Rasgulla-Durga Puja Sweets/Rasgulla/Bengali Rasgulla/Rosogolla/How to make Rasgulla/Rasgulla Recipe

sugar

🥗Healthier: stevia

💰Cheaper: jaggery

Stevia reduces calories while jaggery adds a unique flavor.

rose water

💰Cheaper: vanilla extract

Vanilla extract is more commonly available.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a more accessible thickening agent.

saffron

💰Cheaper: turmeric

Turmeric provides color but not flavor.

Dilute lime juice with equal amount of water and set aside.

Set a pot on medium heat and heat 1 liter of whole milk until it simmers.

Turn off the heat and add diluted lime juice one tablespoon at a time, stirring gently.

Once the chana and whey have separated, strain the mixture using an absorbent cloth.

Wash the chana with 2 cups of water to remove any lingering lime or vinegar flavor.

Bundle the chana and lightly squeeze to remove excess water, then hang for 30 minutes to drip.

Divide the chana into two halves for two types of rasgullas.

For spongy rasgullas, knead the chana until soft and smooth, adding a drop of rose flavoring.

Divide into six pieces and cover with a damp paper towel.

For soft rasgullas, knead the chana with a drop of rose essence, 1/2 teaspoon sugar, 1/2 teaspoon all-purpose flour, and 1/2 teaspoon semolina.

Divide into six pieces and cover with a damp paper towel.

Make the sugar syrup by combining 1/2 cup sugar and 2.5 cups water in a pot with 2 green cardamom pods and bring to a boil.

Add a slurry made from 1/2 teaspoon all-purpose flour and 1 tablespoon water to the boiling syrup.

Add the rasgulla balls to the boiling syrup and cover with a lid.

Cook on high heat for 10 minutes without opening the lid, then reduce heat to medium high and cook for an additional 15 minutes, flipping the rasgullas every 5 minutes.

Add boiling hot water to the syrup as needed to maintain a watery consistency.

Turn off the heat and let the rasgullas cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens