How To Make Perfect Rasgulla | Tips & Tricks…Step By Step

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 2 litres of milk in a large pot until it comes to a rolling boil.

Add 4 tablespoons of vinegar mixed with 4 tablespoons of water 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, adding 2 tablespoons of semolina and 2 tablespoons of flour during the kneading process.

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

Prepare sugar syrup by boiling 2 cups of sugar with 10 cups of water together until fully dissolved.

Add 2-3 pieces of cardamom 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

Equipment Needed

Spice Level:

Dietary

Allergens