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    You are here: Home / Recent Posts / Rasgulla Recipe

    Rasgulla Recipe

    Last Updated On: Sep 3, 2022 by Sharmilee J

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    Rasgulla is a juicy milk sweet made by dunking curdled milk dollops in sugar syrup, Rasgulla is a popular Bengal delicacy that is made on special occasions & Diwali across India but relished almost every other day after meal in Bengal. Rasgulla Recipe is explained in this post with step by step pictures.

    Rasgulla Recipe
    Rasgulla is a popular Bengali sweet which is my all time favorite but only after rasmalai. Rasgulla is a juicy milk based sweet that is so popular all over the world.

    About Rasgulla Recipe

    I have tried it quite a few times so wanted to post this recipe as it came out so perfect as in mithai shops. I have included all tips and tricks to be followed to get perfect spongy rasgulla that even beginners can try.
    Mittu asked for rasgulla for her birthday and I made this, to my surprise it was the best rasgullas that I’ve made so far.She loved it so much, even amma loves rasgullas so it was a treat to both of them.

    Ingredients

    • Milk – Use full cream milk for best results. Cows milk can also be used but make sure it is thick.
    • Sugar – Use good quality sugar that is free from dirt else you will need to strain the syrup before adding the rasgulla balls.

    What is Rasgulla?

    Rasgulla is a popular Bengali sweet made from milk as main ingredient. It is made by curdling milk draining the whey water, collecting the milk solids also called as chenna. This chenna is kneaded well until soft to make balls and then cooked in hot sugar syrup. The balls double in size when cooked in sugar syrup until soft and spongy.

    Rasgulla
    I reserved few rasgulla for making rasamalai the next day. I always prefer to use curd instead of lemon to curdle milk as I feel adding lemon juice gives a lemony after taste. I made it almost 6 months back so while writing this post I feel tempted to try again.

    Rasgulla

    If you have any more questions about this Rasgulla Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Rasgulla Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Rasgulla

    Rasgulla is a juicy milk sweet made by dunking curdled milk dollops in sugar syrup, Rasgulla is a popular Bengal delicacy that is made on special occasions & Diwali across India but relished almost every other day after meal in Bengal. Rasgulla Recipe is explained in this post with step by step pictures.
    Prep Time30 minutes mins
    Cook Time30 minutes mins
    Total Time1 hour hr
    Servings15 balls
    AuthorSharmilee J

    Ingredients

    • 1 litre milk
    • 1/4 cup curd
    • few icecubes
    • 1 cup sugar
    • 3 cups water
    • a generous pinch cardamom powder
    • 5 nos pistachios for garnish

    Instructions

    • Heat milk, bring it to boil. Then add curd and keep stirring. Allow it to curdle.
    • Stir continuously till the whey water clears and the milk curdles completely. Now switch off the stove, add ice cubes and allow it to melt completely. You can clearly see the whey water now.
    • Take a muslin cloth and pour the curdled milk, filtering the whey water completely. Wash it well in running cold water if you have used lemon juice to remove the lemon flavour.
    • Squeeze the excess water and hang it aside for 30mins without disturbing it. After 30mins, the paneer would be crumbly in texture.
    • Now knead it well for atleast 20mins. This is the most important step as kneading for more time ensures soft and spongy rasgullas, so don't lose patience. See how soft the dough has become after kneading for 20mins.
    • Now pinch a small portion of the dough, form smooth balls and keep aside. I made around 20 balls, Set aside.
    • Heat water in a wide bottomed vessel, then add sugar.
    • Keep it in flame and keep stirring till sugar dissolves completely, Simmer for 5mins.
    • When the sugar syrup boils and starts bubbling, add the balls slowly one by one. The balls will go to the corner, move them to the middle.
    • Keep in medium flame and close with a lid. Cook covered for 10mins.
    • After 10 mins, the balls would be closely doubled in size. Switch off and keep it closed aside for 15mins.
    • Then cool down and add chopped pistachios and chill it until serving time.
    • Serve Rasgulla chilled!

    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 / paneer next time which is the traditional bengali method.
    • I prefer adding curd as lemon juice gives a after flavour.
    • If you are adding lemon juice add 2 tablespoon.
    • You can add a pinch of cardamom powder for extra flavour.
    • After the lemon juice/curd is added stir well and continuously till the whey water clears out completely.
    • The smoother the balls you make, the rasgullas will not crack out when getting cooked. For getting smooth balls it is a must to knead for 20mins.
    • I felt adding curd better as I could feel the faintest smell of lemon juice which no one else felt at home.
    • The rasgulla texture purely depends on the way the balls are getting cooked so follow the procedure as mentioned.
    Nutrition Facts
    Rasgulla
    Amount Per Serving (25 g)
    Calories 97 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 1g
    Cholesterol 9mg3%
    Sodium 31mg1%
    Potassium 113mg3%
    Carbohydrates 17g6%
    Fiber 0.03g0%
    Sugar 17g19%
    Protein 2g4%
    Vitamin A 116IU2%
    Vitamin C 0.03mg0%
    Calcium 91mg9%
    Iron 0.02mg0%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Rasgulla

    1. Heat milk, bring it to boil. Then add curd and keep stirring. Allow it to curdle.
      How to make Rasgulla_step1
    2. Stir continuously till the whey water clears and the milk curdles completely. Now switch off the stove, add ice cubes and allow it to melt completely.You can clearly see the whey water now.
      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 if you have used lemon juice to remove the lemon flavor. Squeeze the excess water and hang it aside for 30 mins without disturbing it. The collected milk curdled is called chenna. After 30 mins, the chenna would be crumbly in texture.
      How to make Rasgulla_step3
    4. Now knead it well for atleast 20 mins. This is the most important step as kneading for more time ensures soft and spongy rasgullas, so don’t lose patience.See how soft the dough has become after kneading for 20 mins.
      How to make Rasgulla_step4
    5. Now pinch a small portion of the dough, form smooth balls and keep aside. I made around 20 balls,Set aside.Heat water in a wide bottomed vessel, then add sugar.
      How to make Rasgulla_step5
    6. Keep it in flame and keep stirring till sugar dissolves completely, Simmer for 5 mins. When the sugar syrup boils and starts bubbling, add the balls slowly one by one.The balls will go to the corner, move them to the middle. Keep in medium flame and close with a lid. Cook covered for 10mins.
      How to make Rasgulla_step5
    7.  After 10 mins, the balls would be closely doubled in size.Switch off and keep it closed aside for 15 mins .Then cool down and add chopped pistachios and chill it until serving time.
      How to make Rasgulla_step5

    Serve chilled!
    Rasgulla Recipe

    Expert Tips

    • 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 / paneer next time which is the traditional method.
    • I prefer adding curd as lemon juice gives a after flavour.
    • If you are adding lemon juice add 2 tablespoon.
    • You can add a pinch of cardamom powder for extra flavour.
    • 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.For getting smooth balls it is a must to knead for 20mins.
    • 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.

    FAQs

    1.What milk should we use to make Rasgulla?

    Always use full fat or full cream milk for best results.You can use cows milk too but make sure it is thick. Always make sure to use only fresh milk.

    2.How to get perfect spongy rasgulla?

    Kneading well to form soft chenna is the main key to soft and spongy rasgullas. Also traditionally rasgulla is made by curdling milk using whey water to get  perfect spongy rasgulla.

    3.How much time should we knead chenna?

    It depends on the time and pressure applied while kneading. For me it took around 20 mins to get the perfect texture. The dough should become pastey and soft making it easy to roll this is the perfect time to stop.

    4.What is the consistency of sugar syrup?

    Sugar syrup should be watery so no need to check for any consistencies. Just dissolve sugar, cook for few mins then start adding the chenna balls.

    5.How to check if rasgulla is cooked?

    You can see the chenna balls will double in size after getting cooked. Cook for 10 mins then switch off and set aside for 10-15 mins to see the rasgullas double in size.

    6.Why is my rasgulla rubbery?

    If you overcook the balls then your rasgulla will turn rubbery. You cannot fix overcooked rasgulla so the only way is to use it for making rasmalai.

    Serving and Storage

    • You can chill rasgulla and serve it or serve it warm too. You can add chopped pistachios while serving.
    • Rasgulla need to be refrigerated as it may get spoiled soon.

    Rasgulla Recipe


    115
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    Filed Under: Diwali, Diwali Special, Indian Sweets, Must Try, Paneer desserts, Paneer Dishes, RandomPosts, Recent Posts, Sharmis Passions

    Reader Interactions

    Comments

    1. ritam chandra

      November 03, 2015 at 9:06 am

      These are so yummy.I have tried before but they didn't turned out well so I am trying these recipe…I will let you know once I make them….

      Reply
    2. Ramya balaji

      November 03, 2015 at 5:51 pm

      Looks simple and yummy!!! After adding the curd how long we should boil to get clear whey water.

      Reply
    3. Sivaranjani N.R

      November 03, 2015 at 7:11 pm

      i didnt understand the cooking time. To cook closed in medium flame for 10 min is it ?

      Reply
      • SHARMILEE J

        November 04, 2015 at 3:33 am

        Yes cook closed for 10mins

        Reply
    4. deepika

      November 04, 2015 at 7:27 am

      U jus love ur recepie s,almost all ur recepies I tried were hit n perfect,thank u so much sharmin but today II tried these ragullas but after adding in sugar water balls git many cracks n breaks…I kneaded it for 10 min untill sift…whats da mistakes?

      Reply
      • SHARMILEE J

        November 04, 2015 at 4:26 pm

        It should be kneaded well as mentioned in the recipe atleast for 20mins only then the dough will become soft….Next time try to knead more

        Reply
    5. Traditionally Modern Food

      November 04, 2015 at 7:31 am

      My fav sweet:-) looks delish

      Reply
    6. Sindhu

      November 04, 2015 at 3:33 pm

      Yesterday I tried it…tastes delicious…but the shape was not perfect…thanks for sharing…

      Reply
    7. harshitha reddy

      November 05, 2015 at 7:14 am

      Hi I cooked it for ten min… How do u know when rasagullas are over cooked.. My rasagullas turned a bit yellow n hardened on cooling.. Was that due to over cooking.. Initially around 5 min they were white

      Reply
    8. Sindhu

      November 07, 2015 at 2:48 pm

      Today again I made it..tastes really superb..
      Thanks sharmis for sharing it…

      Reply
    9. Ramya balaji

      November 07, 2015 at 6:23 pm

      Can u pls tell me after adding curd to the milk approximately how long we should boil.

      Reply
      • SHARMILEE J

        November 08, 2015 at 5:20 am

        I didnt note down the timing but it will take atleast 5mins

        Reply
      • Ramya balaji

        November 14, 2015 at 7:48 pm

        Thanks a lot for the reply. But for me it took quite a long time
        and I was not sure was it the right stage as whey water looked milky.

        Reply
      • SHARMILEE J

        November 17, 2015 at 11:43 am

        First it will be milky only after sometime it will turn transparent

        Reply
      • Ramya balaji

        November 22, 2015 at 5:58 pm

        Ok thank u very much.?

        Reply
    10. Enigma

      November 10, 2015 at 12:56 pm

      Looks delicious Sharmi. Will make this today in time for serving tomorrow.
      Will cow's milk okay or buffalo milk is required to achieve the perfection as yours

      Reply
      • SHARMILEE J

        November 11, 2015 at 7:42 am

        I am not sure maybe give a try and see…I tried with Aavin last time and this time used cows milk, both came out good

        Reply
      • Enigma

        November 12, 2015 at 3:09 pm

        Wishing you a very happy Diwali to you and your family .
        I tried your Rasgulla receipe with cow's milk and it was Yummy . Thanks for sharing receipe and comments .

        Reply
    11. Padmini Kamath

      November 13, 2015 at 11:16 am

      Thank u for the recipe

      Reply
    12. Pritts

      November 17, 2015 at 7:44 am

      Hi, i tried making the rasgulla dear. but it became hard and brown. Also, it dint become so big. Is it because I cooked it in the syrup?

      Reply
      • SHARMILEE J

        November 17, 2015 at 11:38 am

        Brown?! Rasgulla should be cooked n syrup only, did u follow the exact method of preparation?!

        Reply
    13. Priya Elangovan

      November 30, 2015 at 6:03 am

      I tried these.. it came out very well.. Thanks a ton 🙂
      My kids and my hubby loved it..

      Reply
    14. Saahshi

      October 25, 2016 at 9:09 pm

      Is it necessary to use the whole milk or we can use two percent milk.

      Reply
      • SHARMILEE J

        October 27, 2016 at 12:46 pm

        Whole milk is recommended

        Reply
    5 from 4 votes (4 ratings without comment)

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