Rasgulla (রসগোল্লা)
Soft, spongy cottage cheese balls soaked in light sugar syrup — an iconic Bengali sweet.
Cuisine: Bengali (West Bengal) · Style: Sweet · Protein: Veggies · Total time: · Difficulty: hard · Servings: 6 · Spice: 1/5
Ingredients
- 1 litre milk
- 2 tbsp lemon juice
- 1.5 cups sugar
- 4 cups water
- 1 tsp rose water
- 2 green cardamom pods
Steps
- Boil milk, add lemon juice to curdle. Strain through muslin cloth.
- Wash chenna under cold water to remove sourness.
- Knead chenna for 8-10 minutes until smooth and crack-free.
- Roll into small, smooth balls.
- Prepare sugar syrup by boiling sugar with water and cardamom.
- Drop chenna balls into boiling syrup. Cover and cook 15 minutes.
- They will double in size. Let them cool in syrup.
- Chill and serve cold.