Rasgulla

Rasgulla

Soft, spongy balls of fresh chhena cheese simmered in a thin sugar syrup scented with cardamom and rose water — the iconic sweet of Bengal and Odisha.

Prep

45 min

Cook

40 min

Total

85 min

Serves

8 (makes about 16 rasgulla)

Difficulty

Medium

Recipe ingredients

• •1.5 L (6½ cups) whole milk, full-fat, not ultra-pasteurized if possible
• •45 ml (3 tbsp) lemon juice, fresh, or 60 ml / 4 tbsp white vinegar
• •500 ml (2 cups) water, for the chhena rinse
• •300 g (1½ cups) sugar, for the syrup
• •900 ml (3¾ cups) water, for the syrup
• •1 whole green cardamom, lightly crushed, or ¼ tsp ground
• •1 tsp rose water, optional but traditional
• •1 pinch salt, balances the syrup

Steps

1. 1 Pour the milk into a heavy-bottomed pan, bring just to a boil over medium heat, then reduce to medium-low.
2. 2 Mix the lemon juice with 60 ml / ¼ cup water. Slowly stir this into the hot milk while it sits off the heat. Within a minute the milk should curdle, with greenish whey separating from white curds. If it does not, add another tablespoon of lemon juice and wait.
3. 3 Line a fine-mesh sieve with muslin (or a clean cotton kitchen towel) and set it over a bowl. Pour the curds through and rinse under cool running water for 30–60 seconds to wash out the lemon flavour. Drain well.
4. 4 Gather the cloth into a tight bundle and hang or squeeze for 30 minutes to remove excess whey. The chhena should be moist but hold its shape when pressed — NOT dry or crumbly. Over-draining is the most common reason rasgulla turn rubbery.
5. 5 Tip the chhena onto a clean surface and knead with the heel of your hand for 6–8 minutes, until completely smooth and free of grain. Smear a tiny amount of ghee on your palm at the end; the dough should feel like soft dough, not crumbly and not sticky.
6. 6 Divide into 16 equal portions (about 25 g each) and roll between your palms into smooth, crack-free balls. Any crack will cause them to break apart while cooking.
7. 7 Meanwhile, prepare the syrup: combine the sugar and 900 ml / 3¾ cups water in a wide, deep pan (the rasgulla must fit in a single layer with room to expand). Add the crushed cardamom and salt. Bring to a boil and simmer 4 minutes so the sugar dissolves fully.
8. 8 Slide the chhena balls gently into the gently simmering syrup. They will sink at first — that is correct. Cover with a tight lid and cook on medium heat for 12 minutes. Do not lift the lid; the trapped steam helps the balls puff up.
9. 9 Remove the lid, raise the heat slightly, and simmer uncovered for another 8–10 minutes, until the balls have doubled in size, feel light and springy when pressed with a spoon, and float confidently.
10. 10 Turn off the heat, stir in the rose water, and let the rasgulla cool in the syrup for at least 4 hours, ideally overnight in the fridge. They will absorb syrup and become spongier as they rest.
11. 11 Serve chilled, spooned into a small bowl with some of the syrup. Bon Appétit-style squeeze test: a finished rasgulla should drip syrup back into the bowl when gently pressed and spring back when released.