Rasgulla is one of those rare sweets that seem to hold centuries inside each soft, spongy bite. It begins simply – with milk brought to a gentle boil, curdled with a little lemon juice, just at the right time. Once the chenna separates, it’s washed and pressed under weight to set into fresh, smooth paneer. There’s something meditative about it – the way the milk transforms, the way hands know exactly when it’s ready.
The next step is quiet, focused kneading. Bit by bit, the paneer turns into a soft dough, smooth enough to shape into small balls. The size will double during cooking, so each piece is made with care – round, even, without cracks.
A light sugar syrup is prepared, delicately flavored with rose water and a touch of cardamom. The paneer balls go into this simmering syrup, where they begin to rise, soften, and slowly take on the sweetness. The process takes around 20 minutes, but the magic doesn’t end there. Once the flame is turned off, the rasgullas are left undisturbed. It’s in that quiet resting time that they bloom fully, absorb the syrup, and gently sink – a sign that they’re done.
Let them cool completely. Serve chilled, with a spoonful of syrup.
There’s always been a quiet rivalry over rasgulla’s origin – between Bengal and Odisha – each state holding its own story, its own pride. But for the rest of us, it simply remains one of the purest expressions of sweetness. Soft, fragrant, and timeless.
Rasgulla
Ingredients
Instructions
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Rasgulla or Rasagula is a spongy dessert that originated in Bengal. It's simple to make and absolutely delicious. Let’s begin!
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First, make paneer:
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Boil milk in a pan. Once it starts to boil, add lemon juice and stir continuously.
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You’ll notice the milk curdling. When it curdles completely, switch off the flame.
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Strain the curdled milk using a clean cloth (muslin or cotton). Squeeze out as much water as possible.
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Place some weight over the paneer bundle for 30–45 minutes to remove all excess moisture.
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Once the paneer is firm, knead it into a smooth, soft dough without lumps.
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(In some regions, a little maida is added, but here we don’t add any flour.)
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Divide and roll the dough into small smooth balls. Don’t worry about the size-they will double after cooking.
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Now, prepare the sugar syrup:
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In a wide pan, add 1 cup sugar, 3 cups water, and a pinch of cardamom powder. Let it boil until the sugar is dissolved.
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Add rose water if you prefer a floral flavor.
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Once the syrup starts to boil, gently add the paneer balls one by one. Cover and cook on medium flame for 10-12 minutes.
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(Do not stir the balls directly-just shake the pan lightly if needed.)
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After cooking, remove from heat and keep the pan covered. The rasgullas will absorb the syrup and double in size.
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Let them cool completely in the syrup.
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Serve Rasgullas chilled or at room temperature, garnished with a few saffron strands if you like.