Rasgulla

Delight your taste buds with the quintessential Indian dessert, Rasgulla—a melt-in-your-mouth treat made from fresh chenna (paneer) and soaked in a fragrant sugar syrup. This recipe begins by curdling full-fat milk to create the soft chenna, which is then carefully kneaded into silky smooth balls. These delicate orbs are simmered to perfection in a light syrup infused with optional rose water for an elegant floral touch. The process, though simple, requires patience and precision to achieve the signature spongy texture and syrupy sweetness. Perfectly chilled, these pillowy delights are ideal for festive occasions or as a sweet finale to any meal. With just five basic ingredients and a little love, you can recreate this timeless Bengali delicacy in your own kitchen.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 12

Ingredients

• 1 liters Full-fat milk
• 2 tablespoons Lemon juice (or vinegar)
• 1.5 cups Sugar
• 4 cups Water
• 1 teaspoon Rose water (optional)

Directions

Step 1

Pour the milk into a large, heavy-bottomed pan and bring it to a boil on medium heat, stirring occasionally to prevent the milk from sticking to the bottom.

Step 2

Once the milk starts boiling, reduce the heat to low and add lemon juice or vinegar tablespoon by tablespoon, stirring gently, until the milk curdles completely and the whey separates.

Step 3

Remove from heat and immediately strain the curdled milk using a muslin cloth or cheesecloth. Rinse the chenna (curds) under cold running water to remove any lemon or vinegar taste.

Step 4

Gather the cloth's edges and squeeze out the excess water from the chenna. Hang it for about 30 minutes to remove more water.

Step 5

After 30 minutes, knead the chenna gently for about 10 minutes until it becomes smooth and soft. Divide the dough into 12 equal portions and roll into smooth balls without cracks.

Step 6

In a deep wide pan, bring water and sugar to a boil and stir until the sugar dissolves completely. Reduce the heat to medium.

Step 7

Gently add the chenna balls into the boiling sugar syrup. Cover the pan with a lid and cook for about 20 to 25 minutes. The balls will double in size.

Step 8

After 10 minutes of simmering, add rose water, if using, to enhance the flavor.

Step 9

Once cooked, remove the pan from heat. Allow the rasgullas to cool in the syrup before transferring to a serving bowl.

Step 10

Refrigerate for a few hours before serving to enhance the taste.

Nutrition Facts

Serving size	2326.3 grams (2326.3g)

Amount per serving	% Daily Value*
Calories	1839

Total Fat 34.00g	44%
Saturated Fat 19.20g	96%
Polyunsaturated Fat 1.10g
Cholesterol 124mg	41%
Sodium 424mg	18%
Total Carbohydrate 348.60g	127%
Dietary Fiber 0.10g	0%
Total Sugars 349.80g
Protein 33.80g	68%

Vitamin D 454IU	2269%
Calcium 1331mg	102%
Iron 0mg	1%
Potassium 1584mg	34%

*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: 16.7%

Protein: 7.4%

Carbs: 76.0%