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 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.
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.
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Rasgulla
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
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Heat milk, bring it to boil. Then add curd and keep stirring. Allow it to curdle.
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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.
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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.
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Squeeze the excess water and hang it aside for 30mins without disturbing it. After 30mins, the paneer would be crumbly in texture.
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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.
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Now pinch a small portion of the dough, form smooth balls and keep aside. I made around 20 balls, Set aside.
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Heat water in a wide bottomed vessel, then add sugar.
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Keep it in flame and keep stirring till sugar dissolves completely, Simmer for 5mins.
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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.
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Keep in medium flame and close with a lid. Cook covered for 10mins.
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After 10 mins, the balls would be closely doubled in size. Switch off and keep it closed aside for 15mins.
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Then cool down and add chopped pistachios and chill it until serving time.
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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 tbsp.
- 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
How to make Rasgulla
- 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 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.
- 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.
- 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 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.
- 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.
Serve chilled!
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 tbsp.
- 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.
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