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Rasgulla

DiscoverRasgulla's enthralling history and embark on a gastronomic adventure with ourstep-by-step cooking guide. Learn how to make these sweet, spongy delicacies,which have been a staple of Indian festivals for ages.
Prep Time20 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: Indian
Keyword: Rasgulla
Servings: 4
Calories: 150kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Cheesecloth or muslin Cloth
  • 1 Pressure cooker
  • 2 Small Bowls
  • 2 Ladle or Slotted Spoon
  • 1 Kitchen cloth or paper towels

Ingredients

  • For Rasgulla Balls:
  • 1 liter full-fat milk
  • 2 tablespoons lemon juice or white vinegar
  • 1 cup ice cubes
  • 1 tablespoon semolina suji
  • 1/4 teaspoon baking soda
  • For Sugar Syrup:
  • 2 cups sugar
  • 4 cups water
  • 2-3 green cardamom pods optional
  • A pinch of saffron strands optional

Notes

Step 1: Curdling the Milk
  1. Heat the milk in a large pan until it almost reaches a boil.
  2. Add lemon juice or vinegar gradually, stirring continuously until the milk curdles.
  3. Strain the curdled milk using a cheesecloth or muslin cloth, squeezing out excess water.
  4. Rinse the chenna (curdled milk) under cold water to remove any residual lemon or vinegar.
Step 2: Kneading the Chenna
  1. In a large mixing bowl, knead the chenna for 10-15 minutes until it becomes smooth and soft.
  2. Add semolina and baking soda to the chenna, continuing to knead until well combined.
  3. Divide the mixture into small, lemon-sized balls, ensuring they are smooth and crack-free.
Step 3: Preparing the Sugar Syrup
  1. In a pressure cooker, mix sugar and water to create the sugar syrup.
  2. Add cardamom pods and saffron strands for enhanced flavor (optional).
  3. Bring the sugar syrup to a boil, stirring until the sugar completely dissolves.
Step 4: Cooking the Rasgulla
  1. Gently drop the chenna balls into the boiling sugar syrup.
  2. Close the pressure cooker lid without the weight and cook on medium heat for one whistle.
  3. Reduce the heat to low and cook for an additional 10-15 minutes.
Step 5: Cooling and Serving
  1. Allow the pressure cooker to cool naturally before opening.
  2. Carefully remove the Rasgulla using a ladle or slotted spoon.
  3. Let the Rasgulla cool to room temperature before serving.