Rasgulla (or Rosogolla) is a traditional Bengali sweet made from fresh chenna (paneer) balls cooked in light sugar syrup until they become soft, spongy, and juicy. These melt-in-mouth delicacies are perfect for festivals, celebrations, or simply satisfying your sweet tooth!
🧾 Ingredients
🔸 For the Chenna (Paneer):
- 1 liter full-fat milk
- 2–3 tbsp lemon juice or vinegar (diluted with 2 tbsp water)
🔸 For the Sugar Syrup:
- 1.5 cups sugar
- 4 cups water
- 2–3 cardamom pods (optional)
- Few drops of rose water or kewra water (optional, for fragrance)
👨🍳 Instructions
🔹 Step 1: Make the Chenna
- Boil milk in a heavy-bottomed pan. Once it comes to a boil, turn off the heat.
- Add lemon juice or vinegar gradually and stir gently until the milk curdles.
- Once whey separates, strain using a muslin cloth. Rinse under cold water to remove the sourness.
- Hang for 30–40 minutes to drain excess water. The chenna should be moist, not dry.
🔹 Step 2: Knead the Chenna
- Transfer chenna to a plate. Gently knead with the heel of your palm for 8–10 minutes until smooth and soft.
- Divide into equal-sized small balls (no cracks).
🔹 Step 3: Prepare Sugar Syrup
- In a deep pan, add sugar and water. Bring to a boil.
- Add cardamom and simmer the syrup for 4–5 minutes.
🔹 Step 4: Cook the Rasgullas
- Gently drop chenna balls into the boiling syrup.
- Cover with lid and cook on medium flame for 15–18 minutes. Balls will double in size.
- Add 1 tbsp of warm water every 5 minutes to keep the syrup light and boiling.
🔹 Step 5: Cool & Rest
- Once done, turn off heat and let the rasgullas rest in the syrup until cooled.
- Add rose or kewra water at the end for aroma.
🍽️ Serving Tips
- Chill before serving for best taste.
- Can be served plain or with a light drizzle of syrup in individual cups.
💡 Tips for Perfect Rasgullas
- Knead only till smooth—over-kneading can make them hard.
- Always cook in boiling syrup, not simmering.
- Use a wide pot so rasgullas have enough space to expand.
