Homemade Rasgulla Recipe: Bite-Sized Balls of Bliss
Desserts
Published on
Oct 22, 2024
Looking for spongy, melt-in-your-mouth dessert recipes to make at home? This easy rasgulla recipe unlocks the secret to this delightful treat, perfect for satisfying your sweet tooth or impressing your loved ones. All you need are a few simple ingredients and you’re all set.
Prep time
15 min
Cook time
25 min
Total
40 min
Serves
2
people
Ingredients
- 1 ltr whole milk
- 4 tsp lemon juice
- 1 tsp cornflour
- 1 cup sugar
- 4 cups water
How to make :
Homemade Rasgulla Recipe: Bite-Sized Balls of Bliss
- Heat milk in a heavy-bottomed pan over medium flame until it comes to a rolling boil.
- Turn off the heat and stir in 4 tbsp of lemon juice to curdle the milk. The milk will separate into curds and whey.
- Use a muslin cloth to pour the curdled milk through and collect the curd, known as 'chenna' or 'paneer'.
- Gather the edges of the muslin cloth and gently squeeze out the excess water from the chenna. Be careful to retain some moisture for soft rasgullas.
- Transfer the chenna to a clean plate, sprinkle it with cornflour, and knead with your hands for about 10 minutes until it achieves a soft, smooth consistency.
- Divide and roll the kneaded chenna into small, smooth balls, ensuring there are no cracks.
- In another pan, mix sugar and water and bring it to a boil at a high temperature to prepare the syrup.
- Gently drop the rasgulla balls into the boiling sugar syrup and cook them for 20–25 minutes on a high flame.
- Allow the rasgullas to cool slightly after cooking, then refrigerate them in the syrup until chilled.
- Serve the chilled rasgullas soaked in syrup as a delightful dessert.
Special Tip
Make sure to knead the chenna gently for softer rasgullas.
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