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Easy Rasgulla Recipe. Rasgulla is a soft, spongy and juicy milk sweet, which is very famous all over India.

This Bengali Rasgulla is prepared by curdling the milk and then separating the Chenna which is also known as Paneer or Indian cottage cheese by draining in a muslin cloth.
The strained Chenna is then kneaded well until it is soft and then made into small balls. Then these balls are cooked in a sugar syrup until they are soft and spongy.

Step by step pictures of making Easy Rasgulla Recipe

Shhh Cooking Secretly Challenge

By now my regular readers would have understood that I came again with another regional recipe for the Facebook group Shhh Cooking Secretly Challenge. My partner for this month for West Bengal cuisine Challenge is Mayuri Patel Mahesh who blogs at Mayuri’s Jikoni Do check her beautiful blog for delicious and mouthwatering recipes. She gave Lemon and Cardomom as my secret ingredients and I gave her Poppy seeds and Green Chillies as her secret ingredients and she came up with this delicious dish.

Ingredients:

Whole milk/full-fat milk -500ml

Sugar -1cup (approx. 250grams)

Cardamom powder – ¼ tsp

Kewra water – ½ tsp

Lemon Juice – 2tbsp

Water – 3 cups

Preparation:

Making the Chenna

1. Heat the whole milk in a pan and bring it to boil. Stir it at intervals to avoid the milk getting stuck to the pan.

2. Once the milk is boiled, add 2tbsp of lemon juice and switch off the flame and stir it well.

3. At this stage, you can see the milk has curdled and the whey water is separated.

4. Strain the curdled milk over a strainer lined with a muslin cloth. Rinse the Cheena with cold water 2-3 times to remove the lemon flavour.

5. Tie the muslin cloth and keep a heavy object over it to remove any excess water for about 30 minutes.

6..Transfer the Cheena into a plate and knead for 3-5 minutes until you get soft dough consistency without any lumps.

Preparing the Syrup 

1. Make small balls according to your choice and keep it aside covered with a tissue paper to avoid drying. Heat a wide bottom pan with 3 cups of water and 1 cup of sugar.

2. Bring the sugar syrup to a boiling point, at this stage add the cardamom powder and Kewra water and stir well.

3. Slowly add Cheena balls and boil them on a medium flame for 12 minutes. By this time Rasgullas have doubled in size.

4. Reduce the heat a little bit and again boil them for another 10 minutes.

Now Rasgullas are ready. Transfer them into a bowl and allow it to cool them completely.

5. Rest the Rasgullas at room temperature for 4-5 hours and then keep in the fridge. In this way, Rasgulla will be soft and juicy inside.

6.Enjoy tasty and soft, spongy  Rasgullas with your family and friends.

Few more sweet recipes for you:

Instant Malpua

Sheera/Sooji ka halwa

Milk Powder Burfi

Rava Kesari

5 from 10 votes

Print

Easy Rasgulla Recipe | How to make Rasgulla

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

Rasgulla is a soft, spongy and juicy sweet made of milk and sugar.This Bengali Rasgulla is very famous all over India.

Course: Dessert, Indian sweets

Cuisine: Indian

Keyword: Easy Rasgulla Recipe, Homemade Rasgulla, Rasgulla

Servings: 10 Makes

Ingredients

• Whole milk/full-fat milk -500ml
• Sugar -1cup approx. 250grams
• Cardamom powder – ¼ tsp
• Kewra water – ½ tsp
• Lemon Juice – 2tbsp
• Water – 3 cups

Instructions

Making the Chenna

1. Heat the whole milk in a pan and bring it to boil. Stir it at intervals to avoid the milk getting stuck to the pan.
2. Once the milk is boiled, add 2tbsp of lemon juice and switch off the flame and stir it well.
3. At this stage, you can see the milk has curdled and the whey water is separated.
4. Strain the curdled milk over a strainer lined with a muslin cloth. Rinse the Cheena with cold water 2-3 times to remove the lemon flavour.
5. Tie the muslin cloth and keep a heavy object over it to remove any excess water for about 30 minutes.

6. Transfer the Cheena into a plate and knead for 3-5 minutes until you get soft dough consistency without any lumps.

Preparing the Syrup

1. Make small balls according to your choice and keep it aside covered with a tissue paper to avoid drying. Heat a wide bottom pan with 3 cups of water and 1 cup of sugar.
2. Bring the sugar syrup to a boiling point, at this stage add the cardamom powder and Kewra water and stir well.
3. Slowly add Cheena balls and boil them on a medium flame for 12 minutes. By this time Rasgullas have doubled in size.
4. Reduce the heat a little bit and again boil them for another 10 minutes.
5. Now Rasgullas are ready. Transfer them into a bowl and allow it to cool them completely.
6. Rest the Rasgullas at room temperature for 4-5 hours and then keep in the fridge. In this way, Rasgulla will be soft and juicy inside.

7. Enjoy tasty and soft, spongy  Rasgullas with your family and friends.

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