Rasgulla Recipe

Cooking Directions

• STEP 1.In a large pot, bring milk to a boil and add lemon juice to curdle it.
• STEP 2.Strain the curdled milk using a muslin cloth and rinse it under cold water to remove any lemony flavor.
• STEP 3.Hang the cloth for 30 minutes to drain excess water and then knead the chenna until it becomes smooth.
• STEP 4.Shape the chenna into small balls and set aside.
• STEP 5.In a separate pot, prepare a sugar syrup by boiling water and sugar until it reaches a one-string consistency.
• STEP 6.Gently drop the chenna balls into the syrup and cook for about 15 minutes, covered.
• STEP 7.Remove from heat and let the rasgullas cool in the syrup.
• STEP 8.Serve chilled and enjoy the soft and spongy rasgullas.

Cooking Tips

• Make sure to use full-fat milk for better results.
• Knead the chenna well to ensure a smooth texture.
• Cook the rasgullas on low heat to prevent them from breaking.
• You can add a few drops of rose water or cardamom powder to the sugar syrup for extra flavor.

Storage and Serving

• Rasgullas can be stored in the refrigerator for up to 3-4 days.
• Serve them chilled as a dessert or as a sweet treat during festivals and celebrations.