🇮🇳 Indian Cuisine

Rasgulla

Spongy Milk Balls in Syrup

Prep Time 60 minutes
Servings 6
Difficulty hard
Calories 180 kcal

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.

Ingredients

Instructions

  1. 1 Boil milk, add lemon juice to curdle. Strain through muslin cloth to get chhena.
  2. 2 Knead chhena for 8-10 minutes until smooth and crack-free.
  3. 3 Shape into small smooth balls (they will expand during cooking).
  4. 4 Boil sugar and water to make syrup. Add cardamom.
  5. 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.