Bengali Rasgulla Recipe | How To Make Soft Rasgulla

Last updated on May 7th, 2019

Rasgula recipe with step by step photos- An easy method for how to make soft spongy and delicious Bengali rasgulla recipe with tips, suggestions and trouble shooting.

What Is Rasgulla?

Rasgulla is one of the most popular Indian dessert from Bengali cuisine. Like most of the Bengali sweets rasgulla is prepared from the milk solids obtained by curdling the milk. The Milk solids we get by curdling the milk is known as chenna or paneer or Indian cottage cheese.

Rasgulla is basically soft, spongy and delicate dumplings that are steamed in sugar syrup. There are so many other desserts that be prepared with rasgulla.

I make rasgulla at home very often and I mostly use cane sugar. It is one of the easiest and quickest sweets according to me as hands on time is very less.

Unlike the common belief I feel making rasgulla is easy and definitely not complicated. If you follow the recipe and tips correctly you can make perfect spongy rasgulla at home in no time.

You can prepare rasgulla in 20 minutes and mostly the time consumed is for resting the chenna and chilling the rasgullas.

To make rasgulla we need just 3 ingredients apart from flavoring. Milk, sugar and water that’s it. In some recipes all purpose flour or semolina is added but I never felt that is necessary.

You can garnish rasgulla with pistachio slivers and saffron strands.

Serve rasgulla thoroughly chilled.

How To Make Bengali Rasgulla?

To make Bengali rasgulla start by heating the full fat milk. Once the milk is about to boil you add an acidic agent like lemon juice, vinegar or curd to curdle the milk.

Once the milk is curdled and whey is separated strain the milk solids on a cheese or cotton cloth. Rinse the chenna in running water to remove the acidic taste. Now tie the cloth and rest the chenna for 40 minutes to remove any excess whey.

Next knead the drained chenna very well until smooth and soft. Make small balls and cook in the prepared sugar syrup for 9-10 minutes. Chill and serve 🙂

This rasgulla recipe is best for beginners to try as I have fairly simplified the process. Also you can use these rasgullas to make rasmalai, chum chum recipes.

Some Tips For Making Best Rasgulla At Home.

As I said above this is a very easy recipe and you just need to follow some tips to make it perfectly. Here are some tips and suggestions for you.

First of all use full fat cow’s milk for making rasgulla. The fat in cow’s milk is required for making this recipe.

Next use required quantity of curd or lemon juice to curdle the milk properly. As you add the lemon juice or curd keep stirring the milk so that all the whey separates.

Make sure to knead the chenna or paneer very well into soft ball without cracks. Also you should not over knead it as it will result in hard rasgullas.

Knead for maximum 10 minutes with light pressure. When you feel very slight grease in hand stop kneading.

Next use a wide pan to cook rasgullas.

To check if rasgulla is cooked enough drop one or two in a cup of cold water. If they sink then they are done.

Also if you press a cooked rasgulla it should bounce back to the original shape and size.

If you are looking for more Diwali sweet recipes and Diwali snack recipes do check

gulab jamun

arcot peda

badusha

jalebi

besan ladoo

kaju katli

Easy halwa recipes

easy kheer recipes

quick murukku recipes

How To Make Rasgulla Step by Step

1.Heat milk in a wide pa. When it is about to boil, lower the flame and add the curd or lemon juice. Mix well and keep mixing till the milk begins to curdle.

2. Once the milk is completely curdled and whey is separated switch off the flame.

3. Line a colander with 2 layers of muslin or cotton cloth. Transfer the curdled milk to the cloth and let all the whey drain. Let it drain for 5 minutes.

4. Once all the whey is drained bring the edges of the cloth and wash well in running water. This will help in getting rid of tangy taste from lemon juice or curd used for curdling. Make a tight knot.

5. Hang this for around 45 minutes.

6. Once you open the cloth the fresh chenna will be formed as a mass.

7. Take this in a wide plate and start kneading. Knead very well for 15 minutes. It is the very important step. Be patient while kneading. Knead and make a very soft and smooth paneer dough.

8.I made around 35 mini rasgullas with this amount of chenna. You can make 16-18 regular rasgullas too.

9. Add 1 3/4 cups sugar and 4 cups water in a big and deep vessel. It is better to use a big pressure cooker for this. Let the sugar dissolve completely. Once the sugar is completely dissolved maintain medium flame and boil the sugar syrup. Once the sugar syrup starts to boil, add rose essence and cardamom powder. Mix well.

10. Add the prepared chenna balls lowly and close the vessel. Cook in medium flame for 5-7 minutes.

11. Open the lid and see if the rasgullas are getting big. gently move the floatig rasgullas and close the lid again. Cook for 7 more minutes.

12. By Now the rasullas will be doubled in size. Also if you press a rasgulla it will retain its shape again like a sponge.Transfer the rasgullas to a serving container along with some sugar syrup. Thoroughly chill. Serve rasgullas as dessert.

Rasgulla Recipe

Rasgulla recipe | Easy rasgulla recipe | Diwali 2016 sweets recipes

Ragulla, a famous Indian sweet made easily with curdled milk and sugar

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: Indian

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 30 small

Calories: 123kcal

Author: Harini

Ingredients

• 4 cups full fat milk
• 3 tablespoons curd or lemon juice
• 1 3/4 cup sugar
• 2 cups water
• A pinch of cardamom powder
• Rose essence
• Saffron strands
• Slivered pistachios

Instructions

• Heat milk in a wide pa. When it is about to boil, lower the flame and add the curd or lemon juice. Mix well and keep mixing till the milk begins to curdle.
• Once the milk is completely curdled and whey is separated switch off the flame.
• Line a colander with 2 layers of muslin or cotton cloth. Transfer the curdled milk to the cloth and let all the whey drain. Let it drain for 5 minutes.
• Once all the whey is drained bring the edges of the cloth and wash well in running water. This will help in getting rid of tangy taste from lemo or curd used for curdling. Make a tight knot.
• Hang this for around 45 minutes.
• Once you open the cloth the fresh chenna will be formed as a mass.
• Take this in a wide plate and start kneading. Knead very well for 15 minutes. It is the very important step. Be patient while kneading. Knead and make a very soft and smooth paneer dough.
• I made around 35 mini rasgullas with this amount of chenna. You can make 16-18 regular rasgullas too.
• Add 1 3/4 cups sugar and 4 cups water in a big and deep vessel. It is better to use a big pressure cooker for this. Let the sugar dissolve completely. Once the sugar is completely dissolved maintain medium flame and boil the sugar syrup. Once the sugar syrup starts to boil, add rose essence and cardamom powder. Mix well.
• Add the prepared chenna balls lowly and close the vessel. Cook in medium flame for 5-7 minutes.
• Open the lid and see if the rasgullas are getting big. gently move the floatig rasgullas and close the lid again. Cook for 7 more minutes.
• By Now the rasullas will be doubled in size. Also if you press a rasgulla it will retain its shape again like a sponge.Transfer the rasgullas to a serving container along with some sugar syrup. Thoroughly chill. Serve rasgullas as dessert.

Notes

1. wash the drained chenna very well in running water.
2. Kneading the chenna very well is important for soft rasgullas

Nutrition

Calories: 123kcal

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