Savory Rasgulla

Yesterday, after watching an excellent YouTube tutorial by Jhumu Poli, I was inspired  to attempt to make Rasgulla, a milk based Indian sweet. I couldn’t have been more pleased with the result.


That got me thinking, why not use the same technique and instead of boiling the cheese balls in a sweet syrup, boil them in a savory broth? I’m sure it is not a new concept as there is nothing new under the sun, but a brief internet search didn’t bring up any examples.

A quick way to make a flavorful savory broth would be to use Rasam powder, and there is a lifetime supply of Rasam and Sambar powder mixes in my pantry.


The method of making Rasgulla starts out identical to the way I make Paneer. First I brought 2% milk to a boil. Whole milk is recommended but 2% was all that was on hand.


As soon as the milk boiled I turned off the heat and stirred in lemon juice to make it curdle.


The curdled milk was then strained through a sieve lined with cheese cloth.


The curds were then rinsed under clear running water for a few seconds and the sides of the cheese cloth brought up and secured into a bundle.rasgulla

After squeezing out much of the whey, the curds were mashed and kneaded until balls could be formed.



I added water to the rasam powder and heated it to boiling. The cottage cheese balls were then boiled until they puffed up doubled in size, about 10 minutes.


I didn’t have a plan yet on how to use these savory rasgulla nor did I have a plan for lunch, so I just let it happen.

I used the same pot of rasam to boil a couple ears of corn.


I cut the kernels of corn from the cobs and roasted them with a little coconut oil in the Cuisinart Oven Central. When the corn was almost roasted I added lime juice, red chili powder, smoked paprika, cumin, black pepper and salt.


Well, …this ended up being a salad. Lettuce, grapefruit, cilantro, mild jalapeño, roasted corn and savory rasgulla.


For a much clearer description of how to make rasgulla I highly recommend watching Jhumu Poli’s excellent YouTube video here.


10 thoughts on “Savory Rasgulla

  1. A while ago, Liz at My Favorite Pastime made something with paneer, and I swore I was going to try it. So far – zip! But your demonstration looks intriguing. What makes the balls double in size?

    Virtual hugs,


    Liked by 1 person

  2. Interesting twist! Although I think I like my rasagulla sweet 🙂
    I usually cut back on the sugar, so it is not over sweet. The technique I learnt was to steam them in a pressure cooker, will try your technique next time.

    Liked by 1 person

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