Authentic Rasgulla Recipe – Soft Chenna Balls in Cardamom Syrup

Last Updated on 4 months by Neha Deshmukh

Authentic Rasgulla Recipe – Soft Chenna Balls in Cardamom Syrup

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 – those spongy, syrup-soaked balls of goodness are just irresistible. I remember the first time I tried to make these… let’s just say it was a learning experience! But trust me, with a little patience and these tips, you’ll be enjoying homemade rasgulla in no time.

Why You’ll Love This Recipe

This rasgulla recipe is all about getting that perfect texture. We’re aiming for incredibly soft, airy balls that practically dissolve in your mouth. It’s a little bit of effort, but the reward is so worth it. Plus, the delicate cardamom flavor in the syrup is just heavenly. It’s a guaranteed crowd-pleaser, and honestly, a little taste of home.

Ingredients

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

• 2 liters milk (full-fat is best!)
• 3 tbsp lemon juice
• 1.5 cups sugar (about 300g)
• 2 cardamom pods
• 7.5 cups water (about 1.8 liters)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference.

• Milk: Seriously, use full-fat milk. It’s crucial for getting that soft chenna. Lower-fat milk just won’t give you the same results.
• Cardamom: Freshly crushed cardamom pods are the way to go. The aroma is incredible! If you only have ground cardamom, use about ½ teaspoon, but the pods really elevate the flavor.
• Chenna: This is the star of the show! The key to soft rasgullas is kneading the chenna just enough. Over-kneading will make them rubbery, so be gentle. We’ll talk more about that in the tips section.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pour the 2 liters of milk into a large, heavy-bottomed pot. Bring it to a boil, stirring frequently to prevent it from sticking and burning.
2. Once boiling, reduce the heat slightly and add the 3 tablespoons of lemon juice. Stir gently. You’ll see the milk start to curdle – that’s exactly what we want! If it doesn’t curdle completely, add another tablespoon of lemon juice.
3. Now, carefully drain the curds (chenna) using a cheesecloth. Rinse the chenna under cold water – this stops the cooking process and removes any lingering lemon flavor.
4. Tie the cheesecloth into a bundle and hang it for about an hour to remove excess water. This is important! You want the chenna to be relatively dry.
5. Once drained, transfer the chenna to a clean surface and knead it until it’s smooth and free of any lumps. This takes a little elbow grease, but don’t overdo it! Aim for a smooth, pliable dough.
6. Shape the chenna into small, round balls – about 1 inch in diameter. Make sure there are no cracks on the surface.
7. In a separate pot, prepare the sugar syrup. Combine 1.5 cups of sugar, 2 cardamom pods, and 7.5 cups of water. Bring to a boil and let it simmer for about 5 minutes.
8. Gently drop the chenna balls into the boiling sugar syrup. Cover the pot and cook for 10-12 minutes, without stirring. The balls will double in size!
9. Finally, transfer the rasgullas to a bowl of ice-cold water for a few minutes. This helps them retain their shape. Then, serve them warm in the sugar syrup.

Expert Tips

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

• Preventing Cracks: If your chenna balls are cracking, it means they’re too dry. Add a tiny splash of milk while kneading to help bind them together.
• Syrup Consistency: The syrup should be a single-string consistency. To check, take a small drop of syrup between your thumb and forefinger and gently pull it apart. If it forms a single, thin string, it’s ready.
• Fluffiness Factor: Don’t stir the rasgullas while they’re cooking in the syrup! This can deflate them. Let them cook undisturbed.

Variations

Rasgulla is pretty amazing on its own, but here are a few ways to switch things up:

• Vegan Rasgulla: My friend Priya swears by using soy milk or almond milk for a plant-based version. You might need to adjust the amount of lemon juice needed to curdle the milk.
• Gluten-Free: Good news! Rasgulla is naturally gluten-free, so everyone can enjoy it.
• Spice Level Adjustment: If you love cardamom, feel free to add a little more! A pinch of saffron also adds a beautiful color and flavor.
• Festival Adaptations: Rasgulla is a popular treat during festivals like Holi and Diwali. You can make a larger batch and share it with family and friends.

Serving Suggestions

Rasgulla is best served warm, swimming in that delicious cardamom syrup. A dollop of rabri (thickened milk) on top is divine, if you’re feeling fancy. It’s also lovely with a sprinkle of chopped pistachios.

Storage Instructions

Leftover rasgullas can be stored in the refrigerator in an airtight container for up to 3-4 days. They might lose a little bit of their fluffiness, but they’ll still be delicious!

FAQs

Got questions? I’ve got answers!

• What type of milk is best for rasgulla? Full-fat milk is the absolute best. It gives you the softest, most flavorful rasgullas.
• How do I prevent the rasgullas from becoming rubbery? Don’t over-knead the chenna! Knead it just until it’s smooth.
• Can I make rasgulla without a cheesecloth? It’s tricky, but you can use a clean muslin cloth or even a fine-mesh sieve lined with a paper towel.
• What does the consistency of the sugar syrup need to be? It should be a single-string consistency – not too thick, not too thin.
• How long can rasgullas be stored in the refrigerator? Up to 3-4 days in an airtight container.

Enjoy making (and eating!) these classic Indian sweets. Happy cooking!