Rasgulla recipe (Soft, spongy rasgulla)

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Rasgulla recipe – A traditional bengali sweet recipe. Soft and spongy, melt in your mouth milk solids ball are in sweet sugar syrup.

Rasgulla recipe | How to make rasgulla | Soft, spongy rasgulla

Rasgulla and rasmalai are the two most requested recipes here. It’s been an year, I got first request to post it here. Yes that is true, it took me almost one year to perfect the recipe.

I have failed many many times. I have tried many different recipes from cookbooks, online sources. Finally, a fool proof recipe that never fails me (also you).

I am happy  and proud that I have achieved that perfect texture. For you guys, I have slice one rasgulla. So you can see the spongy texture here. (See below pic)

Rasgulla recipe | How to make rasgulla | Soft, spongy rasgulla

The process of making rasgulla is very easy. I have mentioned all the tips here, go through it. Then give it a try. You will get sure success.

rasgulla are known for its spongy and soft texture. If you press it lightly and release the pressure, it should come back to its original shape. That is the perfect texture. It has melt in your mouth kind texture, not chewy at all.

Check out other Indian sweets
Gulab jamun  //  Kaju katli  //  Sooji halwa  //  Kalakand


How to make rasgulla recipe (Step by Step Photos):


or Jump to Recipe

1) First make cheena: Take milk in a heavy bottom pan. Turn the heat on medium.

2) Let the milk come to a boil.
Rasgulla recipe | How to make rasgulla | Soft, spongy rasgulla

3) Once it starts boiling, start adding lemon juice little at a time.

4) Keep stirring and adding the lemon juice. Till you see the milk solids floating on top.
Rasgulla recipe | How to make rasgulla | Soft, spongy rasgulla

5) You will see greenish whey at the bottom. Turn off the stove.

6) Take strainer and line it with cotton men’s handkerchief or muslin cloth. Using that separate the whey and milk solids. Now run it through the cold tap water. So it stops the cooking process. Also it removes the citrus taste from it.
Rasgulla recipe | How to make rasgulla | Soft, spongy rasgulla

7) Then gather the cloth and squeeze it till no more water is dripping. No need to hang it. Or no need to put the weight on. Only squeezing will do the job.

8) And you will have a nice cheena ball ready.
Rasgulla recipe | How to make rasgulla | Soft, spongy rasgulla

9) Kneading cheena and shaping balls: Take the cheena to the plate.

10) Break it. You will see the granules of the milk solids.
Rasgulla recipe | How to make rasgulla | Soft, spongy rasgulla

11) Add all purpose flour.

12) and also add rose water.
Rasgulla recipe | How to make rasgulla | Soft, spongy rasgulla

13) Now start knead the cheena. While kneading use the pressure from your palm. It is really important to knead the cheena well to get the perfect texture.

14) Knead it till it comes together like a dough. But still it is not smooth yet. If you break it you still see the milk granules. We are not done with kneading part yet.
Rasgulla recipe | How to make rasgulla | Soft, spongy rasgulla

15) Add a teaspoon of sugar.

16) Mix it and again start kneading till you get smooth dough ball . If you look inside of the dough, you won’t see any milk granules that were present earlier. The whole kneading process took me good 8-10 minutes.
Rasgulla recipe | How to make rasgulla | Soft, spongy rasgulla

17) After that divide the dough into 14 equal portions. Using your both hands, make smooth balls. Balls should not have any cracks.

18) Once you roll all the balls, cover it with the kitchen napkin. So they do not dry out.
Rasgulla recipe | How to make rasgulla | Soft, spongy rasgulla

19) Now make sugar syrup, take sugar in a pan. The size of the pan also plays a big roll to make this perfect. Balls should have enough space so they can expand. And balls should be submerged into the sugar syrup. So for this quantity, I have used 8 inch diameter pan.

20) Add water and turn the heat on medium high. Sugar will start to melt.
Rasgulla recipe | How to make rasgulla | Soft, spongy rasgulla

21) Then sugar syrup will start to boil. It should be rolling boil. So make sure that heat is on medium high.

22) add balls into the boiling syrup.
Rasgulla recipe | How to make rasgulla | Soft, spongy rasgulla

23) Cover it with the lid. And continue cooking without disturbing or opening the lid. Cook for 20 minutes.

24) All the time, syrup should be boiling not simmering.
Rasgulla recipe | How to make rasgulla | Soft, spongy rasgulla

25) After 20 minutes, you will see they are not doubled but tripled in size. Turn off the stove.

26) Take one rasgulla using spoon and drop into the glass of water. If it sinks and go to the bottom then it is cooked. If it floats on top, means it is still raw from inside. It needs more cooking.
Rasgulla recipe | How to make rasgulla | Soft, spongy rasgulla

27) Once the stove is turned off, syrup is still bubbling. Because syrup gets high temperature. So to cool it down and stop the cooking process. Add 1 cup of water.

28) And immediately you will see it stops bubbling. Also they will sink into the syrup. That is normal.
Rasgulla recipe | How to make rasgulla | Soft, spongy rasgulla

Let it cool down completely. Then you can store into the refrigerator. You can serve rasgulla at room temperature or chilled.

Serving suggestion: Serve as a dessert after meal. Or enjoy anytime of the day or whenever you are craving for it.

Rasgulla recipe | How to make rasgulla | Soft, spongy rasgulla

Notes to make perfect rasgulla recipe:

Before trying the recipe at home, please read the instructions or method word by word very carefully. Don’t just scan the page by looking at the pics.

  • Always use the full fat or whole milk. You can use cow’s or buffalo’s milk. But cow’s milk gives the best result.
  • The size of the pan does matter. As I have mentioned, for this quantity, use 8-9 inch diameter pan. Pan should be deep like saucepan, not the shallow pan. You can see in the step by step pics. So basic fundamental is rasgullas should be submerged in the syrup while cooking and they should have enough room to expand while cooking.
  • Never ever think of using store bought fresh or frozen paneer. Make it at home. Paneer and cheena are two different.
  • Cheena should have right moisture in it. If it has too much moisture or too dry then, it will not hold shape after cooking. It may fall apart or break while cooking.
  • The kneading process is very important. cheena should be kneaded till it is smooth and there are no more milk granules.
  • Do not reduce the sugar and water quantity. It looks too much sugar. But we are not consuming all the syrup.
  • To get the best texture, syrup should be rolling boil all the time. So for that the gas heat should be on medium-high.
  • The color of the rasgulla depends on the type of sugar you use. I have used organic sugar which is slightly yellowish or brownish in color. Hence the rasgulla are not pure white.
  • If rasgullas are over cooked then it will be chewy and rubbery.
Rasgulla recipe | How to make rasgulla | Soft, spongy rasgulla
5 from 10 votes
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Rasgulla recipe

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Cuisine Bengali, Indian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 14 medium sized rasgullas
Author Kanan

Ingredients (1 cup = 240 ml)

For making cheena:

  • 1 litre or 4 ¼ cups Milk (Whole or Full fat)
  • 1-2 tablespoons Lemon juice (freshly squeezed)

For rasgulla recipe:

  • 2 teaspoons All purpose flour (Maida)
  • 1 teaspoon Rose water
  • 1 teaspoon Sugar

For sugar syrup:

  • 1 ½ cups Sugar
  • 3 cups Water
  • 1 cup Water at room temperature

Instructions

Making cheena:

  1. Take milk in a heavy bottom pan. Turn the heat on medium.
  2. Let the milk come to a boil.
  3. Once it starts boiling, start adding lemon juice little at a time.
  4. Keep stirring and adding the lemon juice. Till you see the milk solids floating on top.
  5. You will see greenish whey at the bottom. Turn off the stove.
  6. Take strainer and line it with cotton men's handkerchief or muslin cloth. Using that separate the whey and milk solids.
  7. Now run it through the cold tap water. So it stops the cooking process.
  8. Then gather the cloth and squeeze it till no more water is dripping.
  9. No need to hang it. Or no need to put the weight on. Only squeezing will do the job.

Making rasgulla recipe:

  1. Take the cheena to the plate.
  2. Add all purpose flour and rose water.
  3. Now start knead the cheena. While kneading use the pressure from your palm. It is really important to knead the cheena well to get the perfect rasgulla.
  4. Knead it till it comes together like a dough. But still it is not smooth yet.
  5. Add a teaspoon of sugar. Mix it and again start kneading till you get smooth dough ball . If you look inside of the dough, you won’t see any milk granules.
  6. The whole kneading process took me good 8-10 minutes.
  7. After that divide the dough into 14 equal portions.
  8. Make smooth balls. Balls should not have any cracks.
  9. Once you roll all the balls, cover it with the kitchen napkin. So it do not dry out.
  10. To make sugar syrup, take sugar in a pan.
  11. Add water and turn the heat on medium high.
  12. Then sugar syrup will start to boil. It should be rolling boil. So make sure that heat is on medium high.
  13. add balls into the boiling syrup.
  14. Cover it with the lid. And continue cooking without disturbing or opening the lid. Cook for 20 minutes.
  15. All the time, syrup should be boiling not simmering.
  16. After 20 minutes, you will see they are not doubled but tripled in size. Turn off the stove.
  17. Take one rasgulla using spoon and drop into the glass of water. If it sinks and go to the bottom then it is cooked. If it floats on top, means it is still raw from inside. It needs more cooking.
  18. Once the stove is turned off, syrup is still bubbling. So to cool it down and stop the cooking process. Add 1 cup of water.
  19. And immediately you will see it stops bubbling.
  20. Let it cool down completely. Then you can store into the refrigerator.

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