By Akshara
December 1, 2025
Spongy, soft rasgullas are best relished when they are fresh and chilled—unlike most packaged versions which stand the risk of being chewy. Make these delightful morsels by pressing fresh chhenna at home and transforming them into a much-loved dessert.
1 litre whole milk 2-3 tablespoons lemon juice 1 litre iced water 1.5 cups sugar 4 cups room temperature water ½ teaspoon rose water Saffron strands, for garnish
Bring the milk to a boil in a saucepan and cool for 5 minutes before adding the lemon juice in.
Stir continuously until the milk has curdled completely and rest for a couple of minutes before adding in the iced water.
Strain the milk solids into a muslin cloth placed over a strainer and rinse with fresh water to remove any tartness.
Hang the solids for 1.5 hours before kneading it for 3-5 minutes into a smooth dough.
Meanwhile, add the room temperature water and sugar to a saucepan before stirring until the sugar dissolves fully.
Bring to a simmer before adding the rose water and continuing to boil.
Divide the chhenna into small portions and roll into balls; drop into the simmering syrup and cook for 9-10 minutes until they double in size.
Turn off the heat and place a lid over the pot for 5 minutes before cooling and refrigerating. Serve cold.