Bengali Sweet Rasgulla
Rasgulla is a classic Bengali dessert made from soft, spongy balls of chhena (Indian cottage cheese) soaked in light sugar syrup. Known for its delicate sweetness and melt-in-the-mouth texture, this iconic sweet is a favorite across India, perfect for festivals and celebrations alike.
Ingredients
- 2 liters full cream milk
- 2 tablespoon lemon juice (or vinegar)
- 1 tablespoon flour or semolina (optional, for binding)
- 3 cups sugar
- 8 cups water
- 4-5 cardamom pods (optional, for flavor)
Instructions
1. Prepare the Chhena (Paneer)
- Boil the Milk: Pour 2 liters of full cream milk into a large pan. Heat it on medium flame, stirring occasionally to avoid burning.
- Curdle the Milk: Once the milk comes to a boil, turn off the heat and let it cool slightly for 1-2 minutes. Add lemon juice or vinegar gradually, stirring gently until the milk curdles and separates into curds (chhena) and whey.
- Drain the Whey: Line a strainer with a muslin cloth or cheesecloth. Pour the curdled milk into the strainer to collect the chhena. Rinse the chhena under cold water to remove the sour taste of the lemon juice or vinegar.
- Squeeze out Excess Water: Gather the cloth and gently squeeze out the excess water. Hang the chhena for 30 minutes to allow any remaining water to drain.
2. Knead the Chhena
- Once the chhena has drained, transfer it to a clean surface. Knead it with your palms for 10-15 minutes until it becomes smooth, soft, and free of lumps.
- You may add 1 tablespoon of flour or semolina if needed for binding, but this step is optional.
3. Shape the Rasgullas
- Divide the kneaded chhena into small, equal-sized portions. Roll each portion into a smooth, crack-free ball. Ensure that there are no cracks, as they might cause the rasgullas to break while cooking.
4. Prepare the Sugar Syrup
- In a large, deep pot, mix 3 cups of sugar with 8 cups of water. Add cardamom pods for extra flavor, if desired. Bring the mixture to a boil, ensuring the sugar dissolves completely.
5. Cook the Rasgullas
- Boil the Rasgullas: Once the sugar syrup is boiling, gently drop the chhena balls into the syrup. Cover the pot with a lid and let the rasgullas cook on medium heat for 20 minutes. The rasgullas will double in size as they absorb the syrup.
- Rest the Rasgullas: After 20 minutes, turn off the heat. Allow the rasgullas to rest in the syrup for at least an hour to soak up more syrup and flavor.
6. Serve
- Once cooled, the rasgullas are ready to be served. They can be served chilled or at room temperature, based on your preference. Enjoy the soft, spongy, and sweet Bengali rasgullas!
Notes
With this easy-to-follow Bengali Sweet Rasgulla Recipe, you can now bring the taste of Bengal’s beloved dessert straight to your home. Whether you’re serving it for a special occasion or simply treating yourself, these soft and spongy rasgullas are sure to impress with their delicate sweetness and melt-in-the-mouth texture. Try this recipe today and experience the magic of authentic Bengali sweets in every bite!