Rasgulla is a beloved Indian dessert known for its incredibly soft, spongy texture and light sweetness. Made from fresh paneer (cottage cheese), these dumplings are gently poached in a clear sugar syrup until they plump up and absorb the sweetness. The result is a delicate treat that melts in your mouth, offering a perfect balance of milky richness and sugary delight. This traditional dessert is best served chilled, making it an ideal way to cool down on a hot day or add a festive touch to any celebration. While traditionally made from scratch using curdled milk, this recipe allows for a quicker preparation using store-bought paneer, ensuring you can enjoy this authentic flavor without the lengthy process of making fresh chenna. Serve it with a glass of milk or as a standalone sweet course.
Rasgulla
Description
Rasgulla is a beloved Indian dessert known for its incredibly soft, spongy texture and light sweetness. Made from fresh paneer (cottage cheese), these dumplings are gently poached in a clear sugar syrup until they plump up and absorb the sweetness. The result is a delicate treat that melts in your mouth, offering a perfect balance of milky richness and sugary delight. This traditional dessert is best served chilled, making it an ideal way to cool down on a hot day or add a festive touch to any celebration. While traditionally made from scratch using curdled milk, this recipe allows for a quicker preparation using store-bought paneer, ensuring you can enjoy this authentic flavor without the lengthy process of making fresh chenna. Serve it with a glass of milk or as a standalone sweet course.Ingredients
Directions
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Crumble the paneer and mix it with the ricotta cheese. Rub the mixture between your palms for several minutes until it forms a smooth, creamy, and lump-free dough.
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Divide the smooth dough into 16 equal portions. Roll each portion gently between your palms to form smooth, crack-free balls.
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In a large, wide-bottomed pot, combine the sugar and water. Bring to a boil over medium heat, stirring occasionally until the sugar is completely dissolved.
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Once the syrup is boiling, carefully drop the cheese balls into the pot one by one.
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Allow the syrup to return to a gentle boil. Reduce heat to medium-low and simmer the rasgullas for 40 minutes. Do not stir vigorously to prevent breaking.
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Cover the pot and continue to simmer for another 20 minutes until the balls double in size and become spongy.
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Turn off the heat and let the rasgullas cool in the syrup. Serve warm or refrigerate for a chilled serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 414.8kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 3.8g19%
- Cholesterol 24.9mg9%
- Sodium 37.6mg2%
- Total Carbohydrate 88.8g30%
- Dietary Fiber 0.0g0%
- Sugars 88.8g
- Protein 4.8g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, ensure the paneer and ricotta are very fresh and not dried out. If using store-bought paneer, crumble it well and knead thoroughly to achieve a smooth dough.
Traditional rasgulla is made from fresh chenna (homemade cottage cheese). If you wish to make chenna from scratch: bring 3.5 liters of milk to a boil, remove from heat, and slowly add a mixture of 250ml warm water and 5 tablespoons white vinegar while stirring gently. Stop adding vinegar as soon as the milk curdles. Strain the curds through cheesecloth, squeeze out excess liquid, and hang to drain. Do not over-add vinegar as it makes the cheese hard.
Store the rasgullas in the syrup in an airtight container in the refrigerator for up to 5 days. The syrup will thicken as it cools; if it becomes too thick, you can add a little warm water to thin it out before serving.
