Rasgulla (Soft Spongy Rasgulla)

Rasgulla is light, spongy balls of fresh chhena cooked in sugar syrup. It is a favourite across India, and both Bengal and Odisha are famous for their own versions.

It looks tricky, but there are only two things to get right: kneading the chhena till it is smooth and cooking the balls in a rolling syrup. Follow the steps and you will get soft, juicy rasgulla at home.

Let’s see the ingredients and method to make Rasgulla.

Time and servings

• Prep time: 40 minutes
• Cook time: 20 minutes
• Soaking time: 3-4 hours
• Makes: 10-12 rasgulla

Ingredients for Rasgulla

For the chhena

• Full-fat milk 1 litre
• Lemon juice 3 tbsp, mixed with 3 tbsp water
• Fine semolina (suji) 1 tsp (optional, binds the chhena)

For the syrup

• Sugar 1 cup
• Water 4 cups
• Cardamom pods 2-3, crushed
• Rose water 1 tsp (optional)

Method to Make Rasgulla

Making the chhena

• Boil the milk. Switch off the flame, let it cool for 1 minute and add the lemon juice a little at a time, stirring, till the milk curdles and the whey turns clear.
• Pour into a muslin cloth over a sieve. Rinse under cold running water for 1-2 minutes to remove the lemon taste and cool the chhena.
• Tie the cloth and hang for 20-30 minutes. It should be moist, not dripping and not dry.

Kneading and shaping

• Transfer the chhena to a plate. Knead with the heel of your palm for 8-10 minutes till it is very smooth, soft and slightly oily. Add semolina if using.
• Divide into 10-12 portions and roll each into a smooth ball with no cracks.

Cooking in syrup

• Boil sugar, water and cardamom in a wide pot (or pressure cooker without the lid) on high flame.
• When the syrup is boiling well, add the balls gently. Cover and cook on medium-high flame for 15 minutes. They will swell to double.
• If the syrup becomes thick in between, add 1/4 cup hot water.
• Switch off the flame. Add rose water and let them cool in the syrup. Refrigerate for 3-4 hours and serve chilled.

Notes

• Cracks while shaping mean the chhena is too dry. Sprinkle a few drops of water and knead again.
• If the rasgulla turns hard, the chhena was kneaded too little or the syrup was not boiling when added.
• Squeezing hard makes them dense, squeeze gently.
• They stay good for 5-7 days in the fridge in the syrup.

You may also like kalakand and kheer, and more sweet recipes