Vegan Masala Recipe
Rasgulla Recipe (Soft & Spongy)
Rasgulla is a beloved Bengali sweet made from chenna, shaped into balls and cooked in sugar syrup for a delightful texture. With hints of rose water, these light and spongy treats offer a satisfying finish to any meal.
From the kitchen
What to expect
Making rasgullas at home brings the joy of Bengali sweets to your family table. This recipe captures the lightness and sweetness that define this cherished dessert.
Serving idea
Best served simply
Pair with a cup of masala chai for a delightful end to your meal.
Cook the recipe
Method
- 1
In a pan, bring 1 litre of whole milk to a boil over low to medium heat, stirring occasionally to prevent browning.
- 2
As the milk heats, line a strainer with cheesecloth or muslin.
- 3
Once boiling, reduce the heat to the lowest and add 1 to 3 tablespoons of lemon juice, stirring gently to curdle the milk. Start with 1 tablespoon and add more if necessary.
- 4
When the milk has curdled completely with green whey separating, switch off the heat.
- 5
Pour the curdled milk into the lined strainer and rinse thoroughly under cool running water to remove any tangy flavor.
- 6
Squeeze gently to remove excess water, then place a weight on the chenna for 7 to 8 minutes, or hang it for about 30 minutes.
- 7
After this time, the chenna should be neither too moist nor too dry. Add 1 teaspoon of sooji to the chenna and knead until it becomes smooth and slightly greasy, about 10 minutes.
- 8
Pinch off small portions of the chenna and roll into smooth balls. Cover the balls with a moist kitchen towel.
- 9
In a large pot, combine 2 cups of sugar with 1 litre of water, stirring until the sugar dissolves. If desired, add 1 tablespoon of plant-based milk to remove impurities.
- 10
Once the mixture is hot and impurities float to the surface, either skim them off or strain the solution through cheesecloth.
- 11
Reserve ½ cup of the sugar solution and 1 cup for later use, then bring the remaining 2.5 cups back to a boil.
- 12
Gently slide the chenna balls into the bubbling sugar solution, making sure not to stir but to shake the pot gently.
- 13
Cover with a lid and cook over medium heat. After 4 minutes, add ¼ cup of the reserved sugar solution, shake, cover again, and cook for another 4 minutes.
- 14
Repeat the addition of ¼ cup of reserved sugar solution, cover, and cook for 2 more minutes.
- 15
To check for doneness, place a rasgulla in a bowl of water; if it sinks, it’s cooked. Alternatively, press a rasgulla gently; it should bounce back.
- 16
Once cooked, transfer each rasgulla to the reserved sugar solution and cover.
- 17
Allow the syrup to cool slightly before combining it back with the rasgullas. Add 1 to 2 tablespoons of rose water, stir gently, and let soak for at least 30 minutes.
- 18
Serve the rasgullas with a little syrup in each bowl, garnished with slivered almonds or pistachios if desired.
Gather everything first
Ingredients
- •1 litre whole milk
- •2 to 3 tablespoons lemon juice (or add as required)
- •2 cups sugar
- •1 litre water
- •1 tablespoon plant-based milk (optional)
- •1 teaspoon sooji (rava or semolina) or all-purpose flour or cornstarch
- •1 to 2 tablespoons rose water (or kewra water or ½ teaspoon cardamom powder)
A few useful notes
Notes
- •Ensure the chenna has the right moisture level—excess moisture will cause the rasgullas to break during cooking.
- •These can be stored in an airtight container with their syrup for up to a week in the refrigerator. For a refreshing treat, serve cold.
- •Take care not to over-knead; just enough until the chenna feels slightly greasy is key to achieving the perfect texture.
Learn the technique
Essential Vegan Indian Pantry Staples
The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.
How to Build a Curry Base
Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.
How to Temper Spices (Tadka)
Learn how to temper spices in hot oil to unlock the deep flavours used in many Indian dishes.