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    Home » Recipes » Indian Sweets,Snacks and Desserts

    Easy Rasgulla Recipe | How to make Rasgulla

    Published: Mar 4, 2020 · Modified: Nov 4, 2020 by Pavani . This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. 34 Comments

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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 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.

    Easy Rasgulla Recipe

    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

    Easy Rasgulla Recipe

    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

    Easy Rasgulla Recipe | How to make Rasgulla

    Rasgulla is a soft, spongy and juicy sweet made of milk and sugar.This Bengali Rasgulla is very famous all over India.
    5 from 10 votes
    Print Pin Rate
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    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Course: Dessert, Indian sweets
    Cuisine: Indian
    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

    • 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.

    Preparing the Syrup

    • 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.
    Tried this recipe?Mention @pavaniskitchen or tag #pavaniskitchen!
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    Easy Rasgulla Recipe

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    Reader Interactions

    Comments

    1. The Girl Next Door

      March 04, 2020 at 7:33 am

      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. 🙂5 stars

      Reply
      • Pavani

        March 04, 2020 at 9:31 am

        Thank you Priya.

        Reply
    2. Swati

      March 12, 2020 at 12:48 am

      Rasgullas have come out so perfect.. the pics are so pretty and inviting.. tempted to try these soon!!5 stars

      Reply
      • Pavani

        March 12, 2020 at 7:24 am

        Thank you Swati.

        Reply
    3. Sujata Roy

      March 12, 2020 at 2:53 pm

      Rasgulla looks super tempting. Loved the perfectly made rasgulla and your presentation. Beautiful share.

      Reply
      • Pavani

        March 12, 2020 at 3:21 pm

        Thank you Sujata Roy.

        Reply
    4. Vasusvegkitchen

      March 17, 2020 at 4:13 pm

      Rasagulla looks very inviting and tempting. The way these balls floating on sugar syrup is very tempting and super delicious .5 stars

      Reply
      • Pavani

        March 17, 2020 at 6:48 pm

        Thank you

        Reply
    5. Rafeeda - The Big Sweet Tooth

      March 23, 2020 at 9:40 am

      Your rasgullas look really perfect. Love your step by step and deep explanation of the whole process, making it sound easy...5 stars

      Reply
      • Pavani

        March 23, 2020 at 10:00 am

        Thank you Rafeeda.

        Reply
    6. Jayashree T.Rao

      March 26, 2020 at 10:29 am

      Rasgullas look super tempting and it is an easy to do recipe also. Lovely share for the theme Pavani5 stars

      Reply
      • Pavani

        March 26, 2020 at 11:13 am

        Thank you Jayashree.

        Reply
    7. Renu

      March 27, 2020 at 7:26 pm

      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.5 stars

      Reply
      • Pavani

        March 29, 2020 at 7:21 pm

        Thank you Renu.

        Reply
    8. Seema Sriram

      March 31, 2020 at 5:13 am

      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 hand5 stars

      Reply
      • Pavani

        March 31, 2020 at 11:02 am

        Thank you Seema Sriram.

        Reply
    9. Julie Gazdecki

      April 06, 2020 at 5:56 pm

      These sound delicious!! Sounds similar to farmer’s cheese we use in pierogi.

      Reply
      • Pavani

        November 17, 2020 at 11:56 am

        Thank you.

        Reply
    10. Tamara Gutierrez

      April 07, 2020 at 4:04 am

      Always posting so many delicious sounding recipes!

      Reply
      • Pavani

        April 07, 2020 at 9:48 am

        Thank you Tamara.

        Reply
    11. Mayuri Patel

      April 08, 2020 at 9:39 pm

      Pavani, these rasgullas look so spongy and soft. Super tempting with those beautiful clicks. Its one of my favorite sweets.5 stars

      Reply
      • Pavani

        April 08, 2020 at 10:48 pm

        Thank you.

        Reply
    12. Shobha Keshwani

      April 09, 2020 at 12:42 am

      Nice and spongy rasgullas. I haven't yet tried my hand on making these.

      Reply
      • Pavani

        November 17, 2020 at 11:57 am

        Thank you.

        Reply
    13. sasmita

      April 09, 2020 at 5:22 am

      Super soft, spongy and juicy these are looking Pavani ! This Bengali Rasogulla is all time fav of most Indians.

      Reply
      • Pavani

        April 09, 2020 at 10:01 am

        Thank you.

        Reply
    14. NARMADHA

      April 20, 2020 at 9:56 am

      Perfectly made rasgullas. Looks so soft and spongy. Beautiful presentation and I would like to grab that bowl.5 stars

      Reply
      • Pavani

        April 20, 2020 at 11:18 am

        Thank you Narmadha.

        Reply
    15. Ek Baar

      August 14, 2020 at 6:23 pm

      Yummmmmyyy they luks… I will surely try this recipe… Just cannot wait to taste them ❤️❤️❤️❤️❤️ thanku so much for the recipe… 😊😊😊🙏

      Reply
      • Pavani

        August 14, 2020 at 6:29 pm

        Thank you.Please give your feedback when you try this recipe.

        Reply
    16. Khadija shoeb

      September 04, 2020 at 5:55 pm

      What do we do with the water that has been strained after seperating the chenna

      Reply
      • Pavani

        September 04, 2020 at 6:36 pm

        Hi, you can throw it or can be used for kneading the dough for roti.

        Reply
    17. Nisha

      September 17, 2020 at 5:01 pm

      mouthwatering rasgullas , they look so good!5 stars

      Reply
      • Pavani

        September 17, 2020 at 5:04 pm

        Thank you Nisha.

        Reply

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