50 mins
Rasgulla
Recipe by Mamtha Sunil Kumar
Rasgulla is the most popular desert from the eastern state of west Bengal. Though a recent invention (about 75 years old), the popularity and success of this desert has ensured there are many claims from the eastern Indian provinces over its origin. Controversies apart this is a great dish and I am sure you will savour it for a long time.
Rare Roast Beef and Yorkshire Pudding 
Raspberry and Caramel Crunch Ingredients for Rasgulla
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Rasgulla
- Heat the milk in a pan and bring it to a gentle boil over a medium heat. Remove from the heat, stir the lemon juice into 4 fl oz (120ml) of water and add to the milk then stir slowly and gently until white curd forms on the surface and separates from whey.
- Use a white muslin cloth to strain the milk. The solid remaining in the cloth (the curds) is called "chenna" (cottage cheese). Wash this cheese well under cold running water, then twist the cloth that was used for straining to extract as much water as possible.
- Place the curds into a large mixing bowl and knead it to make a smooth dough. Add in flour, a little at a time, and knead again. When the dough is firm and well mixed, make 6-7 small balls of roughly equal size.
- Mix the sugar and 8 fl oz (250ml) of water in a saucepan and bring it to boil. Reduce the heat, add in the curd balls to the syrup and cook for 15 minutes with partially covered. The curd balls will puff up to about twice their original size during this time. Remove the pan from the heat and allow to cool. When cool, stir in the cardamom powder, refrigerate and serve chilled, alongside Chocolate Sandesh.
MAMTHA SUNIL KUMAR'S HOT TIP:
The smoother the balls you make, the less likely the rasgullas are to crack during cooking. Also make sure to only simmer the syrup while cooking the rasgullas.
What To Eat Tonight
Indian food is now the most popular type of food takeaway in Britain. And not without reason because good Indian food is quite sublime.
That moment when you decide to invite friends, relatives or you boss and partner to dinner and you know you need to turn up the originality.
The smoke, the sizzle, the aroma, yeah - it's time for BBQ but don't buy scrappy steaks if you want to eat like a king.
Other Desserts Recipes
Shrikhand is popular milk based dessert of western Indian state of Gujarat. This dish always ends a great Gujarati meal. A treat for the whole family.
Apple Crumble is an old favourite which, if cooked properly will please the whole family. Sometimes a little extra sugar can help!
Summer Pudding is a very, very simple but effective way of presenting soft red fruits (and the taste of summer is quite amazing).
