Sweet Rasgulla Recipe
Rasgulla is a classic Bengali dessert made from fresh chenna (curdled milk) balls cooked in light sugar syrup until spongy and juicy. It’s soft, melt-in-the-mouth, and soaked in sweetness!
Ingredients
• 1 litre Full Cream Milk
• 2 tbsp Lemon Juice (or Vinegar) diluted in 2 tbsp water
• 1 cup Sugar
• 4 cups Water
• 2–3 Cardamom Pods
• A few drops of Rose Water (optional)
Making Process
- Boil milk and curdle it by adding diluted lemon juice. Once chenna separates, strain it using a muslin cloth and rinse under water.
- Squeeze out excess water and hang the cloth for 30 mins. Knead the chenna into a soft, smooth dough for 7–8 minutes.
- Make small, crack-free balls and cover them.
- Boil 4 cups water with sugar and cardamom. Once boiling, gently add rasgulla balls, cover with lid and cook on high for 10–12 minutes.
- They will double in size. Add rose water at the end and let them cool in the syrup.
- Chill before serving for best taste!