, but trust me, with a little patience, you can absolutely nail it! Let’s get started.

Why You’ll Love This Recipe

This rasgulla recipe isn’t just about following steps; it’s about creating a little piece of happiness. These aren’t overly sweet, they’re wonderfully light, and the cardamom aroma is just divine. Plus, there’s something so satisfying about making these from scratch. It’s a bit of a process, yes, but the reward is so worth it. Perfect for festivals, special occasions, or just a sweet treat when you’re feeling like something special.

Ingredients

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

• 2 litres full-cream milk
• 2 tbsp lemon juice
• 1 cup sugar (approximately 200g)
• 5 cups water (approximately 1200ml)
• 3 cardamom pods

Ingredient Notes

Let’s talk ingredients for a moment, because quality really matters here!

• Full-Cream Milk: Seriously, don’t skimp on this. Full-cream milk (around 3.25% fat) is essential for getting that soft, spongy texture. Lower fat milk just won’t give you the same results.
• Cardamom Pods: Freshly crushed cardamom is best! The aroma is so much more vibrant. If you only have ground cardamom, use about ½ teaspoon, but the pods really elevate the flavour.
• Lemon Juice: This is our curdling agent. You want fresh lemon juice for the best results. The amount needed can vary slightly depending on the milk, so have a little extra on hand just in case. Don’t worry if it seems like a lot, it’s crucial for creating the chenna!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pour 2 litres of full-cream milk into a large, heavy-bottomed vessel. Bring it to a boil, stirring occasionally to prevent sticking.
2. Once the milk is boiling, reduce the heat to medium-low and gently add 2 tablespoons of lemon juice. Stir slowly and watch as the milk starts to curdle – it will separate into solid white bits (chenna) and a greenish liquid (whey).
3. Now, carefully strain the curdled milk using a muslin cloth. This is important! Rinse the chenna with cool, fresh water until all traces of the lemon sourness are gone. This step is key to a clean-tasting rasgulla.
4. Tie the muslin cloth into a bundle and hang it for about an hour to drain the excess moisture. You want the chenna to be relatively dry, but not completely dried out.
5. Once drained, transfer the chenna to a clean surface and knead it for about 5 minutes. This is where the magic happens! You want to get rid of any graininess and form a smooth, crack-free dough. This takes a little elbow grease, but it’s worth it.
6. While you’re kneading, in a separate pan, dissolve 1 cup of sugar in 5 cups of water. Add the cardamom pods and bring it to a boil. Let it simmer for about 5 minutes.
7. Gently roll the chenna into small, even-sized balls – about 1 inch in diameter. Carefully drop them into the boiling sugar syrup.
8. Cover the pan and let the rasgullas boil for 10-12 minutes. You’ll notice they’ll double in size! Don’t lift the lid during this time, it’s important for them to cook properly.
9. Finally, immediately transfer the rasgullas to a bowl of ice-cold water. This helps them retain their shape and sponginess.

Expert Tips

Want to make sure your rasgullas are perfect? Here are a few things I’ve learned along the way:

• Spongy Texture: The key to a spongy texture is not over-kneading the chenna. You want it smooth, but not rubbery.
• Preventing Cracks: Cracks in the chenna balls usually mean the chenna was too dry. Make sure it’s still slightly moist when you roll them.
• Syrup Consistency: The syrup should be a one-string consistency – meaning when you take a little syrup between your thumb and forefinger and pull it apart, it should form a single string.

Variations

Feeling adventurous? Here are a few ways to spice things up:

• Vegan Rasgulla: My friend, who’s vegan, swears by using soy milk or almond milk as a substitute. It takes a little experimentation with the curdling agent (citric acid works well), but it’s totally doable!
• Sugar-Free Rasgulla: Use a sugar substitute like stevia or erythritol in the syrup.
• Regional Variations: In Odisha, rasgullas are often lighter and less sweet. Bengal-style rasgullas, like this recipe, are a bit richer.
• Spice Level: A tiny pinch of saffron added to the syrup adds a beautiful colour and subtle flavour.

Serving Suggestions

These are best served chilled! I love to garnish them with a few crushed cardamom pods or rose petals for a beautiful presentation. A little bit of the sugar syrup drizzled over the top is always a good idea.

Storage Instructions

Rasgullas are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 3-4 days. They might lose a little bit of their sponginess over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What type of milk is best for Rasgulla? Full-cream milk is absolutely essential for the best texture.
• How do I prevent the chenna balls from becoming hard? Don’t over-knead the chenna, and make sure to transfer them to ice-cold water immediately after boiling.
• Can I make Rasgulla without lemon juice? Yes, you can use citric acid or even vinegar, but lemon juice gives a lovely flavour.
• How long can Rasgulla be stored? Up to 3-4 days in an airtight container in the refrigerator.
• What is the significance of cardamom in Rasgulla? Cardamom adds a beautiful aroma and flavour that complements the sweetness of the syrup perfectly. It’s a classic flavour pairing in Indian desserts!

Enjoy making (and eating!) these delicious rasgullas. Let me know how they turn out in the comments below!