Rasgulla is a popular sweet from the eastern part of India that has won the hearts of people across the country. Made from chenna (cottage cheese) and soaked in sugar syrup, this spongy and delicious sweet is loved by everyone. If you’re looking to make rasgulla at home, here’s a simple recipe to follow:
1 litre full-fat milk
1 tbsp vinegar or lemon juice
1 cup sugar
4 cups water
A few strands of saffron
A pinch of cardamom powder
- Heat the milk in a pan until it comes to a boil.
- Turn off the heat and add the vinegar or lemon juice to the milk. Stir gently until the milk curdles and the whey separates from the curd.
- Strain the curdled milk through a muslin cloth and rinse it with cold water to remove any sourness.
- Hang the cloth for about an hour to remove excess water from the chenna.
- Transfer the chenna to a plate and knead it for about 5-10 minutes until it becomes smooth and soft.
- Divide the chenna into small balls and roll them into smooth balls with no cracks.
- In a separate pan, mix the sugar, water, saffron, and cardamom powder and bring it to a boil.
- Add the chenna balls to the sugar syrup and let them cook for about 10-12 minutes on medium heat.
- Turn off the heat and let the rasgullas cool in the syrup for at least an hour before serving.
- Enjoy the delicious and authentic taste of rasgulla in the comfort of your home with this simple recipe.