Traditional Rasgulla

Name: Traditional Rasgulla
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 4 cups Milk; 2.5 tbsp Lemon Juice; 1.5 cups Sugar; 4 cups Water; 0.25 tsp Cardamom Powder

Sponge-like soft Bengali cottage cheese balls boiled and soaked in light cardamom-infused sugar syrup.

Total Time 45 mins

Difficulty Hard

Servings 4

Start Cooking Mode

Ingredients

4 cups Milk Recipes →

2.5 tbsp Lemon Juice Recipes →

1.5 cups Sugar Recipes →

4 cups Water Recipes →

0.25 tsp Cardamom Powder Recipes →

Step-by-Step Instructions

Boil milk, add lemon juice to curdle, strain whey through cheesecloth, and rinse chenna under cold running water.

Knead fresh chenna with the palm of your hand for 10 minutes until smooth, pliable, and free of lumps.

Shape kneaded chenna into small, smooth round balls with no surface cracks.

Boil sugar, water, and cardamom powder together in a wide pot to create light syrup.

Drop chenna balls into boiling syrup, cover with a lid, and boil on medium-high heat for 15 minutes until doubled in size.

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