Authentic Rasgulla Recipe – Date Palm Jaggery & Milk Balls

Last Updated on 4 months by Neha Deshmukh

Authentic Rasgulla Recipe – Date Palm Jaggery & Milk Balls

Hey everyone! If you’ve ever craved that melt-in-your-mouth, subtly sweet Indian dessert, you’re in the right place. Rasgulla is a classic for a reason, and honestly, making them at home is so rewarding. I remember the first time I attempted these – it took a couple of tries to get them just right, but the joy of serving warm, spongy rasgullas made it all worthwhile! Today, we’re making a version with date palm jaggery, which adds a beautiful, rustic sweetness.

Why You’ll Love This Recipe

This rasgulla recipe isn’t just about following steps; it’s about experiencing a little piece of Indian culinary tradition. The date palm jaggery gives a unique, caramel-like flavour you won’t find in recipes using regular sugar. Plus, the process of making chenna (the cheese curd) from scratch is surprisingly satisfying. These aren’t just delicious; they’re a little project of love!

Ingredients

Here’s what you’ll need to create these delightful milk balls:

• 2 liters Full fat whole milk
• 2 tablespoons White vinegar
• Few Ice cubes
• 4 cups Water
• 3 cups Grated date palm jaggery

Ingredient Notes

Let’s talk ingredients for a moment. Getting these right makes all the difference!

Date Palm Jaggery – Regional Variations & Flavor Profile: Date palm jaggery (also known as nolen gur in some parts of India) is a game-changer. It has a complex flavour – think caramel, molasses, and a hint of smokiness. You can find it in Indian grocery stores, or sometimes online. If you can’t find it, you can use sugar (see the FAQs for adjustments), but it won’t be quite the same. Different regions in India have slightly different types of jaggery, so the colour and flavour can vary a little.

Full Fat Milk – Importance for Texture: Seriously, don’t skimp on the fat content here! Full-fat milk is crucial for creating that soft, spongy texture. Lower-fat milk won’t give you the same results. We need that fat to create the perfect chenna.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t be intimidated, it’s easier than it looks.

1. First, line a colander with a few layers of muslin or cheesecloth. Set this aside – we’ll need it later for draining the chenna.
2. In a large saucepan, bring the milk to a boil. Once boiling, reduce the heat slightly and add the ice cubes and vinegar. You’ll see the milk start to curdle, separating into solid chenna and a watery liquid.
3. Carefully pour the curdled milk into the prepared colander. Rinse the chenna with cold water – this stops the cooking process and removes the vinegar taste.
4. Let the chenna drain for about 30 minutes, allowing excess water to escape. You want it to be fairly dry, but not completely brittle.
5. Now for the fun part! Knead the chenna with your hands for about 10 minutes. This is key to getting a smooth, crack-free rasgulla. It should come together into a soft, pliable dough. Once smooth, gently shape the chenna into small, round balls – about 1 inch in diameter.
6. In another saucepan, combine the water and grated date palm jaggery. Bring to a boil and cook for about 10 minutes, stirring occasionally, until the jaggery is completely dissolved and the syrup is slightly thickened.
7. Gently add the chenna balls to the simmering jaggery syrup. Cover the saucepan and cook for 5 minutes. Then, gently toss the balls and cook for another 5 minutes. Be careful not to break them!
8. Turn off the heat and let the rasgullas cool completely in the syrup. They’ll continue to absorb the syrup and become even more spongy as they cool.

Expert Tips

• Don’t over-knead the chenna, or it will become tough.
• Gentleness is key when adding the chenna balls to the syrup and while they’re cooking.
• The syrup should be slightly sticky, but not overly thick.

Variations

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

Vegan Rasgulla Adaptation: My friend, who’s vegan, makes a fantastic version using plant-based milk (soy or almond work well) and substitutes the jaggery with maple syrup or coconut sugar. It takes a little experimentation to get the texture right, but it’s totally doable!

Sugar-Free Rasgulla: If you’re watching your sugar intake, you can use a sugar substitute like erythritol or stevia in the syrup. Adjust the quantity according to the package instructions.

Spice Level – Cardamom Infusion: A pinch of cardamom powder added to the syrup adds a lovely aromatic flavour. My grandmother always did this!

Festival Adaptations: These are perfect for Diwali or Holi! You can add a tiny drop of food colouring to the syrup for a festive touch.

Serving Suggestions

Serve the rasgullas slightly warm or at room temperature. They’re delicious on their own, or with a scoop of vanilla ice cream. A sprinkle of chopped pistachios adds a nice touch too.

Storage Instructions

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

FAQs

What type of milk is best for making rasgullas?

Full-fat whole milk is essential for the best texture. Don’t try to substitute with lower-fat milk.

Can I use regular sugar instead of date palm jaggery? What adjustments should I make?

Yes, you can! Use the same quantity of sugar. However, the flavour will be different. You might also need to add a tiny splash of lemon juice to the sugar syrup to prevent crystallization.

How do I prevent the rasgullas from becoming rubbery?

Don’t over-knead the chenna, and don’t overcook the rasgullas in the syrup. Gentle handling is key!

What is the best way to check if the syrup has reached the correct consistency?

The syrup should be slightly sticky to the touch. You can also do a quick test by dropping a tiny bit of syrup into a glass of cold water – it should form a soft ball.

Can rasgullas be made ahead of time? If so, how should they be stored?

Yes, you can make them a day ahead. Store them in an airtight container in the refrigerator, submerged in the syrup.