Kesar Rasgulla

Name: Kesar Rasgulla
Yield: 5-6 people
Cuisine: Indian
Ingredients: 1.5 L Cow milk; 4 tbsp Vinegar; 200 g Sugar; 1 L Water; 8–10 Kesar (saffron) strands; 1 pinch Yellow food color

Yadnya Desai @Kitchen_Yadnya

Mumbai

#CA26
Rasgulla (also known as Roshogolla) is an iconic, cheese-based syrupy dessert popular across the Indian subcontinent. The name literally translates to "syrup-filled balls" (Ras meaning juice/syrup and Gulla meaning round ball). It is traditionally made from ball-shaped dumplings of fresh chhena (curdled milk/cottage cheese) that are kneaded smooth and boiled in a light, cardamom-scented sugar syrup until they double in size and achieve their signature spongy texture.

Yadnya Desai @Kitchen_Yadnya

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Ingredients

5-6 people

1.5 LCow milk
4 tbspVinegar
200 gSugar
1 LWater
8–10 Kesar (saffron) strands
1 pinchYellow food color

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Steps

1

Boil cow milk, then add vinegar to curdle it. Strain and rinse the chenna.
2

Knead the chenna for about 10 minutes until smooth.
3

Shape the chenna into small balls.
4

Boil water and sugar to make syrup. Add kesar strands and yellow food color, stir well.
5

Add the balls to the boiling syrup and cook for 15 minutes with a lid.
6

Let the rasgullas cool in the syrup before serving.

Tips

Ensure to knead the chenna well for soft and spongy rasgullas.
You cannot eat regular commercial Rasgullas during a Navratri fast because it often contains starch, or additives that do not align with strict vrat rules. But you can eat it if you make it at home using pure, fasting-friendly ingredients like fresh paneer, full-fat milk, rock sugar (mishri or regular sugar), saffron, and nuts.