Shifa Score

8636

Rasagulla

Sweet cheese balls in syrup.

186

Calories

(kcal)

65

Glycemic

Index

1.4

Protein

(gms)

0

Fiber

(gms)

Classification

DESSERT

(219)

VEG

(649)

INDIAN

(201)

Description

Rasagulla is a beloved Indian dessert, featuring delicate, spongy balls made from chenna, a type of fresh cheese, simmered in a light sugar syrup. Its subtle sweetness and airy texture offer a delightful contrast, making it a cherished treat across India and beyond, often enjoyed during festivals and celebrations.

Recipe

Ingredients:

Milk

1

Liter

Lemon juice or vinegar

2

Tablespoons

Water

1

Cup

Sugar

2

Cups

Cardamom powder

1

Teaspoon

Rose water

1

Teaspoon

Preparation steps:

1. Begin by boiling 1 liter of milk over medium heat. Once it boils, reduce heat and add 2 tablespoons of lemon juice, stirring gently until curds form.

2. Strain the curds through a muslin cloth, rinsing with cold water to remove lemon flavor. Squeeze out excess water.

3. Knead the curds into a smooth dough, about 10 minutes, then divide and roll into small, smooth balls.

4. In a separate pot, combine 200 grams of sugar with 750 ml of water, bringing to a boil to dissolve completely.

5. Gently add the balls to the syrup, cover, and cook over medium heat for 15 minutes, ensuring they double in size.

6. Allow them to cool in the syrup, absorbing the sweetness. Serve chilled or at room temperature.

Shifa Score

8636

Rasagulla

186

(kcal)

65

Index

1.4

(gms)

0

(gms)

Classification

DESSERT

VEG

INDIAN

Description

Recipe

Ingredients:

Preparation steps:

1. Begin by boiling 1 liter of milk over medium heat. Once it boils, reduce heat and add 2 tablespoons of lemon juice, stirring gently until curds form.

2. Strain the curds through a muslin cloth, rinsing with cold water to remove lemon flavor. Squeeze out excess water.

3. Knead the curds into a smooth dough, about 10 minutes, then divide and roll into small, smooth balls.

4. In a separate pot, combine 200 grams of sugar with 750 ml of water, bringing to a boil to dissolve completely.

5. Gently add the balls to the syrup, cover, and cook over medium heat for 15 minutes, ensuring they double in size.

6. Allow them to cool in the syrup, absorbing the sweetness. Serve chilled or at room temperature.

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