Rasgulla is oversweet dish originated in West Bengal and Odisha. It is a syrupy white dumpling sort of a dessert which is known to be enjoyed all over the country. Let’s check it how to make rasgullas and what makes it so special.

Ingredients for Rasgulla:

  • 1 litre of full milk cream
  • 2 tbsp of lemon juice
  • 1 ½ cups of sugar
  • 4 cups of water
  • 2-3 green cardamom

Recipe for Rasgulla:

  1. Take 1 litre of full milk cream in a utensil. It is preferable to use cow’s milk for better cream

  2.  Boil the creamed milk on medium flames.

  3.  Take a lemon and squeeze it in 2 tbsp water to make it 2 tbsp of lemon juice.

  4.  When the milk becomes rolling boiled, take lemon water and add it into the creamed milk. Stir continuously until separation occurs.

  5.  After 2-3 minutes, the solid portion of the milk gets separated from the liquid part. The solid gets settled down at the bottom and the liquid floats over it. Turn the flames off.

  6. Now, set a strainer over it over another utensil and cover it with a muslin kitchen cloth.
  7.  Pour the soured cream milk on the covered strainer so as to drain out the whey.

  8. Rinse the chhena or the solid part left in the cloth with water for 2-3 times. This is to remove the sourness caused by lemon juice which was added earlier.

  9.  After you rinse the chhena, drain out all the water. Then hang the cloth filled with the chhena somewhere so that it is left undisturbed for about half an hour.

  10. Hang the chhena for about 30-40 minutes. This will be enough to retain the right amount of moisture in the chhena.
  11.  Always remember to hang the chhena for the allowed time limit and not for less or more time. If it is hanged for less than 30 minutes, the rasgullas will break on further cooking. Otherwise, if it is hung for more than 40 minutes, rasgullas will get dry and hard.

  12. Now take out the chhena and crumble it with your own hands such that it remains a little moist.
  13.  Make dough out of the crumbled chhena by kneading it properly, until it starts to release fat. Fat released by the chhena can be noted while kneading, when you can feel your palms getting greasy.

  14. Take the dough and make 15-16 small and evenly sized balls.
  15.  Get a utensil and pour 4 cups of water into it. Put the water on boiling and dissolve 1 ½ cups of sugar into it. Stir it until the sugar dissolves completely. Put some green cardamoms into the sugar syrup for enhanced taste.

  16.  When the sugar syrup becomes rolling boiled, put the rasgulla balls into it slowly. Make sure that the flames are medium.
  17.  Cover it with a lid and let it cook.
  18.  Remove the lid after 5-7 minutes and stir it gently.
  19.  Cover the lid again and let it boil for more 7-8 minutes. You can also notice that the size of the rasgullas have also increased considerably.
  20. Now, switch the flames of and let the rasgullas cool off for 3-4 hours in room temperature.

  21. Refrigerate the rasgullas for better taste before serving them fresh.