Rasgulla Recipe | Bengali Rosogulla

5 from 6 votes

Rasgulla Recipe | Bengali Rosogulla

Rasagulla, also known as Rosogulla, is a popular Bengali dessert made by curdling milk. It is a melt-in-your-mouth Indian sweet recipe in which soft and spongy cheese balls are cooked and soaked in sugar syrup.

Prep Time15

Cook Time30

Course: Desserts, sweets

Cuisine: bengali, Indian, Odisha

Diet: Gluten Free, Vegetarian

Servings:

Calories: 110kcal

Author: Kushi

Equipment

Pot or pressure cooker

Ingredients

4 cups milk 1 litre
2 to 3 tablespoon Lemon juice
1 ½ cups Sugar
4 cups Water
3 to 4 Cardamom pods

Instructions

Making of chenna (chhena)

Bring milk to boil in a pot, stirring occasionally to prevent it from burning at the bottom.
4 cups milk
On medium-low flame, add lemon juice and stir until milk curdles. If it doesn't curdle, then you may have to add more.
2 to 3 tablespoon Lemon juice
When milk is curdled completely, switch off the flame and let it sit for 2 minutes.
Place a colander with a thin cloth over a large bowl. Drain the curdled milk. This is called chenna.
Now rinse this under cold water to remove any acidic flavor from lemon juice.
Tie the cloth and squeeze to remove the whey as much as possible.
Hang for 1 hour so that excess moisture is drained.
The final texture of this chenna should be crumbly to make rasgullas. (Not too dry or too wet)
For perfect rasgulla, take this test: take a small piece of paneer (chenna) in your palm and rub it with your fingers. You must be able to form a ball in 15 to 20 seconds.

How to make rasgulla?

Knead the chenna/paneer using the heel of your hand for about 3 to 5 minutes to make a smooth dough. Do not over-knead the dough.
Pinch the dough to make tiny balls. They will expand after boiling. I made approx 18 balls.
Add sugar, water, and cardamom pods in a large, wide pot and bring it to nice oil. Make sure the pot is wide enough, else the rasgulla will not expand.
1 ½ cups Sugar, 4 cups Water, 3 to 4 Cardamom pods
Drop the paneer balls in the boiling sugar syrup and cover the pot immediately. (The pot should be covered all the time)
Cook on medium flame for 9 to 10 minutes. Switch off the flame to prevent the rasgulla from cooking further.
Let this rest completely for another 20 minutes. Rasgulla will first double and then sink in syrup when cooked completely.
Serve them warm or chilled, and enjoy.
For best results, Transfer the rasgullas and sugar syrup to a bowl and refrigerate for at least 7 to 8 hours. I keep it overnight.

Notes

Full-fat milk works best for this recipe.
The amount of sugar and water you add may vary depending on the size of your pot.
If the chenna is dry, you may have to add 1-2 tablespoon of water, and if it is too wet, you may have to add cornstarch for binding.
Kneading is very important to get the best texture.
Always cook on medium heat. Overcooking or cooking on high heat may make it rubbery or break apart or shrink.
Read the post to learn how to make sponge rasgulla in a pressure cooker instead of pot.

Nutrition