Rasagulla Sweet Milk Balls Recipe

Name: Rasagulla Sweet Milk Balls
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: Whole Milk; Half And Half; 2-3 tablespoons lemon juice (or more, as needed, to curdle the milk); 1 ½ cups water; 2 cups granulated sugar; 2 tablespoons rose syrup (optional)

Indulge in the melt-in-your-mouth delight of homemade Rasgulla! This incredibly easy recipe delivers perfectly soft, spongy milk balls in a luscious rose-flavored sugar syrup. Unlike other desserts, Rasgulla is surprisingly light, making it the perfect guilt-free treat for any occasion. Using fresh milk (or high-quality whole milk for those outside India) ensures an authentic, creamy texture. Get ready to impress your friends and family with this timeless Indian classic!

Prep Time 30 mins

Cook Time 90 mins

Calories 557.5 kcal

Protein 21g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rasagulla Sweet Milk Balls

Whole Milk
Half And Half
2-3 tablespoons lemon juice (or more, as needed, to curdle the milk)
1 ½ cups water
2 cups granulated sugar
2 tablespoons rose syrup (optional)

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How to Make Rasagulla Sweet Milk Balls

Gently heat the milk in a large saucepan over medium heat. Stir occasionally to prevent scorching.
Once warm, remove from heat and slowly add the lemon juice, stirring constantly until the milk curdles into a solid mass.
Line a strainer with cheesecloth and place over a large bowl. Pour the curdled milk into the cheesecloth and let the whey drain completely for at least 30 minutes.
Once drained, gather the edges of the cheesecloth and carefully squeeze out any excess water. You can also place a heavy weight on top for another 15-20 minutes to further remove moisture.
Remove the paneer (curdled milk) from the cheesecloth and crumble it finely using your hands or a food processor. The finer it is, the smoother the rasgulla will be.
Gently knead the crumbled paneer for a few minutes until it becomes smooth and elastic. Add 1-2 tablespoons of water if it's too dry.
Roll the paneer into small, walnut-sized balls.
In a heavy-bottomed pan or a pressure cooker, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
Once boiling, carefully add the rasgulla balls to the sugar syrup.
**If using a pressure cooker:** Close the lid, but DO NOT weight it. Cook on medium heat for 15 minutes. Turn off the heat and let the pressure release naturally.
**If using a saucepan:** Simmer the rasgulla balls in the syrup for 20-25 minutes over medium-low heat, ensuring the syrup is gently bubbling. Do not boil vigorously.
Remove from heat and let the rasgulla cool completely in the syrup. The balls will absorb the syrup and become plump and soft.
Once cool, gently stir in the rose syrup (optional).
Refrigerate for at least 2 hours to allow the flavors to meld. Serve chilled and enjoy! Store in the refrigerator for up to 5 days.