Authentic Bengali Rasgulla Recipe
Rasgulla (or Roshogolla) is a soft, spongy, and syrupy Bengali dessert made from chhena (Indian cottage cheese) and soaked in sugar syrup. Here's how you can make it at home!
Ingredients:
For Chhena (Paneer):
- 1 liter full-fat milk
- 2 tbsp lemon juice (or vinegar)
- 2 cups water (for rinsing)
- 1 tsp all-purpose flour (optional, for binding)
For Sugar Syrup:
- 1.5 cups sugar
- 4 cups water
- 4-5 cardamom pods (optional)
- 1 tsp rose water (optional)
Instructions:
Step 1: Make Chhena (Paneer)
- Heat the milk in a saucepan until it comes to a boil.
- Lower the heat and add lemon juice or vinegar while stirring. The milk will curdle.
- Once the whey separates, turn off the heat and strain the chhena using a muslin cloth.
- Rinse the chhena with cold water to remove the sourness.
- Squeeze out excess water and let it rest for 30 minutes.
Step 2: Knead the Chhena
- Transfer the chhena to a plate and knead it for 8-10 minutes until smooth.
- Add a little flour if needed for binding.
- Divide into equal portions and roll into smooth balls (ensure there are no cracks).
Step 3: Prepare Sugar Syrup
- In a wide pan, add sugar and water. Bring to a boil.
- Add cardamom pods for flavor.
- Once the syrup starts boiling, gently drop the rasgulla balls into the syrup.
Step 4: Cook the Rasgullas
- Cover the pan and let the rasgullas cook on medium heat for 15-20 minutes.
- The balls will double in size as they absorb the syrup.
- Turn off the heat and let them cool slightly.
- Add rose water for extra flavor.
Step 5: Serve
- Let the rasgullas rest in the syrup for a few hours.
- Serve chilled or at room temperature.
Tips for Perfect Rasgullas:
✅ Use full-fat milk for the best texture.
✅ Knead the chhena properly to ensure smooth, crack-free balls.
✅ Cook the rasgullas in a wide pan so they have room to expand.
✅ Keep the syrup boiling when adding the balls to prevent them from breaking.
