Rasgulla

Name: Rasgulla
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 4 cups Milk; 2 tbsp Lemon Juice; 1 cups Sugar; 3 cups Water; 0.25 tsp Cardamom Powder

Spongy, white cottage cheese balls cooked and soaked in light sugar syrup.

Total Time 45 mins

Difficulty Hard

Servings 4

Start Cooking Mode

Ingredients

4 cups Milk Recipes →

2 tbsp Lemon Juice Recipes →

1 cups Sugar Recipes →

3 cups Water Recipes →

0.25 tsp Cardamom Powder Recipes →

Step-by-Step Instructions

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

Knead fresh chenna dough smoothly with palms for 10 minutes until soft and oil releases.

Shape kneaded chenna into small smooth balls with no cracks.

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

Drop chenna balls into boiling syrup, cover tightly, and boil on medium heat for 15 minutes.

Cool down before serving.

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