Rasgulla is a traditional Indian dessert from the Indian state of West Bengal. These delicious, spongy cheese balls, steeped in a light sugar syrup, are a festival and special occasion favorite. Making rasgulla at home is a satisfying and tasty experience. Here’s a detailed guide on how to make rasgulla:

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Related: Gulab Jamun

Ingredients:

For Rasgulla:

1 liter full-fat milk

2 tablespoons lemon juice or vinegar

1/4 cup semolina (suji)

1/4 teaspoon cardamom powder

1-2 cups ice cubes

A few saffron strands (optional)

For Sugar Syrup:

1 cup sugar

4 cups water

2-3 cardamom pods

A small piece of lemon (optional)

Instructions:

Step 1: Preparing the Chenna (Indian Cottage Cheese)

Pour the milk into a heavy-bottomed pan and heat it over medium flame until it comes to a boil.

Once it boils, reduce the heat and add lemon juice or vinegar gradually while stirring the milk.

The milk will start to curdle. As soon as the greenish whey separates from the white curdles, switch off the flame.

If the milk does not entirely curdle, add a splash more lemon juice/vinegar.

Strain the curdled milk through a muslin cloth or a clean cotton cloth to separate the whey from the chenna (the curdled milk solids).

Rinse the chenna under cold water to remove any residual lemon juice or vinegar.

Gather the cloth together and squeeze out excess water.

Hang the chenna for about 30 minutes to remove excess water. You can tie the cloth to your kitchen tap or any other convenient place.

After 30 minutes, your chenna is ready for use.

Step 2: Kneading the Chenna

Put the chenna to a clean, dry surface.

Add semolina and cardamom powder to it.

Knead the chenna well for about 10-15 minutes until it becomes smooth and soft.

It should not be grainy, and you should be able to make a small, smooth ball from it.

Step 3: Making Rasgulla Balls

Divide the chenna into small, equal-sized portions.

Roll these portions into smooth, crack-free balls. Ensure there are no cracks, or the rasgulla may break while cooking.

Step 4: Preparing the Sugar Syrup

In a large, wide pan, combine sugar and water.

Add cardamom pods and a small piece of lemon (it helps prevent the syrup from crystallizing).

Bring the syrup to a boil, and let it simmer for a few minutes.

Step 5: Cooking the Rasgulla

Carefully slide the rasgulla balls into the simmering syrup.

Cook for about 20-25 minutes, covered with a lid. The rasgullas will puff up and double in size.

Occasionally, gently stir the rasgullas in the syrup to ensure they cook evenly.

Step 6: Cooling and Serving

After 20-25 minutes, turn off the heat and let the rasgullas cool in the syrup for a while.

You can serve them warm or at room temperature, garnished with saffron strands if you like.

Alternatively, refrigerate them for a few hours before serving, as rasgullas taste best when chilled.

Enjoy your homemade rasgullas as a delightful Indian dessert. These soft, spongy treats will be a hit at any gathering or as a sweet indulgence for yourself.