Name: Rasagulla Recipe (Indian Cottage Cheese Dessert)
Prep time: 5 min
Cook time: 75 min
Total time: 80 min
Ingredients: 1 ltr Milk (full fat); 2 tbsp Lemon Juice; 1 cup Sugar; 1 tsp Corn Starch; 1 tbsp Rose Water; 3 cup Water (to make sugar syrup)

Rasagulla Recipe (Indian Cottage Cheese Dessert)

1 hour 20 minutes

1007 reads

4.25 from 4 votes

Indian

About Rasagulla Recipe (Indian Cottage Cheese Dessert)

Rasagulla, the beloved Indian cottage cheese ball soaked in fragrant sugar syrup, is a famous sweet from East India that holds a special place in festive celebrations. Traditionally prepared during auspicious occasions like Navaratri, it is often offered as Naivedyam to Goddess Lakshmi, adding a touch of devotion to its delightful flavor.

Crafting rasagullas at home using fresh cow milk, a hint of lemon juice, and a splash of rose water results in a dessert that is irresistibly soft and far superior to store-bought versions. The homemade touch brings out a melt-in-the-mouth texture and a sweetness that lingers, making each bite a truly memorable treat for family and friends.

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Recipe Time & More

Prep5

Cook1 15

Total1 20

Calories165 kcal

Serves

Served AsDesserts Snacks

Recipe TasteSour Sweet Tangy

Ingredients

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Instructions

Get the ingredients ready. Take 1 litre of milk in a thick bottomed pan. Stir at regular intervals and get the milk to boil. Add lemon juice 1 tbsp at a time, stir well. Add more lemon juice until the milk curdles completely.
Drain the curdled milk in cheese cloth / Hand Kerchief. Pour water and clean the paneer, as it has lemon juice in it. Clean at least twice, to get rid of lemon flavor. Squeeze and remove the extra water from paneer.
Hang for 30 mins to drain the water completely from paneer. After 30 mins, take out the paneer. Transfer the paneer to a mixing bowl. Knead the paneer and add corn starch to it.
Knead at least for 10 mins and make a smooth dough out of it. Make a small lemon ball and keep it aside.
Take sugar and water in a pan, boil the syrup for about 10 mins in medium flame. Drop the paneer balls into boiling sugar syrup. Now cover the pan, allow it to cook for about 15 mins. After 15 mins balls would have become double the size.
Keep aside and allow to cool down at room temperature. Store it in a container and refrigerate as well. Serve yummy Rasagulla dessert with some saffron strands on top.

Recipe Notes

Additional Tips

If your rasagullas turn out slightly dense or chewy, try kneading the chenna (paneer) a bit longer—about 8–10 minutes—until it feels very smooth and leaves a slight sheen on your palms, but avoid over-kneading which can make the balls break apart during boiling.
For a flavor twist, infuse the sugar syrup with a few strands of saffron or a light sprinkle of cardamom powder along with the rose water to give your rasagullas a more aromatic and festive touch.
If you want to make rasagullas ahead of time, store them in their syrup in the refrigerator for up to 3 days; just allow them to come to room temperature before serving for optimal softness and flavor.
To achieve perfectly round and crack-free rasagullas, roll each chenna ball between your palms until the surface is completely smooth, and make sure there are no visible cracks before boiling.