Bengali Spongy Cheese Dumplings in Sugar Syrup

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A classic Bengali sweet made from fresh chenna (Indian cottage cheese) shaped into soft, crack-free balls and gently simmered in a light sugar syrup until they double in size and turn beautifully spongy. Each dumpling soaks up the fragrant syrup, yielding juicy, melt-in-your-mouth bites best served chilled.

Nutrition Facts

Per serving (estimated)

• 300 kcalCalories
• 5.5 gFat
• 3 gSaturated Fat
• 58 gCarbs
• 0 gFiber
• 55 gSugar
• 5.5 gProtein
• 95 mgSodium
• 150 mgPotassium
• 210 mgCalcium
• 0.1 mgIron
• 1 mgVitamin C
• 130 mcgVitamin A

Ingredients

For the chenna (fresh cheese)

• 1 liter (about 4 cups) full-fat whole milk
• 3 tablespoons fresh lemon juice
• 1/2 cup cold water, for curdling

For the sugar syrup

• 1.5 cups (300 g) granulated sugar
• 4 cups (950 ml) water
• 3 green cardamom pods, lightly crushed
• 1 teaspoon rose water (optional)

Directions

1. Line a large bowl with a fine muslin cloth or two layers of cheesecloth. Bring the milk to a gentle boil in a heavy-bottomed pan over medium heat, stirring occasionally to prevent scorching.
2. Reduce the heat to low and add the lemon juice mixed with 1/2 cup cold water, stirring slowly until the milk curdles completely and the greenish whey separates clearly from the white curds, about 2-3 minutes. Remove from heat.
3. Pour the curds through the muslin-lined bowl. Rinse the chenna under cold running water for 1-2 minutes to remove any lemony flavor, then gather the cloth into a tight bundle and squeeze out excess water.
4. Hang the chenna bundle or place it in a strainer over a bowl for 30 minutes to drain further; the chenna should be moist but not wet. Do not over-drain or it will turn dry and grainy.
5. Knead the chenna on a clean surface by pressing it with the heel of your palm for 6-8 minutes, until it becomes completely smooth, soft, and forms a cohesive dough that holds together when pinched.
6. Divide the dough into 18-20 equal portions and roll each between your palms into smooth, crack-free balls. Cover with a damp cloth to prevent drying while you prepare the syrup.
7. Combine the sugar, water, and crushed cardamom in a wide, deep pan. Bring to a rolling boil over high heat, stirring until the sugar dissolves, then reduce the heat to medium and let the syrup simmer for 3 minutes.
8. Gently slide the chenna balls into the simmering syrup, cover the pan with a tight-fitting lid, and cook on medium heat for 12-15 minutes, shaking the pan gently halfway through so the dumplings roll and puff evenly. They should roughly double in size.
9. Remove the lid and continue to cook for 2-3 minutes uncovered. Stir in the rose water if using, then turn off the heat and let the dumplings cool completely in the syrup. Transfer to a bowl, cover, and refrigerate for at least 4 hours before serving chilled.

Cook’s Notes

• Always use full-fat whole milk for the richest chenna; low-fat milk produces dry, rubbery dumplings.
• Knead the chenna thoroughly until silky smooth; any small lumps will cause the dumplings to crack while cooking.
• Make sure the chenna balls are completely smooth and crack-free before adding them to the syrup, or they will break apart.
• Always add the dumplings to a rolling boil so they cook evenly and puff up properly; adding them to a cold syrup will cause them to disintegrate.
• For best flavor and texture, refrigerate the rasgullas in their syrup overnight before serving; they taste even better the next day.

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