Description
A pure white, beautiful sweet made by meticulously kneading and rolling fresh cheese (Chhena/Paneer)—milk curdled with acid—and boiling it in a thin sugar syrup scented with cardamom and rose water until fluffy and swollen. Same as Indian 'Rasgulla'. Biting it releases a 'juicy' burst of sweet syrup absorbed into the sponge-like dough.
Restaurants serving Rasbari (Rasgulla)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Milk(Whole)
- Lemon juice(for curdling)
- Sugar
- Water
- Cardamom
- Rose water
Instructions
- [Authentic Recipe]
- [Make Chhena (Cheese)]: Boil milk, add lemon juice (or vinegar) to curdle. Strain through cloth, wash with water to remove sourness, squeeze tightly.
- [Knead Dough]: Rub the drained Chhena vigorously against a board with the heel of your palm for 10+ mins until completely smooth and oily, then roll into small balls.
- [Boil in Syrup]: Boil water, sugar, and cardamom in a pot, add Chhena balls. Cover and boil for ~
- mins; the balls will absorb syrup and puff up to twice their size.
Learn more Spice, substitutes, tips
Key spices
Cardamom、Rose water(Gorgeous floral aroma)
Substitutes at Japanese supermarkets
(Hard to substitute. Boil rolled ricotta in syrup, or buy commercial 'Canned Rasgulla')
Pairing
Chiya(Nepali Tea)
Trivia
In Nepal, it's a staple culture to bring boxes of Rasbari as celebratory gifts when someone has 'good news' like weddings, graduations, or new jobs. Its pure white look symbolizes pure celebratory feelings.
Eating tips & etiquette
Always served chilled in a bowl with its syrup. Enjoy the mochi-like elastic texture while drowning in the syrup sweetness bursting out the moment you bite.
Allergen
Dairy