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.
Rasgulla is a juicy milk based dessert loved by people all over India. These tiny juicy balls are addictive, delicious & are made during festive times.
This rasgulla recipe will give you soft, spongy & juicy rasgulla that are quick to make. It can be tried even by beginners. This is a very old post that I shared on the blog in 2014.
I have been making them time and again as it is a favorite with my kids. I follow the same recipe to make Rasmalai and Chum chum.
I made rasgulla during this dussehra. Over the years a lot of readers had various queries on the rasgulla recipe I shared. About the kind of milk to use, kneading the chenna, flat rasgullas, shrunken rasgullas etc.
So I thought of updating this post with more points in the form of FAQs & step by step photos that will help you to make the best rasgulla.
What is rasgulla?
Rasgulla is a milk based sweet made by curdling milk, draining the whey and kneading the milk solids to make balls. These balls are cooked in hot sugar syrup until light & spongy.
What should be the texture of a good rasgulla?
A good rasgulla should be spongy, light, juicy and must shrink back to shape when squeezed. It should not be rubbery or chewy.
FAQ for rasgulla recipe
What kind of milk to use for rasgulla?
To make rasgulla always use fresh full fat milk or whole milk. Avoid using milk in tetra packs, skimmed milk or low fat milk as it affects the spongy texture of the rasgullas.
The results with pasteurized & homogenized milk is not same always. It depends on the brand of milk. Unpasteurized & non homogenized fresh milk is the best choice.
How long to knead the chenna?
Chenna has to be kneaded until it turns smooth & uniform without any grains. How long to knead chenna depends on how crumbly the chenna is?
So do not focus much on the timing focus on the texture – smooth, uniform and free from crumbs.
Over kneading can make the chenna sticky and may also shrink the rasgullas after cooking. More details in step by step photos.
How moist should the chenna be?
Chenna should be moist but not with dripping water or whey. Too much moisture will break the rasgullas and too little or dry chenna will make them hard with lot of cracks.
More details please check step 9 in Step by step pics.
How to get white rasgulla?
The color of the rasgullas depends on the milk and sugar used.
1. After draining the chenna if it looks yellowish, then just do not go ahead. Make fresh chenna with a different brand of milk.
Some brands of milk are just not suitable to make rasgulla as it depends on several factors like the feed of the cows, processing method etc.
2. Organic sugar & unsulphured sugar are just not suitable to make white rasgulla. Always choose white refined fine grain sugar.
To check just dissolve 2 tbsp sugar in 4 to 5 tbsps water and check. If the water looks pale yellow, the sugar is just not suitable.
Please check the step by step guide for more details.
More Diwali recipes
Gulab jamun
Kalakand
Coconut ladoo
coconut burfi
Rasgulla recipe
Rasgulla recipe | How to make rasgulla | Soft spongy rasgulla recipe
Ingredients (1 cup = 240ml )
Ingredients for rasgulla
- 1 liter milk or 4 cups (full fat or whole milk)
- 2 to 3 tablespoons lemon juice
- 1 liter ice water or few ice cubes
Sugar syrup for rasgulla
- 1½ cups refined white sugar (¼ cup optional) (refer notes)
- 4 cups water
- 3 green cardamom pods or elaichi
- ½ teaspoon rose water (optional)
- 1 pinch saffron stands (optional) kesar for garnishing
How to make the recipe
Making chenna for rasgulla
- Bring milk to a boil in a pot.
- If using non-homogenized milk (milk from milkman), then keep the pot aside. Wait for 5 mins.
- If using homogenized milk from packets or cartons then reduce the flame to low.
- Add 2 tbsp lemon juice & stir until the milk curdles.
- If it doesn't curdle, add more & stir.
- When you see the milk curdled completely, Switch off the stove. Rest for 2 mins.
- Then pour cold water to the pot. This will stop the chena from cooking further & keeps it soft.
- Place a colander over a large bowl & line with a thin cloth. Drain the curdled milk.
- Rinse the chenna under running water to remove the acidic flavor.
- Tie the cloth. Squeeze it well to remove the excess whey as much as possible.
- Hang it for 1 to 1½ hours. Chenna should not have any excess whey. It must be crumbly.
Making sugar syrup for rasgulla
- Add sugar, cardamoms & water to a wide pan or pot.
- Make sure you use a wide pot good enough to hold all the rasgullas.
- The balls will cook & almost double in size only if there is enough space in the pot.
- Stir to dissolve the sugar. Bring it to a boil.
How to make rasgulla
- Knead the chenna well to make it a smooth dough for 3 to 5 mins. I do it just for 3 mins.
- Do not over knead to the extent that the chenna turns greasy or soggy.
- When you see the mixture turns uniformly smooth and no more grainy, then stop kneading.
- Take small portions of this and roll to tiny balls.
- They should be tiny and not big as they expand in size after boiling. I made about 16.
- Add rose water to the sugar syrup. (optional).
- Bring the sugar syrup to a rolling boil on a medium flame.
- Remove the cardamom pods. Then add the balls one after the other gently.
- Cover the pot immediately with a lid.
- The syrup must be boiling steadily at a constant heat.
- Cook on a medium flame for 9 to 10 mins . The syrup must be bubbling & boiling steadily through out this time. So adjust the heat as needed depending on the kind of pot & stove used.
- After 5 mins gently stir the sugar syrup once with a skewer without touching the rasgullas. Cover immediately.
- This ensures even cooking and puffing. During the cooking time if you feel the heat is too much reduce the heat slightly, but ensure it is still bubbling & boiling.
- After 10 mins, remove the pot immediately from the stove to prevent rasgulla from cooking further.
- Keep the lid closed always otherwise they will shrink or fall flat. Do not open at least for 20 mins.
- They double in size and also sink in syrup when cooked completely.
- Allow rasgulla to rest and cool completely. Serve them chilled. If desired garnish with saffron.
Optional
- Once the rasgullas have rested for a while, taste the sugar syrup and check for sweetness.
- If you prefer more sweeter rasgullas or syrup, then add ¼ cup sugar to a small pot.
- With the help of a ladle transfer about 3/4 cup sugar syrup to the pot and make a sugar syrup. Cool this and pour to the rasgulla pot or pan.
NUTRITION
Notes
Notes on Rasgulla recipe
Kneading to a smooth dough is very important to give a good texture to the rasgullas 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 or even shrink them. 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 these 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. Pour the milk and bring it to a boil over a medium high heat. Keep stirring to prevent a layer of cream forming on top. I used homogenized milk.
2. If using Homogenized milk: When the milk is hot and about to come to a boil, pour 2 tbsps of lemon juice or vinegar.
If using Non-homogenized milk from milk man then keep the pot aside and wait for 5 mins. Then add the lemon juice or vinegar. Do not pour it to boiling milk.
3. Keep stirring. The milk will begin to curdle. Turn off the stove and stir well until it curdles completely. If it doesn’t then add another tbsp of lemon juice.
Prepare chenna for soft rasgulla
4. Next pour ice cold water or add ice cubes. This helps to stop the cheese from further cooking. This way it stays soft.
5. Allow to rest for 2 mins.
6. Immediately pour to a colander lined with a thin cloth. Immediately rinse it well to remove the lemon flavor.
7. Wrap the chenna in the cloth and rinse well under running water until it cools down.
8. Make a knot of the cloth. Squeeze up and remove as much excess water as possible. Then hang it on a hook for 1 to 1½ hours. I felt the timing depends on the kind of milk. Sometimes I even leave up to 3 hours.
Moisture in chenna for rasgulla
9. The chenna after draining the whey must be moist and should not have dripping water or whey in it. Excess whey may impact the rasgulla in 2 ways –
1. May disintegrate the rasgulla in syrup.
2. The rasgullas may double in size but will shrink once taken off the heat.
Kneading chenna to make rasgulla
This is a small test I do to find out if chenna has the right amount of moisture in it. Take a small portion of chenna in your fingers and smear it gently to a smooth chopping board.
It has to be non sticky and grainy or crumbly. This texture may vary if using non homogenized milk.
10. The entire chenna should look crumbly & grainy. Begin to knead with your fingers until it turns smooth and uniform. This may take up to 3 to 5 mins. I usually do it only for 3 mins with the use of homogenised milk. If the chenna is very grainy then you may need to knead it for 5 mins.
11. Just aim to get uniformly smooth chenna and do not over knead. Over kneading may shrink the rasgullas immediately after taking off the heat.
12. Divide the dough to 18 portions. Make smooth balls that are crack free. Do not make them large as they will double in size when cooked. Cover these and set aside.
How to make rasgulla
13. Add sugar to a wide pot. Choosing the right size of the pot is also very important. I used a mini pressure pan here but used a 4 liter pot other times. The pan must be wide enough for the rasgullas to move around and puff well. Similarly it must be deep enough.
14. Pour water and add cardamom pods. I prefer pods than powder as it keeps the syrup clear.
15. Dissolve the sugar and bring it to a rolling boil. Then remove the cardamoms and add some rose water. The flame has to be medium to medium high, such that the syrup is bubbling & boiling steadily while the rasgullas cook.
16. Add the balls to the syrup.
17. Keep the pan covered and boil for 9 to 10 min. After 5 mins open the lid and gently stir the sugar syrup with a skewer without touching the rasgullas. This is for uniform cooking. Quickly cover and cook.
If you feel the syrup is boiling rapidly then reduce the heat a bit. Maintaining a steady temperature is very important throughout this stage otherwise they tend to turn rubbery( if cooked at high heat).
18. Rasgullas will puff and double in size. The key step is to maintain the heat steadily. 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.
If you keep the lid open for long time they will shrink. Always keep the pot covered before turning off the stove. After 10 mins, remove the pot from the stove.
Do not open the lid until the temperature has come down.
Rasgulla have doubled in size. Serve rasgulla chilled or at room temperature.
Swetha says
Hi,
Can we make rasagulla with small curd cottage cheese?? Also can you please tell me the recipes using small curd cottage cheese..
swasthi says
Hi Swetha,
I have no idea if it works. I haven’t used small curd cottage cheese any time so no idea.
Lalithag says
First time did it rasgulla came out superb
swasthi says
Hi Lalitha
Glad your rasgulla turned out good!
Bidisha Pal says
No it was again the same. 😐 Melted in the syrup. I kept the chenna hanging for one and a half hours. And didn’t open the lid for the whole time. Also I didn’t open it for 20 mins even after cooking, so that it didn’t get flat by connecting with the air suddenly. But when I opened it, it was just white syrup. 😔 I want to try it again. But I have no clue whether I am hanging the chenna for more than it needs, or whether the flame is too high or too low.
swasthi says
Hi Bidisha,
I think your chenna is not right. I feel there is some excess amount of moisture left in it.Tell me which milk did you use? For draining the chenna don’t go by the time. You have to drain it till the chenna gets that texture which I have shown on the wooden board in step by step pictures. It has to be non-sticky, grainy & crumbly. The time taken for draining – to get this texture depends on the kind of milk. There are times I have even drained the chenna from morning till evening to achieve this. This happens with pasteurized & homogenized milk from grass fed cows. Also I would suggest you to change the milk in your next try.
Vijayakumar says
Wonderful! Very useful 😉👍
A recipe should be like this. A comprehensive recipe that touches every aspects of cooking. Admirable work. Well done. I have tried many times to make rasgulla. But never succeeded. Not a general recipe, but the practical nuances that accompany it make it worthwhile. Thanks a lot, Swathi
swasthi says
Hi,
You are welcome. Thank you so much!
Bidisha Pal says
Hi, I followed the recipe. But same thing happened twice. When I opened the lid after 5mins to stir the syrup, the rosogollas looked amazing for a while , they all puffed up really wel, but within a few seconds they started dissolving. I guess it’s for the syrup connecting with the air and getting cold. Should I not open the lid next time?
swasthi says
Hi Bidisha,
This may be due to 2 reasons:
1. Has something to do with the moisture level in chenna. More moisture in chenna often results in shrinkage or dissolving.
2. Second thing could be the syrup not being hot enough after you open the lid. The syrup must be boiling rapidly (rolling boil) maintaining the same temperature even when you open the lid. If not yes they will dissolve. I always open the lid and do.
However I also know a lot of people cook rasgullas without opening the lid at all till the end. If you think the above 2 steps were followed correctly then yes try without opening the lid.
Hope this helps.
Renuka says
Dear Swasthi.
Thank you for the perfect instructions. I took a chance to make it with plain cheena
It was a little moist so I dabbed the moisture with kitchen towels. My efforts were successful as the texture and taste were good. The level of the syrup was about 3 inches deep . However they became a little flat. What could be the reason?
swasthi says
Hi Renuka,
You are welcome. There are 2 reasons for the rasgullas to become flat.
One is not enough space in the pot – So using a wider pot will resolve the problem.
Over kneading the chena can make them flat.
Not sure but may be even slightly excess moisture in chena may also do that. Hope these help.
Priya says
Hi,i have tried ur recepie,My rasgulla s turned hard, not in round shape why???
swasthi says
Hi Priya,
If the rasgullas are overcooked they turn hard. I guess too much whey in the chenna can make them out of shape or broken.
Bindi says
I was trying to make idlis from like ancient aged but non blogs nor bideos ciuld help me in making soft like cotton Idlis and then I made idli from ur recipe and it has turn out the BEST,everybody were complimenting…they wanted to know the recipe….like u can understand how happy I am bcz of u!!
So I wanted to try ur rashogolla recipe…but the channa didnt turn good…although I used homogenised milk…hung it for 3hrs and still there was water/whey a bit…it was watery😭😭 plz help me…so I didnt proceed further😭😭😭
swasthi says
Hi Bindi
Thanks for trying the idli recipe. So glad to know they turn out good. I remember this happening to me as well. So I hung it overnight in the fridge by morning the chenna was good to use. I left it at room temperature for an hour or 2 before I began to knead and cook the rasgullas. Try it that way. Hope this helps. Would love to know how they turn out.
🙂
Suganya says
Hey,thank you do much for your recipe.i was searching for a gluten free recipe and I found yours.The rasagullas turned out to be excellent 🙂
swasthi says
Hi Suganya
You are welcome. Glad to know the rasgullas turned out good. Thanks for the comment.
🙂
Kavita says
Thank u Swasthi ji for ur recipe. First time in my life my rasgulla came out fantastic because of ur detailed instruction. Before it has always been half broken or not very puffed up. Now they r glossy and really double in size and at laaast after soo many years it feels like I have mastered the art. Thank you again.
swasthi says
Welcome Kavita
Thank you so much. Very happy to know you finally mastered making rasgulla. Thanks again. Very happy.
🙂
Neetu says
Hi Swati, thank you for the recipe. Rasgullas turns white and soft but at the time of eating they taste like sweet Chenna. Pls help
swasthi says
Hi Neetu,
Not sure why? I guess either they are under cooked or the quality of milk would have affected. Change the milk and give another try.
IRIS says
Thank you for this recipe. I made these today for the first time. The taste was great but my rasgulas had a grainy texture, not smooth and soft. Any suggestions?
swasthi says
Hi IRIS
Thanks for rating the recipe. Usually rasgulla turns grainy with semolina. What kind of milk did you use? Did you knead chenna well until smooth?
Sowjanya says
Hi Swathi,
Your receipes are so good. I tried Rasagulla for this Diwali the taste was yummy but those were not softy can you help why could it be? I served them after they got cool I didn’t open and left the lid too.
Thank you
swasthi says
Welcome Sowjanya
Thank you. Not sure what would have gone wrong.
1. If chewy & rubbery then overcooked.
2. Not rubbery but just hard could be not enough kneading or over kneading.
sugar syrup too thick & quality of milk can also affect. Next time when you make try with a different brand to check.
Hetal says
Dear swasthi,
Thank you very much. I made the rasgullas and they turned out good and spongy. We finished the same day. I want to make it for diwali 2 days ahead. How to refrigerate Pls guide.
Usha says
Hi. My Rasgollas turned out spongy but a little chewy..initially..after refrigerating,the next day it was a little hard. The spongy texture was lost Why so?
swasthi says
Hi Usha
Thanks for trying. Chewy could be due to overcooking. Over cooking even for 1 minute can make them chewy. So check how many minutes will work well for you. Stick on to the same pot, same burner, same flame every time you make. this helps to analyse the correct time. A few trials then you will know. After refrigerating you will have to bring them to room temperature first by keeping on the platform (without heating). Then heat up a small amount of syrup in a separate pot, then immerse rasgullas for some time. This works very well for me. Thanks for rating the recipe. Happy Diwali!
Archana says
Hi Swasthi,
Thank you for your detailed recipe.. What’s the sugar to water ratio.. ? Some blog they say 1:5 or 1 :8.. what ratio do you use ? Does sugar quantity affect the texture of the rasagulla ?
swasthi says
Hi Archana,
I will be updating the post shortly with more details. The ratio doesn’t affect as long as the syrup is not too sweet or sticky.
Archana says
Thank you
Sanju says
Dear swasthi
My rasgulla came out absolutely stunning. Spongy juicy and soft. Thank you 🙏. Just wanted to know how to keep the syrup clear. Mine is cloudy has small grains of fat. It tried filtering but did not help. I will be making this again so any tips will be greatly appreciated
swasthi says
Hi Sanju,
Thanks for trying. Glad to know they turned out good. The only way is to make fresh syrup and transfer the rasgullas to it. I guess filtering through a muslin cloth may help. But not sure.
Nishita says
My rosogula turned yellowish after cooking. How do I make it stay white?
swasthi says
Rasgulla will turn yellow if the quality of sugar or milk is not good
vishal says
Swathi Didi how to make strawberry flavor rasagula and other flavor like blue Barry and mango
swasthi says
Hi Vishal,
I am yet to try flavored rasgullas. If I make them then I will share the recipe
Jeyalakshmi says
With the given measurements how many balls can be made?
swasthi says
You will be able to make about 15 to 18 balls. But it depends on the milk used.