Rasgulla by @afshansskitchen

1h20

11 servings

🥛

1 l

Full-fat milk

🍶

Vinegar

💧

960 ml

Water

🍬

400 g

Sugar

🫙

Green cardamom

🫙

Saffron

  1. Pour
    • Full-fat milk

    Pour the full-fat milk into a heavy-bottomed pot and bring it to a boil.

  2. Rest
    • Full-fat milk

    Turn off the heat and let the milk rest for 1 minute.

  3. Add
    • Full-fat milk
    • Vinegar

    Gradually add diluted vinegar to the milk, stirring gently, until it separates into greenish whey and white curds; you may not need all the vinegar.

  4. Strain
    • Vinegar
    • Water

    Strain the curds through a clean muslin cloth and rinse the chhena with cold water to remove the vinegar smell.

  5. Step

    Tie the cloth and hang it for 30–45 minutes, until the chhena is moist but not dripping wet.

  6. Step

    Do not press the chhena under a heavy weight or let it become completely dry.

  7. Transfer

    Transfer the chhena to a clean plate.

  8. Knead

    Knead the chhena with the heel of your palm for approximately 8–10 minutes, until smooth, soft and slightly creamy with no visible grains.

  9. Divide

    Divide the kneaded chhena into 10–12 equal portions.

  10. Roll

    Roll each portion into a smooth ball, making sure there are no cracks.

  11. Add
    • Water
    • Sugar
    • Green cardamom

    Add the water and sugar to a wide pot along with some crushed green cardamom.

  12. Boil
    • Sugar

    Bring the syrup to a full boil, stirring until the sugar dissolves.

  13. Add

    Carefully add the chhena balls to the boiling syrup, leaving enough space for them to expand.

  14. Cook
    • Saffron

    Cover and cook over medium-high heat for 12–15 minutes, keeping the syrup at a steady boil, and add some saffron strings.

  15. Rest

    Turn off the heat and let the rasgullas rest in the syrup for another 5 minutes.

Rasgulla by @afshansskitchen

1h20

11 servings

🥛

1 l

Full-fat milk

🍶

Vinegar

💧

960 ml

Water

🍬

400 g

Sugar

🫙

Green cardamom

🫙

Saffron

Preparation Steps

  1. Step 1/15

    Pour the full-fat milk into a heavy-bottomed pot and bring it to a boil.

    🥛Full-fat milk
    🍲Heavy-bottomed pot

  2. Step 2/15

    Turn off the heat and let the milk rest for 1 minute.

    🥛Full-fat milk
    🍲Heavy-bottomed pot

  3. Step 3/15

    Gradually add diluted vinegar to the milk, stirring gently, until it separates into greenish whey and white curds; you may not need all the vinegar.

    🥛Full-fat milk
    🍶Vinegar
    🍲Heavy-bottomed pot
    🥄Stirring spoon

  4. Step 4/15

    Strain the curds through a clean muslin cloth and rinse the chhena with cold water to remove the vinegar smell.

    Muslin cloth

  5. Step 5/15

    Tie the cloth and hang it for 30–45 minutes, until the chhena is moist but not dripping wet.

    Muslin cloth

  6. Step 6/15

    Do not press the chhena under a heavy weight or let it become completely dry.

  7. Step 7/15

    Transfer the chhena to a clean plate.

    🍽️Plate

  8. Step 8/15

    Knead the chhena with the heel of your palm for approximately 8–10 minutes, until smooth, soft and slightly creamy with no visible grains.

    🍽️Plate

  9. Step 9/15

    Divide the kneaded chhena into 10–12 equal portions.

  10. Step 10/15

    Roll each portion into a smooth ball, making sure there are no cracks.

  11. Step 11/15

    Add the water and sugar to a wide pot along with some crushed green cardamom.

    💧Water
    🍬Sugar
    🫙Green cardamom
    🍲Wide pot

  12. Step 12/15

    Bring the syrup to a full boil, stirring until the sugar dissolves.

    🍬Sugar
    🍲Wide pot
    🥄Stirring spoon

  13. Step 13/15

    Carefully add the chhena balls to the boiling syrup, leaving enough space for them to expand.

    🍲Wide pot

  14. Step 14/15

    Cover and cook over medium-high heat for 12–15 minutes, keeping the syrup at a steady boil, and add some saffron strings.

    🫙Saffron
    🍲Wide pot

  15. Step 15/15

    Turn off the heat and let the rasgullas rest in the syrup for another 5 minutes.

    🍲Wide pot

Composition

Ingredients

Types

Dairy, Condiments, Liquids, Baking, Sweeteners, Spices

Ingredients

Full-fat milk, Vinegar, Water, Sugar, Green cardamom, Saffron

Notes

Vinegar (diluted, added gradually until the milk separates, you may not need all of it), Water (for the sugar syrup), Sugar (for the sugar syrup), Green cardamom (crushed, some, added to the syrup), Saffron (some strands, added to the syrup while cooking)

Allergens

Milk, Sulphites

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, Low-Sodium, soy-free, Gluten-Free

Calories

150 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 32g, Fat: 1.5g, Fiber: 0g, Sugars: 30g

Nutritional Information

Minerals

Calcium: 80mg, Sodium: 20mg, Potassium: 60mg, Phosphorus: 55mg

Vitamins

Vitamin A: 25mcg, Vitamin B2 (Riboflavin): 0.1mg, Vitamin B12: 0.1mcg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

20 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

Heavy-bottomed pot, Muslin cloth, Wide pot, Plate, Stirring spoon

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Festive Occasion

Origin

Source

Platform

instagram

Original Creator

@afshansskitchen

Origin

Cuisine

Bengali, Indian

Geographic

India, Bengal

Various

Aspect

Texture

Soft, Spongy, Juicy, Melt-in-the-mouth

Flavors

Sweet, Milky, Cardamom, Saffron

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (Keep the rasgullas submerged in their sugar syrup,Store in an airtight container,Serve chilled or at room temperature), room temperature : a few hours (Only in cool weather,Keep covered and submerged in syrup)