Sweets

Rasgulla

20min Cook
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Rasgulla

bhookhapet-com
Enjoy these spongy and delightful Rasgullas, a beloved Indian sweet, perfect for festive occasions or as a sweet treat! Adjust the sugar level and syrup consistency according to your preference.
prep time
20min
cooking time
20min
servings
12-15 Rasgullas
total time
40min

Equipment

  • Pan for sugar syrup

  • Muslin cloth for straining

  • Mixing bowl

Ingredients

  • 𝗙𝗼𝗿 𝗥𝗮𝘀𝗴𝘂𝗹𝗹𝗮:

  • 1 liter full-fat milk

  • 2 tablespoons lemon juice or white vinegar

  • 1/4 cup semolina (suji)

  • 1/4 teaspoon baking soda

  • Ice cubes for cooling

  • 𝗙𝗼𝗿 𝗦𝘂𝗴𝗮𝗿 𝗦𝘆𝗿𝘂𝗽:

  • 1 cup sugar

  • 4 cups water

  • 2-3 green cardamom pods, crushed

  • 1 teaspoon rose water (optional)

  • Saffron strands for garnish (optional)

Instructions

1

Prepare Chenna:

Bring milk to a boil. Add lemon juice or vinegar to curdle the milk. Once the whey separates, strain the chenna (curdled milk) using a muslin cloth. Rinse the chenna under cold water to remove the lemony flavor.
2

Knead Chenna:

Knead the chenna with your hands until it becomes smooth. Add semolina and baking soda. Knead again until it forms a soft and smooth dough.
3

Shape and Cook:

Divide the dough into small portions and shape them into round balls (rasgullas). In a wide pan, mix sugar, water, and crushed cardamom pods. Bring it to a boil. Add the rasgullas to the boiling sugar syrup. Cover and cook for 15-20 minutes.
4

Cool and Garnish:

Transfer the rasgullas to a bowl of ice water to cool them quickly. Optional: Garnish with saffron strands and rose water.
5

Serve:

Serve chilled. Rasgullas are best when refrigerated for a few hours.

Notes

Nutritional Information (Per Serving): Calories: ~100 kcal (per piece) Carbohydrates: ~25g Sugar: ~20g Fat: ~0.5g Protein: ~2g
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