Rasgulla is everyone's favourite Indian dessert made of spongy sweet balls made in chenna (curdled milk) & soaked in rose-flavoured sugar syrup. Originally from the eastern part of India, especially in Bengal and Odisha, this sweet is categorised by its texture, which is soft and spongy. They explode with a sweet, creamy mouthful of goodness when you take a bite and the sugar syrup gives them an extra rich velvety texture. To make Rasgullas, you have to curdle the milk using either lemon or vinegar and finally shape the resultant chenna into balls that will be boiled in sugar syrup to give you the perfect spongy Rasgullas. A delightfully simple and flavourful Indian dessert that has been fancied in India for generations, rasgullas come with traditional as well as modern variations by adding flavours like rosewater, chocolate, or some other kind of fruit puree, along with additions like nuts. Try out this Rasgulla recipe today.

• 1l milk
• 1 tbsp vinegar
• 1 1/2 cups sugar

• Start by boiling 1 litre of milk in a big saucepan over a high flame, stirring in between, till it comes to a rolling boil.
• Bring the flame down to medium; then add 1/2 cup of sugar and mix well until it is dissolved.
• Further, simmer and cook for 5-7 minutes or until the milk has thickened up a bit.
• Remove from the heat and stir in 1 tbsp of vinegar, which will curdle the milk. Let sit for 5 minutes until the mixture has completely separated into curds and whey.
• Set a cheesecloth-lined colander over a large bowl. Carefully pour the curdled milk into the cheesecloth, allowing the whey to drain off.
• Gather the ends of the cheesecloth around the curds and gently squeeze to remove excess liquid.
• Place the cheese mass in a plate and gently knead until smooth and pliable.
• The curds have to be formed into small balls, about the size of a small egg.
• Let's get the syrup ready. Boil 1 cup of sugar mixed with 1 cup of water in a big pot at high heat, stirring until the sugar totally dissolves.
• Reduce heat to medium, then add the curdled balls into the syrup. Now cook for 15-20 minutes or until the curdled balls have doubled in size and become spongy. Remove from heat and allow the Rasgulla to sit in the syrup for at least 30 minutes before serving.
• Please put it in the refrigerator for a couple of hours before finally serving the delicious Rasgullas.
• As garnishing, you can use chopped pistachios and saffron. If you enjoyed this recipe of Rasgullas, don't forget to share it with your friends and family.