Rasgulla (Dumplings in Syrup)

Rasgulla

Rosewater adds a delicate floral flavor to rasgulla and a variety of Indian desserts.

Rasgulla is an Indian dessert consisting of soft, round dumplings in syrup. The dumplings, made of semolina or cheese, or both, are cooked in a sugar syrup. The syrup is typically flavored with rosewater, but rasgulla may also be orange-flavored or stuffed with dried fruits. Rasgulla may be served hot, cold, or at room temperature.

Recipe Servings: 4

Prep Time

1 minute
+ 45 minutes resting

Cook Time

20 minutes

Total Time

1 hour 6 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 qt (1 l) whole milk
½ cup (125 g) yogurt, whisked
1 qt (1l) ice water
1½ cups (300 g) sugar
2¼ cups (535 ml) water
¼ tsp (1.25 ml) ground cardamom
½ tsp (2.5 ml) rosewater
A few saffron threads, for garnish (optional)

Directions

In a medium saucepan, boil the milk. Add yogurt and mix well.
Remove milk mixture from heat and allow to rest for 2–3 minutes so it curdles.
Add ice water to pot and allow to rest for 2–3 more minutes.
Filter milk mixture through a cheesecloth to separate cheese from whey. Rinse cheese under running water.
Tie cheesecloth with cheese inside and hang for about 45 minutes to drain excess water.
In a large pot, combine sugar and water. Bring mixture to a boil.
Knead cheese until smooth and then roll into small balls.
Add ground cardamom and rosewater to boiling syrup. Add cheese balls one at a time, keeping syrup at a boil.
Cover pot and cook balls for 10 minutes over medium-high heat. Stir gently every few minutes.
When rasgulla have doubled in size, remove from pot. Cool before serving, and garnish with a few saffron threads.