Rasgulla
“Soft, spongy cheese balls soaked in a delicate cardamom-infused sugar syrup, offering a burst of sweetness with every bite.”
Milk
Lemon
Sugar
Cardamom
Rose Water
ChhenaWhere it comes from
Originating from the eastern state of Odisha, yet perfected and popularized in West Bengal, Rasgulla is a sweet that transcends regional boundaries, celebrated during festivals and as a symbol of Bengali hospitality.
On the Palate
How it's made
5 steps · Show ↓43 min active
How it's made
5 steps · Show ↓- 110 min
Heat milk in a pot until it just comes to a boil. Stir in lemon juice to curdle the milk, forming soft, tender curds.
- 25 min
Drain the curds through a muslin cloth, rinsing with cold water to remove any lemony taste. Gather the cloth and squeeze out excess water until the chhena is firm yet moist.
- 310 min
Knead the chhena until smooth and pliable, forming into small, uniform balls without cracks.
Watch outEnsure the chhena is kneaded well — under-kneaded chhena will result in crumbly rasgullas.
- 415 min
In a wide pot, dissolve sugar in water and bring to a boil. Gently add the chhena balls, covering and simmering until they double in size and become spongy.
- 53 min
Remove the rasgullas from the syrup and let them cool. Add a few drops of rose water for a fragrant finish before serving.
