Bengal’s cloud-like classic — chhena dumplings boiled in light sugar syrup until they turn into spongy white pearls. Follow the full recipe card below — ingredients, timings, and method included.
Rasgulla
Bengal's cloud-like classic — chhena dumplings boiled in light sugar syrup until they turn into spongy white pearls.
Ingredients
Method
- Curdle the hot milk with lemon juice; strain the chhena and wash well to remove all sourness.
- Hang the chhena 30-45 minutes until just moist, not dry.
- Knead 8-10 minutes until completely smooth (no graininess); knead in the sooji.
- Shape crack-free smooth balls.
- Boil syrup (sugar + water + cardamom) at a rolling boil; drop the balls in, cover, and boil 12-15 minutes — they double in size. Chill before serving.
Notes
Squeezing ALL the water out makes hard rasgullas; leaving too much makes them break. Just-moist chhena is the target.