Rasgulla in Saffron Syrup

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Rasgulla, the spongy, syrupy cheese balls, are a beloved Indian sweet. When soaked in fragrant saffron syrup, they become even more delectable. Proper storage is essential to maintain their soft texture and prevent spoilage, ensuring you can savor their delicate flavor for as long as possible.
Storage Time
2–3 days in the refrigerator, up to 1 month in the freezer
Temperature
Keep refrigerated at 0–4°C (32–40°F)
Freezing
To freeze rasgulla, gently transfer them from the saffron syrup to an airtight, freezer-safe container, ensuring they are submerged in some syrup to prevent freezer burn. Thaw overnight in the refrigerator before serving. Freezing may slightly alter the texture, making them a bit softer, but the flavor will remain intact.
Signs of Spoilage
- Sour or fermented smell
- Visible mold growth
- Slimy or sticky texture
- Discoloration of the syrup or rasgulla