Classic Rasgulla: A Delicious Indian Dessert

Rasguilia Indian dessert recipe

​The Spruce / Teena Agnel

  • Total: 75 mins
  • Prep: 60 mins
  • Cook: 15 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
271 Calories
7g Fat
48g Carbs
6g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 271
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 17%
Cholesterol 17mg 6%
Sodium 194mg 8%
Total Carbohydrate 48g 17%
Dietary Fiber 1g 3%
Protein 6g
Calcium 221mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Indian desserts take on an identity all their own, and this rasgulla recipe is no different. Rasgulla is basically soft, spongy balls of cottage cheese that are soaked in chilled sugar syrup. It melts in your mouth and makes a sweet treat that originated in eastern India. Ready to make your own rasgulla? Try this recipe.

Ingredients

  • 8 1/2 cups whole milk
  • 2 to 3 tablespoons lime juice (or lemon juice)
  • 5 teaspoons flour
  • 2 cups sugar
  • 4 cups water
  • 2 to 3 tablespoons rose water (or a few strands of saffron)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for rasgulia
    ​The Spruce / Teena Agnel
  2. Bring the milk to a boil over a medium flame. Stir it occasionally to ensure the milk does not burn.

    Bring milk to boil
    ​The Spruce / Teena Agnel
  3. When the milk begins to boil, add the lime juice and mix well.

    Add lime juice
    ​The Spruce / Teena Agnel
  4. When the curds begin to separate from the milk, turn off the heat and leave the milk aside for 10 minutes to let the curdling process finish.

    Curds
    ​The Spruce / Teena Agnel
  5. Strain the cheese and wash it well under running water. This will remove all the lime juice from it.

    Strain cheese
    ​The Spruce / Teena Agnel
  6. Now put the cheese in a cheesecloth and hang it for 1 hour over a bowl to completely drain all the liquid from it.

    Cheesecloth
    ​The Spruce / Teena Agnel
  7. Put the drained cheese into a mixing bowl and begin to knead it.

    Put in bowl
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  8. Continue until all of the lumps are removed and the cheese is absolutely smooth. When this happens the cheese will begin to release its fat and your hands will feel greasy. The success of your rasgulla-making effort depends on how smooth you knead the cheese, so give it your best shot!

    Ball cheese curd
    ​The Spruce / Teena Agnel
  9. Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix thoroughly.

    Sprinkle with flour
    ​The Spruce / Teena Agnel
  10. Mix the sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker). Make sure the cooker is large enough to accommodate the finished rasgullas, as they will expand to double their size while cooking in the syrup.

    Mix sugar and water
    ​The Spruce / Teena Agnel
  11. While the sugar syrup boils, divide the dough into small marble-sized balls and roll them between your palms till smooth.

    Divide dough into balls
    ​The Spruce / Teena Agnel
  12. Gently add the balls to the sugar syrup.

    Add dough to water
    ​The Spruce / Teena Agnel
  13. Cover the pressure cooker, add the cooker weight, and wait for the first whistle.

    Cover pressure cooker
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  14. Once the first whistle blows, wait another 8 to 10 minutes and then turn off.

  15. Release the steam from the pressure cooker and allow the Rasgullas to cool completely before touching them. They will have expanded to almost double their original size and will be delicate when hot.

    Allow rasgulias to cool
    ​The Spruce / Teena Agnel
  16. When they are cool, pour the rose water or saffron syrup (made by soaking the saffron strands in a little warm water) on the rasgullas.

    Pour syrup over
    ​The Spruce / Teena Agnel
  17. Chill for a few hours before serving.

  18. Enjoy!

    Rasgulia Indian dessert
    ​The Spruce / Teena Agnel