Authentic Bengali RasgullaVeg
Learn how to make authentic, spongy Bengali-style Rasgullas at home with this quick and easy recipe. This classic Indian dessert is crafted from soft, kneaded chhena (fresh cottage cheese) shaped into delicate balls and cooked in a light, fragrant rose-scented sugar syrup. Follow these simple steps to achieve that perfect melt-in-the-mouth texture. Serve these delicious treats cold or at room temperature for a traditional experience everyone will love.
Ingredients
1 l Milk
1 l Milk (Full-fat Buffalo)
1 piece Lemon
10 cups Water
2 cups Sugar
1 tbsp Rosewater
Instructions
1
Boil 1 liter of cow's milk and 1 liter of full-fat buffalo's milk together. Once boiled, turn off the flame. Slowly add 1 1/2 lemons worth of juice to the milk until the whey separates.
2
Pour the mixture through a muslin cloth to strain out the whey. Wash the collected chhena 2–3 times with fresh water to remove the acidic lemon flavor.
3
Tie the chhena in the muslin cloth and hang it to drain completely for 15–20 minutes.
4
In a pan, mix 10 cups of water and 2 cups of sugar. Boil until the sugar dissolves completely, then stir in 1 tablespoon of rosewater.
5
Take the drained chhena and knead it well for 5–6 minutes until it reaches a smooth, creamy consistency.
6
Roll the chhena dough into small, lemon-sized balls, ensuring they are smooth and crack-free.
7
Drop the balls into the hot sugar syrup. Cover the pan with a lid and cook for exactly 7–8 minutes—do not exceed this time.
8
Turn off the flame and let the rasgullas cool down in the syrup. They can be served at room temperature or chilled.
Nutrition Facts
4 servings per recipe
