QiMeal
Rasgulla
Rasgulla · ready in 1 h 3 min · 8 servings · 361 kcal per serving · medium · 5 ingredients
Rasgulla is a Bengali classic of soft chhena balls simmered in cardamom syrup until bouncy, juicy, and delicately sweet.
- Prep
- 20 min
- Cook
- 23 min
- Total
- 1 h 3 min
- Serves
- 8
- kcal
- 361
- Difficulty
- medium
Ingredients · 8 servings
- 500 gChhena cheese, well drained
- 10 gSemolina
- 400 gSugar
- 1200 mlWater
- 4Cardamom, lightly crushed
Equipment
stovetop, wide pot, mixing bowl, plate, slotted spoon, clean cloth, clean hand, spoon, lid, serving bowl, ladle
Instructions
- Mise en place
Gather chhena, semolina, sugar, water, cardamom, a wide pot, bowl, plate, measuring scale, slotted spoon, and clean cloth. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Knead cheese dough
Knead chhena on a plate with the heel of your hand until smooth, then work in semolina until the dough feels soft and cohesive. · 8 min
What to look for: The dough looks smooth and slightly glossy with no grainy patches.
- Shape smooth balls
Divide dough into 16 equal pieces and roll each between your palms into crack free balls, keeping gentle pressure so centers stay soft. · 7 min
What to look for: Each ball is round, smooth, and free of visible cracks.
- Start syrup
Combine sugar, water, and crushed cardamom in a wide pot, then bring to a lively boil while stirring until the sugar dissolves. · 8 min
What to look for: The syrup is clear, bubbling, and fragrant with cardamom.
- Simmer rasgulla
Add balls to the boiling syrup, cover, and simmer briskly so they expand and turn springy while staying submerged in syrup. · 15 min
What to look for: The balls have nearly doubled and move freely in the bubbling syrup.
- Rest in syrup
Turn off heat and rest the rasgulla covered in syrup until the bubbles settle and the cheese balls absorb sweetness. · 20 min
What to look for: The syrup is calm and the rasgulla look plump and evenly soaked.
- Serve rasgulla
Serve rasgulla chilled or at room temperature in small bowls with enough fragrant syrup to keep each cheese ball moist. · 2 min
What to look for: Each serving has glossy syrup and soft white rasgulla.
Nutrition (per serving)
| kcal | 361 |
|---|---|
| Protein | 11 g |
| Carbohydrates | 53 g |
| of which sugars | 52 g |
| Fat | 10 g |
| of which saturated | 6 g |
| Fibre | 0 g |
| Sodium | 25 mg |
Nutri-ScoreC
Allergens
Contains: milk, gluten
Storage and reheating
- Fridge: up to 5 days
- Freezer: not recommended
- Serve chilled or at room temperature, keeping the rasgulla covered with syrup until serving.
Ingredient substitutions
Chhena cheese
- Milk: Use only to prepare fresh chhena before forming the dough.
Semolina
- Flour: Use only if semolina is unavailable, as the texture will be softer.
Sugar
- Sugar syrup: Use a light syrup and reduce the added water to keep the soaking liquid delicate.
Water
- Sugar syrup: Use only with less separate sugar so the rasgulla do not become overly sweet.
Cardamom
- Vanilla extract: Not traditional Bengali, use only if cardamom is unavailable.
