Best Rasgulla Recipe | Soft Spongy Rasgullas | Tips and Tricks | Only 3 ingredients |

sugar

🥗Healthier: stevia

💰Cheaper: jaggery

Stevia reduces calories, while jaggery offers a unique flavor.

chhena

🥗Healthier: tofu

💰Cheaper: paneer

Tofu is lower in fat, while paneer is often more accessible.

Bring 1/2 liters of milk to a boil in a pot.

Once boiling, remove from heat and add 2-3 tablespoons of diluted lime juice slowly while stirring to curdle the milk.

Strain the curdled milk through a muslin cloth over a strainer to separate the chhena from the whey.

Let the chhena hang for about 2 hours to remove excess water.

Knead the chhena for about 7-8 minutes until it becomes smooth and oily to the touch.

Prepare sugar syrup by boiling 300 grams of sugar with 1/2 liters of water until dissolved.

Add 1 tablespoon of ghee to the kneaded chhena and mix well.

Form small balls from the kneaded chhena, ensuring they are smooth and without cracks.

Drop the chhena balls into the boiling sugar syrup, leaving space for them to expand.

Cover and cook for 20-25 minutes, turning the rasgullas halfway through to ensure even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens