Veg
Rasgulla Recipe
Rasgulla is a popular Indian sweet made from ball-shaped dumplings of Indian cottage cheese (chenna), cooked in light syrup made of sugar. This soft and spongy delicacy is originally from the state of West Bengal in India.
Cook Time30 mins
Servings4
Allergenmilk
Nutrition Values
Energy186 Cal
Protien4 g
Fat1 g
Carbs40 g
How to Make Rasgulla
- 1
Boil milk and then turn off the heat. Add lemon juice to curdle the milk. Once curdled, strain the mixture to separate the chenna (cottage cheese) and knead it until smooth.
- 2
Divide the chenna into small, equal-sized balls.
- 3
Prepare the syrup by boiling water and sugar together. Add the chenna balls to the boiling syrup.
- 4
Cook the chenna balls in the syrup on a low flame for about 10 minutes until they expand to about double their size.
- 5
Allow the rasgullas to cool and soak in the syrup before serving.
