Authentic Rasgulla Recipe – Spongy Indian Sweet with Chenna & Pistachios

Last Updated on 4 months by Neha Deshmukh

Authentic Rasgulla Recipe – Spongy Indian Sweet with Chenna & Pistachios

Hey everyone! If you’ve ever craved that melt-in-your-mouth, spongy goodness that is 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 kitchen always smelled divine. It seems tricky, but trust me, with a little patience, you can create these iconic Indian sweets at home!

Why You’ll Love This Recipe

Rasgulla is more than just a dessert; it’s a celebration. These soft, syrup-soaked cheese balls are incredibly satisfying and surprisingly light. This recipe delivers that perfect spongy texture every time, and the pistachio garnish adds a lovely touch of colour and flavour. Plus, who doesn’t love a sweet treat that feels a little bit special?

Ingredients

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

• 1 litre full fat milk
• 2-3 tbsp fresh lime juice or vinegar
• 1 cup sugar
• 3 cups water
• 1 tbsp crushed pistachios

Ingredient Notes

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

• Full Fat Milk: Seriously, don’t skimp here! Full fat milk (around 3.25% milk fat) is essential for getting a good, soft chenna. Lower fat milk won’t coagulate as well.
• Lime Juice vs. Vinegar: Both work perfectly for curdling the milk. I personally prefer lime juice for a slightly cleaner flavour, but white vinegar is a great substitute.
• Sugar Type & Syrup Consistency: Regular granulated sugar is best. The syrup consistency is key – we want a one-string consistency (more on that in the instructions!).
• Pistachio Garnish – Regional Variations: Pistachios are classic, but you’ll find variations across India. Some people use almonds, cardamom powder in the syrup, or even saffron for a richer flavour. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the chenna. Gently heat the milk in a large pot. Once it comes to a boil, turn off the heat and slowly add the lime juice or vinegar, stirring gently. You’ll see the milk start to separate into curds (chenna) and whey (the watery liquid).
2. Now, strain the chenna using a muslin cloth. I like to tie the cloth into a bundle and hang it over the sink to drain for about 30 minutes. This removes excess water, which is crucial for the texture.
3. Once drained, transfer the chenna to a bowl. Give it a quick blend – just a few pulses – then get your hands in there! Knead the chenna for 3-4 minutes until it’s smooth and pliable. This is where the magic happens, so don’t rush it.
4. Roll the chenna into small, smooth balls, about 1 inch in diameter. They’ll expand during cooking, so don’t make them too big.
5. In a pressure cooker, dissolve the sugar in the water and bring it to a boil. Gently add the chenna balls to the boiling sugar syrup.
6. Cover the pressure cooker and cook on medium-low heat for 7-8 minutes without the whistle. This is important! We don’t want the rasgullas to become rubbery.
7. Turn off the heat and let the cooker rest for 5 minutes before opening. You’ll notice the rasgullas have doubled in size and are beautifully spongy.
8. Let the rasgullas cool completely in the syrup. Garnish with crushed pistachios and refrigerate for at least a couple of hours before serving. Trust me, they taste even better chilled!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t over-knead the chenna, or it will become tough.
• Make sure the syrup is boiling when you add the chenna balls.
• Resist the urge to open the pressure cooker during cooking!
• If you don’t have a pressure cooker, you can simmer the rasgullas in a heavy-bottomed pot, covered, for about 20-25 minutes.

Variations

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

• Vegan Rasgulla Adaptation: My friend, who’s vegan, successfully made these with soy milk! You’ll need to use a plant-based milk that curdles well and a vegan alternative to dairy.
• Sugar-Free Rasgulla: Use a sugar substitute like erythritol or stevia, adjusting the quantity to your taste.
• Adjusting Sweetness Levels: Feel free to reduce the sugar slightly if you prefer a less sweet rasgulla.
• Festival Adaptations: During Holi, I sometimes add a pinch of saffron to the syrup for a vibrant colour. For Diwali, a sprinkle of cardamom powder is lovely.

Serving Suggestions

Rasgullas are perfect on their own, but they also pair beautifully with a scoop of vanilla ice cream or a sprinkle of rabri (thickened milk). They’re a classic dessert for celebrations, but honestly, any day is a good day for rasgulla!

Storage Instructions

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

FAQs

Let’s answer some common questions:

• What type of milk is best for making rasgullas? Full fat milk is the way to go! It gives you the best texture.
• Can I make rasgullas without a pressure cooker? Yes, you can simmer them in a heavy-bottomed pot, covered, for longer.
• How do I prevent rasgullas from becoming hard? Don’t over-knead the chenna and don’t overcook them.
• What is the best way to drain the chenna? Using a muslin cloth and hanging it to drain is the most effective method.
• Can rasgullas be frozen? I wouldn’t recommend freezing rasgullas, as the texture can change.
• How can I tell if the syrup is at the right consistency? Check for a one-string consistency – take a small drop of syrup between your thumb and forefinger and gently pull apart. If it forms a single string, it’s ready!

Enjoy making these delicious rasgullas! I hope this recipe brings a little sweetness to your day. Let me know how they turn out in the comments below!