Rosogolla Recipe| Rasgulla Recipe

Rosogolla, also known as Rasgulla, is a popular Indian dessert made from soft and spongy chhena (paneer) balls cooked in sugar syrup. Originating from Bengal and Odisha, this sweet treat is loved across India and beyond.

Ingredients

For Chhena (Paneer):

• 1 liter full-fat milk
• 2 tablespoons lemon juice or vinegar
• 2 cups water (for washing chhena)
• Ice cubes (optional, for quick cooling)

For Sugar Syrup:

• 1 cup sugar
• 4 cups water
• 2-3 cardamom pods (optional, for flavor)
• Few strands of saffron (optional)
• 1 teaspoon rose water (optional, for aroma)

Instructions

Step 1: Prepare the Chhena

1. Boil 1 liter of full-fat milk in a heavy-bottomed pan, stirring occasionally.
2. Once the milk starts boiling, lower the heat and add lemon juice or vinegar gradually while stirring gently.
3. The milk will curdle, separating into chhena (cheese) and whey. If it does not curdle completely, add a little more lemon juice or vinegar.
4. Turn off the heat and let it sit for a minute.
5. Strain the chhena using a muslin cloth or a fine sieve. Rinse it under cold water to remove any sourness.
6. Squeeze out excess water gently and hang the chhena for 30 minutes to drain excess moisture.

Step 2: Knead the Chhena

1. Place the drained chhena on a clean surface and knead it for about 8-10 minutes until it becomes smooth and soft.
2. The texture should be smooth without cracks.
3. Divide the chhena into equal portions and roll them into small smooth balls without cracks.

Step 3: Prepare the Sugar Syrup

1. In a large, wide-mouthed pan, add sugar and water. Bring it to a boil.
2. Add cardamom pods and saffron strands if using.
3. Once the syrup starts boiling, gently drop the chhena balls into the syrup.

Step 4: Cooking the Rasgullas

1. Cover the pan and let the chhena balls cook on medium heat for 15-20 minutes.
2. The Rasgullas will expand as they cook.
3. Check occasionally to ensure they don’t overcrowd; they should have space to expand.
4. After cooking, turn off the heat and let them sit in the syrup for 15 minutes.

Step 5: Cooling and Serving

1. Once cooled, add rose water for an aromatic touch.
2. Refrigerate for a few hours before serving for best results.
3. Serve chilled and enjoy soft, spongy Rasgullas!

Tips

• Use full-fat milk for the best results.
• Knead the chhena well to make the Rasgullas smooth and soft.
• The sugar syrup should be boiling before adding the chhena balls.
• Avoid overcooking, as it can make the Rasgullas dense.

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