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Rasgulla

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

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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. 1

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

  2. 2

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

  3. 3

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

  4. 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. 5

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

  6. 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. 7

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

  8. 8

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

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Questions

What is Rasgulla?

Soft, spongy Indian cheese balls soaked in a cardamom and rose scented light sugar syrup. Served chilled for a delicate, sweet dessert experience. This reference files it under Indian dessert: made on the stovetop, rated medium and about 50 minutes start to finish.

How much time should I plan for Rasgulla?

As written, 50 minutes: 30 of prep and 20 of cooking. The longest single stretch is step 4 (30 minutes): "Hang the cloth for 30 minutes, then knead the cheese on a clean surface for 8 to 10 minutes until smooth and non-sticky."

Can I make Rasgulla dairy-free?

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

Is Rasgulla vegan?

No, though it is vegetarian. What keeps it from vegan is 8 cups whole milk. For fully plant-based entries, see the vegan dessert collection.

How many calories are in Rasgulla?

One serving (the recipe makes 4) is about 220 calories, with 6 g protein, 45 g carbohydrate and 3 g fat, plus 80 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Rasgulla?

It is not a good candidate. Keep Rasgulla covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

Serve it with

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