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rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla |
Tarla Dalal
19 December, 2024
Table of Content
About Rasgulla ( Quick Recipe)
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Ingredients
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Methods
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If you like rasgulla
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What is rasgulla made of?
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Tips for rasgulla
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How to make Rasgulla
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FAQ for rasgulla
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Nutrient values
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rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla | with 21 amazing images.
rasgulla is an Indian mithai which needs no introduction. For kids to elders this is one sweet which is enjoyed across most Indian states. Learn how to make soft spongy Bengali rasgulla.
Rasgulla with homemade chenna is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgullas.
Remember that everything matters in the making of perfect rasgullas -- from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. So, follow instructions perfectly and you will end up with praise-worthy soft spongy Bengali rasgulla. Once you get the hang of it, it becomes quite easy and you will be game to make it very frequently!
To make rasgulla, first make the chenna (paneer). Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil. Switch off the flame and wait for 1 minute, while stirring occasionally. Add the lemon juice gradually and keep stirring gently. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out. Strain using a muslin cloth. Discard or store the whey. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times. Tie and hang for 30 minutes for the extra water to drain out. Next Boil 5 cups of water and sugar in a steamer and boil till sugar dissolves. Meanwhile, place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes. Shape 16 round smooth balls and add it to the steamer and steam for 7 to 8 minutes. Switch off the flame and allow it to stand for 15 minutes. Refrigerate and serve the rasgullas chilled.
Tips for rasgulla. 1. Use equal quantities of cow’s milk and buffalo’s milk for this recipe. 2. Add the lemon juice gradually to the milk. Excess might make the paneer chewy. 3. Use a muslin cloth only to tie the chenna. It is perfect to let all the water seep out. 4. Knead the chenna very well with your palms and not fingers. This gives it a smooth finish and eventually soft and spongy rasgullas.
Do try other popular Bengali sweets like Chum Chum and Lebu Sandesh.
Enjoy rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla | with step by step photos and video below.
Rasgulla ( Quick Recipe) recipe - How to make Rasgulla ( Quick Recipe)
Tags
Preparation Time
10 Mins
Cooking Time
10 Mins
Total Time
20 Mins
Makes
16 rasgullas
Ingredients
For The Chenna
2 1/2 cups cow's milk
2 1/2 cups buffalo's milk
1 1/2 tbsp lemon juice
Other Ingredients For Rasgulla
1 cup sugar
Method
For the chenna
Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil.
Switch of the flame and wait for 1 minute, while stirring occasionally.
Add the lemon juice gradually and keep stirring gently.
Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out.
Strain using a muslin cloth. Discard or store the whey.
Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
Tie and hang for 30 minutes for the extra water to drain out.
How to proceed
Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
Meanwhile, squeeze the muslin cloth to drain any more water remaining.
Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.
Divide the chenna into 16 equal portions and roll each portion into small balls between your palms.
Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes.
Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.
Remove gently into a bowl, refrigerate and serve chilled.
Handy tip:
If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk.
Rasgulla ( Quick Recipe), Easy Rasgulla Recipe, Tarla Dalal Video by Tarla Dalal
Rasgulla ( Quick Recipe) recipe with step by step photos
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If you like rasgulla, then also try other traditional Indian mitahi recipes like
- mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | with 30 images.
- Mysore pak | soft mysore pak recipe | Indian sweet mysore pak | easy homemade mysore pak recipe | with 22 amazing images.
- kaju katli recipe | kaju barfi | kaju burfi | homemade kaju katli diwali special | Indian style cashew barfi |
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If you like rasgulla, then also try other traditional Indian mitahi recipes like
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- Rasgulla is made of 2 1/2 cups cow's milk, 2 1/2 cups buffalo's milk, 1 1/2 tbsp lemon juice and 1 cup sugar.
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- Use equal quantities of cow’s milk and buffalo’s milk for this recipe.
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Add the lemon juice gradually to the milk. Excess might make the paneer chewy.
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Use a muslin cloth only to tie the chenna. It is perfect to let all the water seep out.
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Knead the chenna very well with your palms and not fingers. This gives it a smooth finish and eventually soft and spongy rasgullas.
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Don’t over knead or else there will be no moisture and rasgulla will develop cracks.
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The rasgulla will shrink a little after switching off the flame but it is normal. Before removing them if you wish to check if the rasgullas are cooked or not, drop a rasgulla in a glass of fresh water. It will sink to the bottom if done or else it will float on top if it is raw from inside.
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Rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla. is made using chenna. To make chenna at home, heat the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring it to a boil. If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk. Ideally, cow’s milk gives best result as it has less fat comparatively and the formation of malai (milk granules) is lesser. Keep stirring in between so that milk does not get stick to the bottom of the pan and get burnt.
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- Switch off the flame and wait for 1 minute.
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Add the lemon juice gradually and keep stirring gently. Other acidic agents like vinegar or buttermilk can also be used to curdle the milk.
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Allow it to stand for ½ minute to curdle. The milk will curdle and the whey (greenish water) will separate. The whey has to be clear thus indicating the milk has completely curdled. If the milk doesn’t curdle completely, add more lemon juice and stir till the milk curdles completely.
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Place a clean muslin cloth over a strainer and transfer the chenna over it to strain the whey. Whey is nutritious and you can further use it to knead roti/chapati dough or prepare soup and other delicacies.
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Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out. Discard or store the whey.
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Place the muslin cloth with the chenna in a bowl of freshwater and wash it 2 to 3 times. Washing with fresh water helps to get rid of the lemon juice and sour flavor of it. Also, the internal cooking stops preventing the chenna from turning rubbery.
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- Tie and hang for 30 minutes for the extra water to drain out. If the chenna is too soft, the rasgulla will not retain their shape and break while cooking. Learn how to make Bengali Sponge Rasgulla at home below.
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To make soft, spongy rasgulla at home, put 5 cups of water in a steamer or a pressure cooker. For an added flavor, you can add some cardamom pods in sugar syrup. Make sure to have enough room for chenna balls to submerge completely and swell double or triple in size while boiling.
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Add the sugar. You can add more sugar if you like but, do not reduce the quantity of sugar.
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Mix well and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
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Meanwhile, squeeze the muslin cloth to drain any more water remaining. Do not hang the chenna for more than 30 to 45 minutes or else the chenna will be completely dry and rasgulla will turn hard.
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Place the muslin cloth on a flat plate and open it. Many people even add semolina, cornflour or refined flour in the chenna dough but, we won’t be using anything.
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Knead the chenna very well using your palms for 3 to 4 minutes or until it comes together to form a dough and releases some fat. Do not make use of store-bought paneer to prepare the rasgulla recipe.
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Knead until the chenna is smooth, free of lumps and has no milk granules. If the chenna is not smooth the rosogulla may turn hard. Don’t over knead or else there will be no moisture and rasgulla will develop cracks.
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Divide the chenna dough into 16 equal portions. Roll each portion into small balls between your palms. Balls should not have any cracks. The size of the rasgulla will double on cooking in the sugar syrup so make smaller balls, to begin with.
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Put the chenna balls into the sugar water.
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- Cover and steam for 7 to 8 minutes over a high flame. If you are using a pressure cooker, just put the lid over the cooker, without a whistle. It is important to keep the sugar syrup boiling all the time for cooking the rasgulla perfectly. If rasgullas are overcooked then it will be chewy and rubbery.
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Switch off the flame and allow it to stand in the steamer for another 10 to 15 minutes. The chenna balls will have doubled in size.
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Remove Bengali rasgulla gently into a bowl. They will shrink a little after switching off the flame but it is normal. Before removing them if you wish to check if the rasgullas are cooked , or not drop a rasgulla in a glass of freshwater. It will sink to the bottom if done or else it will float on top if it is raw from inside.
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Refrigerate and serve the rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla chilled. You can add crushed pistachios or saffron strands on top of rasgulla before serving.
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Rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla. is made using chenna. To make chenna at home, heat the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring it to a boil. If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk. Ideally, cow’s milk gives best result as it has less fat comparatively and the formation of malai (milk granules) is lesser. Keep stirring in between so that milk does not get stick to the bottom of the pan and get burnt.
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Q. Can rasgulla be made only with buffalo's milk?
A. No, to get the perfect texture of rasgulla, it is a must to use equal quantities of cow's milk and buffalo's milk. -
Q. Can rasgulla be made with only cow's milk?
A. Yes, if buffalo's milk is not available you can make rasgulla with only cow's milk. This is because cow's milk has less fat. -
Q. Can I make it with readymade paneer?
A. We would not suggest it. This is because the readymade paneer is wither made with full fat milk or low fat milk. -
Q. My rasgulla had cracks?
A. Probably you have kneaded the paneer for a long time. This leads to loss of moisture which leads to crack formation. -
Q. I tried many times but my rusgulla never be spongy like market. Please suggest.
A. The kneading of chenna for 3 to 4 minutes with the back of your palm is extremely necessary to make soft rasgulla. Also ensure not to steam them for more than 8 minutes.
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Q. Can rasgulla be made only with buffalo's milk?
Nutrient values (Abbrv)per plate
| Energy | 121 cal |
| Protein | 2.7 g |
| Carbohydrates | 15 g |
| Fiber | 0 g |
| Fat | 4.1 g |
| Cholesterol | 10 mg |
| Sodium | 11.9 mg |
Click here to view Calories for Rasgulla ( Quick Recipe)
The Nutrient info is complete
Ravi Agrawal
March 13, 2025, midnight
Saranya
March 13, 2025, midnight
It was toooo yummyyy ???? luvd it... Thanks for the recipe....
Tarla Dalal
March 13, 2025, midnight
Hi Saranya , we are delighted you loved the Rasgulla recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
sonal Prajapati
March 13, 2025, midnight
so ,Testy rasgoolah
Tarla Dalal
March 13, 2025, midnight
Hi Sonal , we are delighted you loved the Rasgulla recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Bharti
March 13, 2025, midnight
Thanks to you Tarla ji...I tried many recipes....but this one comes out brilliant for me...
Tarla Dalal
March 13, 2025, midnight
Hi Bharti, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
prachi
March 13, 2025, midnight
Meena shah
March 13, 2025, midnight
Best receipe superb
Tarla Dalal
March 13, 2025, midnight
Thanks Meena.
Rinkal
March 13, 2025, midnight
ACTUALLY MERA CHENA BOHOT HI PTLA HO GYA, USKO Thick KRNE K LIYE kya karu??
Tarla Dalal
March 13, 2025, midnight
Hi Rinkal, Tie the chenna for a longer time till all the water has been completely drained out.
Parisha
March 13, 2025, midnight
Hello Ma''am, I''ve taken the exact amount of ingredients for making but the milk didn''t curdled. Tried adding more lemon juice but it, too, didn''t help either. Kindly suggest.
Tarla Dalal
March 13, 2025, midnight
Hi Parisha, Making this is an art , kindly see the video We have given you the link for it above.
Parisha
March 13, 2025, midnight
Hello Ma''am, Finally, I''ve made rasgullas. But, they are sticking to each other. I''ve cooked them in pressure cooker as I don''t have steamer. Everything came out nicely. They swelled up while cooking but after switching-off the burner, they shrinked & sticked to each other. Also, there were no cracks in rasgullas.
Parisha
March 13, 2025, midnight
Hello Ma''am, Also, the sugar syrup is not clear. It''s bit whitish though I washed chhena thrice.
Tarla Dalal
March 13, 2025, midnight
See the below video , you will understand the recipe better. https://www.youtube.com/watch?v=CIHv_jgdTqw
Parisha
March 13, 2025, midnight
Hello Ma''am, Today, after watching the video, I made rasgullas again. I faced the same problem as earlier. Everything went good till chhena ladoos were made but when I put them in sugar syrup, firstly, they swelled & then they shrank & stuck to each other.
Tarla Dalal
March 13, 2025, midnight
Hi parisha, As you mentioned in earlier reviews, we think cooker is a problem, try in a steamer and see.
Tina Deepak
March 13, 2025, midnight
Thank you for this wonderful recipe madam. The rasgullas came out really well. But i could make only 6 pieces from 1 litre milk. Could you please tell me where I went wrong
Tarla Dalal
March 13, 2025, midnight
Hi Tina, You used cow''s milk and buffalo milk both right??
Tina Deepak
March 13, 2025, midnight
Yes... i did
Tarla Dalal
March 13, 2025, midnight
Hi Tina, So the only problem we think must be is that the size of the rasgullas you made must be huge in size before steaming them.
Harsha agrawal
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Thanks Harsha.
vishu
March 13, 2025, midnight
Tarla dalal..... The 1st and last person for me The style of ur recipes are so easy ...and easily can understand compare to other tv programs I relly love all ur recepes.other people are complicated .....loved all your recipes.
Tarla Dalal
March 13, 2025, midnight
Hi Vishu, Thank you so much for your kind words. Do keep trying more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Hema
March 13, 2025, midnight
Hi Tarla...Initially my rasgullas seemed to be turning out well ..size increased to triple but then even before I opened the pan they became flat and broke on sides. what could be the possible reason for this
Tarla Dalal
March 13, 2025, midnight
Make sure you have kneaded the chenna well as mentioned in the procedure for 3 to 4 minutes till it is completely smooth and lump free. Another point to remember is to allow the rasgullas to stand in the steamer for 10 to 15 minutes as mentioned. If this is not followed there is a possibility of it to break and become flat. Do give it a try again and let us know if it worked out!
Harshita
March 13, 2025, midnight
Mam i have tried the reciepe but found that rasgullas stick together. Why this is done?
Tarla Dalal
March 13, 2025, midnight
Hi Harshita, Make sure once they are steamed you allow them to stand in a steamer for 10 to 15 minutes which is very important. Do try it once more we are sure you will get it right as we have tried this recipe many times. Happy Cooking !!
komal
March 13, 2025, midnight
I made it but it become flatten when temperature goes down
Tarla Dalal
March 13, 2025, midnight
Hi Komal, Making rasgulla is an art and will surely come with practice.
rupali
March 13, 2025, midnight
mam can we use only Buffalo'' s milk ?
Tarla Dalal
March 13, 2025, midnight
Hi Rupali, you can use buffalo''s milk but as I would recommend that use combination of both as cow milk has less fat content which will make you chenna soft for the rasgullas. Cow milk is easily available now. Do try it and share your feed back. Happy Cooking!!!
Mamata Paradkar
March 13, 2025, midnight
Hi, Tarla ma''am. I am making Rasgulla today as per your recipe. I wanted to ask if I add some cashew powder to the Rasgulla while kneading the Chenna to enhance the taste, will it be alright? And I have keep on making different food stuffs with the help of your recipes often. Your receipes are purely Indian, perfect and very easy to make. None of my food stuff went fail. Thanks so much for this.
Tarla Dalal
March 13, 2025, midnight
Hi We would not suggest you to add cashews instead for garnish you can add lots of nuts if you wish to.
D P Wavhal
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
thanks for the feedback !!! keep reviewing recipes you loved.
Disha Desai
March 13, 2025, midnight
Yes mam I tried your recipe of rasgulla it turned yummy... Very nice
dilip parekh
March 13, 2025, midnight
Foodie #693175
March 13, 2025, midnight
The rasgullas were just awesome...
Tarla Dalal
March 13, 2025, midnight
thanks for the feedback !!! keep reviewing recipes you loved.
Preety
March 13, 2025, midnight
If not having steamer can we use pan
Foodie #600105
March 13, 2025, midnight
hi Dee I made this rasugulla.. it''s easy n simple. bt de isme flavor add kana ho to kese Kare. or mere rasugulla soft that bt flat ho Gaya Tha esa q?mene bazar mein rose flavor ka khaya Tha...
Bhagyashree
March 13, 2025, midnight
Hi, I tried it and It was very tasty but rasgulla was less spongy. If I try this in pressure cooker then how many whistle should take? And what can I do for making rasgulla more spongy?
Chaitali
March 13, 2025, midnight
I have tried your recipes many times. I have loved all the recipes. Rasgullas are exclusive & superb. My kids love it. Now. They say we don''t like shop rasgullas. Thank you so much
Parul Modi
March 13, 2025, midnight
Savita
March 13, 2025, midnight
Tried it just the way mentioned in the recipe...But the rasgullas crumbled in the sugar syrup in between it''s cooking time....Kept a watch on time..Kneaded the chenna well then too... What could be the reason?
neeraj
March 13, 2025, midnight
very nice
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Sumit Malhotra
March 13, 2025, midnight
My only problem they become flat and shrink once I stop cooking process before that they all look good puffed up but moment cooking is stopped they shrink too much
Tarla Dalal
March 13, 2025, midnight
If the rasgulla shrinks that means that there is probably less moisture in the chenna. You can check this while kneading the chenna. If you feel the chenna is dry, add 1 to 2 tsp of milk while kneading.
Rashi
March 13, 2025, midnight
hello, can I use citric acid instead of lemon juice to make chenna? if so, in what quantity?
Tarla Dalal
March 13, 2025, midnight
hi, we would prefer you use lemon juice as it turns out better with it...
Apoli Shah
March 13, 2025, midnight
I made the Rasgulla''s for the first time as till now I had always felt it is very difficult to make Rasgulla''s at home. I plucked courage and made as per your instructions. They turned out very well. The recipe is very simple and easy. Thank you Tarla Ma''am for the recipe.
Tarla Dalal
March 13, 2025, midnight
Apoli, congrats ! You are a certified good cook now. Mithai are always a bit tricky to make.
Deepti Gupta
March 13, 2025, midnight
Hi mam... Maine aaj aapki receipe se rasgulle banaye...bahut yummy bane... But aapne 1ltr milk mein 16 piece banaye hain but mere toh 10 hi bane... Wo bhi small size.. Plzz bataiye aisa kyu?? Plz tell also ur cup measurement
Tarla Dalal
March 13, 2025, midnight
Hi, If the milk has not curdled properly, the amount of chenna would be less.
N jain
March 13, 2025, midnight
I tried the recipe. It was soft fluffy increased in volume but tasted more like cheena on the inside.
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Sai
March 13, 2025, midnight
Nice post
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Amita bhailal chheda
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Rashmi
March 13, 2025, midnight
My rasgullas turned out nice.but they were not round .they became flat .why it happened .
Tarla Dalal
March 13, 2025, midnight
Hi, It happens when rasgullas are cooked in less syrup, where there is no space to expand. Make sure you use a bigger vessel and you have enough space for the rasgullas.
Mona Thaker
March 13, 2025, midnight
Hello mam....I have a question...the milk used here ..is it boiled or fresh one. Like if I already have milk in refrigerator which is boiled nd kept can I use that....or I buy ..boil...nd cudle it???
Tarla Dalal
March 13, 2025, midnight
Hi, Use fresh raw milk.
Prafulla Patwari
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Chainika
March 13, 2025, midnight
Hello mam...we have toh keep it covered or uncovered after we turn off the gas???(in 6th point)
Tarla Dalal
March 13, 2025, midnight
You can keep it uncovered. The idea is to let the rasgullas be in the sugar water for 15 minutes after cooking.
Prashasti
March 13, 2025, midnight
Can I do this with market available paneer?
Tarla Dalal
March 13, 2025, midnight
Hi, You will not get desired result, if market paneer is used, try and use fresh paneer to make these rasgullas.
dilip parekh
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Nayana Bhattacharya
March 13, 2025, midnight
I tried many times but my rusgulla never be spongy like market Please suggest
Tarla Dalal
March 13, 2025, midnight
The kneading of chenna for 3 to 4 minutes with the back of your palm is extremely necessary to make soft rasgulla. Also ensure not to steam them for more than 8 minutes.
Yummybhavu
March 13, 2025, midnight
we make rasgulla as per your recipe but when we boil it it burst like churma in pieces what is our mistake?
aarti
March 13, 2025, midnight
Maitri Doshi
March 13, 2025, midnight
good recipe....!!!
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback.
Dimple
March 13, 2025, midnight
thanks
Tarla Dalal
March 13, 2025, midnight
Thanks Dimple. We are delighted you loved the Rasgulla recipe. Please keep posting your thoughts and feedback.
Gagan
March 13, 2025, midnight
Hamaroo bhaaloo rasgullaaaa....
Tarla Dalal
March 13, 2025, midnight
Hi Gagan , we are delighted you loved the Rasgulla recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
sushmita
March 13, 2025, midnight
mera rosgulla me sab thik hota h par wo spongy n bnta h r andar me sugar syrup n jata q?
Tarla Dalal
March 13, 2025, midnight
Hi Sushmita.. If the sugar syrup is too thick, rasgulla will not absorb the sugar syrup and it will turn hard. So when you make the sugar syrup, make sure you follow the exact timings and cook only till the sugar dissolves. The syrup does NOT have to be of one string consistency here. Do try this recipe and share your review with us.
Sheetal
March 13, 2025, midnight
Instead of steamer, what else can be used????? Plz Mam..
Tarla Dalal
March 13, 2025, midnight
Hi Sheetal, Instead of steamer you can use a pressure cooker but make sure you do NOT put the whistle. Do try this recipe and share your review with us.
sherry
March 13, 2025, midnight
Mam I did try it out but the rasgullas break out slightly.......
Tarla Dalal
March 13, 2025, midnight
Hi Sherry, Kneading at point no 3 is very very important and when you roll into balls they are smooth without any cracks.
krishnavyas14
March 13, 2025, midnight
excellent must try............
Foodie #639558
March 13, 2025, midnight
Making rasgulla seemed very difficult till i found the tarla dalal recipe.just follow the instructions carefully and you will get perfect rasgullas.
Rani
March 13, 2025, midnight
Waw owesom dish I will try this
Tarla Dalal
March 13, 2025, midnight
Thanks Rani. We are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Ramandeep kaur
March 13, 2025, midnight
I have only just put them in the refrigerator. Will update soon. If this Recipe is a hit , it would be lovely as in U.K we do you not get these kind of sweets. Super excited mummy and kids 7years old GIA and 3 years old DIA . Xxx
Tarla Dalal
March 13, 2025, midnight
Ramandeep, how did the recipes go. We are keen to know.
Gandhi Dhwani
March 13, 2025, midnight
Just superb and the best recipe one can follow to make at home.. If followed exactly, no one will want to go out and buy.. They turned out soo soft and spongy.. No one could resist having just 1..
kusum
March 13, 2025, midnight
I will tryed it i hope it must by parfect
Tarla Dalal
March 13, 2025, midnight
Kusum, Do try it and let us know how it turned out. Happy Cooking !!
Mayank
March 13, 2025, midnight
Can we add meetha soda so that the chenna ball will become more spongy
Tarla Dalal
March 13, 2025, midnight
Hi Mayank, No need to add that , just follow the recipe the way it is for soft spongy rasgullas.
sunny sandhu
March 13, 2025, midnight
its very easy to make russgulla racipe thanx to gave wonderful racipe that make at home easily
Tarla Dalal
March 13, 2025, midnight
Hi Sunny , we are delighted you loved the Rasgulla recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
