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rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla
Tarla Dalal
20 December, 2024
Table of Content
About Rasgulla Mithai, Bengali Style Rasgulla
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Ingredients
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Methods
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Like Rasgulla
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How to make Rasgulla
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Frequently Asked Questions
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FAQ for rasgulla
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Nutrient values
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rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with amazing 21 images.
rasgulla is a milk based popular Indian dessert orginated from Bengal yet equally loved all over India. rasgulla are served along with syrup and even cooked in the same sugar syrup. Ras stands for syrup and gulla stands for balls.
rasgulla 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 rasgulla.
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.
Chhena is coagulated milk which acts a base for rasgulla. When you make rasgulla make sure to use and prepare fresh chhena, as making it in advance and storing it the refrigerator will change the texture of the rasgulla sweet.
Notes and tips to make the perfect Bengali rasgulla recipe. 1. Bengali rosgulla 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. 2. 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. 3. 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. 3. 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. 4. 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 fresh water. It will sink to the bottom if done or else it will float on top if it is raw from inside.
So, follow instructions perfectly and you will end up with praise-worthy rasgullas. Once you get the hang of it, rasgulla becomes quite easy and you will be game to make it very frequently!
Do try other popular Bengali sweets like Chum Chum and Lebu Sandesh.
Learn to make rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with detailed step by step photos.
Rasgulla Mithai, Bengali Style Rasgulla recipe - How to make Rasgulla Mithai, Bengali Style Rasgulla
Tags
Tags
Preparation Time
10 Mins
Cooking Time
10 Mins
Total Time
20 Mins
Makes
16 servings
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 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 to make rasgulla
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 rasgullas 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 Mithai, Bengali Style Rasgulla recipe with step by step photos
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Bengali rosgulla 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 sponge rasgulla | rasgulla | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla |chilled. You can add crushed pistachios or saffron strands on top of rasgulla before serving.
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Bengali rosgulla 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.If I make it in cooker, weight will be kept or not? And for how much time will be cooked? Just put the lid without the ring gasket and whistle. There is no need to put any weight on the pressure cooker.
- Q. I have tried but the Rasgulla comes hard and not spongy please tell me how to make correctly? Firstly the kneading of the rasgulla dough is very important. Also, the rasgullas are to be cooked on high flame and not slow flame at all. It is very important to cover with a lid and keep it aside for 15 minutes after cooking.
- Q. My rasgullas were bit flat, taste was good they were soft and sponge. 1) If you got flat or shapeless rasgullas, it is because they aren’t getting enough space to expand. Pick a bigger pot or make your rasgulla in multiple batches. Rasgullas need plenty of space in the syrup to expand and keep their round 2) If the syrup is less or there are too many balls crowding the pot, rasgullas will either become flat or lose their shape. 3) Too thick syrup will also make flat rasgullas
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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 | 106 cal |
| Protein | 2.4 g |
| Carbohydrates | 14.8 g |
| Fiber | 0 g |
| Fat | 3.3 g |
| Cholesterol | 5 mg |
| Sodium | 28.8 mg |
Click here to view Calories for Rasgulla Mithai, Bengali Style Rasgulla
The Nutrient info is complete
Jyoti Ingole
March 13, 2025, midnight
Can we make the chenna soft with the help of mixi.
Tarla Dalal
March 13, 2025, midnight
Blending in mixer would probably lead to separation of fat from chenna. A better option to make it soft is to place it in a big flat thali and knead it with the base of your palms for 2 to 3 minutes. But remember not to over knead it.
madhu agrawal
March 13, 2025, midnight
i have tried but it comes hard and not spongi please tell me how to make correctly
K.K.Varghese
March 13, 2025, midnight
Highly Delightful and very useful as well.
nipesh
March 13, 2025, midnight
mam I tried my best following ur instructions but the was so many issues like firstly i added 1 cup sugar with 4 cup water but the syrup was not dense as found in market and secondly the paneer wasn''t enough spongy and it was flatened.plz advise me do my mistake
Sarojrewal
March 13, 2025, midnight
I tried this recipe my rasgullason were bit flat taste was good they were soft and sponge
Tarla Dalal
March 13, 2025, midnight
1) If you got flat or shapeless rasgullas, it is because they aren?t getting enough space to expand. Pick a bigger pot or make your rasgulla in multiple batches. Rasgullas need plenty of space in the syrup to expand and keep their round 2) If the syrup is less or there are too many balls crowding the pot, rasgullas will either become flat or lose their shape. 3) Too thick syrup will also make flat rasgullas Surely try one more time and share your feedback. Happy Cooking!!!
Aanchal
March 13, 2025, midnight
Maam i tried d recipie. although it tastes good bt the problem i faced is that d rasgulla is not as spongy as the market one is. plus while steaming d rasgullas start breaking from sides.
Tarla Dalal
March 13, 2025, midnight
Hi Aanchal,firstly the kneading of the rasgulla dough is very important. Secondly, the rasgullas are to be cooked on slow flame and not high at all. Thirdly, it is very important to cover with a lid and keep it aside for 15 minutes after cooking. Do try and let us know your feedback. Happy Cooking!!!
Radha s Hoizal
March 13, 2025, midnight
Madam I vl give full points to this recipe but I hv gone thru the earlier comments and I too face the same problem, as of shrinking rasgullas and flattened ones,moreover I hv one more query that v don''t get too much pores also as of the rasgullas available in market plz help me to find my mistakes so that I get exactly the same rasgullas as available in the market
Tarla Dalal
March 13, 2025, midnight
Hi, to get perfect rasgullas, there will be little trouble as making mithai is an art.. the small tips said.. follow them one more time.. follow the steps exactly.. and i am sure you will get perfect rasgullas.. the water boiling and kneading of the paneer is very very important..
Swati sharma
March 13, 2025, midnight
Tarlaji I kneaded paneer well.there were no lumps and was so softened.made perfect round balls out of it.but finally after resting in sugar syrup their shape is like rasmalai.but they are extreme soft and spongy and just melted in mouth.so yummy.tell me tips to get perfect rasgulla shape.can I cook them in large kadhai with lead passing air?
Tarla Dalal
March 13, 2025, midnight
Hi Swati, There could be a small error which mite have happened, make sure the water is rolling and boiling when you put the rasgullas in the syrup.. this is also an important step.. which will help to keep the shape of the rasgulla firm.. Watch our video.. for more detail. https://www.youtube.com/watch?v=CIHv_jgdTqw
Swati sharma
March 13, 2025, midnight
Tarlaji, I followed ur recepie word to word but finally when I looked in the cooker I found that the shape of rasgullas are flattened and they stick each other and form a circle in the cooker.i take them out and seperate them but their shape is nor round.whats the reason behind that and what to do for correction?pls reply.
Tarla Dalal
March 13, 2025, midnight
Hi Swati, to make perfect rasgullas.. is an art. The important step is to knead the paneer well.. How well you knead the paneer.. the perfect rasgullas you get.. to give you more details.. you can watch our video on you tube Tarla Dalal kitchen channel.
Chitra S Udasi
March 13, 2025, midnight
Its been umpteenth times that i have made rasgullas over the past 1 month after trying this recipe. The Rasgullas were so extremely soft and spongy that people at home couldnt believe that these were home made. I just made 1 variation of using only Pure Desi Cow''s milk. I have faced a small problem...when the Rasgulla are put in the hot syrup they expand in size but after the gas is switched off as per instrctions of recipe they shrink again (not completely but to some extent ) Could you give me a solution for this problem
Tarla Dalal
March 13, 2025, midnight
Hi Chitra, Thank you.. and great to know that the recipe has been working for you so well. Ok now your query of shrinking of rasgulla. as the rasgullas boil all the pores open and and it the sugar syrup is soaked up.. as you switch of the flame.. the outer pores closes.. and shrinking it little.. and it is fine if slightly it is shrinking.. If you have more doubts about the making of rasgulla you can watch our video, here is the link https://www.youtube.com/watch?v=CIHv_jgdTqw
Arpita
March 13, 2025, midnight
If I make it in cooker..weight will be kept or not.. And for how much time will be cooked
Tarla Dalal
March 13, 2025, midnight
Hi Arpita, Just put the lid without the ring gasket and whistle. There is no need to put any weight on the pressure cooker.
Impeccable Cook
March 13, 2025, midnight
i tried the recipe. and i loved it. so easy to make. and delicious. couldn''t believe myself that I can make rasgullas at home. thank you so much
Tarla Dalal
March 13, 2025, midnight
Well done!! Super job.
Satya Sankar Panda
March 13, 2025, midnight
It will be more useful the amount of gm included in each serving of food item.
Tarla Dalal
March 13, 2025, midnight
Hi Satya, we don''t weigh the weight of the food we cook. We estimate the amount a serving size is. The key to take from the analysis of a recipe is if it''s healthy and fits into your lifestyle. When in doubt, eat less of that recipe. We present the facts as we see it. It has taken several years of research to create a detailed database of Indian foods to present to all our members are we love health. From our humble experience don''t get into weighing your food. That will just create stress to you and that itself will lead to stopping the fat burning process. Hope this answers some questions.
yhthbgb hghgn
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Surbhi Chopra
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Surbhi, we are delighted you liked the Rasgulla recipe. Your feedback will help lots of cooking enthusiast try the recipe. Thanks.
Preeti
March 13, 2025, midnight
How do I make it with jaggery instead of sugar?? Will it be good??
Tarla Dalal
March 13, 2025, midnight
Hi Preeti, you can try making it with jaggery however your syrup wont be clear as sugar syrup as jaggery has a brown hue. The taste shall differ and wont taste like authentic Rasgulla. We recommend you to try our recipe. Happy cooking.!
Sonal Mehta
March 13, 2025, midnight
Rasgulla turned so so awesome ... it?s very easy to make ..thanks for the recipe ..._x0001F60A_
Tarla Dalal
March 13, 2025, midnight
Sonal, congrats on making this !!!
Vishal Thakur
March 13, 2025, midnight
I had tried 1 litres of milk after all preparation the Chenna had broken in sugar syrup, how i don''t no but while in dough i had mixed meda.
Shyamli Dholakia
March 13, 2025, midnight
Hello, I tried this receipe but my rasgullas were less sweet and there was ghee floating on top after keeping in fridge. How long shall we consume them once they are done?
Tarla Dalal
March 13, 2025, midnight
Hi, The fat content has released while you kneaded the chenna. once you have made the rasgulla, let that be in the syrup for 1 to 2 hours and then cool it in the refrigerator for 1 hour.
