Hare Krishna Rasgulla is a soft and spongy dessert made from paneer (chhena) balls soaked in a light sugar syrup.
This Bengali delicacy is perfect for festivals and special occasions and is a favorite offering to Krishna.
Serving Suggestions
Hare Krishna Rasgulla can be enjoyed with:
- Rose Water: Add a few drops of rose water to the syrup for a fragrant twist.
- Saffron: Garnish with saffron strands for a touch of elegance.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 12 rasgullas. Serve them chilled for the best taste and texture.
PrintRasgulla Recipe
Hare Krishna Rasgulla is a sweet and delicate dessert, inspired by the principles of bhakti yoga. This rasgulla recipe uses fresh paneer, sugar, and spices to create soft and spongy balls that can be enjoyed at any time of day. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 rasgullas 1x
- Category: Desserts & Sweets
- Method: Boiling, Soaking
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
For the Rasgulla:
- 4 cups whole milk (960 ml)
- 2 tablespoons lemon juice or vinegar
- 1 teaspoon all-purpose flour (optional, for binding)
For the Sugar Syrup:
- 1 cup sugar (200g)
- 4 cups water (960 ml)
- 1/4 teaspoon cardamom powder
- A few drops of rose water (optional)
Instructions
- Prepare the Paneer (Chhena): In a heavy-bottomed pan, bring the milk to a boil. Reduce heat and add lemon juice or vinegar, stirring gently until the milk curdles and the whey separates. Strain the curdled milk through a muslin cloth and rinse with cold water to remove the sourness. Squeeze out excess water and hang the cloth for 30 minutes to drain the chhena completely.
- Knead the Chhena: Transfer the chhena to a plate and knead it with your palm for 5-7 minutes until it becomes smooth and soft. If the mixture is too crumbly, add a teaspoon of all-purpose flour for binding. Divide the dough into small portions and shape them into smooth balls.
- Prepare the Sugar Syrup: In a large pan, combine sugar and water. Bring to a boil, stirring until the sugar dissolves completely. Add cardamom powder and reduce the heat to a simmer.
- Cook the Rasgullas: Gently drop the chhena balls into the boiling sugar syrup. Cover the pan with a lid and cook for 15-20 minutes, until the rasgullas double in size and become spongy. Remove from heat and allow them to cool in the syrup.
- Serve Chilled: Transfer the rasgullas to a serving dish, along with the syrup. Add a few drops of rose water for fragrance, if desired. Serve chilled.
Notes
- Variation: Add a few strands of saffron to the syrup for a golden hue and delicate flavor.
- Storage: Store any leftover rasgullas in the syrup in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 rasgulla
- Calories: 120 kcal
- Sugar: 18g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 10mg