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 straining 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 Cardamom 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:
Rasgulla is a soft, spongy and juicy sweet made of milk and sugar.This Bengali Rasgulla is very famous all over India.
- Whole milk/full-fat milk -500ml
- Sugar -1cup approx. 250grams
- Cardamom powder – ¼ tsp
- Kewra water – ½ tsp
- Lemon Juice – 2tbsp
- Water – 3 cups
-
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.
-
Once the milk is boiled, add 2tbsp of lemon juice and switch off the flame and stir it well.
-
At this stage, you can see the milk has curdled and the whey water is separated.
-
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.
-
Tie the muslin cloth and keep a heavy object over it to remove any excess water for about 30 minutes.
-
Transfer the Cheena into a plate and knead for 3-5 minutes until you get soft dough consistency without any lumps.
-
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.
-
Bring the sugar syrup to a boiling point, at this stage add the cardamom powder and Kewra water and stir well.
-
Slowly add Cheena balls and boil them on a medium flame for 12 minutes. By this time Rasgullas have doubled in size.
-
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.
-
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.
-
Enjoy tasty and soft, spongy Rasgullas with your family and friends.
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Oh wow! The Rasgulla looks just perfect and absolutely delicious. You've nailed the recipe. 🙂
Thank you for the detailed recipe. I always thought making Rasgulla was a very complicated process, but you make it look manageable. Will surely try this out soon. 🙂
Thank you Priya.
Rasgullas have come out so perfect.. the pics are so pretty and inviting.. tempted to try these soon!!
Thank you Swati.
Rasgulla looks super tempting. Loved the perfectly made rasgulla and your presentation. Beautiful share.
Thank you Sujata Roy.
Rasagulla looks very inviting and tempting. The way these balls floating on sugar syrup is very tempting and super delicious .
Thank you
Your rasgullas look really perfect. Love your step by step and deep explanation of the whole process, making it sound easy...
Thank you Rafeeda.
Rasgullas look super tempting and it is an easy to do recipe also. Lovely share for the theme Pavani
Thank you Jayashree.
One of my favourite favourite sweet of all time Pavani and you have made it so nicely. The sponge looks perfectly soaked with syrup and soft.
Thank you Renu.
Mmmmmm, yumm. Rasgulla made so simple to follow step by step recipe and it is so great. At Thai stay at home time I am sure we all will have a good dessert at hand
Thank you Seema Sriram.
These sound delicious!! Sounds similar to farmer’s cheese we use in pierogi.
Thank you.
Always posting so many delicious sounding recipes!
Thank you Tamara.
Pavani, these rasgullas look so spongy and soft. Super tempting with those beautiful clicks. Its one of my favorite sweets.
Thank you.
Nice and spongy rasgullas. I haven't yet tried my hand on making these.
Thank you.
Super soft, spongy and juicy these are looking Pavani ! This Bengali Rasogulla is all time fav of most Indians.
Thank you.
Perfectly made rasgullas. Looks so soft and spongy. Beautiful presentation and I would like to grab that bowl.
Thank you Narmadha.
Yummmmmyyy they luks… I will surely try this recipe… Just cannot wait to taste them ❤️❤️❤️❤️❤️ thanku so much for the recipe… 😊😊😊🙏
Thank you.Please give your feedback when you try this recipe.
What do we do with the water that has been strained after seperating the chenna
Hi, you can throw it or can be used for kneading the dough for roti.
mouthwatering rasgullas , they look so good!
Thank you Nisha.