Rasgulla or rosogulla is one of the popular Indian sweet, that is made by curdling milk. All the festivals are incomplete without this sweet dish. Loved by people of all age groups, you can easily prepare this quick dessert recipe at home for your loved ones.
Basically, it is a round-shaped paneer cheese balls cooked in light sugar syrup. In other words, these balls are cooked till they get inflated and absorbs all sugar syrup. Moreover, ras means juice and gulla means ball-shaped. Traditionally these are prepared and originated from east India. Specifically, in the status of Bengal and Odisha.
It is also a popular sweet prepared during the Navaratri festival for goddess Lakshmi. For this recipe, you just need milk, sugar, water and saffron, cardamom for flavoring. This is very simple and easy to prepare by following the recipe. These are soft and have melted in the mouth texture. You can prepare this famous sweet for festivals like Holi and Diwali or anytime to relish with family and friends. Everyone will love this sweet and demand you more.
I have been making them time and again as it is a favorite sweet of my husband and son. For rasgulla, always use fresh full-fat milk or whole milk. Avoid using milk in tetra packs, skimmed milk, or low-fat milk as it affects the spongy texture of the rasgullas.
So, you just try this recipe at your home and share your experience with me. I am sharing the recipe below.
RasgullaCourse: DessertCuisine: IndianDifficulty: Medium
Rasgulla or rosogulla is one of the popular Indian sweet, that is made by curdling milk.
- To make chhena or cottage cheese
Milk- 1 ltr
Vinegar- 4 tbsp or you can use lemon juice
- To make sugar syrup
Sugar- 1/2 cup
Water- 4 cups
Green cardamom- 2 nos
- First take a large vessel, add milk into it for boiling when the milk starts boiling, then add vinegar in the milk gradually to curdle it.
- Then take a big bowl, place a strainer on it and keep a cotton cloth. Then put the curdled milk in it and add some water on it then tie it tightly for 30 minutes. After that take out the chhena on a plate and mash it properly for 5 – 7 minutes until it becomes smooth and soft.
- Divide the chhena into equal parts and roll out each part into smooth balls. Then keep it aside.
- For sugar syrup
- Take 4 cups of water in a kadhai along with sugar and let it simmer on flame.
- When the water starts boiling, gently drop the chhena ball and let it boil for 8 – 10 minutes on the low medium flame.
- Now turn off the flame and let the steam escape.
- Now rasgullas are ready. Transfer the rasgullas in a bowl along with sugar syrup and allow to cool down for 5 – 6 hours to make them sweet and spongy.
If you like this recipe, then try another dessert from Odisha (Chennapoda).