Description
Rasgulla is a classic Indian dessert made from fresh curdled milk solids, shaped into soft balls and cooked in a fragrant sugar syrup infused with cardamom and rosewater. This delicately sweet, spongy treat is garnished with saffron threads or chopped pistachios for an elegant finish.
Ingredients
Scale
Curdled Milk Balls
- 2 litres whole milk
- 2–3 tbsp distilled vinegar
Syrup
- 200g granulated sugar
- 1 litre water
- 4 cardamom pods
- 1 tbsp rosewater extract (adjust to taste)
Garnish
- Saffron threads or chopped pistachios, to serve
Instructions
- Prepare the curdled milk solids: Line a large fine mesh sieve with a muslin cloth and place it over a large bowl. Boil the milk in a large saucepan over medium heat, stirring regularly to prevent burning. Slowly add 2-3 tablespoons of distilled vinegar while stirring until the milk curdles and separates into solids and whey. Remove from heat immediately and let it stand for a few minutes.
- Strain and rinse curds: Pour the curdled milk into the muslin-lined sieve to strain out the whey. Rinse the milk solids thoroughly under cold running water to remove any vinegar taste. Gather the cloth edges, squeeze gently to remove excess liquid, tie a knot, and hang it over a sink tap to drain for 1 hour.
- Knead the chenna dough: Transfer the strained milk solids (chenna) into a bowl and knead gently for about 5 minutes until it forms a soft, smooth dough. Avoid over-kneading to keep the texture tender.
- Shape into balls: Divide the dough into portions weighing about 25 grams each and roll them with your palms into smooth balls approximately 2-3 cm in diameter. Set aside.
- Make the sugar syrup: In a large pan, combine the granulated sugar, 1 litre of water, cardamom pods, and rosewater extract (start with a smaller amount and adjust to preference). Warm over medium heat until the sugar dissolves completely, then bring to a boil and simmer for about 10 minutes until the syrup thickens slightly and becomes sticky.
- Cook the rasgullas: Gently add the milk balls into the simmering syrup. Cover the pan with a lid and cook for an additional 10 minutes, during which the rasgullas will puff up and double in size.
- Cool and garnish: Using a slotted spoon, remove the rasgullas and place them on a plate to cool completely. Once cooled, sprinkle with saffron threads or chopped pistachios. Chill in the refrigerator until well set and cold before serving.
Notes
- Use full-fat whole milk for the best texture and flavor.
- Be gentle when kneading the chenna to avoid tough rasgullas.
- Adjust rosewater quantity carefully as it has a strong aroma.
- Chilling the rasgullas enhances their sweetness and texture.
- Serve chilled for an authentic experience.
- Prep Time: 1 hour 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Keywords: rasgulla, Indian dessert, chenna, milk balls, rosewater syrup, cardamom, saffron, traditional sweets
