Rasgulla Recipe - Bengali Sweet for Diwali Celebrations

Rasgulla is a beloved Bengali sweet that has won hearts across India. These soft, spongy balls of cottage cheese soaked in sugar syrup are perfect for Diwali celebrations and bring a touch of Bengali tradition to your festive table.

What Makes Rasgulla Special

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Bengali Heritage

Rasgulla originated in Bengal and is considered one of the most iconic Bengali sweets. The soft, spongy texture and delicate sweetness make it a favorite across India.

Ingredients You'll Need

For Chenna (Cottage Cheese):

• 1 liter full-fat milk
• 2-3 tbsp lemon juice
• 1 cup ice water

For Sugar Syrup:

• 1.5 cups sugar
• 4 cups water
• 2-3 cardamom pods
• 1 tsp rose water (optional)

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Pro Tip

The key to perfect rasgulla is making smooth, soft chenna without any grains. Knead the chenna well and ensure it's completely smooth before shaping.

Step-by-Step Instructions

📋Step-by-Step Guide

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Make Chenna (Cottage Cheese)

Boil milk and add lemon juice to curdle it. Strain the whey and knead the chenna until smooth and soft.

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Shape the Balls

Divide the chenna into small portions and roll them into smooth, round balls. Make sure there are no cracks.

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Prepare Sugar Syrup

Make a light sugar syrup with water. The syrup should be thin and not too sweet for the first cooking.

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Cook in Syrup

Gently drop the chenna balls into the boiling syrup and cook until they double in size and become spongy.

Detailed Preparation Steps

Making Chenna (Cottage Cheese)

Boil the milk in a heavy-bottomed pan. Once it comes to a boil, add lemon juice gradually while stirring. The milk will curdle and separate into curds and whey. Strain through a muslin cloth and rinse with cold water to remove the sour taste.

Kneading the Chenna

Gather the curds in the muslin cloth and squeeze out excess water. Transfer to a plate and knead for 8-10 minutes until it becomes smooth and soft. The chenna should be free of any grains and should feel smooth to touch.

Shaping the Balls

Divide the chenna into small portions (about 1 tablespoon each) and roll them into smooth, round balls. Make sure there are no cracks on the surface. The balls should be firm but not hard.

Preparing Sugar Syrup

In a wide pan, combine sugar and water. Bring to a boil and add cardamom pods. The syrup should be thin and not too sweet. This is important for the first cooking stage.

Cooking the Rasgullas

Gently drop the chenna balls into the boiling syrup. Cover and cook on medium heat for 15-20 minutes. The balls will double in size and become spongy. Don't stir during cooking as it may break the balls.

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Important

Don't overcook the rasgullas as they can become hard. The balls should be soft and spongy when pressed gently. Also, don't stir the syrup while cooking.

Making the Final Syrup

Once the rasgullas are cooked, prepare a thicker sugar syrup for soaking. Combine sugar and water in a 1:1 ratio, add cardamom and rose water, and bring to a boil. Let it cool slightly before adding the cooked rasgullas.

Tips for Perfect Rasgulla

Chenna Tips:

• Use full-fat milk for best results
• Knead chenna until completely smooth
• Don't add too much lemon juice
• Rinse curds with cold water

Cooking Tips:

• Use a wide pan for cooking
• Don't stir while cooking
• Cook on medium heat
• Don't overcook the balls

Common Mistakes to Avoid

Don't add too much lemon juice to curdle milk
Avoid kneading chenna too much as it can become hard
Don't make the sugar syrup too thick initially
Avoid stirring the syrup while cooking rasgullas
Don't overcook as it makes them hard

Variations to Try

Kesar Rasgulla

Add saffron strands to the sugar syrup for a beautiful golden color and aromatic flavor. This variation is perfect for special occasions.

Chocolate Rasgulla

Add cocoa powder to the sugar syrup for a chocolate-flavored version. This modern twist is popular with children and chocolate lovers.

Fruit Rasgulla

Add fruit puree or essence to the sugar syrup for different flavors. Mango, strawberry, and orange are popular choices.

Serving Suggestions

Serve rasgulla chilled for the best taste. It can be enjoyed as a dessert after meals or as a sweet treat during Diwali celebrations. Garnish with chopped nuts or saffron strands for an elegant presentation.

Storage Tips:

Store rasgulla in the refrigerator in the sugar syrup. They stay fresh for 3-4 days. Always serve chilled for the best taste and texture.

Health Benefits

Rasgulla is a good source of protein from the cottage cheese and provides energy from the sugar. It's relatively low in fat compared to other Indian sweets and can be enjoyed in moderation.

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Perfect Diwali Treat

These homemade rasgullas will be a delightful addition to your Diwali celebrations. The soft, spongy texture and delicate sweetness make them irresistible for family and friends!