Rasgulla recipe. Learn how to make bengali rasgulla recipe at home with easy step by step pictures. Rasgulla recipe calls for curdling milk, separate the chenna (paneer or indian cottage cheese) and whey. The drained chenna is kneaded and are rolled to balls and cooked in sugar syrup. Among all the bengali sweets, rasgulla takes the first place in our home for many reasons, it is delicious, it is easy to make, needs only basic ingredients from the kitchen and the chances of failure are very less if followed correctly.
I have prepared these countless number of times and never been a disaster. This was the first Bengali sweet that I tried years ago when I newly tried my hands into cooking. If you are new to cooking, I suggest you to make this rasgulla for Diwali, Rakhsha bandhan, since it is one of the easy sweet recipes for any festive occasion. You can make these one day ahead of Diwali and surprise your loved ones. I follow the same recipe to make delicious rasmalai as well and then dunk them in rabri.
For the upcoming Festival, you can check this collection of 100 diwali recipes. Some more popular Indian sweets recipes on the blog are Gulab jamun, quick kalakand, easy coconut ladoo and coconut burfi.
To make rasgulla, the balls can be cooked in sugar syrup either using a pressure cooker or in a wide pan. Both ways turn out to be perfect.
But for people trying for the first time, I suggest using a wide pan rather than a cooker. Since boiling in a pan yields perfect and soft results.
Some pressure cookers may overcook the balls and it results in rubbery balls.
Tip to make perfect rasgulla recipe
Always use good quality fresh full fat milk. Most times it is the quality of milk that affects the texture of the rasgulla.
Follow the recipe as it is to get perfect results. This recipe has been tried and tested by many.
Rasgulla recipe (easy bengali rasgulla recipe)
- 1 liter whole milk
- ½ cup curd / whisked yogurt (or 2 tbsp lemon juice or vinegar too, but with yogurt they smell and taste perfect)
- 1 liter ice cold water or 1 cup of ice cubes
- 1½ cups sugar (you could increase by another half to quarter cup, if you have a sweet tooth)
- 2¼ cups water
- ¼ tsp. cardamom powder
- ½ tsp. rose water (optional)
- Few saffron stands (optional) for garnishing
- Bring the milk to a boil, pour the yogurt or diluted lemon juice and mix. If using lemon juice dilute 2 tbsp juice with 2 tbsp water. Use only as needed.
- Let the milk curdle. Switch off the stove and leave it for 2 mins. If the milk doesn’t curdle in 2 to 3 mins, add some more yogurt while the milk is still boiling.
- Add ice cubes or chilled water to the curdled milk. Leave it aside for 2 to 3 minutes
- Filter and collect the cheese in a cheese cloth or muslin cloth.
- Rinse the cheese under running water if you have used lemon juice or vinegar to curdle.
- Tie up the cloth and hang it for 45 mins and drain excess water. Chenna should not have any whey in it.
- Add sugar and water to a wide pan or pot, bring it to a boil.
- Knead the cheese well to make it a smooth dough. Take small portions of this and roll to tiny balls. They should be tiny and not big
- To the boiling sugar syrup, add cardamom powder and rose water.
- Let the sugar syrup boil, add the balls one after the other gently.
- Cover the pot with a lid and cook for 10 mins on a medium high flame. Gently stir every 3 minutes to ensure even cooking and puffing. They double in size when done.
- Allow rasgulla to rest and cool completely.
Boiling the balls for the right amount of time and at the right heat is also needed. Overcooking or cooking them at very high heat could result in rubbery balls or break the balls.
Do not stuff too many balls in a small pan. They must have enough space to float around and puff up in the pan
I have not included corn flour or semolina in this rasgulla recipe.Some people use them to prevent them from breaking. If you are new to preparing theses and if you are worried, you can use 1 tsp semolina or ½ tbsp. corn flour while kneading the paneer.
How to make rasgulla recipe
1. Rinse a heavy bottom utensil to boil milk. By rinsing, you can prevent the milk from being burnt beneath.
2. Bring the milk to a boil, if you are using cold milk from refrigerator, heat up on a low flame else it can give a weird smell
3. When the milk is is rapidly boiling about to spill over, pour the diluted lemon juice or curd and stir in. The entire milk gets curdled well within 2 to 3 mins. Off the heat and let it rest for 2 mins. If the milk doesn’t curdle well, add some more curd/yogurt while the milk is still boiling. To make diluted lemon juice, Mix 2 tbsp lemon juice with 2 tbsp water and stir. Use only as needed.
4. This is how it looks once curdled.
5. Pour ice cold water or add ice cubes to stop the cheese from further cooking. This way it stays soft.
6. Let it rest for 2 to 3 mins.
7. Use a cheese or muslin cloth and drain it.
8. Rinse the chenna under running water, this is actually not needed if you use yogurt for curdling. It is rinsed to remove the smell of lemon or vinegar.
Knot the cloth and hang it for 45 mins to drain excess water in the chenna. Squeeze off the excess water to reduce the hanging time. Make sure there is no water in left in the chenna before you proceed to make the balls
9.Knead the chenna or paneer for 3 to 4 mins to get a smooth dough and make small balls out of these. Do not make them too big, they will puff up and double in size when you boil them in sugar syrup. Mix sugar and water in a pan and bring it to a boil
10. Add cardamom powder, rose water to the sugar syrup
11. When the syrup is boiling, add the balls one after the other carefully.
12. Cover and cook for around 10 mins on a medium high flame. Every 3 mins , open the lid and just stir the syrup gently. If the flame is too high, rasgulla may break or they double in size first and then shrink back. We do not want them to shrink or either break, so adjust the flame to medium high.
Rasgulla have doubled in size.
Serve rasgulla chilled or at room temperature.