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You are here: Home / Desserts / Mini Rasgulla Recipe – How to make Rasgulla

Mini Rasgulla Recipe – How to make Rasgulla

January 9, 2011 by Sharmilee J 163 Comments

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

Tags: rasgulla,rasgulla recipe,rasgulla making,mini rasgulla recipe,how to make rasgulla,easy diwali sweets,diwali sweets,rasgulla recipe step by step,prepare rasgulla at home,bengali rasgulla,bengali sweets,easy rasgulla recipe,how to prepare rasgulla,homemade rasgulla recipe

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Filed Under: Desserts, Diwali Special, Diwali Sweets, Paneer Dishes, RandomPosts

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Next Post: Medu Vada Recipe – Ulundu Vadai Recipe (with VIDEO) »

Reader Interactions

Comments

  1. Jisha says

    January 9, 2011 at 3:39 pm

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

    Reply
  2. RAKS KITCHEN says

    January 9, 2011 at 3:44 pm

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

    Reply
  3. Priya says

    January 9, 2011 at 4:24 pm

    Spongy and juicy rasgullas tempts a lot..

    Reply
  4. Satrupa says

    January 9, 2011 at 4:36 pm

    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

    Reply
  5. Suja Sugathan says

    January 9, 2011 at 4:38 pm

    Drooling..love this so much
    Beautiful clicks dear.

    Reply
  6. Nithya says

    January 9, 2011 at 5:45 pm

    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 🙂

    Reply
  7. VS says

    January 9, 2011 at 5:47 pm

    Awesome click Sharmi!Double like it.

    Reply
  8. Sayantani says

    January 9, 2011 at 7:06 pm

    woww really good result.

    Reply
  9. Happy Cook says

    January 9, 2011 at 7:13 pm

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

    Reply
  10. Rachana says

    January 9, 2011 at 7:46 pm

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

    Reply
  11. The Foodie says

    January 9, 2011 at 8:08 pm

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

    Reply
  12. Laavanya says

    January 9, 2011 at 8:14 pm

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

    Reply
  13. SpicyTasty says

    January 9, 2011 at 8:23 pm

    very nice presentation..beautiful clicks..

    Reply
  14. Mrs K says

    January 9, 2011 at 8:52 pm

    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!!!

    Reply
  15. Nags says

    January 10, 2011 at 1:34 am

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

    Reply
  16. aipi says

    January 10, 2011 at 3:01 am

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

    US Masala

    Reply
  17. Padma says

    January 10, 2011 at 3:23 am

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

    Reply
  18. Priti says

    January 10, 2011 at 4:18 am

    Looks very tempting …and nice clicks

    Reply
  19. Prathibha says

    January 10, 2011 at 5:53 am

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

    Reply
  20. savitha ramesh says

    January 10, 2011 at 6:20 am

    beautiful rasgullas madam.awsome presentation and expanation

    Reply
  21. Gayathri's Cook Spot says

    January 10, 2011 at 8:48 am

    Rasgullas are so cute..

    Reply
  22. chaitrali pathak says

    January 10, 2011 at 10:44 am

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

    Reply
  23. Lavi says

    January 10, 2011 at 10:54 am

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

    Reply
  24. Mona says

    January 10, 2011 at 4:40 pm

    Mini Rasgullas look very cute and immensely delicious!

    zaiqa.net

    Reply
  25. Ananda Rajashekar says

    January 10, 2011 at 8:00 pm

    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 🙂

    Reply
  26. Yummy Team says

    January 10, 2011 at 8:51 pm

    Perfect and yummy ragullas..Gorgeous clicks!!

    Reply
  27. Kairali sisters says

    January 10, 2011 at 9:23 pm

    Cute they looks and yumm they taste for sure…

    Reply
  28. Satya says

    January 11, 2011 at 4:10 am

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

    Reply
  29. GEETHA ACHAL says

    January 11, 2011 at 4:33 am

    So tempting and lovely preparation…Thanks for sharing…

    Reply
  30. rekhas kitchen says

    January 11, 2011 at 8:03 am

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

    Reply
  31. Sarah Naveen says

    January 11, 2011 at 3:37 pm

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

    Reply
  32. Kitchen Boffin says

    January 11, 2011 at 4:17 pm

    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!

    Reply
  33. Pavithra says

    January 11, 2011 at 6:04 pm

    Absolutely tempting .. wonderful texture sharmi… Love it.

    Reply
  34. Vandana Rajesh says

    January 11, 2011 at 8:10 pm

    Perfect rasogollas..loved the pics.

    Reply
  35. Anu Nandu says

    January 11, 2011 at 8:22 pm

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

    Reply
  36. Madhavi says

    January 11, 2011 at 8:25 pm

    Oh mouth-drooling post….yummmm!!!

    http://vegetarianmedley.blogspot.com/

    Reply
  37. Subhie Arun says

    January 12, 2011 at 12:30 am

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

    Reply
  38. FoodLovers says

    January 12, 2011 at 2:18 am

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

    Reply
  39. Angie's Recipes says

    January 12, 2011 at 1:20 pm

    They look so cute and delicious.

    Reply
  40. Bharathy says

    January 13, 2011 at 2:14 am

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

    Reply
  41. swapna says

    January 13, 2011 at 3:50 am

    Tempting rasgullas….love those cuties!!

    Reply
  42. Cham says

    January 15, 2011 at 6:37 am

    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!

    Reply
  43. ? says

    January 15, 2011 at 11:46 pm

    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.

    Reply
  44. sanjeeta kk says

    January 16, 2011 at 3:40 pm

    Good presentation, makes it easy to follow!

    Lite Bite

    Reply
  45. Vidya Mohan says

    January 18, 2011 at 6:35 am

    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 🙂

    Reply
  46. Sharmilee! :) says

    January 18, 2011 at 8:48 am

    @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

    Reply
  47. Scribblingzzz.. says

    February 4, 2011 at 4:16 pm

    Looks mouth watering… slurp., slurp.,

    Reply
  48. kellie says

    February 26, 2011 at 9:41 pm

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

    Reply
  49. Sharmilee! :) says

    February 27, 2011 at 4:37 pm

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

    Reply
  50. Saranya says

    March 29, 2011 at 6:47 pm

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

    Reply
  51. Laxmi says

    June 13, 2011 at 12:47 pm

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

    Reply
  52. viji says

    June 18, 2011 at 5:59 am

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

    Reply
  53. Sharmilee! :) says

    June 18, 2011 at 6:07 am

    @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.

    Reply
  54. viji says

    June 19, 2011 at 1:15 pm

    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…

    Reply
  55. Sharmilee! :) says

    June 19, 2011 at 1:17 pm

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

    Reply
  56. Vinitha says

    September 27, 2011 at 7:54 am

    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

    Reply
  57. Sharmilee! :) says

    September 27, 2011 at 8:54 am

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

    Reply
  58. Sevvanthi says

    November 23, 2011 at 11:11 am

    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.

    Reply
  59. Sharmilee! :) says

    November 23, 2011 at 11:20 am

    @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!

    Reply
  60. Anonymous says

    January 23, 2012 at 5:30 pm

    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.

    Reply
  61. Anonymous says

    March 25, 2012 at 2:19 pm

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

    Reply
  62. dhivya says

    May 11, 2012 at 4:50 pm

    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?

    Reply
  63. Sharmilee! :) says

    May 11, 2012 at 5:23 pm

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

    Reply
  64. Hafsa says

    May 29, 2012 at 9:45 pm

    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

    Reply
  65. Suchithra G says

    June 16, 2012 at 2:07 pm

    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.

    Reply
  66. Sharmilee! :) says

    June 16, 2012 at 2:23 pm

    @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.

    Reply
  67. Suchithra G says

    June 17, 2012 at 12:57 pm

    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.

    Reply
  68. Dr Alpesh Patel says

    July 8, 2012 at 5:22 pm

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

    Reply
  69. jaya says

    September 3, 2012 at 9:24 am

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

    Reply
  70. anuja says

    September 27, 2012 at 9:59 am

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

    Reply
  71. sids says

    October 1, 2012 at 7:41 pm

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

    Reply
  72. Sharmilee! :) says

    October 2, 2012 at 3:01 am

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

    Reply
  73. Vruti Shah says

    October 15, 2012 at 4:39 pm

    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

    Reply
  74. Mary Lopez says

    October 24, 2012 at 10:17 am

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

    Reply
  75. Sharmilee! :) says

    October 24, 2012 at 10:22 am

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

    Reply
  76. Sharanya says

    November 10, 2012 at 4:33 pm

    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

    Reply
  77. Suradeep Nath says

    November 12, 2012 at 11:55 am

    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?

    Reply
  78. Sharmilee! :) says

    November 12, 2012 at 12:23 pm

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

    Reply
  79. Raj Jain says

    November 22, 2012 at 1:58 pm

    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.

    Reply
  80. Sharmilee! :) says

    November 22, 2012 at 3:13 pm

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

    Reply
  81. Raj Jain says

    November 22, 2012 at 5:54 pm

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

    Reply
  82. Nanditha Bhari says

    November 29, 2012 at 4:29 am

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

    Reply
  83. MAYAN CHOCOLATZ says

    December 2, 2012 at 1:44 pm

    http://www.mayanchocolatz.blogspot.com

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

    Reply
  84. Imandi aluthge says

    December 13, 2012 at 3:21 am

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

    Reply
  85. AnotherFlowers Blog !! says

    December 30, 2012 at 8:07 pm

    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…. 🙂

    Reply
  86. Rashi K. says

    January 24, 2013 at 1:13 pm

    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!!

    Reply
  87. Rashi K. says

    January 24, 2013 at 1:15 pm

    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!!

    Reply
  88. naresh khandelwal says

    February 1, 2013 at 10:31 am

    i start my small business helped your recipe thanks .

    Reply
  89. Arthi Krishna says

    February 21, 2013 at 8:59 am

    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.

    Reply
  90. Najeeb Khan says

    March 16, 2013 at 3:06 pm

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

    Reply
  91. Chithu says

    March 18, 2013 at 6:51 pm

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

    Reply
  92. rajirk says

    March 21, 2013 at 4:57 am

    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.

    Reply
  93. Vanitha Vadivelan says

    March 27, 2013 at 8:33 am

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

    Reply
  94. Vanitha Vadivelan says

    March 27, 2013 at 11:37 am

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

    Reply
    • Sharmilee! :) says

      March 27, 2013 at 1:16 pm

      I cant get you Vanitha…U mean its flat and not spongy?

      Reply
    • Jain says

      April 24, 2013 at 12:46 pm

      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

      Reply
    • Jain says

      April 24, 2013 at 12:48 pm

      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.

      Reply
  95. ishika says

    April 3, 2013 at 11:37 am

    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

    Reply
    • Sharmilee! :) says

      April 3, 2013 at 11:58 am

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

      Reply
    • MSK says

      May 11, 2013 at 5:19 am

      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.

      Reply
  96. kavitha jesson says

    April 28, 2013 at 1:15 pm

    loved it….

    Reply
  97. Monirul Hoque says

    May 5, 2013 at 9:55 am

    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.

    Reply
    • Sharmilee! :) says

      May 6, 2013 at 2:43 am

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

      Reply
  98. Saniya Baig says

    May 6, 2013 at 4:09 pm

    hey i tried ur method but my rasgula's broken

    Reply
  99. Rajju H says

    May 7, 2013 at 8:30 am

    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

    Reply
    • Sharmilee! :) says

      May 7, 2013 at 5:29 pm

      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….

      Reply
  100. MSK says

    May 11, 2013 at 5:20 am

    Hi Sharmi ..the rasgullas came out perfect ..thanks for sharing 🙂

    Reply
  101. Babooty says

    July 8, 2013 at 11:46 am

    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?

    Reply
    • SHARMILEE J says

      July 8, 2013 at 12:59 pm

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

      Reply
  102. Kalpana Pothina says

    July 12, 2013 at 11:50 am

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

    Reply
    • SHARMILEE J says

      July 12, 2013 at 12:12 pm

      No not recommended…

      Reply
  103. Purva says

    July 17, 2013 at 2:34 pm

    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!

    Reply
    • SHARMILEE J says

      July 17, 2013 at 4:18 pm

      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.

      Reply
  104. Priya Selvaraj says

    July 29, 2013 at 11:34 am

    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.

    Reply
    • SHARMILEE J says

      July 29, 2013 at 11:37 am

      Thank you Priya for noting down and letting me know…have updated it now

      Reply
  105. Malathi VIDYA.P says

    August 1, 2013 at 4:20 pm

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

    Reply
  106. Rajshree Miniyar says

    August 11, 2013 at 2:12 pm

    nice preparation…thanks…

    Reply
  107. Rajshree Miniyar says

    August 11, 2013 at 2:13 pm

    nice preparation…thanks for sharing…

    Reply
  108. divya says

    August 26, 2013 at 5:05 pm

    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.

    Reply
    • SHARMILEE J says

      August 27, 2013 at 1:46 am

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

      Reply
  109. ADMIN says

    August 28, 2013 at 9:57 am

    thank u so nice to learn

    Reply
  110. Diti Shroff says

    September 4, 2013 at 11:15 am

    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

    Reply
    • SHARMILEE J says

      September 4, 2013 at 2:29 pm

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

      Reply
  111. Aiswarya Rajendran says

    September 5, 2013 at 1:56 pm

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

    Reply
    • SHARMILEE J says

      September 5, 2013 at 2:24 pm

      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….

      Reply
  112. Shelly Selvi says

    September 20, 2013 at 8:05 pm

    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..

    Reply
    • SHARMILEE J says

      September 25, 2013 at 5:22 am

      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.

      Reply
  113. CS Payal Chowdhary says

    September 24, 2013 at 8:33 am

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

    Reply
    • SHARMILEE J says

      September 25, 2013 at 5:16 am

      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

      Reply
    • CS Payal Chowdhary says

      October 2, 2013 at 7:02 am

      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

      Reply
    • SHARMILEE J says

      October 2, 2013 at 10:03 am

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

      Reply
  114. rasul fathima says

    November 9, 2013 at 10:42 am

    it really amazing

    Reply
  115. mamma mia says

    November 29, 2013 at 7:13 pm

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

    Reply
  116. Noahmoses Reksosoemitro says

    December 18, 2013 at 3:30 am

    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,,

    Reply
    • SHARMILEE J says

      December 20, 2013 at 5:56 pm

      Use full cream milk for best results…

      Reply
  117. Resse says

    January 8, 2014 at 11:37 am

    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 !

    Reply
  118. Vidya Prabhu says

    January 16, 2014 at 2:39 am

    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.

    Reply
  119. Ramya Ramasamy says

    February 5, 2014 at 6:32 pm

    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 …. !!!

    Reply
  120. rohini nair says

    February 16, 2014 at 6:33 am

    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.

    Reply
  121. SHARMILEE J says

    February 25, 2014 at 3:46 pm

    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

    Reply
  122. Rona Appoo says

    March 11, 2014 at 4:36 pm

    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

    Reply
  123. PAVITHRA KUMARESAN says

    March 22, 2014 at 7:17 am

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

    Reply
    • SHARMILEE J says

      March 22, 2014 at 8:29 am

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

      Reply
  124. Andria millu says

    March 25, 2014 at 7:50 am

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

    Reply
    • SHARMILEE J says

      March 25, 2014 at 1:16 pm

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

      Reply
  125. manisha chandok says

    April 3, 2014 at 7:53 pm

    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..?

    Reply
    • SHARMILEE J says

      April 3, 2014 at 10:52 pm

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

      Reply
  126. Sulochana says

    April 29, 2014 at 11:35 am

    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.

    Reply
  127. Vidya says

    August 14, 2014 at 6:47 pm

    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 🙂

    Reply
  128. harini says

    October 28, 2014 at 9:27 am

    Hi sharmi hw to use the whey water for making paneer.we should it keep it refrigerated or just outside.that is it requires any fermentation.please clarify.googled for this info many times but of no use.and hw long can we preserve this whey water because usually we get more isnt it.thanks in advance.

    Reply
    • SHARMILEE J says

      October 29, 2014 at 6:11 am

      No no you can make it instantly….dont let it rest there are chances for it to become hard…..

      Reply
  129. sri dhana says

    October 30, 2014 at 3:22 am

    Thanks… I tried it and came out superb yummy.. one more query sharmi. Sometimes wen v boil milk for some other use. It may curdle by itself. Can we make paneer or use it for Rasagula instead of wasting it?

    Reply
    • SHARMILEE J says

      October 30, 2014 at 1:20 pm

      I haven't tried it making that way….have been asked this query by many readers, you can give a try and see

      Reply
  130. Zonia Cruz says

    January 29, 2015 at 7:53 am

    Oh I really want to taste this. Thanks for sharing the recipe! 🙂

    http://www.hizonscatering.com/

    Reply
  131. Archana says

    February 4, 2015 at 12:37 pm

    Hello,

    I tired this dish and came out well. But only thing is the sweetness of the syrup is less. The dish is all prepared and now sitting the in the fridge to chill. Is there any way I can increase the sweetness of the syrup at this stage? Please help me out. I want both the syrup and paneer to taste good. Please suggest something.

    Thank you for sharing the recipe.

    Thanks,
    Archana

    Reply
    • SHARMILEE J says

      February 7, 2015 at 2:25 am

      Add sugar to water and heat it up, make a slightly thick syrup and add it to the rasgullas.

      Reply
  132. priyanka says

    August 9, 2015 at 8:16 pm

    I prepared it everything was good like spongy n not chewy n good white colour bt it was not fluffy as much it should be I mean the holes we see in ur pic I dintget such nice texture inside, can you please suggest something for improvement ?

    Reply
    • SHARMILEE J says

      August 16, 2015 at 8:12 am

      May be becos you didnt knead it well, because kneading for the mentioned time gives a great texture and also cooking method is important

      Reply
  133. Anandhi Ramasubramanian says

    August 24, 2015 at 7:44 pm

    Is it not necessary to give a whistle in cooker at medium flame? Please clarify.

    Reply
    • SHARMILEE J says

      August 27, 2015 at 12:20 pm

      No whistle needed…I will post a pressure cooker method soon

      Reply
  134. Priyadharshini coumar says

    November 28, 2015 at 1:16 pm

    Hii akka… Tried it at home today!! It came out very well… Got good complements from my family and especially my would be 🙂 thanks alot!!

    Reply
  135. Jyothi says

    August 6, 2017 at 4:07 pm

    For how many days we can store the whey water?

    Reply
    • Sharmilee J says

      August 17, 2017 at 5:53 am

      For 15-20 days in fridge

      Reply

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