Soft and Spongy Rasgulla
Learn how to make soft and spongy rasgullas at home using paneer (chenna) made from full cream milk. This classic Indian dessert is light, juicy, and soaked in sweet sugar syrup, perfect for festivals, special occasions, or as a refreshing Indian sweet treat.
Equipment
- 1 Heavy-bottomed pot
- 1 Slotted spoon
- 1 Sieve
- 1 Deep frying pan
- 1 Muslin cloth or cheesecloth
Ingredients
- 1 liter full cream milk full-fat cow milk recommended
- 2 tablespoons vinegar or lemon juice
- 1 cup water for rinsing chenna
- 1½ cups sugar 300 grams
- 4 cups water 1 liter
- 1 teaspoon rose water optional, for fragrance
- 1 teaspoon maida
- 1 tablespoon water optional slurry for syrup texture
Instructions
- Pour 1 liter of full cream milk into a large pot. Bring to a boil on high flame. Stir occasionally to avoid burning.
- Reduce the heat and add 2 tablespoons of vinegar slowly, stirring with a slotted spoon. The milk will split into chenna (curds) and whey.
- Place a muslin-lined sieve over a bowl and pour the curdled milk through it. Rinse the chenna with cold water to remove acidic taste. Squeeze gently to remove excess water.
- Transfer chenna to a flat plate or parat. Knead the chenna for 2–5 minutes until it becomes smooth and dough-like.
- Divide the dough into 10–15 equal portions. Roll each portion between your palms into smooth, crack-free balls.
- In a deep pan, combine 1½ cups sugar with 4 cups water. Boil on high flame until the sugar syrup becomes slightly sticky but not thick.
- Gently drop each rasgulla ball into the boiling syrup. Cook on high flame for 10–12 minutes. They will double in size. Optionally, add maida slurry to stabilize syrup.
- Turn off the flame. Let rasgullas rest in syrup for 10–15 minutes. Serve warm or chilled. Garnish with rose water or saffron if desired.
Notes
- Always use full-fat milk to get rich, soft chenna.
- Kneading well ensures soft, spongy rasgullas without cracks.
- Do not overcook rasgullas in sugar syrup or the rasgullas may harden.
- Add rose essence or cardamom powder for a traditional flavor.