Rasgulla

Name: Rasgulla
Total time: 3600 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 liter full cream milk; 2 tbsp lime juice or vinegar; 1.5 sugar; 4 cups water

Janki Badiyani @parthesh

#CA2025
Today, I made dessert that is not just a treat for the taste buds, but a symbol of Bengali pride — the Rasgulla. Rasgulla is a spongy, round sweet made from chhena (Indian cottage cheese) cooked in a light sugar syrup. It is soft, juicy, and has a mild, sweet flavor.

Janki Badiyani @parthesh

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Ingredients

20 minutes prepare time 40 minutes

4 people

1 literfull cream milk
2 tbsplime juice or vinegar
1.5sugar
4 cupswater

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Steps

20 minutes prepare time 40 minutes

1

For chenna
2

Boil the milk. Once it starts boiling, reduce the heat and slowly add lemon juice.
3

Stir gently until the milk curdles and whey separates.
4

Strain using a muslin cloth. Wash with cold water to remove lemony taste.
5

Squeeze out excess water and hang the cloth for 30 minutes to drain well.
6

For knead the chenna
7

Take the chenna on a plate and knead it with your palm for 8–10 minutes until smooth and soft.
8

Make small, smooth balls with no cracks.
9

Prepare sugar syrap in cooker
In a pressure cooker, add 4 cups of water and 1.5 cup of sugar.
10

Then if u want to Add cardamom pods or rose water if using i didn't use cardamom or rose water.Bring to a boil until sugar desolved completely.
11

Cook Rasgullas
Drop the chhena balls gently into the boiling syrup.
12

Close the lid without the weight/whistle.
13

Cook on medium heat for 15 minutes.
14

Open and check—the balls should have puffed up.
15

Simmer uncovered for another 5 minutes if needed.
16

Let them cool completely and soak in syrup for a few hours before serving for best taste! Put in refrigerator for few hours for best result.