baking · vegetarian
Rasgulla
Bengali spongy cheese balls of homemade chhena cooked in light sugar syrup.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Boil milk, turn off heat and add lemon water gradually until it splits; drain in cheesecloth, rinse and hang 30 minutes.
-
2
Knead the chhena 8–10 minutes until smooth and greasy-palmed; add semolina.
-
3
Roll into small crack-free balls.
-
4
Boil syrup in a wide pot, add balls, cover and boil vigorously 15 minutes (they double in size).
-
5
Cool in the syrup, add rose water and chill.
