Rasgulla, or rosogolla, is Bengal’s most famous sweet: soft, spongy balls of fresh chhena cooked in a light sugar syrup. It needs only milk, lemon juice and sugar. The secret is in kneading the chhena until it’s perfectly smooth.
Ingredients
- 1 litre full-fat cow’s milk
- 2 tbsp lemon juice mixed with 2 tbsp water
- 1 cup sugar
- 4 cups water for the syrup
- 2 green cardamoms, lightly crushed (optional)
Instructions
- Make the chhena. Bring the milk to a boil, switch off the flame and wait 1 minute. Add the lemon water a little at a time, stirring gently, until the milk splits into white curds and greenish whey.
- Drain and rinse. Pour into a muslin-lined strainer and rinse under cold water to remove the lemon taste. Squeeze gently and hang for 30 minutes. The chhena should be moist but not dripping.
- Knead. Knead the chhena with the heel of your palm for 8 to 10 minutes, until smooth and your palm feels slightly greasy.
- Shape. Divide into 14 portions and roll each into a smooth, crack-free ball.
- Make the syrup. In a wide pan, boil the sugar, water and cardamom until the sugar dissolves.
- Cook. Drop the balls into the boiling syrup, cover and cook on high flame for 10 minutes, then on medium for 5 more. They will double in size.
- Rest. Let them cool in the syrup, then chill for at least 2 hours before serving.
Siddhi’s Tips
- Use cow’s milk. Buffalo milk gives a richer chhena that makes harder rasgullas.
- Cracks on the balls mean the chhena needs more kneading. Smooth balls stay round in the syrup.
- Keep the syrup boiling the whole time and use a wide pan, so the rasgullas have room to expand.
The same chhena makes Siddhi’s chhanar dalna, and mishti doi completes a Bengali dessert spread. More sweets are in the recipe index.
Prep time: 45 minutes · Cook time: 15 minutes · Makes: 14 rasgullas