Rasgulla is a popular Bengali sweet made from “chenna”, which is obtained by curdling milk. Then chenna is mashed by hand and made smooth and cooked in boiling sugar syrup. In this recipe, I shared lots of tips and tricks to make soft and spongy rasgulla at home.
Rasgulla recipe originated from the state of west Bengal, which is also called rosogolla. Basically “ras” means juice and “gulla” means ball-shaped, so rasgulla is tiny juicy balls that are soft, spongy and made during the time of festivals.
I tried this recipe many times at home, and after many trials, I learned a few basic things which should be kept in mind while making rasgulla and they will always turn out perfect.
e key to making soft, spongy and juicy rasgulla at home are
- Rasgulla is made from chenna (panner), so always use full cream milk or full fat milk for making rasgulla. Use cow’s milk for better results. Do not make rasgulla with skimmed milk or low-fat milk.
- It is chenna-based sweet so the moisture of chenna is very important for the soft and spongy texture of rasgulla.
- If the prepared cheena is too dry rasgulla will turn hard then add 1 or 2 tsp of water while kneading chenna and if chenna is too soft, it will break while cooking then adds 1 or 2 tsp cornflour/maida to absorb extra moisture from rasgulla.
- Knead chenna with your hand for 5-8 min. kneaded until the smooth and uniform texture of chenna without any grains. Do not knead cheena after it starts to release the fat or your hands are slightly greasy.
- If your sugar syrup has impurities add 1 tbsp milk and stir, after sometimes impurities begin to float on the top then remove impurities with a spoon.
- The consistency of sugar syrup should be watery. It will help the rasgulla to absorb the sugar syrup.
- Once the sugar syrup is completely boiling at high flame, then drop rasgulla in it. Do not cook rasgulla on low flame.
- Drop one cooked rasgulla in fresh water, if rasgulla was properly cooked then it will sink.
rasgulla recipe | spongy rasgulla recipe |Bengali rasgulla
- 1 liter full fat milk or cow’s milk
- 3 tbsp lemon juice + 1 tbsp water
- 2 cup sugar refined sugar
- 6 cup water
- 1 tsp corn flour or all purpose flour maida
- 3 cardamom pods
For chenna (paneer)
- Take milk in a wide pan and keep it to boil on medium-low flame.
- When the milk comes to a boil switch off the gas.
- Then add mixture of 2 tbsp water +3 tbsp lemon juice in milk. Stir continuously.
- Milk has curdled in 3-4 min then switch off the flame. The milk has curdled completely with the watery whey.
- Then place the muslin cloth on the strainer and pour the curdled milk.
- Rinse the chenna with water to remove the lemony flavor.
- Gather the muslin cloth from the sides and rinse chenna very well with running water. This brings down the temperature of chenna.
- Then Squeeze the muslin tightly to remove excess water from chenna.
- Hang the chenna for about 30min.
For rasgulla balls
- After 30 min removes chenna from muslin cloth.
- Then begin to mash and knead chenna with the heels of your palms. Knead for 10 min.
- After 10 min smooth and uniform texture of chenna without any grains. Do not knead chhena after it starts to release the fat or your hands are slightly greasy.
- Take some portions from the chenna and roll them between your palms and make a smooth and round ball.
- Cover all balls with moist muslin cloth and keep aside.
For sugar syrup
- In a wide bowl take 2 cup of sugar and 6 cups of water.
- Stir to dissolve the sugar syrup. The consistency of sugar syrup should be watery. Boil sugar syrup on high flame.
- Reserve some sugar syrup which will be used for cooking rasgulla and serving rasgulla.
For cooking rasgulla.
- Once sugar syrup is completely boiling at high flame, then drop rasgulla in it.
- Cover immediately with a lid and let the rasgulla cook on high flame 5 minutes.
- After 5 minutes flip rasgulla and cook rasgulla for 5 min on medium-high heat.
- Total 10 min remove the lid and continue to cook for 7 min on medium to low heat.
- Once the rasgulla is cooked, switch off the flame and cool it for 2-3 minutes.
- Then add cooked rasgulla into cold water to retain its shape.
- After 2 minutes transfer rasgulla into the reserved sugar syrup.
- Refrigerate rasgulla for 2 hrs before serving it.
- Soft, spongy, and juicy rasgualla is ready to serve.
- Do not use store-bought paneer to make rasgulla.
- Use wide pan for making rasgulla.
- Store rasgulla in the refrigerator for 5-6 days.