Rasgulla
Rasgulla, from above
VegWest Bengal

Rasgulla

Spongy chhena balls that squeak a little and gush syrup. Kolkata's pride, Odisha's too.

60 minTime
5 gProtein each
mildSpice
The great rasgulla debate2 chapters · 1 min read

Make it your way

Grandma's wayFresh chhena, thin boiling syrup, nothing else.
The original
243kcalsame
5 gproteinsame
0 gfibresame
60minutessame

Classic rasgulla.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chhenafrom 1 litre full cream milk
Lemon juice2 tbsp, to curdle the milk
Rava (semolina)1 tsp, optional
Sugar1¼ cups, for the syrup
Water5 cups, for the syrup
Cardamom2 pods, crushed

Method

5 steps
  1. 1Bring the milk to a boil, turn off the heat and wait a minute, then stir in the lemon juice mixed with a little water. Drain the chhena in a muslin cloth and rinse under water.
  2. 2Hang the chhena for 30 to 45 minutes, then knead on a plate with the heel of your palm for 8 to 10 minutes.
  3. 3Roll 12 smooth balls with no cracks.
  4. 4Boil the sugar, water and cardamom in a wide pot. Drop in the balls, cover and boil hard for 15 minutes.
  5. 5Cool in the syrup, then chill.
Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

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Make it a meal

What goes with Rasgulla: a bread or rice, a side, something to drink and something sweet.

A little snack Beguni25 min
A little snack Ghugni50 min
To drink Lebu cha6 min
To drink South Indian filter coffee20 min
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