Rasgulla recipe. Learn how to make bengali rasgulla recipe at home. Spongy Rasgulla is one of the popular Indian sweet recipes that is made by curdling milk. Then separating the chenna (paneer or indian cottage cheese) and whey by draining in a muslin cloth. The drained chenna is kneaded and then rolled to balls. These are cooked in sugar syrup till they turn light and spongy.
Among all the bengali sweets, rasgulla takes the first place in our home. These are delicious, easy to make and needs only basic ingredients from the kitchen. The chances of failure are very less if the procedure is 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.
Rasgulla recipe can be tried even by beginners for any festive occasions like Eid, Diwali or Rakhsha bandhan. Since these are one of the easy sweet recipes, do give them a try.
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 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
Rasgulla recipe | How to make soft spongy juicy rasgulla | Sweets recipes
Soft rasgulla recipe - one of the popular desserts of west bengal that is often prepared during festivals. Indian cottage cheese balls are boiled in sugar syrup.
Ingredients (240 ml cup used)
- 1 liter whole milk
- ½ cup curd or yogurt (or 2 tbsp lemon juice or vinegar, prefer curd)
- 1 liter ice cold water or 1 cup of ice cubes
- 1½ cups sugar (can increase ¼ to ½ cup)
- 2¼ cups water
- ¼ tsp. cardamom powder (or elaichi powder)
- ½ tsp. rose water (optional)
- Few saffron stands (optional) for garnishing
How to make the recipe
Bring the milk to a boil.
Pour the curd and mix. If using lemon juice, dilute 2 tbsp of it 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 3 minutes.
Line a colander with thin cloth. Place the colander over a large bowl.
Drain the curdled milk.
Rinse the cheena under running water to remove the acidic flavor. Skip rinsing if curd is used.
Tie up the cloth and hang it for 45 mins to drain excess water. Chenna should not have any whey in it.
Making rasgulla balls
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.
Add cardamom powder and rose water to the sugar syrup.
When the sugar syrup boils, add the balls one after the other gently.
Cover the pot with a lid.
Cook on a medium high flame for 10 mins .
Gently stir every 3 minutes to ensure even cooking and puffing. They double in size and also sink when done.
Allow rasgulla to rest and cool completely.
Kneading to a smooth dough is very important to get good rasgulla
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 1/2 tbsp. corn flour while kneading the paneer.
Make chenna for rasgulla recipe
1. First 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 boiling, pour the diluted lemon juice or curd. Stir well. The entire milk gets curdled well within 2 or 3 mins. Off the heat and let it rest for 2 mins. If the milk doesn’t curdle well, add some more curd while the milk is still boiling. If using lemon juice mix it with 2 tbsp water and stir. Use only as needed.
4. This is how it looks once curdled.
5. Next pour ice cold water or add ice cubes. This helps to stop the cheese from further cooking. This way it stays soft.
6. Let it rest for 3 mins.
7. Place a cheese or muslin cloth over a colander. Keep the colander over a bowl. 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. Hang it for 45 mins. This drains excess water in the chenna. Squeeze off the excess water to reduce the hanging time. Make sure there is no water left in the chenna before you proceed to make the balls.
Making balls for rasgulla recipe
9.Knead the chenna or paneer for 3 to 4 mins. You must get a smooth dough. Make small balls out of these. Do not make them too big. As they will puff up and double in size when you boil them in sugar syrup. Mix sugar and water in a pan. Bring it to a boil.
10. Add powdered elaichi and rose water as well to the syrup.
How to make rasgulla
11. When the syrup is boiling, add the balls one after the other carefully.
12. Next 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. Also 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.