How to Make My Delicious Spongy Rasgulla Recipe | Tasty Bengali Dessert

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.

Boil milk in a large pot until it comes to a rolling boil.

Add lemon juice gradually to curdle the milk, stirring gently.

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

Rinse the chhena under cold water to remove the acidic taste.

Squeeze out excess water from the chhena and knead until smooth and pliable.

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

Prepare sugar syrup by boiling sugar and water together until fully dissolved.

Add cardamom and rose water to the syrup for flavoring.

Gently drop the chhena balls into the boiling syrup, ensuring they have space to expand.

Cook the balls in the syrup for about 10-15 minutes until they double in size.

Remove from heat and let the rasgullas cool in the syrup before serving.

Cooking Techniques

Spice Level:

Allergens