Rasgulla are a truly delicious dessert which trace their origins to Bengal. They are universally famed all across India – you will be sure to find them in sweet shops all across the country, being served at weddings and shared with family on festive occasions. The sweets are made by boiling milk to separate the milk solids from the whey. The solids are kneaded and formed into balls, which are then cooked in a sweet cardamon and rose infused sugar syrup. They become light and spongy, soaking up all the sweetness and gentle perfume of the syrup.
A lot of people find Indian desserts intimidating to make or have never experienced them. It is absolutely worth making your own at home – they are mouth-wateringly good and actually quite easy to make. Some people believe Indian sweets are too sweet, but when you make them at home you can adjust the sugar content to taste. If you follow my instructions, you will end up with perfect Rasgulla every time!
Every bite from a rasgulla is filled with a mild sweetness punctuated with the subtle fragrance of rose water and cardamon. The texture is incredibly soft; creamy, almost melting in the mouth and yet aerated, delightfully spongy.
The sugar syrup is not thick or sticky – it’s meant to be thin so it can be drunk alongside a small piece of the spongy Rasgulla. Because it’s quite thin, it’s not unusual to have some left over. Subsequently, it’s a good idea to use any leftover syrup in other sweets or even drinks!
Is this recipe Gluten Free, Nut-Free or Vegan?
This recipe is not vegan as it uses dairy milk as an essential ingredient. Furthermore, it can’t easily be made with plant-based milk. However, it is Gluten-Free and Nut-Free – provided you don’t use pistachios while garnishing. Some recipes use plain flour to knead the chenna before making the rasgulla, but I have kept the recipe simple and easy.
How to Serve Rasgulla?
Serve Rasgulla chilled as a sweet end to a meal. They will fit perfectly on any Indian thali (A selection of small dishes on a large steel plate). However, it’s not unusual to simply eat them as a snack.
Moreover, they are perfect to serve on a festive occasion such as birthdays, or on Indian festivals like Dussehra, Diwali, or Holi.
How to Store Rasgulla?
Store rasgulla in an airtight container in the fridge. Submerge the Rasgulla in sugar syrup at all times for freshness. Eat them within 3-4 days.
In conclusion, if you have any questions about this recipe, please comment down below and I will help as best I can. As always, if you give this recipe a try please let me know by posting a picture of your creation on Instagram or Facebook and tagging @ohmyvegofficial. I would love to see!