Soft, spongy, and impossibly light, these Bangladeshi-style cheese balls are simmered in fragrant cardamom-scented sugar syrup until plump and juicy. They are the crown jewel of Bengali confectionery, served chilled for a refreshing finish to any meal.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings4
Yieldabout 20 small balls (4 servings)
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 9 gFat
- 5 gSaturated Fat
- 42 gCarbs
- 0 gFiber
- 39 gSugar
- 8 gProtein
- 125 mgSodium
- 210 mgPotassium
- 245 mgCalcium
- 0.4 mgIron
- 2 mgVitamin C
- 155 mcgVitamin A
Ingredients
For the fresh cheese (chhena)
- 4 cups (about 1 L) whole milk
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup room-temperature water (for curdling)
- 1 tablespoon fine semolina (suji) or all-purpose flour
- 1/4 teaspoon fine sea salt
For the sugar syrup
- 1.5 cups granulated sugar
- 4 cups water
- 3 green cardamom pods, lightly crushed
- 1 small bay leaf
- 1 pinch saffron strands (optional, for color)
Directions
- Line a fine-mesh sieve with a double layer of cheesecloth and set it over a deep bowl. Bring the milk to a gentle rolling boil in a heavy-bottomed pot, stirring occasionally to prevent scorching.
- Reduce the heat to low and stir in the lemon juice mixed with 1/4 cup water. The milk will curdle within 30-60 seconds and the whey will turn pale green. Remove from heat and let stand 2 minutes.
- Pour the curdled milk through the cheesecloth-lined sieve. Rinse the curds quickly under cool running water to remove any lemon flavor, then gather the cloth into a tight bundle and squeeze out excess water.
- Tie the cheesecloth to a wooden spoon suspended over a bowl and let the chhena hang for exactly 30 minutes to drain—you want it moist but not wet.
- Unwrap the chhena and place it on a clean work surface along with the semolina and salt. Knead vigorously with the heel of your palm for 8-10 minutes until completely smooth, soft, and free of any grainy bits; a properly kneaded lump should hold together without cracking.
- Divide the dough into 20 equal portions and roll each between lightly greased palms into smooth, crack-free balls about 1 inch in diameter; if a ball cracks, knead a little more.
- Meanwhile, combine the sugar, water, cardamom, bay leaf, and saffron (if using) in a wide, heavy pot. Bring to a boil and simmer for 5 minutes until the syrup is slightly thickened and lightly sticky.
- Slide the cheese balls gently into the bubbling syrup in a single layer. Cover with a tight lid and cook over medium heat for 15-18 minutes—the balls should puff up to roughly double their original size and bounce when tapped with a spoon.
- Turn off the heat and let the balls rest in the covered pan for at least 1 hour, then transfer the pan to the refrigerator and chill for at least 3 hours (overnight is ideal) so the balls fully absorb the syrup.
- Serve cold, spooned into small bowls with a generous amount of chilled syrup, garnished with a few saffron strands or crushed pistachios if desired.
Cook’s Notes
- Always use full-fat whole milk—low-fat milk produces rubbery, dense balls that will not puff properly.
- The single biggest secret is properly kneading the chhena until it is completely smooth; under-kneaded chhena will crack when cooked and leak into the syrup.
- A wide pan is essential so the balls have space to expand; crowding causes them to bump and break apart.
- If the syrup tastes flat, add 1/4 teaspoon rose water at the end of cooking for a traditional Bangladeshi flair.
- For the best texture and flavor, chill the rasgulla overnight; the balls need many hours to absorb the syrup and become truly spongy.
More Bangladesh Recipes You’ll Love
Craving more flavors from Bangladesh? Try these traditional recipes:
