Swasthi's Recipes

Rasgulla recipe | How to make soft spongy juicy rasgulla | Sweets recipes

By , on , 80 Comments

Jump to Recipe

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 recipe swasthis recipes
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.

You can make these one day ahead of Diwali and surprise your loved ones. I follow the same recipe to make delicious rasmalai as well and then dunk them in Rabri.

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.

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.

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.

Rasgulla recipe – Easy bengali rasgulla recipe

rasgulla recipe

Rasgulla recipe | How to make soft spongy juicy rasgulla | Sweets recipes

Soft rasgulla recipe - Soft, spongy and delicious dessert made of milk and sugar syrup. Rasgulla is one of the popular desserts of West Bengal & Assam that is often prepared during festivals. To make rasgulla, milk is curdled & then drained to make chenna. Then the chenna balls are cooked in sugar syrup to make them light, spongy and soft.

Print
Course Dessert
Cuisine Bengali
Keyword authentic, easy
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6
Calories 308 kcal
Author Swasthi

Ingredients (240 ml cup used)

  • 1 liter milk (full fat or 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)
  • 1 pinch saffron stands (optional) kesar for garnishing

How to make the recipe

Making chenna for rasgulla

  1. Bring milk to a boil in a heavy bottom pot.

  2. When you see the milk begins to boil, pour the curd and mix. If using lemon juice, dilute 2 tbsp of it with 2 tbsp water. Use only as needed.

  3. Let the milk curdle. Switch off the stove and leave it for 2 mins. 

  4. If the milk doesn’t curdle in 2 to 3 mins, add some more yogurt while the milk is still boiling.

  5. Add ice cubes or chilled water to the curdled milk. Leave it aside for 3 minutes. To keep the rasgullas soft, chenna needs to stop cooking immediately which is done by the ice cubes here.

  6. Line a colander or sieve with a thin cloth. Place the colander over a large bowl. 

  7. Drain the curdled milk.

  8. Rinse the cheena under running water to remove the acidic flavor. Skip rinsing if curd is used.

  9. Tie up the cloth and hang it for 45 mins to drain excess water. Chenna should not have any excess whey in it.

Making rasgulla balls

  1. Add sugar and 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 and almost double in size only if there is enough space in the pot.  

  2. Stir to dissolve the sugar. Bring it to a boil.

  3. Knead the chenna well to make it a smooth dough. Do not over knead to the extent that the chenna turning greasy or soggy. When you see the mixture turns smooth, then stop kneading.

  4. Take small portions of this and roll to tiny balls. They should be tiny and not big as they expand in size after boiling.

  5. Add cardamom powder and rose water to the sugar syrup.

  6. Bring the sugar syrup to a rolling boil, Then add the balls one after the other gently.

  7. Cover the pot with a lid. 
  8. Cook on a medium high flame for 10 mins .

  9. Gently stir every 3 minutes to ensure even cooking and puffing. They double in size and also sink when cooked completely.

  10. Remove the pot immediately from the stove to prevent them from cooking further.

  11. Allow rasgulla to rest and cool completely. Serve them chilled.

Recipe 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.

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.

Nutrition Facts
Rasgulla recipe | How to make soft spongy juicy rasgulla | Sweets recipes
Amount Per Serving
Calories 308 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 19mg 6%
Sodium 86mg 4%
Potassium 251mg 7%
Total Carbohydrates 59g 20%
Sugars 59g
Protein 5g 10%
Vitamin A 5.8%
Calcium 21.6%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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.
curdling milk to make chenna for rasgulla recipe
4. This is how it looks once curdled.
making chenna for bengali rasgulla

Prepare chenna for soft rasgulla

5. Next pour ice cold water or add ice cubes. This helps to stop the cheese from further cooking. This way it stays soft.
adding ice cubes for making easy rasgulla recipe
6. Let it rest for 3 mins.
allowing chenna to settle down for rasgulla recipe
7. Place a cheese or muslin cloth over a colander. Keep the colander over a bowl. Drain it.
draining chenna in a muslin cloth to make rasgulla recipe
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.
rinsing and hanging chenna for making rasgulla

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.
knead chenna till a smooth dough for making rasgulla
10. Add powdered elaichi and rose water as well to the syrup.
addition of cardamom powder to paneer for rasgulla recipe

How to make rasgulla

11. When the syrup is boiling, add the balls one after the other carefully.
making easy rosgulla without flour
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.
IMG_8640_1
Rasgulla have doubled in size.
doubled in size rosgulla
Serve rasgulla chilled or at room temperature.
rasgulla recipe

Share this post:

Google+PinterestLinkedinReddit

Related Posts

RANDOM RECIPES

Reader Interactions

Share Your Comments & Feedback:

This site uses Akismet to reduce spam. To Learn more see our privacy policy

Comments

  1. I had also put Maida and sooji in cheena but it’s not made soft spongy and juicy too plz tell me proper recipe plzzz

    Reply

    • Hi Dimple
      I do not use maida or sooji in rasgulla recipe. Please read the recipe properly. you can make soft rasgulla

      Reply

  2. Hi Swathi your recipe is perfect …
    it turned out good ..
    but using full cream or full fat milk sugar syrup is becoming greasy … Ghee particles floats on syrup ….

    And one more question …

    how to remove excess water from paneer ..
    I mean by squeezing or only by hanging …
    Recipe says tie n hang for 45 Min ..did you squeeze too before hanging ..???

    Reply

    • Hi Tanvi,
      Thanks for trying. I think that’s not ghee but bits of rasgulla. It is normal for the sugar syrup to turn greasy. Usually the rasgullas we get in tins, good restaurants or sweet shops are replaced in fresh sugar syrup. That’s why it looks clear. The excess whey from paneer will be out when you make a tight knot of the cloth. You can also squeeze it and Then hang it for 45 mins. Hope this helps

      Reply

  5. I tried the recipe, but my rasgulla didn’t grow up double size.it increased only a little In size. I cooked for 10 min. I checked by pouring one in glass of water as well ,it sink and dint not float as u mentioned in one of the comments.
    And I am gonna try many other recipes as well

    Reply

  6. I tried this and it turned out soft and light and not too sweet. Exactly the way I like. But I think I should have cooked it a little longer. I turned the stove off after 10 mins and I can still feel the Chenna taste. Should have I kept it on longer?

    Your suggestion is highly appreciated. Thanks!

    Reply

  9. Thanks much for the recipe. The rasgollas doubled in size but it was not spongee enough to melt in the mouth. Pl. Suggest how to make sponge textured rasgollas.

    Reply

  12. It helped a lot….tried for the first time and it came out super deliciously .,….thank u for sharing the recipe in the easiest way..thank u

    Reply

  13. Thank you so much 🙂 your instructions were very helpful. They turned out to be yummilicious!!

    Reply

  14. hi i live toronto canada . we here have access to only homo milk 3.25 percent fat . i tried it with that . the problem was that one the rasgullas were flat at bottom . and second they did not break when boiling.but when eating they were breaking . what could be the reason? i boiled in open pan. thanks

    Reply

  17. Hey
    i tried it,…first 10 min it was double in size & evn was looking awsm,bt den it shrinked in size & evn flattend..Plzz tell me why??

    Reply

  20. My fvrt dessrt. Pls share a video as soon as possible. I wnt 2 make same as u & wnt rasgollas as perfect as u. M waiting… I lov ur blog soooooo…. Much. M also waiting 4 haleem recipe. Great job. Thnx a tooooon.

    Reply

  21. i tried it but the rasgulla havn’t double in size .. and it doesn’t show any change when i add the balls in the syrup… plz tell me why ..??????????????

    Reply

  25. Hi! mam I hv followed ur instructions but my chenna dough has become very moist.I hv added suji n refined flour but it ‘s not gathering n i m not able to prepare d balls fr rasgulla. pls guide.

    Reply

  27. Hi swasthi thank u so much nearly 8 times I I tried rasgulla I have learned perfect spongy rasgulla . My friends and family appreciated me for this all because of u. Thank u for sharing this recipe ….
    People who wanted to prepare in cooker for them it would be use full .. boil the fresh cream milk when it is going to over flow reduce the flame , add curd I also add vinegar so tht the milk gets curdle properly . When it gets curdle take it out pour some cold water after 4 mins strain the cheena . Pour some water so tht the vinger smell goes of from the cheena later squeez the excess water tye a knot allow it to rest for 30 mins . Now take the cheena put in a big plate nicely press the cheena for 5 mins . Once the cheena becomes soft make small balls out of tht and keep in a side . In the cooker add one big glass of water (see the quantity of the cheena balls I have tried for 14 to 15 cheena balls ) in the same glass half cup of sugar needs to be added to the cooker , add elachi powder little allow it boil when u see the bubbles in the syrup low down the flame add chenna balls one by one once ur done close the cooker lid . On the low flame u need to cook for one whistle imediately switch it off . Remove from the stove let it rest for 5 mins remove the lid . U can see soft rasgulla wait for 2 to 3 hours so tht the syrup gets in to the gulla … one day after it taste better . Juicy soft rasgulla . This way is cooker method 3 times I have tried …

    Reply

  28. ooowaao….very nice…wonderful recipe….amazing experience. ..thanks a lot..one of the best recipes I’ve ever tried. ..actually it’s our traditional sweet…..Rosogolla…thanks again

    Reply

  30. People who stay in bangalore for them it would be use full .I used nandini Orange colour milk packet which is of thick . Once the milk got cradle I just took it from the stove and added cold water . Allowed it to rest for 4 mins immediately I squeezed the excess water and made small small balls out of tht . Started kneading chenna for 10 to 15 mins . Later boiled the sugar syrup in a pressure cooker put the balls one by one and close the lid make the flame low . And one wistle Just off the stove … keep it in the fridge next day I tasted it was awesome

    Reply

  31. Hi swasthi it’s a super hit ra . Wht u said is right as we do we will learn this is my 5th time it just came like how they make in resturant thank u so much da … I learnt many recipes from this site …

    Reply

  32. I tried this recipe but every time balls get tough and turned to original size.. What may be the reason? Pls tell me…

    Reply

  33. Swasthi I tried it for the first time it came out good. But the only thing when I put the rasgulla in sugar syrup it became big in size and again it came bk to the same size .. I dint add any flour wht ever the steps u told tht only i followed . And knedding the panner how would I know this is this perpect and i should stop kneading … plz suggest me tips …. but over alll I liked it .and I’m happy first time I tried it came without breaking and usually I buy from out and eat since I like rasgulla .but now I can prepare myself … thank for sharing the recipe

    Reply

  39. Thanks for the recipe. I tried it and its all good and perfect. Its in the boiling syrup yet but am so desperate to share my feedback 😉 🙂

    Reply

  40. Thank you so much for this wonderful recipe rasgulla….
    It came out very well…
    All your recipes are so easy and good..
    🙂

    Reply

  42. You are awesome. Rasgulla, Sandesh rasmalai peda all turned out good. Made these for the past few months one per week. Everything was perfect and fantastic. My mil appreciates me so much. Cannot thank you enough. Thanks a ton
    🙂

    Reply

  43. it was a great expirience for me to make dis dish… first tym i made dis nd it really cooks great… ty for he recipe

    Reply

    • it was a great experience for me to make dis dish… first tym i made dis nd it really cooks great… ty for the recipe…
      now i usually make it… it is really an easy and quick recipe 🙂

      nd sry for the mistake

      Reply

  45. Its a “STAR” “STAR” “STAR” …… …….. ……. ……… …….. “STAR” recipe.

    Once again u made me hit, with ur recipes. I made this amazing sweet today on raksha bandhan to surprise my brother, & unbelievable he liked it very much , & also others.

    Thanks swasthi for making my rakhi day sooooooo special…………

    Reply

  46. I made these for iftar twice they vanished in no time I very delicious and soft spongy. Loved it thank you so much.

    Reply

  53. Rasgulla tuned out very nice thank you for sharing this. My mil liked it so much and appreciated me . thank you very much

    Reply

  54. Swasthi thanks a lot for this delight. Each time I make it turns out so good, sopngy soft and nice. This time I also filtered the sugar syrup since I found the syrup not very clear last time. I think the sugar I bought wasn’t very white enough. Great work. Keep sharing.

    Reply

  55. Hello swasthi
    I perfected rasgulla with ur recipe. My mil appreciated me so much. Thank you. will be making kalakand soon.will tell u how it turned out

    Reply

  61. Swasthi, thanks for the recipe. succeeded after my second trial. I felt boiling for seven to eight minutes was enough to get them right. I messes up first time, by over boiling the syrup and then after adding the rasgulla to syrup, I foolishly transfered to a wider pot thinking it was small. this made matters worse it was a disaster. Anyhow thanks for the guidance

    Reply

  63. These came out good but I felt needed little more sugar. I have a sweet tooth ,this time made it with little more. They turned very nice. Thanks

    Reply