Rasgullaরসগোল্লা
⏱ Prep 40m🍳 Cook 20m🍽 Serves 5🌿 Vegetarian
Video: Hebbars Kitchen (YouTube)
Rasgulla is Bengal’s most famous sweet — spongy chhena (fresh paneer) balls poached in a light sugar syrup until they swell soft and drink up the sweetness. Made well, they are cloud-light and squeeze clean of syrup between your fingers.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
Finding Desi spots near Plano…
Ingredients
- ▪Full-fat milk1 litre
- ▪Lemon juice or vinegar2 tbsp
- ▪Sugar (চিনি)1.5 cups
- ▪Water4 cups
- ▪Cardamom pods3
- ▪A little plain flour or semolina1 tsp
🌍 Cooking abroad? Substitutions
- Chhena is just fresh paneer — you can also start from a good full-fat milk available anywhere; avoid UHT/ultra-pasteurised milk, which curdles poorly.
- The kneading is the whole secret; if the balls crack, knead longer. A teaspoon of semolina helps them hold abroad where milk protein varies.
Method
- 1Bring the milk to a boil, lower the heat and add the lemon juice a little at a time, stirring, until the milk fully curdles into chhena and clear greenish whey.
- 2Pour into a muslin cloth, rinse under cold water to remove the sourness, and hang for 30 minutes to drain — the chhena should be moist, not dry.
- 3Knead the chhena with the teaspoon of flour on a plate with your palm for 8–10 minutes until it turns smooth and slightly greasy. Roll into small, crack-free balls (they will double in size).
- 4Boil the sugar, water and cardamom in a wide, deep pot. Gently drop in the balls, cover, and boil on medium-high for 15 minutes — they must have room to bounce and swell.
- 5Turn off the heat and let them cool in the syrup for a few hours. Serve chilled.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.