Authentic Indian Rasgulla Recipe: A Step-by-Step Guide

Ingredients

  • 1 liter Milk
  • 2 to 3 tablespoons Lemon juice
  • 1 cup Sugar
  • 4 cups Water
  • 1/2 teaspoon Cardamom powder
  • 1 tablespoon Rose water (optional)
  • Some Ice cubes

Steps and instructions

  1. Start by boiling the milk in a heavy bottom pan. When the milk comes to boil, turn off the flame and add the lemon juice.
  2. Stir slowly until white curd forms on the surface and separates from whey. On separation, leave it for 2-3 minutes.
  3. Drain the whey using a muslin cloth. Once the water is completely drained, tie the cloth and rinse under cold water to remove the sourness from the lemon.
  4. Take the muslin cloth with the cheese in it and hang it somewhere for at least 1 hour to make sure that all the water has drained.
  5. After an hour, take the dough out and knead it for 3-4 minutes until it is smooth. Divide the dough into small parts and make round smooth balls.
  6. In a wide pan, add sugar and water and boil it. Once the syrup is boiling, drop the balls one by one and cook for 10 minutes with lid covered.
  7. The balls will double in size and become spongy. Add cardamon powder and rose water (if using) to the syrup and turn off the flame.
  8. Let it cool down to room temperature then refrigerate for a few hours before serving.

Tools for making

  • Heavy bottom pan - A pan with a thick base that provides even heat distribution.
  • Muslin cloth - Used for straining the whey from the cheese.
  • Wide pan - A wide and shallow pan used for boiling the syrup and cooking the rasgulla.
  • Spatula - A flat utensil used for stirring and flipping the rasgulla.
  • Mixing bowl - A bowl used for kneading the cheese dough.
  • Refrigerator - Used for cooling and chilling the rasgulla before serving.

Recipe variations

  • Add saffron strands to the sugar syrup for a fragrant and vibrant color.
  • Replace the traditional sugar syrup with flavored syrups like rose, mango, or pistachio for a twist in taste.
  • Add chopped nuts such as almonds, pistachios, or cashews to the dough for added texture and flavor.
  • Instead of using regular white sugar, try using jaggery or brown sugar for a deeper flavor.
  • Make chocolate rasgulla by adding cocoa powder or melted chocolate to the dough.
  • Add a pinch of cardamom powder and a few strands of saffron to the dough for enhanced fragrance.
  • Make a coconut-based variation by adding desiccated coconut to the dough and garnishing with grated coconut.
  • For a vegan option, use plant-based milk such as almond milk or soy milk instead of regular milk.

Recipe overview

Rasgulla is a popular Indian sweet originated from the state of West Bengal. It is traditionally made from ball-shaped dumplings of chenna (an Indian cottage cheese) and semolina dough, cooked in a light syrup made of sugar. This results in a delicious, spongy and melt-in-your-mouth dessert that is loved by all. This recipe will guide you through the steps to make perfect Rasgullas at home. Expect to delight in the process of curdling milk, squeezing out whey, kneading the dough and watching the cheese balls fluff up in the simmering sugary syrup. Finish it off with a touch of cardamom powder and optional rose water for extra flavor. This homemade Rasgulla recipe ensures you get to enjoy fresh, hygienic and wonderfully sweet Rasgullas right out of your own kitchen. Enjoy it chilled, and you'll be transported to dessert heaven.

Common questions

  1. How do I know when the milk has curdled enough? - The milk will curdle when you see white curd forming on the surface and separating from the whey.
  2. Can I use something else instead of lemon juice to curdle the milk? - Yes, you can use vinegar or citric acid as alternatives to lemon juice.
  3. Do I need to rinse the cheese after draining the whey? - Yes, rinsing the cheese under cold water helps to remove any sourness from the lemon juice.
  4. How long do I need to hang the cheese to drain the water? - Hang the cheese for at least 1 hour to ensure that all the water has drained.
  5. Can I use anything else to flavor the syrup? - Yes, you can add saffron strands or crushed cardamom pods for additional flavor.
  6. How long should I cook the balls in the syrup? - Cook the balls for approximately 10 minutes or until they double in size and become spongy.
  7. Do I need to refrigerate the Rasgulla before serving? - Yes, refrigerate the Rasgulla for a few hours before serving to enhance its taste and texture.

Serving dishes and utensils

Origin stories

Rasgullas, the spongy, syrupy sweet orbs originated in the Eastern Indian state of Odisha but gained fame in the neighboring state of West Bengal. The dish has a rich history dating back to centuries and is often served during festivals and religious ceremonies in Odisha. There's an interesting story behind its popularity in Bengal. It is said that a confectioner named Nobin Chandra Das, often referred to as the "Father of the Rasgulla", modified the traditional Odia rasgulla recipe and made it popular in Bengal in the mid-19th century. His version of the dessert was so loved that even today, rasgulla is synonymous with Bengali sweets. However, the dish became a sweet bone of contention between West Bengal and Odisha, leading to a Geographical Indication (GI) battle over the origins of the rasgulla. In 2017, after a long and sweet dispute, Odisha was awarded the GI tag for the 'Odishara Rasagola', acknowledging its origin in the state. Despite this, the rasgulla remains a loved dessert across India, savored for its sweetness and spongy texture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.