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Rasgulla Recipe | YourFoodFantasy.com

Rasgulla Recipe

Meenu Gupta
Most popular sweet from East of India, these soft rasgulla are juicy balls of chenna. Almost loved by everyone.
4.67 from 3 votes
Prep Time 45 mins
Cook Time 30 mins
Course Dessert
Cuisine Indian
Servings 20 Pieces
Calories 123 kcal

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.
    Making of chenna for Rasgulla recipe at your food fantasy
  • 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.
    Rasogulla recipe at your food fantasy by meenu gupta
  • 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.
    RasogullaRasgulla recipe at your food fantasy recipe at your food fantasy by meenu gupta

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. 
    Making the dough for Rasgulla - Rasgulla recipe at your food fantasy
  • 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.
    Rasgulla recipe at your food fantasy
  • 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.
    Preparing the sugar syrup for rasgulla
  • Now open the cooker after its pressure is released, the balls would have doubled in size.
    Rasgulla recipe - your food fantasy
  • 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.
    Rasgulla or Rasogulla Recipe | Your Food Fantasy

Notes

  1. While making rasgulla, kneading part is very important, if its not kneaded well can lead to hard or breaking rasgulla in syrup.
  2. 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.

Nutrition

Nutrition Facts
Rasgulla Recipe
Amount Per Serving
Calories 123 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 1mg0%
Potassium 1mg0%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 24g27%
Protein 2g4%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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