Mint Leaf of London

Recipe: Rasgulla

11 Nov 2015

Traditional spongy delicacies soaked in sugar syrup


1L whole milk

½ cup whisked yoghurt

1L iced water

2 cups sugar 

2 ½ cups water 

1 tsp cardamom powder

2 tsp rose water 

1 tsp saffron stands 


1 Bring the milk to a boil, pour in the yoghurt, mix, and allow the milk to curdle. Remove from the heat.

2 Add the iced water to the curdled milk. Leave aside for 2 to 3 minutes

3 Place the mixture in a muslin cloth and tie into a ball, allowing to hang over the sink for about 45 minutes to drain any excess water.

4 Place the sugar and water in a large saucepan and bring to the boil.

5 Remove the cheese-like curd from the muslin cloth and knead well into a smooth dough. 

6 Take small portions of this and roll into tiny balls (these will double in size, so keep them small).

7 Add the cardamom powder and rose water to the boiling sugar syrup. Stir to combine.

8 Drop the cheese dumplings (rasgullas) into the syrup gently. 

9 Cover the pan with a lid and cook for 10 mins on a medium-high flame. Gently stir every 3 minutes to ensure even cooking and puffing. Once doubled in size, remove from the heat and allow to cool before serving.