Rasgulla Recipe – Soft & Spongy Bengali Delight 🍥✨

 

Rasgulla is a popular Bengali sweet made from chhena (fresh paneer) and soaked in a light sugar syrup. These soft, spongy, and juicy balls melt in your mouth, making them a perfect festive treat!

Ingredients:

• 1 liter full-cream milk

• 2 tablespoons lemon juice (mixed with 2 tbsp water)

• 1½ cups sugar

• 4 cups water

• ½ teaspoon cardamom powder (optional)

• 1 teaspoon rose water (optional)

Instructions:

Step 1: Prepare the Chhena (Paneer)

1. Boil the Milk – Heat the milk in a pan until it comes to a boil.

2. Curdle the Milk – Reduce the heat and add lemon juice slowly, stirring gently until the milk curdles completely.

3. Strain the Chhena – Pour the curdled milk through a muslin cloth or fine strainer, draining the whey. Wash the chhena with cold water to remove any lemon taste.

4. Squeeze & Rest – Squeeze out excess water and let the chhena rest in the cloth for 30 minutes.

Step 2: Make Rasgulla Balls

5. Knead the Chhena – Transfer the chhena to a plate and knead it for 8-10 minutes until smooth and soft.

6. Shape into Balls – Roll small portions into smooth balls without cracks.

Step 3: Prepare the Sugar Syrup

7. Boil Sugar & Water – In a large pan, mix sugar and water, and bring it to a boil.

8. Add Rasgulla Balls – Gently drop the chhena balls into the boiling syrup, cover, and cook for 15-20 minutes on medium heat. The balls will double in size.

9. Cool & Serve – Turn off the heat and let the rasgullas cool. Add rose water for extra flavor.

Your soft and spongy Rasgullas are ready! Serve chilled and enjoy this delightful sweet.

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