rasgulla recipe with a little bit at a time pics. rasgulla is a standard bengali sweet. while the method for making rasgulla proceeds as in the past, there are two specific sorts of rasgulla. one is the springy rasgulla and the other one is a non-light rasgulla. in this recipe post, I have shared the system for making fragile, springy and flavorful rasgulla equation with a great deal of tips and recommendations.

rasgulla is our favored bengali sweet. rasgulla is furthermore one of those couple of plans for which I have most outrageous sales. after various primers, I am sharing rasgulla equation. after you endeavor so regularly, you comprehend your slip-ups and upgrade them. so was it for my circumstance. I picked up from all of the misunderstandings I made. regardless of the way that creation rasgulla can be dubious, yet this post will help you with taking care of business. there are in like manner some indian treats which are definitely not hard to make and you can even endeavor them for diwali or any festival – gulab jamun, besan ladoo, malpua.

in this rasgulla recipe, I have endeavored to give tips and proposals at each conceivable chance, with the objective that you can in like manner viably make these fragile and versatile rasgulla at home. these round white marvels stay valuable for seven days in the cooler. serve rasgulla plain as sweet. you can in like manner make rasmalai with them, which is what I did with some of them. this equation yields 18 to 20 rasgulla.


rasgulla is a well known bengali sweet created utilizing milk. to make rasgulla, first milk is soured to get chenna which is in a general sense coagulated milk solids. these coagulate milk solids are exhausted of the whey and controlled with some sooji (semolina) or for the most part helpful flour (maida). round balls are created utilizing the handled chenna which are then cooked in sugar syrup in a compartment or pot. some cardamom powder or rose water is added to improve rasgulla.

a springy rasgulla should be sensitive and light. in this post, I have referenced underneath once in a while presented requests (asked by perusers in the comment portion of this post) with tips and proposals so you can without quite a bit of a stretch make flexible rasgulla equation in your own special kitchen.


1. what should be the idea of milk to make rasgulla?

to make chenna based sweets like rasgulla or cham, reliably use full cream milk or full fat whole milk. you can even use homogenized milk or sanitized milk. do recollect that milk should be new and must be in its rack period. do whatever it takes not to make rasgulla with adapted milk or skimmed milk or low fat milk.

2. how to check the correct soddenness in the chenna?

rasgulla is created utilizing chenna. chenna is whey exhausted milk solids evaded souring milk. by and by the clamminess balance is noteworthy in chenna and one of the critical factor to get the correct surface in rasgulla. so if the chenna has an inordinate measure of water or moistness, by then the rasgulla disintegrates or breaks while cooking. in case there is too less sogginess in the chenna, by then the rasgulla gets rubbery, thick and wilts or fixes resulting to cooking and cooling.

while working chenna, you can without a doubt check the clamminess content in it. in case you see that the chenna is soaked or watery, by then this recommends there is more water. to review you can incorporate some maida (all around helpful flour) with the objective that extra clamminess is held. the consequent procedure is to keep a generous burden on the chenna again with the objective that the extra water or whey gets exhausted.

while employing, if the chenna looks weak and dry, by then this infers there is less clamminess in it. so to address this, sprinkle 1 to 2 teaspoons of water while kneading. this will remember some moistness for the chenna. some sogginess in chenna, helps in legitimate and realizes sensitive rasgulla, anyway note that an abundance of soddenness or water in chenna will demolish it.

3. what measure of time is taken to rub chenna?

dependent upon the power and weight applied by your palms, the arranging will move. anyway there is a test which you can use – which is to stopped kneading chenna when your palms become insignificantly slick. some fat from the chenna is released while employing it. along these lines the palms should end up being to some degree slick when working. exactly when you land at this movement, quit handling chenna and make round balls from it. the chenna should be employed to a smooth tremendous ball which should have the alternative to get together without breaking or falling to pieces.

4. what is the consistency of sugar syrup?

rasgulla is dunked in sugar syrup which is watery with no string consistences. so you don’t need to cook the sugar syrup till two or three string surfaces. this watery consistency causes the rasgulla to acclimatize the sugar syrup and makes it sweet.

5. why has rasgulla gotten rubbery?

if the rasgulla balls are overcooked, by then they will end up getting rubbery and thick.

6. why has rasgulla contracted or fixed?

consistently use a colossal compartment when cooking rasgulla with the objective that all the rasgulla balls can without quite a bit of a stretch suit and create cooking. moreover never blend in with a spoon as the rasgulla can break. as such it is more brilliant to use a dish with handles so you can shake and whirl the skillet by holding the handles. another point to be noted is that the rasgulla can get contracted or smoothed if the chenna is dry.

7. how to check if the rasgulla is cooked?

when cooking the rasgulla will expand and augment in size. for this recipe, the cooking time will contrast from 8 to 10 minutes or more. the time assortment will depend upon factors like the size of the rasgulla, the size and kind of skillet, fire control, etc so following 7 to 10 minutes, you can remove a rasgulla piece and keep it in a mug or bowl of water. if the rasgulla settles at the base, it is cooked. if it floats outwardly of the water, it is half-cooked.

8. how to store rasgulla?

ensuing to making rasgulla, when they cool at room temperature, refrigerate them. make an effort not to keep them at room temperature as they get destroyed.

9. what should be conceivable with the additional sugar syrup?

the rest of the syrup can be used to make nimbu pani (lemonade). you can moreover add it to shikanjvi or regular item crushes or add to hitters while making cakes.

I have isolated the stepwise rasgulla equation into four segments for effortlessness of scrutinizing:

making chenna

making rasgulla balls

preparing sugar syrup

cooking rasgulla

on a side note, I worked the chenna and cooked the sugar syrup at the same time. saves time thusly. however, you can in like manner set up the chenna balls first and thereafter make the sugar syrup.



making chenna

1. take 1 liter of whole milk in a compartment and keep it to rise on a low to medium fire. I used regular cow milk which doesn’t have a ton of fat. if you use buffalo milk, it has a great deal of fat and makes for a thick layer of malai/cream floating on top. you have to remove the thick layer of malai, before you proceed with the formation of chenna.

2. so when the milk is heating up, line a strainer or bowl with a cheddar texture or muslin.

3. keep mixing the milk at breaks with the objective that the froth isn’t formed on top and the base doesn’t get carmelized or the milk solids slow down out to the base.

4. right when the milk arrives at breaking point, by then abatement the fire to its least. add 1 to 3 tbsp lemon juice. first incorporate 1 tbsp lemon crush and blend well without a doubt. in case the milk has not coagulated absolutely, by then incorporate 1 tbsp more. keep the lemon juice supportive with you. dependent upon the idea of milk, you may need to add 1 to 3 tbsp of lemon juice. blend consequent to including the lemon juice. a portion of the time I have included 1 tbsp lemon juice and the milk has coagulated and to a great extent I expected to incorporate 3 tbsp too. vinegar in like manner can be incorporated as opposed to lemon juice. another option is curd/yogurt. add 4 to 5 tbsp of yogurt or more at whatever point required. with yogurt you don’t need to flush the chenna in water later.


1 liter whole milk

3 tablespoons lemon juice

1 teaspoon cornflour

1 cup sugar

4 cups water


Warmth milk in a significant base skillet.

At the point when the milk arrives at breaking point, switch off the fire and incorporate 1/2 cup of water to chop down the temperature a piece.

Food shot of dessert “Rasgulla” for Diwali festival at RangMahal Indian Restaurant in Causeway Bay. 18OCT11 (Photo by Edmond So/South China Morning Post via Getty Images)

Incorporate lemon juice till the milk goes bad.

Channel the soured milk using a muslin material. You are presently left with what is known as “chena” or “paneer”.

Press the muslin texture to remove all the water from the chena.

Take the chena in a plate and add cornflour to it.

Pound the chena with your hands for 10 minutes to make it fragile and smooth. This is a critical development to guarantee that the rasgullas are fragile.

Make little balls from the chena after the squashing is done.

Then in a dish mix the sugar and water and let it bubble at high temperature.

Put the rasgulla balls in the gurgling sugar syrup.

Cook the rasgullas in sugar syrup for 18-20 minutes on high fire.

Refrigerate the rasgullas with the syrup and serve chilled.

About Irfan Shareef

Irfan Shareef is wordpress expert and i am working currently in Abc WebD company as Media Manager since 2014, i love to write food recipe and always try to put different recipe for my users.

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