Name: Authentic Bengali Rasgulla Recipe: Soft, Spongy Sweet Dumplings
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 ltr Milk; 2-3 tbsp Vinegar (or lemon juice, white); 4 cup Water; 1 cup Sugar (granulated); 1 tbsp Rose Water; 1/2 tsp Saffron Threads (for garnish, optional)

Authentic Bengali Rasgulla Recipe: Soft, Spongy Sweet Dumplings

55 minutes

904 reads

4.25 from 4 votes

Bengali Desserts Indian

About Authentic Bengali Rasgulla Recipe: Soft, Spongy Sweet Dumplings

Indulge in the heavenly delight of homemade Rasgullas, the iconic Bengali dessert! This recipe, passed down from my mother, unlocks the secret to creating these melt-in-your-mouth dumplings. Their delicate texture and irresistible sweetness will impress your family and friends.

With just a few simple ingredients and easy-to-follow steps, you can recreate this classic treat. Get ready to experience the joy of making and sharing these luscious Rasgullas, a true testament to Bengali culinary heritage.

This recipe provides a step-by-step guide, ensuring even novice cooks can achieve perfectly spongy Rasgullas. Prepare to be amazed by how simple it is to make this beloved dessert from scratch!

Authentic Bengali Rasgulla Recipe: Soft, Spongy Sweet Dumplings - Plattershare - Recipes, food stories and food lovers

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Recipe Time & More

Prep15

Cook40

Total55

Calories136 kcal

Serves

Perfect ForDesserts Dinner Lunch

TasteSweet

Ingredients

For the Chenna (Indian Cheese):

▢ 1 ltr Milk
▢ 2-3 tbsp Vinegar or lemon juice, white

For the Sugar Syrup:

▢ 4 cup Water
▢ 1 cup Sugar granulated

Optional Garnishes:

▢ 1 tbsp Rose Water
▢ 1/2 tsp Saffron Threads for garnish, optional

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Instructions

Preparing the Chenna

Boil 1 liter of whole milk in a heavy-bottomed pan until it comes to a rolling boil. Turn off the heat.
Slowly add 2-3 tablespoons of white vinegar (or lemon juice), stirring continuously until the whey separates from the curds (chenna).
Strain the mixture through a cheesecloth-lined sieve. Rinse the chenna under cold water until the water runs clear.
Gather the cheesecloth and let it hang for 10 minutes to drain excess water. Gently squeeze out any remaining water; do not over-squeeze.
Place the chenna on a clean surface and knead it lightly with the base of your palm for 5-7 minutes, until it becomes soft and pliable and releases some oil.

Shaping the Rasgullas

Roll the chenna into small, smooth balls (about 1 inch in diameter).

Preparing the Sugar Syrup

In a separate large pan, combine 4 cups of water and 1 cup of sugar. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer.

Cooking the Rasgullas

Carefully drop the chenna balls into the simmering sugar syrup. Cover the pan and let them simmer gently for 8-10 minutes, without stirring.
After 8-10 minutes, gently open the lid and check for doneness – the Rasgullas should be plump and bouncy.

Finishing and Serving

Remove the Rasgullas from the syrup and gently place them in a serving dish.
(Optional) Add rose water or garnish with saffron threads.
Serve warm or chilled. Enjoy!

Recipe Notes

Expert Tips for Perfect Rasgullas

Use full-fat milk for the creamiest chenna.
Don't over-knead the chenna; it should be soft and spongy, not tough.
Maintain a gentle simmer for the sugar syrup; rapid boiling can cause the Rasgullas to crack.
Allow the Rasgullas to cool slightly before serving to allow the syrup to fully absorb.