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rasagulla
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4.67 from 6 votes

Rassogulla - Indian Sweet cheese balls

Rassogulla is a no-one-can-eat-just-one sweet.
Prep Time35 mins
Cook Time15 mins
Course: Desserts
Cuisine: Indian
Keyword: bengali mishti, rasgula, rasgulla, rassgulla, rassogulla
Servings: 6

Ingredients

  • 1 ½ liter full fat milk
  • 2 tbsp. vinegar or lemon juice
  • 400 gms 2 cups sugar

Instructions

  • Boil the milk and keep this aside for 5 minutes, so that it cools a little.
  • Mix 2 tbsp. of lemon juice/vinegar with 2 tbsp. water and slowly add to the milk as it starts to coagulate. Add more lemon juice to the milk until the cheese and the water is clearly separated.
  • Strain coagulated milk in a muslin cloth. Drain it in a utensil beneath the sieve. This will separate chhena or cottage cheese.
  • Pour a cup of cold water on the cheese to remove any bitterness residue of lemon.
  • Allow the excess water to drain from the the cheese,remove the cheese from the cloth.
  • Mash for 10-15 minutes till you can get a smooth texture.
  • Divide it into small parts and roll it into small 12 balls of same size.
  • Add 3-4 cups of water to sugar and let it boil in a pot
  • Add 2 tbsp milk to the syrup to remove any impurity of sugar(if impurity exists)
  • When the syrup is boiling, add the balls one by one ,cover & cook it on medium flame for 4-5 minutes .
  • Open the lid and just move the cheese balls in the center of liquid.
  • Keep the lid closed and let it cook for 4-5 minutes.
  • Turn off the heat and do not lift the lid for atleast further 10-15 minutes
  • Transfer the contents to a serving bowl.
  • Let it cool further in the refrigerator for a minimum of 5-6 hours.

Notes

Note: Rassogulla balls must be very smooth otherwise they will disintegrate when put in sugar syrup.The balls should be of a small size as they puff up to double the size when boiled in sugar syrup.
Do not open the lid more than once and let it remain covered also after its cooked else the cheese balls will shrink.
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Nutrition

Serving: 2g