Rasgulla recipe
Indian Sweets

Rasgullas recipe: Spongy Delight 2023

Introduction to Homemade Rasgullas recipe

Indulge in the heavenly sweetness of homemade rasgullas recipe – a classic Indian dessert that’s as delightful to make as it is to savor. These soft and spongy cheese balls soaked in sugar syrup are a favorite at festive occasions and celebrations. With our step-by-step guide, you’ll be able to recreate this traditional treat right in your own kitchen.

Ingredients needed:

For the Rasgullas recipe:

  • 1 liter full-fat milk
  • 1 tablespoon lemon juice or vinegar
  • 1/4 teaspoon cardamom powder

For the Sugar Syrup:

  • 1 1/2 cups sugar
  • 4 cups water
  • A few saffron strands (optional)
  • 1/4 teaspoon cardamom powder

Cooking Instructions:

Making the Rasgullas:

  1. Boil the milk in a heavy-bottomed pan, stirring occasionally to prevent sticking.
  2. Once the milk comes to a boil, add the lemon juice or vinegar while stirring gently. This will curdle the milk and separate the whey from the cheese.
  3. Once the milk has fully curdled and the whey is separated, strain the curdled milk through a muslin cloth placed over a strainer. This will help separate the cheese (chenna) from the whey.
  4. Rinse the chenna under cold water to remove any traces of lemon juice or vinegar taste. Then gather the cloth and gently squeeze out excess water.
  5. Place the chenna on a plate and knead it with the heel of your hand until it becomes smooth and soft. This should take about 5-7 minutes.
  6. Divide the chenna into small portions and roll them into smooth balls. Ensure there are no cracks on the balls to prevent them from breaking while cooking.

Preparing the Sugar Syrup:

  1. In a wide pan, mix the sugar and water. Place it on medium heat and bring it to a boil, stirring to dissolve the sugar completely.
  2. Once the sugar has dissolved and the syrup comes to a boil, add saffron strands and cardamom powder for flavor. Allow the sugar syrup to simmer for more minutes.
Sugar syrup preparation

Cooking the Rasgullas:

  1. Gently drop the chenna balls one by one into the simmering sugar syrup. Make sure there’s enough space for the rasgullas to expand as they cook.
  2. Cover the pan with a lid and let the rasgullas cook on low to medium heat for about 15 minutes. They will double in size and become spongy as they absorb the syrup.
  3. After 15 minutes, turn off the heat and let the rasgullas cool down in the syrup itself.
Rasgullas in syrup

Serving the Rasgullas:

  1. Once the rasgullas have cooled, gently remove them from the syrup and place them in a serving dish.
  2. You can serve the rasgullas warm or chilled. Garnish with chopped nuts if desired.
Rasgulla

Conclusion: Savor the Sweetness of Homemade Rasgullas

As you take your first bite into a soft and spongy rasgulla, you’ll be transported to a world of sweet indulgence. The gentle infusion of cardamom and saffron in the sugar syrup adds a touch of luxury to this beloved dessert. Making rasgullas recipe at home is a labor of love that’s rewarded with the joy of relishing a treat that’s made with care and attention. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, homemade rasgullas offer a taste of tradition and a moment of pure bliss. Enjoy each bite and share the sweetness with your loved ones.

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