Rasgulla

Name: Rasgulla
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 cups whole milk; 3 tbsp lemon juice, strained; 1.5 cups granulated sugar; 4 cups water; 4 cardamom pods, crushed; 1 tsp rose water

Soft, spongy Indian cheese balls soaked in a cardamom and rose scented light sugar syrup. Served chilled for a delicate, sweet dessert experience.

50 minMediumServes 4220 cal/serving

IndianDessertStovetopVegetarianHalal-friendlyGluten-FreeNut-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

8 cups whole milk
3 tbsp lemon juice, strained
1.5 cups granulated sugar
4 cups water
4 cardamom pods, crushed
1 tsp rose water

Instructions

1

Bring 8 cups whole milk to a boil in a heavy-bottomed pot over medium heat.
2

Turn off the heat, add 3 tbsp strained lemon juice, and stir gently until whey separates completely.
3

Strain the curdled cheese through a cheesecloth, rinse thoroughly with cold water to remove acidity, and squeeze out excess whey.
4

Hang the cloth for 30 minutes, then knead the cheese on a clean surface for 8 to 10 minutes until smooth and non-sticky.
5

Divide and roll the cheese dough into smooth, crack-free balls.
6

Combine 4 cups water, 1.5 cups granulated sugar, and 4 crushed cardamom pods in a wide pot and bring to a rolling boil over high heat.
7

Gently drop the cheese balls into the boiling syrup, cover tightly, and cook for 15 minutes.
8

Remove from heat, stir in 1 tsp rose water, and allow to cool before chilling and serving.

Questions

Can I make Rasgulla dairy-free?

Yes. The dairy in this entry is 8 cups whole milk. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

How long does Rasgulla keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Rasgulla?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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