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Sunday, January 9, 2011

Rasgulla - Bengali Rasgulla Recipe - How to make Rasgulla

Rasgulla Recipe
I am fond of sweets and rasgulla is no doubtedly in my favorite list. The first time I tried rasgulla at home was during diwali time, but was not completely satisfied with the result so didnt post here. After almost 2 months when I tried last week with little variation, I could reproduce the exact shop taste and texture. You can make the size of the rasgulla small or normal sized as per your wish. You can even make rasmalai with homemade rasgullas.I took the measurements from  Sailus, for method I referred hers but followed ammas cook book too.Check out the other diwali recipes collection here

I followed ammas cookbook method this time and got perfect rasgullas.I did reserve few rasgullas for rasmalai and the post is ready too :) Both were very tasty and was emptied in a jiffy.I made them as mini rasgullas and they were looking cute as snow white balls :) So here goes the step by step recipe from my kitchen, hope its useful who wants to try your hands on rasgulla.
Rasgulla

Rasgulla Recipe

Preparation Time : 20 mins | Cooking Time : 25 mins | Serves : 12 mini rasgullas
Recipe Category: Sweet | Recipe Cuisine: Bengali

Milk - 1/2 litre
Lemon Juice - 1.5 tbsp (or) Curd - 2 tbsp
Water - 1 and 3/4 cups
Icecubes - 4 to 5
Sugar - 3/4 cup
Cardamom powder- a generous pinch
Pistachios - 3 to 4 chopped finely for garnishing

Method:

  1. Heat milk, bring it to boil and simmer it. Take 1.5 tbsp lime juice from a lemon and keep it ready.
    How to make Rasgulla_step1
  2. When milk starts boiling, add the lemon juice to the boiling milk and stir properly. Stir continuosly till the whey water clears and the milk curdles completely. Before adding icecubes you can take some whey water which can be reserved for future use which is what I did. Now switch off the stove, add ice cubes and allow it to melt completely.
    How to make Rasgulla_step2
  3. Take a muslin cloth and pour the curdled milk,filtering the whey water completely.Wash it well in running cold water to remove the lemon smell. Squeeze the excess water and hang it aside for 30mins without disturbing it.
    How to make Rasgulla_step3
  4. After 30mins, the paneer would be crumbly in texture. Now knead it well for 10mins. Once everything comes together to a smooth pilable dough, form them into smooth mini/normal lemon sized balls and keep aside. I made around 13-15 mini balls.
    How to make Rasgulla_step4
  5. Heat water in a wide bottomed vessel, then add sugar, cardamom powder and keep stirring till sugar dissolves completely. When the sugar syrup boils and starts bubbling, add the balls slowly one by one and simmer it for 3mins.The balls will go to the corner, move them to the middle. Keep in medium flame and close with a lid. Cook for 10mins opening the lid every 3-4 mins this is to ensure the vapour passes out not allowing the sugar syrup to ooze out. After 10 mins, the balls would be closely doubled in size.
    How to make Rasgulla_step5
This is the stage when your rasgullas are done. Cool it completely, add chopped pistachios and chill it for an hour and serve chilled. This method was from ammas cookbook and I find it easy as you can open and see the rasgullas now and then.Though amma kept on saying to try with whey water to make the paneer as that is the traditional bengali style of making rasgullas, this time I am completely satisfied with the results. But sure to make it once with whey water and update it here with my feedback.
Easy Rasgulla Recipe

My Notes:

  • The whey water can be used for making chapathi dough which makes chapathis very soft. It can also be used to curdle milk while making rasgulla next time which is the traditional bengali method.
  • After the lemon juice/curd is added stir well and continuosly till the whey water clears out completely.
  • The smoother the balls you make, the rasgullas will not crack out when getting cooked.Also make sure to simmer once the balls are added for the first time.
  • I felt adding curd better as I could feel the faintest smell of lemon juice which noone else felt at home.
  • The rasgulla texture purely depends on the way the balls are getting cooked so follow the procedure as mentioned.
Mini Rasgulla


Written by: SHARMILEE J

149 comments:

  1. wow..yummy.very tempting....loved your pics too...

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  2. Wow,they look really so cute and your camera has done wonder,wonderful clicks!!

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  3. Spongy and juicy rasgullas tempts a lot..

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  4. The rasgullas look utterly cute and delicious. I make them often .... the procedure I follow is almost the same as ur's.

    Cheers,
    Satrupa

    http://satrupa-foodforthought.blogspot.com

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  5. Drooling..love this so much
    Beautiful clicks dear.

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  6. Extremely beautiful rasagullas :) Pinreenga madam :) Love the pics a lot. And the stepwise pics are surely going to help me a lot. Background color is cute too :)

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  7. Awesome click Sharmi!Double like it.

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  8. This is my husbands and daughters favourite Indian sweet and this just looks so so good.

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  9. Rasgullas are my favourite and you have done a marvellous job.

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  10. This is my first time here and I can't take my eyes off ur rasgullas.... looks so soft and droolworthy.

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  11. Rasagullas and rasmalai are my favorite too. THey have come out perfectly!

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  12. very nice presentation..beautiful clicks..

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  13. These look & sound like," melt in your mouth " rasgulla variety,sharmi :) I love how you have achieved these results,there are absolutely no cracks and they look like smooth snow balls and they also look so spongy and soft on the inside.I have bookmarked the recipe for future refrence:) Thanks!!!

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  14. they have come out super well and very cute. i must try this sometime!

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  15. Whoo..they look totally cute n droolworthy..perfectly clicked!

    US Masala

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  16. Rasgullas look really so cute and delicious. Nice step by step pics.

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  17. Looks very tempting ...and nice clicks

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  18. They look super cute dear....This tops my favorite sweet list..:)and even the pics r damn good.

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  19. beautiful rasgullas madam.awsome presentation and expanation

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  20. wat a lovely step by step detailed process...loved it...Looks super delicious...please receive ur tag from my blog

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  21. bright and classy pics. Rasmalaa is my fav. Love your perfect rasgulla's!

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  22. Mini Rasgullas look very cute and immensely delicious!

    zaiqa.net

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  23. oh how pretty and cute they look...lovely step by step instruction i too tired from sailu kitchen and pressure cooker worked for me..thank god impressed mum with that :)

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  24. Perfect and yummy ragullas..Gorgeous clicks!!

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  25. Cute they looks and yumm they taste for sure...

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  26. Drooling.... what a lovely presentation... thanks for the recipe

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  27. So tempting and lovely preparation...Thanks for sharing...

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  28. My favotite sweet looks so cute can I have 1..234 from that bowl..

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  29. nice recipe..beautiful clicks..looks so delicious..

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  30. i can see that u hav got perfect rasagulas... i had tried my hand on these some two months back and didn't come out perfect.. i didn't use ice cubes as u did.. i would like to try it this way..thanks for sharing..
    they look perfect n nice clicks!

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  31. Absolutely tempting .. wonderful texture sharmi... Love it.

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  32. Perfect rasogollas..loved the pics.

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  33. They look wonderful! Perfect little size to pop a few in the mouth!

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  34. Oh mouth-drooling post....yummmm!!!

    http://vegetarianmedley.blogspot.com/

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  35. beautiful dish with lovely click!neva tried making my own..step by step inst is v useful..thx for sharing...following u onwards

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  36. what a coincidence today i posted all paneer related recipes in my blog Rasgullas ,Rasmalai,Rabdi.... i like urs cute little white spongy balls

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  37. Lovely looking rasagullas, Sharmi!! wonderful shots too!! :)
    yet to see the vadai pic...takes a bit longer to get downloaded..

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  38. Tempting rasgullas....love those cuties!!

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  39. I made seeing Manjula's website in pressure cooker for Xmas, they came out perfect but did totally low fat.
    Mini version is cute and perfect!

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  40. Pongal greetings to you.
    Chanced upon you blog; loved the snapshots of rasgullas. They look perfect!
    Liked your post too; tempts one to try this recipe.

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  41. Good presentation, makes it easy to follow!

    Lite Bite

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  42. hi sharmi

    what is whey water? am beginner when it comes to cooking and i follow your recipes which is simple and gives good result :-)

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  43. @Vidya : Tats ok. Whey water is the water that seperates once we add curd/lime juice in milk. The water that seperates can be collected and used in future for making rasgullas

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  44. Looks mouth watering... slurp., slurp.,

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  45. This process seems similar to some cheese making. Is that what they are? Cheese?

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  46. @Kellie : I'm not sure of cheese making process but this is the way we make paneer too

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  47. Soooooooooooper sharmila :) too lovable recipes ....gold bangles to your hands:)

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  48. Amazing Pics of Rasgulla. Can you tell me why do you add icecubes?

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  49. hi sharmi mam
    For making rasagullas shall we require full creamy milk or fat free milk?

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  50. @Viji : I used Aavin (blue)milk which is almost fat free......but you can use full cream milk as well, it will taste even more good.

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  51. hai mam
    I tried this today.. it came out very well,tried with Aavin blue as u mentioned... 1000 thanks..
    Your hints and step by step pictures and the timing for each step u mentioned makes me the work easier to reach the final texture...Thanks once again...

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  52. @Viji : Wow, thats so nice to hear and glad that it turned out well and you liked it :)

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  53. I tried the rosogolls and they turned out fine, just a little chewy. My problem is that the rosogolla balls tend to become slightly flat after some time. What do u think is wrong

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  54. @Vinitha : I'm not sure of the flattening problem but I guess it must be lack of cooking for the rasgulla balls....

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  55. Hi I tried this today and it came out really well..
    I have reserved some whey water for future use.
    How much whey water can be used for 1 ltr of milk?
    can u pls update me the ratio.
    Am eager to make it again with whey water.

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  56. @Sevvanthi : Thats great to hear. Reg whey water I think you can add 2-3tbsp of whey water...Keep adding little by littel until it starts to curdle, once it curdles stop adding the whey water.hope this helps!

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  57. Hi sharmi. I just tried the recipe today and it came out perfect! I used golden sugar instead of white thats why it had a light brown color but the taste was great! I tried a few recipes before but this ones the winner. Thanks a lot for posting it.

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  58. hello sharmi......... thnx alot for ur wonderful n simple recipe,just now i tried d recipe it came out perfect......thnx

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  59. I tried this and the balls remain in same size i.e. they are not double in size after heating.Also they were not very soft in texture.Where did i went wrong?

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  60. @Dhivya : May be kneading, did you knead it well as specified?! Not really sure what went exactly wrong...

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  61. Hi I tried your recipe!! It was great!! But there was 1 problem!! The rasgullas broke after 5mins covered in the pan!! Please can u tell me why this happened

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  62. Hi Sharmilee,

    Your rasgulla picture really mouth watering. I tried your recipe yest. it came out 50% ok.it didnot come out as we get in shops like a spoonge. i did as per ur instruction. it doubled in size and it was white color also. but my sugar syrup is not sticky. so i kept it for a while increasing the flame, it reduced in size again and little hard too. the sugar syrup should be watery or light sticky syrup.please advise were i went wrong and the sugar consistency and the rasgulla when i ate it, i felt like paneer only not like rasgulla. somewhere went wrong in sugar syrup boiling.

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  63. @Suchithra:I think kneading must be a pblm and the cooking too.When the balls are not cooked in the correct method, it will taste like paneer. May be next time try with whey water for making the paneer...am sure it would help too.

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  64. thank you sharmilee for the reply.i have one more doubt, u have not mentioned of sugar syrup consistency.whether sugar syrup should be just sticky or watery?

    when i made rasgolla it doubled in size and was white also as we get in shops. but for syrup, i raised the flame and the balls reduced in size and slightly flatten also.shall i switch off the stove once the rasgollas doubled in size. pls advise.

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  65. hey i tried it and u know, it worked...!! its awesome....!! thanks dost...!! :-*

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  66. This method works, thanks. 1 litre of milk spoilt today and I converted it into rasogollas with your method.

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  67. my rasgulla get split in a pan and not cooked well why so

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  68. Made them, trust me they were so awesome that there was none left for me to relish. Thanks for sharing the recipe..... sids

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  69. @Anuja : Guess u should have kneaded more to get smooth balls....
    @Sids : Glad to hear it!! :))

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  70. Your recipe to make rasgulla helped me a lot. First time I was unsucessful but second time used cornflour and came out with yumy rasgulla.. check it- Foodies' Fun

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  71. You have not mentioned if I should add water while kneading the paneer after it has been hung. Please advise.

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  72. @Mary : No no dont add water just knead it dry...

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  73. Hi Sharmi,

    Greetings from Jerusalem! My husband and I just tried the Rasgulla recipe for our thala diwali and it turned out to be the best rasgullas we have ever eaten. Thanks so much !

    I've also tried your Peas Masala restaurant style recipe in the past, which turned out great..

    Slowly but surely, Sharmi's passions is turning into Sharan's passions. ;)

    Cheers!
    Sharanya

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  74. i use exactly the same method to make rasgullas which i make for ras malai. but when i eat it as just ras gullas, the ras gullas give a typical chena type flavour which i dnt really like. any tip to get rid of tht?

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  75. @Suradeep : Try using the whey water to make chena next time...that might help

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  76. I started cooking from today , u have given very easy method of making rasgulla, but I dont know what went wrong when i had started cooking rasgulla the ball breaks. I had given more focus on kneading , i had done it till 20 minutes god knows what went wrong can u specify more briefly the about kneading. I know it is hard but just one word about new student like me.

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  77. @Raj Jain : There is not much trick about kneading just knead it till ti comes together as soft balls...hope this clarifies!

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  78. Yup I will try one more time, wish me luck for this time & thanks million for making this wonderful website.

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  79. Hai, Tried your method to make rasgullas and it came out good.more over my husband loved it thank you

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  80. www.mayanchocolatz.blogspot.com


    The rasgullas were so very perfect! They were really Great. Thanks for sharing this recipe.

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  81. it was fantastic and easy to make!!!!!!!!!!!!!!!!!

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  82. hi sharmilee..... i tried the rasgullas.... they turned out really good...... i usually i dont try making new things but these rasgullas were very temting and easy to make.... so tried making them.. and my hubby really liked it.... the other receipes in ur blogs are also very easy.... will surely try many of ur receipes.... :)

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  83. You are awesome..Lady..By god the rasullas have turn out gorgeously awesome..You are super duper great..Keep coming up with more..Loads of Luck!!

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  84. You are awesome.. lady..!!! I couldn't believe I could actually make those rasgullas...they are gorgeously delicious.. Keep coming up with more.. You are doing brilliant job..!! Loads of Luck!!

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  85. i start my small business helped your recipe thanks .

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  86. i tried this some time back. it came off very well for the first time. my mittu also loved it... :) :) also with the whey water chappattis were very very soft. like the add chappatti.

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  87. Thanx I made it for first time today it came out very well...

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  88. Good explanation and my try on this was a gramt success. Hurray. Thanks for the effort to post such a receipe

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  89. after draining out the curdled milk, i washed it two to three times to eliminate the smell of lemon juice/vinegar and was satisfied with it.

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  90. now only i go to try this receipe due to my husby birthday pls pray its come good mode pls

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  91. i finished but its good only one thing my spongys are light ha flaatttttttt y pa?

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    Replies
    1. I cant get you Vanitha...U mean its flat and not spongy?

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    2. Jain
      Hi sharmi i m great fan of you. i really love ur blog. almost i tried every dishes. it came good. rasagulla was yummy. thanks a lot sharmi

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    3. Hi sharmi, i m great fan of you. i did rasgulla today it came out very well, i m so happy. yesterday i did tomato briyani it was awesome. thanks lot.

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  92. i tried making them but it turned flat after cooling down ..i have also tried the same recipe using pressure cooker but the result was same.rasgullas taste yummy but are flat..help me out

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    Replies
    1. Oh not sure why this happens....sorry couldnt help u in this regard

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    2. Hi Ishika...I am not sure of exact reason...but I guess if you use a utensil which is wide enough to accommodate your rasgullas but should not be too wide, as in that case the level of sugar syrup will be less, and once u remove the sugar syrup and rasgullas from heat, the rasgullas might become flat.It happened with me last time. Also I guess making small sized rasgullas might also help.
      Hope it helps.

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  93. hi Sharmi!!

    Thanks for the recipe.I have followed the recipe and it came out in wonderful way.But faced a problem.Firstly it was soft and delicious but after two or three hours later it became hard.Can you tell me the proper reason.

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    Replies
    1. This sounds new to me...may not cooked properly...? but not really sure of the reason.

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  94. hey i tried ur method but my rasgula's broken

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  95. hey i tried your method... on my mom 's bday.. but i found my rasgulla's were not sweet in taste .. so can u tell me what might have went wrong? ... plz help me out

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    Replies
    1. May be increase the amount of sugar in the syrup...if the rasgulla balls are not properly cooked also it will absorb the syrup so that might be the reason too....

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  96. Hi Sharmi ..the rasgullas came out perfect ..thanks for sharing :)

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  97. Hi,

    whether the quantity of water for making sugar syrup is is 1&3/4 cup? when i pout that much water lev was too low in my pan. After10 mnt i got double sized rasgula. but after some time its size start reducing.what might be problem?

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    Replies
    1. Yes i used a and 3/4 cup only as mentioned...not really sure what went wrong....

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  98. amazing recipe....its easy to remember....can we also use jaggery instead of sugar

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  99. Hi Sharmi, your blog has really inspired me to go beyond usual routine of cooking n try some mouth watering dishes (off course, all credit goes to you n those wonderful pics). Today I tried Rasagullas, those were sweet n not chewy at all. Everything looked normal till the point I covered balls in syrup, but when I removed cover those were broken. I couldn't understand what went wrong. Then I realised that whey water was not clear as usual, can that be the problem area which lead to breaking of balls ? I had kneaded my dough for mentioned time but how can you be sure that dough don't have excessive water? Kindly advise!

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    Replies
    1. Not really sure kneading it well gives it a binding texture which helps in rolling and avoid crumbling too...Hanging it helps in draining out excess water.

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  100. Sharmi,

    Today I tried this recipe waiting for my hubby to taste n tell me how it is? Bcos he love this very much. And one correction can u pls check ur last point of ur my notes. I guess it's for any baked stuff.

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    Replies
    1. Thank you Priya for noting down and letting me know...have updated it now

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  101. Hai sharmi rasagula was amazing.It came out perfect.Thanks for your recipe

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  102. nice preparation...thanks for sharing...

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  103. very simple and good method. it was so tempting that i tried it immediately. it was tasting good but they were soft and spongy. they wer slightly hard. sort of gum type. can u please suggest how to avoid it.

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    Replies
    1. May be kneading might not be enough....or slightly overcooked might harden it.

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  104. Hi Sharmilee

    I tried this method exactly but the rasgullas were not spongy and it didn't turned bigger in size.

    Suggest what went wrong

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    Replies
    1. If it cooks well it will sure grow almost double in size...Oh not really sure what went wrong....

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  105. hey can u tel exactly how to do this kneading process??i didnt understant what is meant by kneading

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    Replies
    1. Just mix it and knead like we do for chapathi dough but not too hard..just knead it gently.There is no consistency check for sugar syrup just let it boil till bubbles start appearing....

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  106. HI sharmi,

    thannnnnnnnnks for the recipe. tried it at home, everything was good. jst the rasgulla's were not spongy, it was actually hard..can u tell me wat might have gone wwrong..

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    Replies
    1. I think kneading must be a pblm and the cooking too.When the balls are not cooked in the correct method, it will taste like paneer. May be next time try with whey water for making the paneer...am sure it would help too.

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  107. I tried it but the balls got shattered in sugar syrup .pls guide

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    Replies
    1. If the dough is not kneaded properly, it will get shattered...so make sure to knead it till soft and it should not be crumbly

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    2. I kneaded it very well and the balls were very smooth.........still then they cracked. Do we need to add some refined flour in it. because the panner dough had left oil in my hands. Pls reply

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    3. No as per the recipe I followed there was no additional flour added....not really sure what went wrong...

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  108. very nice looking rasgullas..i hope to make some soon

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  109. what kind of milk used.. i just had UHT Milk from the shop, is it gonna work to make this? or should i used organic milk? thanks, i really want to make this for my boyfriend,,

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    Replies
    1. Use full cream milk for best results...

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  110. This is my first try, and I'm glad the rasgullas came out so well :-) But one thing I noticed is that, milk didn't get curdled enough when I used 2 spoons of curd. So I used lemon juice instead, and it worked perfectly fine. Thanks for sharing this simple yet wonderful recipe Sharmi !

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  111. I make rasagullas often. Pl dont use fat milk. or packet milk. use only cow milk. once u boiled leave it to cool. after that remove the fat. (pal aadai) This is the way to separate the fat in milk. Then u try..it will be come with round shape and very spongy. Use whey water or lemon salt to make paneer.

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  112. Hi Sharmilee , I am also frm cbe .. I am not regular in kitchen but past few days am regular ... Ur blog is very useful to try it out ... I am tryin each one day by day .. I tried rasagula twice seeing urs and it came out very wel ... Ur page is very useful for me ..!! U have great collections and I have to mention about photographers .. That is main highlight of this blog ..!!! Doing awesome job .. Thank you so much .. keep doing .... !!!

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  113. i made rasgullas for the first time and i am happy that they came out well. i used lemon juice to curdle the milk, but it didnt curdle well. probably the quantity i took was not enough and i didnt have any more lemon at home, so i added 1 tbsp vinegar and worked fine. also few of my rasgullas started cracking...but they didnt break and were spongy. however the rasgullas were not creamy although there was lots of fats on the sugar syrup. they were rubbery and also i made mistake with the quantity of water for the sugar syrup.

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  114. If the rasgullas crack then you havent kneaded it smoothly.....next time make sure to knead it well to form a smooth ball without cracks

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  115. i just made a batch of these, and they while they didn't come out exactly what i hoped they would, i am still proud of my first attempt, they tasted great!!! great recipe

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  116. i tried rasgulla today. but the balls melted with hot sugar syrup. i dont knw y its went to wrong way ;-(

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    Replies
    1. You need to knead it well so that it holds together else it will crumble while boiling

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  117. can i use store bought paneer instead of making the dough with milk

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    Replies
    1. I am not really sure Andria....give a try and see

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  118. hi .. I followed it step by step..initially they were fine but nw rasgullas have absorbed all the sheera.. :( they r almost dry nw.. what to do? shud i make more sheera n add it to them..?

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    Replies
    1. It shouldnt have happ...not sure of the reason may be yes you can make more syrup and soak the rasgullas in it..

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  119. I tried making them, it was my 1st attempt. I never knew i could actually make it and so well. So many appreciations and love from family and hubby. Now i am looking forward for more recipes from your list. Pls. add me to your Fan list :) Can i have your email id i wish to send you special thanks through the same.

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  120. Thanks for the recipe... Turned out great :-) my first attempt in sweet making.. Turned out very sweet experience... Made it for my 250th day of marriage :-)

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