Authentic Bengali Rasgulla Recipe: Soft, Spongy Cheese Balls
45 minutes
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About Authentic Bengali Rasgulla Recipe: Soft, Spongy Cheese Balls
Indulge in the melt-in-your-mouth delight of homemade Rasgulla, a classic Bengali sweet. These soft, spongy cheese balls, also known as Rosogolla, are soaked in a fragrant cardamom-infused syrup, creating a truly irresistible dessert. This recipe simplifies the traditional method, guiding you through making fresh chhena (Indian cheese) from scratch using readily available ingredients.
Originating in Orissa, Rasgulla is surprisingly easy to make with just milk, sugar, and lemon juice. Learn how to create the perfect chhena, shape it into delicate balls, and simmer them in a sweet syrup to achieve the signature texture. This recipe unlocks the secrets to perfectly spongy Rasgulla, a treat perfect for any occasion.
Whether you're a seasoned cook or a beginner, this step-by-step guide ensures success. Prepare to impress your family and friends with this authentic taste of Bengal!
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Recipe Time & More
Prep10 minutes
Cook35 minutes
Total45 minutes
Ingredients
For the Chhena (Indian Cheese)
- 1 ltr Milk full-fat cow's milk is preferable for the best results.
- 2 tbsp Lemon Juice
For the Sugar Syrup
- 1 cup Sugar adjust to your sweetness preference.
- 4 cups Water
- 1/2 tsp Cardamom Powder optional, for added aroma
Instructions
Prepare the Chhena
- Mix 2 tablespoons of lemon juice with 1/2 cup of warm water. Set aside.
- Bring 1 liter of milk to a rolling boil in a heavy-bottomed pan over medium heat, stirring frequently to prevent scorching.
- Gradually add the lemon juice mixture to the boiling milk, stirring gently. The milk will curdle. Remove from heat immediately.
- Line a fine-mesh sieve with cheesecloth. Pour the curdled milk into the sieve to drain the whey. Rinse the collected chhena (curd) under cold water until it loses its sourness.
- Gently squeeze out excess water from the chhena. Wrap it in the cheesecloth and place a heavy object on top for at least 30 minutes to further remove moisture. Check for dryness by rubbing a small piece of chhena between your fingers. It should be soft, yet firm, and not sticky.
Knead and Shape the Chhena
- Once the chhena is adequately drained, place it on a clean surface and knead for 3-4 minutes until smooth and elastic. Add a teaspoon of water if the chhena is too crumbly.
- Divide the chhena into 12 equal portions and roll each portion into a smooth ball.
Prepare and Cook the Rasgulla
- In a pressure cooker, combine 1 cup of sugar, 4 cups of water, and 1/2 teaspoon cardamom powder (optional). Bring to a boil over medium-high heat.
- Carefully add the chhena balls to the boiling syrup. Close the pressure cooker lid and cook on medium heat for 7 minutes after the pressure cooker starts steaming.
- Allow the pressure to release naturally. Once the pressure is released, pour cold water over the pressure cooker before opening.
- The Rasgullas will have slightly increased in size and will be soft. Refrigerate for at least 2 hours to allow them to absorb the syrup and become even softer.
- Serve chilled. Garnish with extra cardamom powder or a sprinkle of chopped nuts if desired.
Recipe Notes
Expert Tips for Perfect Rasgulla
- Use full-fat milk for the creamiest chhena.
- Don't rush the draining process; properly drained chhena is key to the Rasgulla's texture.
- Kneading the chhena well ensures smooth, soft balls.
- A large enough pressure cooker is essential, as the Rasgullas will expand during cooking.
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Recipe Nutrition
Calories: 196kcalCarbohydrates: 51gSugar: 50g
Saba Shaikh
Articles: 176
3 Comments
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So delicious! Excited to make it.
This is perfect! Can’t wait to taste it.
This looks amazing! Thanks for sharing.