Rasgulla is a simple and most popular recipe prepared from curdling milk. The paneer balls(cottage cheese) dipped into the sugar syrup and cooked till they turn juicy and spongy. The detailed step by step procedure with the video, just jump into the recipe.

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Now the Bengali dessert rasgulla at home in simple steps. Rasgulla is also known as “rosogolla, rasagolla, rossogolla, roshogolla, rasagola, rasbhari or rasbari”. The word ‘ras’ means juice and ‘gulla’ means ball shape. Finally, the juicy paneer balls cooked in sugar syrup and served at room temperature.

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To prepare rasgulla the first step is to curdle the milk. The second step is to squeeze excess water to make chenna. The third step is to knead the chenna(paneer) until it turns into a soft dough and roll into a ball shape.

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The fourth step is to make a sugar syrup and dip the paneer balls one by one. The fifth step is to cook the paneer balls until they become spongy. Do not overcook the rasgulla it will turn hard serve and enjoy this juicy recipe.

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Rasgulla recipe video:

Rasgulla recipe card:

rasgulla recipe | how to make rasgulla | soft spongy rasgulla
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

A simple spongy dessert prepared from curdling milk. Kneading chenna and shaping them. These paneer balls(cottage cheese) dipped into the sugar syrup and cooked till they turn juicy.

Course: Dessert
Cuisine: Indian
Keyword: how t make rasgulla, rasgulla, rasgulla recipe, rosogolla, soft spongy rasgulla
Servings: 4
Calories: 30 kcal
Ingredients
For making chenna(paneer):
  • milk – 1/2 litre(full cream)
  • lemon juice – 2 spoons
  • water – 3 glass
For sugar syrup:
  • sugar – 1 cup
  • water – 4 cups
  • green cardamom(elaichi) – 3
Instructions
 Procedure for rasgulla recipe:

(1) Curdling milk:

  1. Add 1/2 litre of milk in a pan. Boil over a medium flame.

  2. When it begins to boil stir well.

  3. Add 2 spoons of lemon juice mix well till the milk curdle.

  4. If it does not curdle, add more lemon juice stir well till it curdles.

  5. When the milk completely curdled. Switch off the fire.

(2) Squeezing chenna:

  1. Take a large bowl, place the strainer on the bowl.

  2. Place a cloth on the strainer and drain the curdled milk.

  3. Clean the paneer/chenna with water till the lemon flavour disappears.

  4. Squeeze well to remove the excess water in chenna.

  5. Place chenna on the dry strainer or hang it.

  6. Leave it for at least 15 minutes, till all the water drained completely.

(3) Making paneer balls:

  1. When the excess water drained completely knead the paneer.

  2. knead well and make a smooth dough.

  3. If the soft dough is ready without any grains.

  4. Take a small portion of dough roll into a ball shape.

  5. Prefer small balls when it boils the size will become double.

  6. Divide the dough into 11 equal portions and set aside.

How to make a sugar syrup for rasgulla recipe:

  1. Add a cup of sugar in a wide pan or pot.

  2. Next, add crushed cardamom and 4 cups of water.

  3. Stir well and dissolve the sugar.

  4. Boil the sugar syrup till it gets bubbling.

Making rasgulla:

  1. Drop the paneer balls one by one into the boiling sugar syrup.

  2. Close the lid and cook for 5 minutes.

  3. Now, Open the lid and cook for another 5 minutes over a low flame.

  4. If it cooked completely the paneer balls will be double in size.

  5. Remove from the fire set aside. Let it cool completely.

Serving rasgulla:

  1. Take the sponge rasgulla into the serving bowl.

  2. Serve the rasgulla chilled or at room temperature.

  3. Garnish with saffron or cardamom. This is optional.

Recipe Notes
  • For easy and quick-draining keep little weight on chenna  or hang this is optional
  • Do not over cook the rasgulla it will become hard.
  • If your rasgulla become hard a small tip to make soft.
  • Pour a warm sugar syrup into the rasgulla syrup then leaves for 5 minutes and see the magic spngy rasgulla.

 

Step by step procedure for rasgulla recipe:

How to make chenna(paneer):

(1) Curdling milk:

Add 1/2 litre of milk in a pan. Boil over a medium flame.

When it begins to boil stir well.

Add 2 spoons of lemon juice.

Mix well till the milk curdle.

If it does not curdle, add more lemon juice stir well till it curdles.

When the milk completely curdled. Switch off the fire.

(2) Squeezing chenna:

Take a large bowl, place the strainer on the bowl.

Place a cloth on the strainer and drain the curdled milk.

Clean the paneer/chenna with water till the lemon flavour disappears.

Squeeze well to remove the excess water in chenna.

Place chenna on the dry strainer or hang it. Leave it for at least 15 minutes, till all the water drained completely. (For easy and quick-draining keep little weight on chenna this is optional).

(3) Making paneer balls:

Remove the chenna from cloth and take into the plate.

When the excess water drained completely knead the paneer.

knead well and make a smooth dough. If the soft dough is ready without any grains.

Take a small portion of dough roll into a ball shape. Prefer small balls when it boils the size will become double.

Divide the dough into 11 equal portions and set aside.

How to make a sugar syrup for rasgulla recipe:

Add a cup of sugar in a wide pan or pot.

Next, add 4 cups of water.

Add 3 crushed cardamom.

Stir well and dissolve the sugar.

Boil the sugar syrup till it gets bubbling.

Making rasgulla:

Drop the paneer balls one by one into the boiling sugar syrup.

Close the lid and cook for 5 minutes.

Now, Open the lid and cook for another 5 minutes over a low flame. If it cooked completely the paneer balls will be double in size. Remove from the fire set aside. Let it cool completely.

Serving rasgulla:

Take the sponge rasgulla into the serving bowl.

Serve the rasgulla chilled or at room temperature. Garnish with saffron or cardamom. This is optional.

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