Rasgulla
Soft, spongy cheese balls soaked in a light cardamom-scented syrup, finished with a touch of lime zest for brightness. A classic Indian sweet that's surprisingly simple to make at home.
- Total time
- 180 min
- Servings
- 6
- Calories
- 320
- Protein
- 8g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Bring 1 gallon whole milk to a gentle boil in a large pot, stirring often to prevent scorching, about 10 minutes.
Step 2
Remove from heat and stir in 3 tbsp lemon juice until the milk curdles and separates into curds and whey, about 2 minutes.
Step 3
Drain the curds in a cheesecloth-lined sieve, rinse under cold water, then squeeze out excess water. Hang for 30 minutes.
Step 4
Knead the curds on a clean surface until smooth and slightly sticky, about 8 minutes. Shape into 12 small balls, ensuring no cracks.
Step 5
In a wide pot, combine 2 cups sugar, 4 cups water, and 4 crushed cardamom pods. Bring to a boil, stirring until sugar dissolves.
Step 6
Gently slide the balls into the boiling syrup. Cover and cook on medium-high for 15 minutes; they will double in size.
Step 7
Turn off heat and let the rasgullas cool in the syrup for at least 2 hours. They should be spongy and absorb the syrup.
Step 8
Chill before serving. Garnish with 1 tsp lime zest and a few cardamom pods if desired.
Tools you’ll need
- large pot
- cheesecloth
- colander
- mixing bowl
- wide pot with lid
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
