Fresh cow’s milk
Cardamom for flavoring (optional)
The journey to rasgulla begins with the boiling of fresh cow’s milk. This milk is heated until it curdles, creating chhena, the primary ingredient for rasgulla. Once the chhena is separated from the whey, it’s kneaded until it reaches a smooth, dough-like consistency. This step is crucial for achieving the signature sponge-like texture of rasgulla. The chhena dough is then shaped into small, round balls. These balls are delicate and require gentle handling to maintain their texture. The chhena balls are cooked in a sugar syrup flavored with cardamom. They absorb the sweetness, expanding and becoming spongy during the process.
Making Rasgulla at Home
If you’re feeling adventurous in the kitchen, making rasgulla at home can be a rewarding experience. With the right ingredients and a little patience, you can recreate the magic of this Bengali delicacy.