Rasagulla

Delight your taste buds with the pure pleasure of Rasagulla, a classic Indian dessert known for its soft, spongy texture and syrupy sweetness. Made from freshly curdled chenna (Indian cottage cheese) and simmered in an aromatic cardamom-infused sugar syrup, Rasagulla is a true celebration of simple ingredients turned into something extraordinary. This beloved sweet treat is crafted using full-fat milk, lemon juice or vinegar, sugar, and water, with a hint of enhancing cardamom, making it both decadently rich and refreshingly light. Perfect for festive occasions or everyday indulgence, these melt-in-the-mouth dumplings are served chilled or at room temperature, offering a burst of flavor with every bite. With a straightforward preparation process and universal appeal, this homemade Rasagulla recipe is a must-try for dessert enthusiasts seeking an authentic Indian culinary experience.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 12

Ingredients

• 1 liter full-fat milk
• 2 tablespoons white vinegar or lemon juice
• 2 cups sugar
• 5 cups water
• 3 whole cardamom pods

Directions

Step 1

Start by boiling the milk in a large pot over medium heat, stirring occasionally to prevent it from burning.

Step 2

Once the milk comes to a boil, turn off the heat and add the vinegar or lemon juice gradually, stirring continuously, until the milk starts to curdle.

Step 3

Allow the curdled milk to rest for a few minutes. This will help in coagulating the chenna completely.

Step 4

Line a colander with a muslin cloth or a clean kitchen towel and pour the curdled milk through it to separate the whey.

Step 5

Rinse the chenna with fresh water to remove any sourness from the vinegar or lemon juice.

Step 6

Gather the muslin cloth's edges together and squeeze out the excess water gently. Hang the cloth with chenna for 20-30 minutes to remove any residual moisture.

Step 7

Transfer the drained chenna to a flat surface and knead it with the heel of your hand for about 10 minutes until it becomes smooth and soft.

Step 8

Divide the chenna into 12 equal portions and roll each portion into a smooth ball without any cracks.

Step 9

In a large, wide pan, combine water and sugar, and bring the mixture to a boil to create the sugar syrup.

Step 10

Crush the cardamom pods slightly to release their flavor and add them to the syrup.

Step 11

Once the syrup is boiling, gently drop the chenna balls into the syrup, ensuring there is enough space for them to expand.

Step 12

Cover the pan with a lid, reduce the heat to medium, and cook the rasagulla for about 18-20 minutes, gently stirring occasionally to ensure even cooking.

Step 13

Check and see that the rasagullas have doubled in size and are spongy.

Step 14

Turn off the heat and allow them to cool in the syrup. The rasagullas will continue to soak up the syrup, becoming juicier.

Step 15

Serve the rasagulla chilled or at room temperature.

Nutrition Facts

Serving size	2661.9 grams (2661.9g)

Amount per serving	% Daily Value*
Calories	2240

Total Fat 34.30g	44%
Saturated Fat 19.20g	96%
Polyunsaturated Fat 1.10g
Cholesterol 124mg	41%
Sodium 434mg	19%
Total Carbohydrate 446.60g	162%
Dietary Fiber 0.20g	1%
Total Sugars 448.80g
Protein 33.80g	68%

Vitamin D 454IU	2269%
Calcium 1349mg	104%
Iron 0mg	2%
Potassium 1564mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.8%

Protein: 6.1%

Carbs: 80.1%