Rasgulla is a beloved Indian dessert known for its unique texture and delicate sweetness. Unlike the western recipe provided in the source which uses paneer and ricotta (which typically results in a firmer cheese ball), traditional rasgullas are made from chhena (fresh cottage cheese) made by curdling milk with lemon juice or vinegar. The result is a soft, spongy ball that absorbs the sugar syrup, becoming juicy and tender. This dish is best enjoyed warm or at room temperature, often garnished with cardamom or rose water. It is a perfect ending to a festive meal or a sweet treat for any occasion.
Rassogolla (Cheese Balls In Syrup
Description
Rasgulla is a beloved Indian dessert known for its unique texture and delicate sweetness. Unlike the western recipe provided in the source which uses paneer and ricotta (which typically results in a firmer cheese ball), traditional rasgullas are made from chhena (fresh cottage cheese) made by curdling milk with lemon juice or vinegar. The result is a soft, spongy ball that absorbs the sugar syrup, becoming juicy and tender. This dish is best enjoyed warm or at room temperature, often garnished with cardamom or rose water. It is a perfect ending to a festive meal or a sweet treat for any occasion.Ingredients
Directions
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In a large pot, combine the water and sugar. Bring to a boil over medium heat, stirring until the sugar is completely dissolved.
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While the syrup heats, crumble the paneer and ricotta cheese into a fine paste. Use your palms to knead the mixture thoroughly until it is smooth, creamy, and free of lumps.
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Divide the cheese mixture into 16 equal portions. Roll each portion between your palms to form smooth, compact balls. Ensure there are no cracks on the surface.
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Once the sugar syrup is boiling, gently slide the cheese balls into the pot.
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Reduce heat to maintain a gentle simmer. Cover the pot and cook for 40 minutes, stirring occasionally to prevent sticking.
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Continue to simmer covered for another 30 minutes, or until the balls have expanded and turned a light golden color.
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Turn off the heat and let the rasgullas cool in the syrup for at least 2 hours before 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
Traditional rasgullas are made from chhena (fresh cottage cheese) rather than paneer. If you wish to make chhena from scratch: boil 3.5 liters of milk, remove from heat, and slowly add a mixture of 250ml warm water and 5 tablespoons of white vinegar while stirring. Stop adding vinegar as soon as the milk curdles. Strain through cheesecloth and drain thoroughly.
Do not add more vinegar than necessary when making chhena, as this will make the cheese hard and rubbery.
Serve rasgullas warm or chilled. They keep well in the refrigerator for up to 3 days in the syrup.
Ensure the cheese balls are smooth and free of cracks before boiling, otherwise they may break apart in the syrup.
