Create perfect, spongy rasgullas with this easy-to-follow rasgulla recipe. Learn how to make the ideal paneer (chenna) at home. Knead it to perfection. Transform it into soft, round balls soaked in a lightly flavored sugar syrup. Whether you’re an experienced cook or a beginner, this recipe ensures your rasgullas are always tender. They remain juicy and full of flavor. Packed with pro tips on getting the perfect texture and sweetness, this guide is a must-try for any dessert lover.
Table of contents
What is Rasgulla?
Rasgulla, a beloved milk-based sweet from Eastern India, is a delightful treat known for its soft and spongy texture. Made from chenna (fresh paneer), this dessert starts by curdling milk to separate the chenna and whey. The chenna is then strained using a muslin cloth, kneaded to perfection, and rolled into smooth balls. These balls are gently cooked in a light sugar syrup. This process results in the classic spongy rasgulla. It melts in your mouth.
The Origins of Rasgulla
Did you know the much-loved Rasgulla, often claimed as Bengal’s pride, actually traces its origins to Odisha? That’s right! The soft, spongy dessert was first crafted in the culturally rich lands of Odisha.
Rasgulla has now transcended regional boundaries. It has won hearts across India. There’s no denying the magic of savoring a Kolkata Rasgulla straight from an earthen pot. That melt-in-your-mouth experience is otherworldly and a must-try for any sweet tooth on a quest for dessert nirvana! So, whether you’re team Odisha or team Bengal, we can all agree—Rasgulla is a culinary gem!
What a Fine Rasgulla Should Look Like
Signs of a good Rasgulla is that it should be a spongy, whitish ball. It should return to its round shape when squeezed. However, it should not be rubbery or chewy in taste.
The Original (and Best) Rasgulla Recipe
Ready to conquer the art of making rasgullas at home? Follow this foolproof recipe for soft, spongy rasgullas soaked in delicately flavored sugar syrup.
Step 1: Prepare Fresh Paneer (Chenna)
Begin with boiling fresh milk and curdle it using vinegar or lemon juice.
Strain the curdled milk through a muslin cloth to separate the whey, and rinse thoroughly to remove any sourness.
Let the paneer rest by hanging it to drain excess water. Your chenna is now ready to knead.
Step 2: Shape the Rasgullas
• Knead the chenna until it forms a smooth, soft dough. This step is crucial for the perfect texture.
• Divide and roll the dough into small, crack-free balls.
Step 3: Cook in Sugar Syrup
• Boil sugar with water in a deep pot, creating a light syrup.
• Gently drop the chenna balls into the boiling syrup. Cook them with the lid on until the balls double in size.
Step 4: Final Touches
• Once cooked, let the rasgullas cool in the syrup. Infuse them with kewra water or rose water for added aroma.
Serve chilled or at room temperature for a decadent treat that’s always a hit!
Why This Recipe Works:
The secret to soft rasgullas lies in properly kneading the chenna and cooking it in the right sugar-to-water ratio.
Pro-tips For Making Bengali Rasgulla At Home
1. Choose Full-Fat Milk
Always use full-fat milk for soft and spongy rasgullas. Skimmed milk results in inferior chenna that doesn’t bind well.
2. Master the Curdling Process
Allow boiled milk to cool slightly before adding vinegar or lemon juice to avoid rubbery chenna. Stir gently while adding the acid for even curdling.
3. Thorough Rinse
Wash the chenna thoroughly with cold water to remove all traces of acid, ensuring your rasgullas don’t have a sour aftertaste.
4. Moisture Matters
Ensure the chenna is moist but not watery. Excess water leads to breaking during cooking, while overly dry chenna results in hard rasgullas.
5. Perfect Kneading
Knead the chenna for 10 minutes until smooth. Proper kneading ensures rasgullas are soft and crack-free.
6. Uniform Shaping
Roll equal-sized, smooth balls with no cracks to ensure even cooking and expansion in the sugar syrup.
7. Boiling the Syrup
Keep the sugar syrup boiling before adding the chenna balls. A 1:2 sugar-to-water ratio ensures the rasgullas expand and soak up syrup effectively.
8. Space Matters
Use a wide pan or pressure cooker so the rasgullas can expand freely during cooking.
9. Cook on Low Heat
After the first whistle, cook on low heat to maintain their softness and prevent bursting.
10. Cold Water Bath
Transfer cooked rasgullas to cold water to retain their shape and soft texture.
11. Flavor Boost
Add kewra water, rose water, or cardamom to the cooled syrup for a delightful aroma and authentic taste.
12. Rest for Perfection
Let the rasgullas soak in syrup for a few hours to absorb flavors fully before serving.
How to Get White Bengali Rasgulla
Rasgulla lovers, beware of the yellow peril! If your chenna is yellowish, it’s likely due to the milk’s origin, freshness, or processing. This coloration is not ideal for those pristine white rasgullas. Opt for full-fat milk with a clean, white hue to ensure your rasgullas look as heavenly as they taste.
Sweet Truth Alert: Always use white refined sugar for your syrup. Why? It keeps the rasgullas looking fresh, fluffy, and photo-ready. Brown or unrefined sugar may alter both taste and color, turning your delicate dessert into something less glamorous.
With these tips, your rasgullas will be a treat for your taste buds. They will also be a feast for your eyes!
My Serving Suggestion
1. Chilled Delight: Serve the rasgullas straight from the refrigerator. The cold, spongy sweetness pairs perfectly with hot summers or festive celebrations.
2. Flavored Syrup Soak: Infuse the syrup with saffron, rose water, or cardamom. This adds an aromatic twist that makes each bite irresistible.
3. Garnished Elegance: Sprinkle finely chopped pistachios on top. You can also add almonds or a hint of edible silver leaf for a royal touch.
4. Fusion Desserts: Use rasgullas as a topping. Add them to ice creams for a unique twist. Combine them with fresh fruits and whipped cream for a contemporary dessert platter.
5. Festival Favorite: Present rasgullas in decorative bowls as part of festive meals or family gatherings. Pair them with spicy Indian snacks for a perfect contrast of flavors.
6. The Classic Combo: Serve with chilled rabri (thickened sweet milk) to create a heavenly “Ras Malai” fusion.
These serving ideas ensure your rasgullas steal the show at any gathering while keeping the fun and flavor intact!
The Recipe Card
Rasgulla Recipe
Ingredients
- 1.5 Litre Full Fat Milk
- 2 Cup Sugar
- 2 Tablespoon White Vinegar
- 1 Tablespoon Kewda Water
Instructions
Making paneer / chenna
- First of all take a heavy bottom pan and pour 1.5 litres of milk in it. Put the pan on medium heat and let it boil, stirring in between. After the first boil comes, switch off the heat and keep the milk for 10 minutes to cool down.
- Now add vinegar to the milk, whilst stirring the milk. Once milk curdles completely (it will take 1-2 minutes), add 8-10 cubes of ice to it. This will help in cooling down the temperature of milk and curdled milk will combine together to form big chunks.
- Strain this on a strainer lined with Muslin cloth. You can keep the strained water(whey) to add in your curries or to knead flour as it is a very good source of protein.
- Now wash this curdled milk with the running water under tap for 8-10 minutes. This helps in removing the sour taste due to vinegar. Gather the muslin cloth from all the corners and squeeze the extra water gently. Don't squeeze hard otherwise the curdled milk will also come out with water.
- Hang this for 30 minutes so that extra water present will also drop down. Now take out the curdled milk onto a plate. Your paneer (chenna) is ready. This would be little granular and dry in appearance.
Recipe for making and cooking chenna balls
- Knead the paneer with the help of your palm for 10-12 minutes and make a soft and smooth dough of it.
- Now take one tablespoon of mixture and knead again and make a round ball of it. Repeat the above process and make the balls of all the mixture. In the end you will have around 17 – 20 balls.
- Put 2 cups of sugar with 5 cup of water in a pressure cooker on gas for a boil. Once it begins to boil, add these balls to it and put the lid on. After the pressure cooker whistles once, simmer the flame, and keep it on sim for around 10-15 minutes.
- Now open the cooker after its pressure is released, the balls would have doubled in size.
- Take out all the balls one by one and giving them a little squeeze to release the extra sugar syrup and keep them in cold water for half an hour. This stops the balls from overcooking.
- Cook the left over sugar syrup for 10 more minutes and cool it down. Once the syrup is cooled, add kewra water and gently put the balls again in it taking out balls from water.
- Keep rasgullas in fridge and serve them chilled.
Notes
- While making rasgulla, kneading part is very important, if its not kneaded well can lead to hard or breaking rasgulla in syrup.
- Make sure you don’t make thick syrup. If that happens then rasgulla will not come out perfect. You would need to wait till the sugar dissolves in water.
well explained
Thank you Reena, I hope it helped…