Rasgulla Recipe | Make spongy Bengali Rasgulla at home
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Rasgulla is made from chenna (curdled milk) and cooked in sugar syrup.
Introduction
“Rasgulla Recipe” is one of the most favorite sweets of India. It is a Bengali sweet which is known for its soft, juicy and spongy taste. It is especially made on festivals, weddings and special occasions.
Rasgulla is made from chenna (curdled milk) and cooked in sugar syrup. It takes patience and a little technique to make this recipe correctly, but once you get it, homemade rasgulla is far better than the market one.
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Time Required:
- Preparation Time: 15 minutes
- Paneer Setting Time: 30 minutes
- Cooking Time: 20 minutes
- Total Time: Approx 1 hour 5 minutes
- Quantity: 10-12 Rasgullas
Tools Required:
| उपयोग | उपकरण |
|---|---|
| दूध उबालने के लिए | गहरी कढ़ाही |
| पनीर छानने के लिए | मलमल का कपड़ा + छन्नी |
| गूंधने के लिए | प्लेट या थाली |
| पकाने के लिए | प्रेशर कुकर या चौड़ी कढ़ाही |
| नापने के लिए | मापने के कप/चम्मच (optional) |
Ingredients:
For paneer(chenna):
- Full cream milk – 1 liter
- Lemon juice or vinegar – 2 tablespoons (dissolve in water)
For syrup:
- Sugar – 1.5 cups
- Water – 4 cups
- Cardamom (optional) – 2–3
Rasgulla | Step-by-Step Recipe :
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Step 1. Prepare the paneer (chhena):
- Boil the milk in a deep pan.
- As soon as it comes to a boil, reduce the heat and slowly add the lemon juice.
- When the milk curdles and the water separates, turn off the gas.
- Now strain it in a muslin cloth and pour cold water over it to remove the sourness of the lemon.
- Hang the chhena for 30 minutes and drain all the water.
Step 2. Mash the cheese:
- Take out the chhena in a plate and mash it well with the palm for 8–10 minutes until it becomes smooth and smooth.
- Now make 10–12 small balls from it (very smooth, there should be no cracks).
Step 3. Prepare the syrup:
- Add 4 cups of water and 1.5 cups of sugar in a wide pan.
- Let it boil till the sugar dissolves completely.
- Add cardamom for flavor if desired.
Step 4. Cook the rasgullas:
- When the syrup comes to a boil, add the prepared paneer balls to it.
- Cover the pan and cook on medium heat for 15–20 minutes.
- The rasgullas will double in size.
Step 5. Cool and serve:
- Once cooked, turn off the gas and let the rasgullas cool in the syrup itself.
- Serve after 3–4 hours, cold or at room temperature.
“Bengali Rasgulla के साथ Handi Chicken का स्वाद और भी मज़ेदार हो जाता है।”
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Expert Tips for Perfect Rasgulla Recipe
- Use full cream milk only so that chenna is prepared properly.
- While mashing chenna, make sure that it becomes smooth and flexible.
- The syrup should be light – not too thick.
- While cooking, keep the vessel covered so that steam is formed.
- After cooking, do not immediately take out the rasgullas in water, keep them in the syrup.
Nutrition Info per Rasgulla
- Calories | 125 kcal
- Fat | 3g
- Protein | 4g
- Carbs | 20g
- Sugar | 15g
Storage Tips:
- Rasgullas can be stored in the fridge for 4–5 days.
- Do not freeze – the spongy texture will get spoiled.
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FAQs – Frequently Asked Questions:
Why did my rasgullas become hard?
Either you did not mash the chenna properly or there was not enough water in the sugar syrup while cooking.
Why did the rasgullas not puff up?
The chenna was too moist or there were cracks in the balls. Mashing is very important.
Can I use cow's milk?
Yes, but full cream milk paneer makes better.
Can I use curd instead of lemon?
Yes, curd can also be used to curdle the milk but more water will be needed.
Conclusion
Now that you have learned Rasgulla Recipe in detail, try it today and make sweetness at home. This sweet has a special place not only in taste but also in tradition and culture.Tell us in the comment box below how was your experience of making your first Rasgulla Recipe.
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