Photo: Sumit Surai · CC BY-SA 3.0 · Wikimedia Commons

Punjab · Dessert

Rasgulla

Traditional 37. Rasgulla recipe

🧺 Ingredients

• 1 liter whole milk
• 30ml lemon juice or vinegar
• 15g all-purpose flour or cornstarch
• 600g sugar
• 1440ml water
• 3-4 green cardamom pods
• pinch saffron strands (optional)
• 5ml rose water

👩‍🍳 How to make Rasgulla

1. Curdle milk (5 mins, high heat): Bring milk to rolling boil on high heat. Add lemon juice and turn off heat (visual cue: milk separates into white curds and clear whey).
2. Drain chenna (10 mins): Line strainer with muslin cloth. Pour curdled milk through, collect whey. Hang cloth for 10 minutes to drain completely (visual cue: white paneer/chenna separates from whey, becomes dry).
3. Knead chenna (5 mins): Remove chenna, knead on clean surface until smooth (visual cue: smooth, white, slightly moist dough, no graininess).
4. Add binder (2 mins): Add flour or cornstarch (approximately 15g), knead for 2 minutes until well incorporated (visual cue: mixture binds better, becomes slightly stiffer).
5. Make syrup (5 mins, high heat): Combine sugar, water, and cardamom in large pot. Bring to rolling boil on high heat (visual cue: clear, boiling syrup, bubbles form).
6. Shape balls (3 mins): Divide chenna into 14-16 equal balls, roll smoothly between palms (visual cue: smooth, white balls approximately 30g each).
7. Boil rasgullas (9-10 mins, high heat): Gently drop balls into boiling syrup. Cover and boil for 9-10 minutes (visual cue: balls sink, then float, swell and become spongy).
8. Cool & serve (5 mins): Remove from heat, let cool in syrup. Add saffron and rose water. Serve chilled.

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