Start the day before. The chilling alone is 4 hr, against 55 min of actual work.
Allergens in Rasgulla: milk, gluten.
Ingredients
Quantities for 4.
- 2 litres full fat Milknot UHT. It will not curdle cleanly
- 2, juiced Lemonor 3 tbsp vinegar
- 2 cups Sugar
- 3, crushed Cardamomoptional
- 1 tsp Rose Wateroptional
- 1 tsp Maidaomit to keep it gluten-free; handle the balls gentlyoptional
- 5 cups Water
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Everything depends on the chhena: drained enough to hold, moist enough to knead smooth. Squeeze it dry and the rasgulla turns rubbery.
- The syrup must be thin. A thick syrup cannot penetrate the dumpling and it stays raw in the middle.
Method
- Bring the milk to a boil, take it off the heat, and add lemon juice a little at a time until the curds separate cleanly from greenish whey.
- Strain through muslin and rinse under cold water to wash out the acid. Hang 30 minutes, no longer.Rinsing matters; unrinsed chhena tastes of lemon.
- Knead the chhena on a plate with the heel of your hand for 8-10 minutes, until it goes from grainy to smooth and slightly greasy. Work in the maida if using.This is the step people cut short, and it is why rasgullas crack.
- Roll into 12 crack-free balls, smaller than you want them finished, they double.
- Bring the sugar and water to a rolling boil with the cardamom. Slide the balls in, cover, and boil hard for 15 minutes.Hard boil, lid on. A gentle simmer will not inflate them.
- Cool in the syrup, add rose water, and chill at least 4 hours before serving.
Storage
Keeps 4 days refrigerated in its syrup, and the texture is best from the second day. Do not freeze.
Nutrition Low estimate
One serving of Rasgulla (619 g) is about 706 calories, or 115 calories per 100 g.
Medium protein: 16 g a serving, 9% of the calories
| Per serving619 g | Per 100 g | |
|---|---|---|
| Calories | 706 kcal | 115 kcal |
| Protein | 16.4 g | 3 g |
| Carbohydrate | 125.8 g | 20 g |
| of which sugars | 125.9 g | 20 g |
| Fibre | 0.0 g | 0 g |
| Fat | 16.9 g | 3 g |
| of which saturated | 9.6 g | 2 g |
| of which unsaturated | 5.2 g | 1 g |
Whey poured away when the milk is curdled means much of the weighed input is never eaten, so the real figures are likely lower. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.