Rasgulla recipe

Rasgulla recipe

Are you looking for a delicious and easy rasgulla recipe? Then look no further! This rasgulla recipe uses simple ingredients that you probably already have in your kitchen, and it comes together in just a few minutes. Plus, it is always a hit with family and friends! This traditional Indian sweet is made with milk, sugar...etc, and is sure to be a hit at any party or gathering. Follow our simple rasgulla recipe and enjoy these melt-in-your-mouth sweets today! This famous Bengali dessert is loved throughout the South Asian diaspora! Soft spherical dumplings crafted from chenna (an Indian cottage cheese) and semolina flour are simmered in a cardamom and rosewater scented sugar syrup for a delectable candy this is truely lovely.


  • Milk
  • Sugar
  • Rose water
  • Lime juice
  • Water
  • Flour
  • Green cardamam powder
  • 2 litter
  • 1 1/2 cup
  • 1 tsp
  • 3 tsp
  • 3 cup
  • 1 tsp
  • 2 tsp

How to make rasgulla?

  • Take a heavy-bottomed pan and upload litres of full-cream milk to it. When it involves a boil, lessen the flame and upload the lemon juice (Your milk might also additionally take some time to curdle and you can require to feature a touch greater lemon juice). Once the milk begins offevolved curdling, preserve the flame low and permit boiling for 2-three mins in order that the whey and chhena separates.
  • Switch off the gas. At this point, you may surely see the inexperienced whey and the paneer or chhena so that it will break free the water and stand out as small chunks.
  • Allow the new liquid to chill for 10-15 minutes. Now take a muslin material or a massive strainer and pressure farfar from the whey. Wash it in going for walks water to cast off the odor of lemon.
  • Tie it withinside the muslin material as soon as the chenna cools a bit, squeeze away more water and permit it to grasp for a few time. Do now no longer refrigerate or it’ll make the chhena rubbery. This system may also take 3-four hours.
  • Heat water in a pan. When it involves a boil, upload sugar and permit it to simmer on low flame. After 10 minutes, test the syrup via way of means of taking a drop of the syrup in a spoon. If it’s miles of 1 string consistency, your syrup is ready. Add the juice of 1/2 of a lemon. This will save you the syrup from granulating later. Also, upload gulab jal and cardamom powder. Switch off the gas.
  • Take the chhena from the muslin fabric and hold rubbing quantities of it out of your hand. At this point, you could upload the maida. You ought to rub it sufficient in order that it turns into absolutely clean and begins offevolved liberating a bit oil. Once your chhena is clean sufficient and plenty lighter in texture, make clean spherical balls and hold aside.
  • Meanwhile warmth the sugar syrup again, until it reaches a boiling point. Make positive you’re making small balls as they may swell up after they take in the syrup. Add the rasgullas separately withinside the syrup making sure there may be sufficient area withinside the pan. Boil for 5-7 mins on low flame. Do now no longer stir.
  • Cool the pan and simmer on low flame for 5-7 minutes. When you get rid of the lid, you’ll be overjoyed to look that the rasgullas have swelled up and are searching beautiful! Switch off the flame and leave it to cool.
  • Now rasgulla is ready to serve,  you can enjoy it warm or cold.


  • Never refrigerate the chhena or the rasgullas turns into rubbery.
  • Always use full-cream milk for making rasgullas.
  • You can pass including maida. If you maintain the flame low, rasgulla will now no longer disintegrate.
  • The shade of rasgulla additionally relies upon at the sort of milk.
  • Overboiling rasgullas could make them shrivel down
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