Soft spongy balls made from chhena (fresh cottage cheese) soaked in light sugar syrup. Originated in Odisha/Bengal, this iconic sweet is beloved across all of India.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Boil milk, add lemon juice to curdle. Strain through muslin cloth to get chhena.
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2
Knead chhena for 8-10 minutes until smooth and crack-free.
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3
Shape into small smooth balls (they will expand during cooking).
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4
Boil sugar and water to make syrup. Add cardamom.
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5
Gently drop chhena balls into boiling syrup. Cover and cook for 15 minutes. They will puff up. Cool in syrup.
Did You Know?
Odisha and Bengal have a friendly rivalry over the origin of rasgulla, with Odisha winning a GI tag for their version in 2019.
Chef's Notes
Equipment Tips
- pan
- muslin cloth
The Story Behind Rasgulla
The origin is disputed between Odisha (where Khira Mohana is an ancient temple offering) and Bengal (where Nobin Chandra Das is credited with the modern version in 1868).
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