Indian
Rasgulla
Soft, spongy chenna dumplings simmered in a light sugar syrup, just as they are made in many Bengali and Odia homes. Serve them chilled or at room temperature with plenty of syrup.
Watch it madeKabita's Kitchen · 8:59
Ingredients
- Full-fat milk500 ml
- Lemon juice or white vinegar1 1/2 tbsp
- Water for diluting lemon juice2 tbsp
- Ice cubes4 to 5
- Sugar3/4 cup
- Water for syrup3 cups
- Green cardamom pods, lightly crushed2
Method
- Dilute the lemon juice or vinegar with 2 tbsp water and set aside.
- Bring the milk to a boil in a heavy-bottomed pan, stirring often so it does not scorch.
- Turn the heat to low and add the diluted lemon juice a little at a time, stirring gently until the milk separates into soft chenna and pale whey.
- Add the ice cubes to stop further cooking, then rest for 2 minutes.
- Strain the curdled milk through a muslin cloth, rinse the chenna under cool water to remove sourness, and gather the cloth tightly.
- Hang or press the chenna for 20 to 25 minutes until moist but not dripping wet.
- Transfer the chenna to a plate and knead with the heel of your palm for 8 to 10 minutes until smooth, soft, and slightly greasy.
- Divide the chenna into 6 equal portions and roll each into a crack-free ball.
- In a wide deep pan, combine sugar, 3 cups water, and cardamom pods, then bring to a rolling boil.
- Gently slide in the chenna balls, cover, and cook on medium-high heat for 12 to 15 minutes, keeping the syrup actively boiling.
- Check that the rasgullas have doubled in size and feel spongy, then turn off the heat.
- Let the rasgullas cool in the syrup for at least 1 hour before serving, or chill for a few hours for the best texture.
Common questions
Can I use vinegar instead of lemon juice for rasgulla chenna?
Yes. White vinegar works well if diluted first, just like lemon juice. Add it gradually to the hot milk so the curds form softly. Rinse the chenna thoroughly afterward to remove any vinegary taste before kneading.
How long should I knead the chenna for soft rasgullas?
Knead for about 8 to 10 minutes, using the heel of your palm, until the chenna becomes smooth, soft, and slightly greasy. If it still feels grainy or crumbly, keep going; under-kneaded chenna causes cracks and dense rasgullas.
What are the most common mistakes that make rasgullas break?
The biggest mistakes are overcooking the chenna, squeezing it too dry, or not kneading enough. Also avoid boiling the syrup too violently when adding the balls. The chenna should be moist, smooth, and crack-free before shaping.
How should I store rasgulla after making them?
Cool them completely in the syrup, then refrigerate in a covered container with enough syrup to keep them submerged. They usually stay good for 4 to 5 days. Avoid freezing, since the texture can become spongy and less delicate.
How should rasgulla be served for the best texture and taste?
Serve rasgullas chilled or at cool room temperature, with plenty of light syrup spooned over them. They taste best after resting a few hours in syrup, when the centers become fully spongy and the cardamom fragrance has settled in.