Name: Classic Indian Rasgulla in Saffron and Pistachio Syrup Recipe
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Indian
Ingredients: 2 litres whole milk; 2-3 tbsp distilled vinegar; 200g granulated sugar; 1 litre water; 4 cardamom pods; 1 tbsp rosewater extract (adjust to taste); Saffron threads or chopped pistachios, to serve

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Introduction

Rasgulla is a classic Indian dessert featuring soft, spongy cheese balls soaked in a fragrant, sweet syrup. This light and refreshing treat is perfect for any occasion, offering a delicate balance of flavors that delight the palate.

The image shows two clear glass bowls on a white marbled surface with a soft pink cloth underneath. Each bowl contains three or four round white dumplings floating in a light translucent syrup. The dumplings have a smooth texture and are topped with small pieces of green pistachio nuts and thin red saffron strands. One bowl has a silver spoon resting inside, holding a small broken piece of the dumpling, revealing the soft inside. Nearby, two small white bowls hold more pistachio pieces and saffron strands. The whole setup feels light and delicate with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 litres whole milk
2–3 tbsp distilled vinegar
200g granulated sugar
4 cardamom pods
1 tbsp rosewater extract (adjust to taste)
Saffron threads or chopped pistachios, to serve

Instructions

Step 1: Line a large, fine mesh sieve with a muslin cloth and place it over a big bowl. Bring the milk to a boil over medium heat, stirring frequently to avoid burning.
Step 2: Gradually add 2 to 3 tablespoons of distilled vinegar while stirring until the milk curdles. Remove from heat and let it sit until solids separate from the whey.
Step 3: Pour the curdled milk into the muslin-lined sieve to strain. Rinse the solids under cold running water to remove any vinegar taste. Gather the cloth edges, squeeze out excess liquid, tie it, and hang over the sink to drain for 1 hour.
Step 4: Transfer the strained solids to a bowl and knead gently for about 5 minutes until you get a soft dough. Avoid overkneading to keep the texture tender.
Step 5: Divide the dough into small portions, rolling each into smooth balls about 2–3 cm in diameter (approximately 25g each).
Step 6: Prepare the syrup by combining sugar, 1 litre water, cardamom pods, and rosewater extract in a pan. Heat gently until the sugar dissolves, then boil for 10 minutes until the syrup thickens slightly.
Step 7: Add the dough balls carefully into the syrup, cover with a lid, and cook for another 10 minutes until the balls double in size.
Step 8: Remove the rasgullas with a slotted spoon and let them cool completely. Sprinkle with saffron threads or chopped pistachios, chill until cold, and serve.

Tips & Variations

Use fresh full-fat milk for the best texture and flavor in your rasgullas.
Adjust rosewater carefully—too much can overpower the delicate taste.
For a nutty twist, add finely chopped nuts to the syrup or garnish generously before serving.
If you don’t have muslin, a clean cotton cloth or cheesecloth works well for straining.

Storage

Store rasgullas in their syrup in an airtight container in the refrigerator for up to 5 days. They are best enjoyed chilled. When serving, you can bring them to room temperature or eat them cold straight from the fridge.

How to Serve

The image shows two clear glass bowls placed on a soft pink cloth on a white marbled surface. Each bowl contains round white sweets floating in a clear syrup. The sweets are decorated with thin green pistachio slices and small strands of red saffron evenly placed on top. One bowl has three round sweets with a silver spoon resting inside, holding a piece of the sweet, showing its soft, grainy texture. The other bowl contains five round sweets with another thin silver spoon inside. In the background, there are two small white bowls, one filled with sliced pistachios and the other with saffron strands, both on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make rasgulla without vinegar?

Yes, lemon juice or citric acid can be used as alternatives to vinegar for curdling the milk, but vinegar is preferred for its mild flavor and reliable curdling effect.

How do I know when the rasgullas are cooked?

They should double in size and become spongy and soft. Cooking them covered in the syrup for 10 minutes after adding ensures they are fully cooked and infused with flavor.