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Rasgulla decorated with almonds, served on an elegant plate.
Soft milk dumplings coated with crunchy nutty layer

Almond Rasgulla

Author: Flavelo
Recipes Cakes and Desserts
This dessert is an elegant, crunchy version of classic Rasgulla. While the base is the familiar syrup-boiled curd dumpling, toasted almonds add a new dimension to the experience: the contrast between the soft, juicy interior and the hard, nutty exterior makes it unforgettable.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 3 hrs
🍽️ Servings 6 servings
🔥 Calories 280 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large mixing bowl (for kneading)
  • Wide pan with lid
  • Sharp knife (for cutting almonds)

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten
⚠️ Nuts

Instructions

1 ✓

Crumble the drained curd and knead with your palm until the graininess disappears and it becomes creamy.

Tip: A greasy feel indicates the protein structure has transformed and it is ready for shaping.
2 ✓

Work in the flour, then form crack-free balls.

Tip: The flour helps bind excess moisture so the ball doesn't fall apart in hot water.
3 ✓

Boil the water with the sugar in a wide pan.

Tip: The syrup must be thin to penetrate inside the ball (osmosis).
4 ✓

Place the balls into the rolling boiling syrup, cover, and cook for 15-20 minutes until they double in size.

Tip: Do not open the lid for the first 10 minutes, as the steam loss can cause collapse.
5 ✓

Remove the balls, let cool in the syrup, then roll in toasted almonds before serving.

Tip: Add the almonds just before serving to keep them crunchy.

Recipe FAQ

Why did the ball become hard?
You cooked it too long, or added too much flour.
Can I use shop-bought curd?
Dry, crumbly curd is not suitable; use homemade 'paneer' or ricotta-style fresh cheese.

Ingredients

  • 500 g Fresh homemade curd (paneer, well drained)
  • 200 g Caster sugar
  • 1 tbsp Plain flour (for binding)
  • 1 litre Water (for syrup)
  • 1 tbsp Rose water
  • 50 g Almonds (toasted, chopped)