Rasgulla or Rasogolla is a traditional Bengali sweet. Today I have tried this Mini Rasgulla for making Bengali Rasmalai or Chanar Payesh, and they have turned out so perfect. They looks so cute and you can eat a bowl full of them easily. You can make them in any occasions or festivals or whenever you crave to eat them. These soft and spongy sweet balls are made with fresh cottage cheese and soaked in sugar syrup that you can’t resist yourself to eat them.
Image : Mini Rasgulla
- Preparation Time : 10 minutes
- Cooking Time : 30 minutes
- Total Time : 40 minutes
- Makes : 25-30 rasgullas
To make Sugar Syrup –
- Sugar (2 cups)
- Water (3 cups)
- Cardamom (2)
To make Chenna –
You can read the entire process of making Chenna Here .
To make Mini Rasgulla –
- Chenna or Indian Cottage Cheese (150 gm)
- Sugar Syrup
To make sugar syrup, mix sugar and water, boil them
Add cardamom and make a thin syrup
Knead the chenna and make a soft and smooth dough
Divide the chenna and make small equal size baals
Put the chenna balls into boiling sugar syrup, cover the pan and cook for 10 minutes
After 10 minutes, boil for another 7-10 minutes without lead
Switch off the flame and let them cool down
They are ready to serve
- The success of your Rasgulla making effort depends on how smooth you knead the Chenna.
- Make the Chenna balls very small because they will expand to double their size while cooking in the syrup.
You can also search for more Indian Sweet Dish recipes in my blog.