Rusgullas |Easy, Gluten-free
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!!!
Lydia SmithMarch 26, 2019 at 10:16 am
That’s so nice and i feel like having a taste of it too.
Monidipa DuttaMarch 26, 2019 at 12:45 pm
I’m a bengali and rasgullas r truly out food. My recipe is a slight different from this.
Ashli FergusonMarch 26, 2019 at 1:39 pm
I’ve never heard of this but it sounds very interesting!! and tasty!!
Yonnah M at yonnahsays.comMarch 26, 2019 at 2:11 pm
This seems like such a creative recipe. I have never heard of it. Would love to try it someday.
AndrewMarch 26, 2019 at 2:18 pm
Wow, I was looking for the recipe! Thanks for sharing
Ara PatriaMarch 27, 2019 at 1:56 am
OMG! It looks delectable. I want to try it too in the future.
blair villanuevaMarch 27, 2019 at 3:40 am
This is very creative and less cost! It is nice that it can serve chilled. Sharing this to my Momma.
UrbanwowsMarch 27, 2019 at 5:00 am
Rasgullas are one of the Favourite sweeets of mine. Mouth watering..
HackytipsMarch 27, 2019 at 8:38 am
I once tried Rasagulla. It was tasty but looked cracky 🙁 I followed a similar recipe. Not sure what went wrong. Yours look yum!
Dan @ Style High GuyMarch 27, 2019 at 8:48 am
These sound so weird yet so tasty – definitely wanna give these bad boys a go!
Hoang Vi FessendenMarch 27, 2019 at 9:54 am
I’ve never heard of these before!
loreMarch 27, 2019 at 5:19 pm
This reminds me of “Rasmali”, not sure if I spelled it right but look just like this one and i love it! Lol,,
VaishaliMarch 28, 2019 at 9:44 am
You are right, Lore. Rasmalai is basically rusgulla dunked in a milk and cream syrup instead of sugar syrup.
Chantelle HaddenMarch 28, 2019 at 8:33 am
I’ve never heard of these but I’d love to try them. Thanks!
AliyaMarch 29, 2019 at 2:23 am
I’ve never had this before but it sounds very yummy. Thanks for sharing
Everything on a plateMarch 29, 2019 at 12:00 pm
Gosh you are making us crave for ragullas and gulab jamuns
Nina NMarch 29, 2019 at 12:37 pm
It looks so fascinating and satisfying to look at. I don’t know why. lol. I definitely want to try this!
Glorious HeightsMarch 29, 2019 at 1:12 pm
Oh I love Rasgullahs.. thanks for sharing the recipe
SamarMarch 31, 2019 at 12:48 am
Well Well Well…
I am from kolkata, Rosogolla is true love.
AkritiApril 1, 2019 at 3:11 am
Ooh rasgullas! I love them. I’ve never made them at home though. Didn’t know they were so simple to make.