Rusgullas are one of the most iconic Indian desserts. Soft, spongy and gluten-free, this easy 5-ingredient recipe is sure to impress.
Rusgullas and Super Bowl?
Rusgulla is a very famous sweet from the state of West Bengal in India. Rusgullas are light and spongy balls made of chaina (whole milk curds left after separating whey) soaked in sweet syrupy yumminess. This rusgulla recipe dates back to Superbowl 2014. Superbowl?? You ask…what’s the connection here? Well the connection is that our hosts for the Superbowl party that year decided it was going to be a potluck style gathering where everybody brings a dish to share.
If I remember correctly I made some pistachio bundt cake…which was pretty awesome..until…another sweet friend, who was new in our town, brought rusgulla to the party. My pistachio cake totally lost out in the dessert game…just kidding. But yeah the rusgullas were pretty spectacular and every.single.person at the party was going on and on about how great the rusgullas were. And Dr. A made sure that I ask her for her recipe and try recreating the goodness. So I asked our sweet new friend if she would share her recipe with me and she happily agreed. So here it is: Mamta’s Rusgulla recipe!!
A Regular in Our House
After I tried making these..there has been no going back. So simple, so easy and so refreshing. Believe me – before we tried these homemade rusgullas – Dr. A and Ms. little A. would always eat them out of a can that we bought at the local Indian grocery stores… super sweet, super heavy and nothing like this homemade version. I have to admit though, that once these two opened a can, they would inhale all the 10-12 rusgullas that were in that nasty can..lol. We have never bought a can of rusgullas since spring of 2014.
MILK people..that’s the starting point of this recipe..do I need to say more? Well there’s rose water with its cooling and refreshing properties. And its a dessert so is not anyways supposed to be super-healthy..:P
Full fat milk – 8 cups/ almost half gallon/ 2 liter
Vinegar – 4 teaspoon
Rose water – 3 teaspoons divided
After the sugar syrup comes to a boil, add in chaina balls and cook it covered on medium flame for about 18-20 minutes till the balls puff up and float on the top.
Once done switch it off and let it cool down to room temperature. Take the rusgullas out in a bowl and cover with syrup and chill in the refrigerator. You will have lot of syrup leftover. I normally just discard the leftover syrup. Serve chilled!!!