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    Home » Recipes » Indian Diwali Sweets

    Rasgulla recipe, How to make rasgulla

    Updated on January 12, 2023 by Raks Anand 215 Comments / Jump to Recipe

    Rasgulla is an milk based Indian dessert with chhena, popular in Bengal. With just milk and sugar, this is so easy to prepare this mithai if you follow these simple steps.

    rasgulla | Indian Mithai
    Homemade Rasgulla

    Rasgulla is an excellent dessert for get togethers, celebrations and festivals like Diwali.

    You can turn rasgulla into a quick sweet Rasmalai too, making it more exotic. Check out my other Diwali sweets in my website.

    Jump to:
    • What is Rasgulla?
    • Ingredients
    • How to make rasgulla?
    • Top tips
    • My notes
    • FAQs
    • Serving suggestion
    • Recipe card
    • Rasgulla step by step

    What is Rasgulla?

    Rasgulla is a traditional Indian sweet that originates from the Indian state of Bengal and very popularly known Bengali sweet.

    Rasgulla is a milk based sweet, made by curdling milk to get milk solids called chenna. Chenna is rolled into small balls and cooked in simple syrup.

    It is juicy, soft, spongy, mildly sweet. When you squeeze, it still holds the shape when put back to syrup like a sponge.

    I have never thought of trying this popular mithai at home until Jeyashri shared how to make it.

    To my surprise, my first attempt with low fat milk itself was a success. Now after many times making at home, I have noted what are the important points to get a perfect rasgulla at home just like we get at mithai shops.

    Ingredients

    Rasgulla recipe
    Rasgulla in sugar syrup
    • Milk - Whole milk. I have done with low fat milk as well.
    • Sugar - White sugar works best and widely used.
    • Vinegar or lemon juice - Use for curdling the milk to make chenna.
    • Cardamom - Green cardamom for flavor

    How to make rasgulla?

    There are various methods to prepare rasgulla at home. The recipe varies from one another in each household.

    Curdle milk firstly with vinegar or lemon juice. Then, when whey separates clearly from milk solids, strain it. We call the remaining milk solid as chenna or Chhena.

    Secondly knead chenna well to smoothen the texture. Roll it into

    Cook it in thin sugar syrup and the dessert is ready.

    Taste

    The cooked chenna in sugar syrup is just delicious and so addictive. Soft and spongy texture of the rasgulla enables it to absorb sugar syrup.

    When popped in to mouth it gives an unique texture, not very sugary since it is thin syrup.

    You can gobble it as such warm or cold. I love to have it cold.

    Soft spongy rasgulla

    Top tips

    To make a perfect soft, juicy, homemade rasgulla, follow these steps

    • Boil milk well and whatever you use for curdling, dilute with water.
    • Be patient and stir the milk with the curdling ingredient for a while, adding little by little. You have to stir for a while until the whey separates clearly.
    • Once it's clearly curdled, stop the process immediately by adding ice cold water or ice cubes. This helps with soft texture of chenna.
    • Drain water either manually by squeezing off the excess. Or by letting it drain naturally by hanging for about 30 mins at least.
    • Rub and knead well to a smoothest texture, but do not over do. Only until you get a non-sticky dough like one.
    • Do not cook the rasgulla in thick sugar syrup. Follow the recipe.

    My notes

    For curdling milk to make rasgulla, here are the options I have followed earlier and noted these points. Thought it is important to share with you all here. Whey should look greenish clear liquid in all the cases.

    • Lemon juice - I used lemon for my first few times. It is a good natural and easily available ingredient.

    I noticed depending on the pressure cooker you use (make & model), the time may vary. Some cookers whistle soon, which should be done in medium flame.

    Some may take long time, so take note and switch off accordingly.

    FAQs

    Can we make rasgulla with store bought paneer?

    Rasgulla turns out best with fresh chenna as it binds well together. Store bought paneer can be too crumbly to hold together.

    Why rasgulla breaks in syrup?

    If chenna is watery (retains water) then the rasgulla will break while cooking. So make sure to drain excess water by gently squeezing.

    Same goes for flat rasgullas. It is because of more water content in the chenna.

    Why rasgulla is hard?

    White curdling, if you let the milk boil long time after curdling, it becomes hard and rubbery. So you have to stop cooking as soon as it curdles.

    That's the reason we are adding ice cubes or cold water immediately to stop the process.

    Also if you let out the water too much or over knead it, rasgulla will be dense in texture. It should have a minimum moisture for soft texture. So if it is dry, you can even sprinkle ¼ teaspoon of water. If it is sticky or has more water, add a teaspoon of corn flour.

    Only until it becomes smooth and non sticky, do not over do.

    Syrup too watery:

    Cook rasgulla in thin syrup making it comparatively much light in sweet taste than other mithai.

    Thin syrup = Soft, juicy rasgulla.

    So if you want little more thicker syrup, you can take out the rasgullas and simmer syrup for 5 mins to thicken it and then add the rasgullas back. But make sure the syrup is not too thick which may affect the texture.

    Can we use low fat milk?

    Yes you can use low fat milk to make rasgulla too.

    Tips for white Rasgulla

    • Use fresh milk instead of - UHT milk carton milk that has more shelf life.
    • Buffalo milk gives whitest rasgulla.
    • Use pure refined sugar.

    Serving suggestion

    Rasgulla can be served at room temperature, cold or warm. I like best when it is cold.

    Shelf life

    Ragulla can keep good for a day outside. But if you want to store it, after cooling down, keep it inside fridge and consume within 3-4 days as it is milk sweet.

    Recipe card

    how to make rasgulla at home
    Print Pin
    5 from 1 vote

    Rasgulla recipe

    Rasgulla recipe, with simple ingredients in your pantry. With Step by Step pictures and instructions for easy understanding!
    Course Dessert
    Cuisine Indian
    Prep Time 45 minutes minutes
    Cook Time 25 minutes minutes
    Servings 20 rasgullas
    Calories 106kcal
    Cup measurements

    Ingredients

    • 1 litre Milk full cream
    • 1 tablespoon Vinegar or 2 tablespoon lemon juice (Dilute with 2 tablespoon water)
    • 2 cups Sugar
    • 4 cup Water
    • 1 Cardamom powdered
    • 12 Ice cubes
    • Nuts optional - For garnish
    Prevent your screen from going dark

    Instructions

    Prepare chenna

    • Heat the milk in a heavy bottomed pan firstly.
    • When it start to boil, simmer the flame. Then add vinegar mixed with water or lemon juice slowly as you stir.
    • Once you see a clear whey that is greenish in color, switch off the flame.
    • Add the Ice cubes and mix well. You can also add ice water.
    • Take a metal strainer, lined with a cheese cloth/ muslin cloth (I used my dupatta). Pour the curdled milk in it.
    • Wash it well in the running water under the tap to remove the vinegar or lemon smell.
    • Squeeze the water gently or let the water drain naturally by hanging this chenna for 30 minutes.
    • I just slightly squeezed the excess water now and then very gently as my dupatta didn't drain the water by itself.
    • After ½ hour, take out the chenna in a bowl. It will be now more like a crumble look wise. But there will not be any excess water.
    • Now knead this for 5-7 minutes gently to make it like a soft and smooth dough.
    • Make smooth equal sized small balls. I made some 20 balls, you can adjust the number according to the size you want.

    Prepare sugar syrup

    • Take sugar, cardamom powder and water in a pressure cooker and bring to boil.

    Cooking rasgulla

    • After the sugar gets dissolved completely and the syrup boils, add the chhena balls made carefully one by one.
    • Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle, keep for another 3-5 minutes in low flame.
    • Put off the flame and let the pressure gets released by itself, then open the lid to see the rasgullas.
    • By now it would have almost doubled in size.
    • If you think the sugar syrup is too thin and not sweet enough, boil again in low flame until you get desired thickness of the syrup. You can take out the rasgulla to avoid it getting over cooked.

    Video

    Notes

    • Use vinegar / lemon juice as mentioned and the milk should boil while you add the lemon juice.
    • The kneading part is very important, knead smooth and soft with patience.
    • If after first whistle, while simmering, another whistle comes, switch off the flame that time itself.
    • If the rolled chenna balls are added to syrup that is not boiling, chances are there for the chenna to get dissolved in syrup.
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    Nutrition

    Serving: 1Piece | Calories: 106kcal | Carbohydrates: 59g | Protein: 10g | Fat: 30g

    Rasgulla step by step

    Chenna

    1. To make rasgulla, heat milk firstly in a saucepan. When it start to boil, simmer the flame. Add vinegar diluted with water, slowly, as you stir.

    boil milk
    add vinegar

    2. Continue heating until whey separates from the milk solid. It will be a greenish liquid. Switch off the flame once it clearly separates.

    mix
    keep mixing

    3. Immediately add Ice cubes or cold water and mix well. It prevents the chenna to become hard and helps for soft texture.

    4. After that, take a metal strainer, lined with a cheesecloth/ muslin cloth(I used my dupatta). Pour the curdled milk in it.

    whey separate
    filter

    5. Then wash it well in the running water under the tap to remove the vinegar smell.

    drain
    wash

    6. Let the water drain and hang this chenna for 30 minutes. I just slightly squeezed the excess water very gently.

    You just can squeeze without hanging and waiting. In between, mix and repeat again for evenly getting out all the water.

    There should not be any dripping water or chenna retaining water. It should form a mass and hold together.

    drain
    chenna

    7. After that, take out the chenna in a bowl. It will be now more like a crumble look wise.

    8. Now knead this for 5-7 minutes or until non sticky, gently to make it like a soft, non sticky and smooth dough.

    transfer to bowl
    knead
    chenna ready for rasgulla

    9. Make smooth equal sized small balls. I made some 20 balls, you can adjust the number according to the size you want.

    shape rasgulla
    rolled rasgulla

    Sugar syrup

    10. Take sugar, cardamom powder and water in a pressure cooker and start heating. After the sugar gets dissolved completely and bubbles, add the rasgulla prepared carefully one by one.

    syrup for rasgulla
    before cooking

    11. Cover the pressure cooker and cook it till you get one whistle in medium heat. After a whistle, keep for another 5 minutes in low.

    12. Put off the heat and wait for natural release of pressure. Then open the lid to see the rasgullas – by now it would have doubled in size.

    pressure cook rasgulla
    after cooking rasgulla
    rasgulla ready

    Cool down and refrigerate and serve chilled. Or enjoy it making Rasmalai! So what you are going to make- Rasgulla or Rasmalai??👧

    serve rasgulla chilled

    Other Indian Diwali Sweets

    • air fryer
      Instant pot Air fryer Diwali recipes
    • mohanthal
      Mohanthal recipe
    • Gajak | Jaggery sweet
      Sesame Gajak recipe | Diwali sweets
    • thega-therattipal
      Thengai therattipal, thengai therattupal | Traditional Diwali sweets

    Reader Interactions

    Comments

    1. Sharmilee! :)

      October 22, 2010 at 7:11 am

      Looks super yum...White snow balls mari cute ta iruku...I have tried this once but cudnt make balls will have to try it once again

      Reply
    2. jeyashrisuresh

      October 22, 2010 at 7:12 am

      really turned out very nice raji. I normally make this for diwali. this time i bought the haldirams to try out ur rasamalais. So rasamalis for this diwali.
      Gundu gundu rasagullas parkavae suepra irruku

      Reply
    3. Priya

      October 22, 2010 at 7:17 am

      Cute looking rasgulla, yenga family favourite rasgulla supera irruku Raji..love it anytime..udane veetuku varalama??..

      Reply
    4. Prathibha

      October 22, 2010 at 7:17 am

      I just love them.....looks so so good...

      Reply
    5. Sush

      October 22, 2010 at 7:25 am

      looks very adorable. I make it exactly the same way. I make both rasagulla & rasmalai. One is my fav & other my better half's :p

      Reply
    6. Seven Spice

      October 22, 2010 at 7:36 am

      I did try my hands on Rasgulla before and they turned out awesome. Your all pics are really good and helpful. Rasgulla looks so professional.

      Reply
    7. Shabs..

      October 22, 2010 at 7:45 am

      those have come out just perfect raks...love rasgullas....shud try my hands on these one day!i love rasmalai too:)....i loved the cut photo..looks real spongy.

      Reply
    8. Happy Cook

      October 22, 2010 at 7:57 am

      I have to admit i am not a rasagulla fan, but my husband and daughter loves it, every time when we ar ein India they want to have it when we are in a swwet shop.
      This looks so so good.

      Reply
    9. Shifa Firoz

      October 22, 2010 at 8:05 am

      do u still hv it raji??? im cming to ur place!!!

      Reply
    10. Shanthi

      October 22, 2010 at 8:19 am

      Its soft and awesome. send me through parcel.

      Reply
    11. Dr.Sameena Prathap

      October 22, 2010 at 9:01 am

      Hi Rajeswari,

      Rasgula...wow...love it...Appo appo namma pakkum vathu ponga!!:)

      Dr.Sameena@

      http://www.myeasytocookrecipes.blogspot.com

      Reply
    12. Pushpa

      October 22, 2010 at 9:19 am

      Fantastic rasgullas,looks superb....

      Pushpa @ simplehomefood.com

      Reply
    13. Kanchan

      October 22, 2010 at 9:34 am

      Looks Perfect Raaji .. and as usual awesoem snaps !

      Reply
    14. Pari

      October 22, 2010 at 9:54 am

      Lovely rasgulla, perfect sponge.
      FOODELICIOUS

      Reply
    15. elle pee

      October 22, 2010 at 10:17 am

      Hi Ras, what is Elachi Powder? Up until the addition of the powder it looks like you are making ricotta! I love the way this dessert looks!

      Ciao!

      L

      Reply
    16. RAKS KITCHEN

      October 22, 2010 at 10:31 am

      Elachi powder is cardamom powder

      Reply
    17. Chitra

      October 22, 2010 at 10:33 am

      Very nice. i tried once but it was a failure. will try this recipe sometime 🙂

      Reply
    18. indianspicemagic

      October 22, 2010 at 10:38 am

      my all time favourite sweet..Love it.Very spongy like that of haldirams...........

      Reply
    19. Bharathy

      October 22, 2010 at 12:17 pm

      Spongy and perfect looking rasagullas, raks!!!
      but isnt it quite easy to make them?..
      I have tried rasamalai too..
      I followed vah reh wah chef's method..which is so perfecttoo!

      Reply
    20. Sreelekha Sumesh

      October 22, 2010 at 12:24 pm

      Wow.Looks super delicious.

      Reply
    21. PriyaVaasu

      October 22, 2010 at 12:52 pm

      Wow!!! Raks Superb-a iruku Rasgulla's delicious, Soft & spongy!!!! Love that cute cooker too!!!!!

      Reply
    22. Suja Sugathan

      October 22, 2010 at 1:07 pm

      Oh dear that's perfect.making me drool..detailed step by step pic..nice post

      Reply
    23. VineelaSiva

      October 22, 2010 at 1:14 pm

      Its really toooooooooooooooooooo good.I too prepare in same way.My favourite sweet.

      Reply
    24. Srimathi

      October 22, 2010 at 1:28 pm

      Such good looking rasgulla's. You have made my day.I am going to make this for sure.

      Reply
    25. Premalatha Aravindhan

      October 22, 2010 at 1:39 pm

      Wow they come out very nice,perfect...Love ur new luk of ur blog.

      Reply
    26. Nithya

      October 22, 2010 at 1:41 pm

      Looks super AWESOME 🙂 I'm totally loving it.. 🙂 Haiooo you are tempting me too much Raji 🙂

      Reply
    27. Ambika

      October 22, 2010 at 1:43 pm

      Oh my god!! These rasagullas look fantastic! Like store bought, awesome Raks!!!! When you say full cream milk, do you mean whole milk (12% fat) or heavy cream (35 % fat)..

      Reply
    28. Sandhya Hariharan

      October 22, 2010 at 1:49 pm

      Perfect rasgulla's rajee...
      I wish I lived in singapore to drop by urplace..

      Reply
    29. Laavanya

      October 22, 2010 at 3:15 pm

      I love rasgullas and rasmalais - that looks spongy and perfect.

      Reply
    30. Mahi

      October 22, 2010 at 3:26 pm

      yummy rasagulla's! 😛 😛

      Reply
    31. Paaka Shaale

      October 22, 2010 at 4:04 pm

      Hi Raji,

      It's my first time here. You have a love space and the rasgullas look so tempting. Just lovely 🙂

      Reply
    32. PriyaRaj

      October 22, 2010 at 4:22 pm

      Wow Perfect Rasgullas...love ur explanations step by step ..u got soo much patience ...nice clicks..

      Reply
    33. Santosh Bangar

      October 22, 2010 at 4:25 pm

      i try this rasgulls so many times but nver do as good as yours looking perfect and yummy i try ur recipe

      Reply
    34. Satya

      October 22, 2010 at 4:35 pm

      rasgullas looks awesome raks,i never made them but i love them ....u explained it very nicely n inspire me to try as soon as possible ...thanks for sharing dear ...

      Satya
      http://www.superyummyrecipes.com

      Reply
    35. Rachana

      October 22, 2010 at 5:32 pm

      wow! The rasgullas have come out so well.And, your step by step pics have made the recipe very easy to understand. Bookmarked!

      Reply
    36. Swathi

      October 22, 2010 at 6:11 pm

      Rasgulla turnout to delicious and beautiful Raji. Nice one.

      Reply
    37. Madhavi

      October 22, 2010 at 7:07 pm

      Oh look at those rasgullas, super yumm, mouth-drooling :))

      Reply
    38. Pavithra

      October 22, 2010 at 7:50 pm

      I make this very often and simply love it .. My friends here are big fan my rasagulla and rasamalai..the first pictures is really beautiful raji. And the layout color is simply superb. Loved this green color.

      Reply
    39. Cham

      October 22, 2010 at 8:09 pm

      That looks perfect all the hard work is worth!

      Reply
    40. swapna

      October 22, 2010 at 8:12 pm

      Looks so spongy and yummy!! delicious!!

      Reply
    41. Avaneesh Raj Mohan

      October 22, 2010 at 9:41 pm

      wow it looks yummy.. i love it.. 🙂

      Reply
    42. Smitha

      October 22, 2010 at 10:48 pm

      Sooo spongy n soft Rasgullas...wow!! n delish...love to pop them into my mouth!!:))

      Reply
    43. Gayu

      October 22, 2010 at 11:55 pm

      This comment has been removed by the author.

      Reply
    44. Gayu

      October 22, 2010 at 11:55 pm

      Lovely pictures Raji..Looks so delicious!!

      Reply
    45. Priya

      October 23, 2010 at 12:43 am

      I just love Rasgullas!!! I am definitely going to try it. 🙂 Thanks.

      Reply
    46. aipi

      October 23, 2010 at 12:47 am

      Can I just say WOW here..amazing work..Rasgulla looks delectable..super spongy n soft ..perfect..ship me some of those..:)

      US Masala

      Reply
    47. Shama Nagarajan

      October 23, 2010 at 5:48 am

      you have lot of patience dear..yummy dessert

      Reply
    48. Rekha shoban

      October 23, 2010 at 8:18 am

      superb pictures raji...looks perfect and spongy!!

      Reply
    49. Orsetta

      October 23, 2010 at 10:34 am

      Hello from Italy! I found this blog and I really like your kitchen!
      Skip to us, we like to exchange cultures and recipes!

      I hope you like what we do!

      Many greetings from Italy!

      http://www.whitedarkmilkchocolate.blogspot.com

      Reply
    50. Home Cooked Oriya Food

      October 23, 2010 at 2:52 pm

      looks amazing... love the step by step clicks...
      I usually stick to haldiram's for rasmalai too...

      Reply
    51. Akila

      October 23, 2010 at 3:31 pm

      hi dear.... i want to try this for a long time....but never tried... as i do not know where to get the muslin cloth here. i know u r from singapore and seeing at your post first thought i could ask you where to get the cloth. but to my surprise, you used your thupatta... now tomorrow morning i need to check, for my cotton thuppatta to try this one.... no need to run after muslin cloth...

      want to ask you one thing, for doing paneer also, can we use the same logic??? (i mean do by thupatta?)

      Reply
    52. notyet100

      October 23, 2010 at 3:36 pm

      feel like picking one,thy look perfect

      Reply
    53. Mano Saminathan

      October 23, 2010 at 6:23 pm

      Delicious and awesome rasagullas! Photographs are just fantastic!!

      Reply
    54. Sharmi

      October 24, 2010 at 3:11 am

      Waw Raks, I wanted to try this for diwali, its great that you posted such a step wise recipe! Will try it! The pics look beautiful. Advance Diwali greetings!

      Reply
    55. kothiyavunu.com

      October 24, 2010 at 5:11 am

      wow!! Superb, loved the look..yum!! I have made it once in hurry, have to try ones more. I loved the clear step by step presentation as well:)

      Reply
    56. @SaNgI

      October 24, 2010 at 5:56 am

      wow!they luk perfect!beautiful clicks D:

      Reply
    57. RAKS KITCHEN

      October 24, 2010 at 8:29 am

      Akila, 🙂

      Yes,we can use dupatta for preparing paneer as well 🙂

      Reply
    58. Vidhya

      October 24, 2010 at 8:31 am

      super Rasagullas Raji 🙂

      Reply
    59. Sushma Mallya

      October 25, 2010 at 2:33 am

      So soft and perfectly done rasagullas....sorry couldnt come earlier to see this beautiful post as was little busy...but lovely pics raks,loved it

      Reply
    60. NIDHYA

      October 25, 2010 at 4:41 am

      Awesome step by step explanation..that sounds completely doable..love it..

      Aaha Oho

      Reply
    61. Priti

      October 25, 2010 at 6:18 am

      Yummy...cant take my eye off....your blog looks so gud now ...gud going gal

      Reply
    62. Judy

      October 25, 2010 at 7:11 am

      hi raks

      i have been following your blog quite sometime.. and i really like the way you present them step by step. awesome work . I have tried your pizza and ribbon pakoda..it turned out very well, thank you so much for all the wonderful recipes. subarna

      Reply
    63. Sarah Naveen

      October 25, 2010 at 3:02 pm

      nice cl;icks..and nice recipe..looks so mouthwatering 🙂
      love all ur recipes..

      Reply
    64. Apu

      October 26, 2010 at 6:58 pm

      Beautifully done!!

      Reply
    65. Dershana

      October 26, 2010 at 9:02 pm

      hey raji, rasgulla azhaga irukku! u seem to have become an expert traditional indian sweet maker. will try the rasgulla and let u know.

      Reply
    66. RV @ Food for 7 Stages

      October 26, 2010 at 9:16 pm

      I couldn't stop drooling anymore. They are not only picture perfect but best home made rasgullas.

      Reply
    67. RAKS KITCHEN

      October 28, 2010 at 6:33 am

      Thank you so much Judy for the feedback 🙂

      Reply
    68. sanjeeta kk

      October 28, 2010 at 7:41 am

      Love the soft texture for these juicy Rasgullas. Nice presentation.

      Reply
    69. Vandana Rajesh

      October 28, 2010 at 8:32 am

      The rasgolla looks so spongy and tasty...bookmarked!!

      Reply
    70. Saraswathi Iyer

      November 01, 2010 at 6:16 am

      Nice and looks delicious. Pressure cooking is new to me. I make without that.

      Reply
    71. Sathya

      November 03, 2010 at 1:35 am

      Hi Rak's i tried rasagolla today and it was awesome..thanks..ive been following ur website for quite some time now and also posted comments before and then yet another 1 success story..Thanks

      Reply
    72. RAKS KITCHEN

      November 03, 2010 at 5:31 am

      Thanks a lot sathya 🙂 Thanks for the feed back 🙂 Hugs,
      Raks

      Reply
    73. Anonymous

      November 08, 2010 at 7:16 pm

      After i saw urs, i tried it, it was major disaster. not much sweet, lemony smell..:(

      You should come to my house and demonstrate 🙂

      Reply
    74. Shanavi

      November 22, 2010 at 8:56 am

      oh sweet lord...u r making me wanting it...

      http://jellybelly-shanavi.blogspot.com

      Reply
    75. Priya

      December 27, 2010 at 7:18 am

      Hey Raji ,

      Congrats and thanks for the wonderful site.
      I have tried many dishes and it does comes well.

      I tried making rasgualla as you mentioned, by taking half for all the measures. Inside of rasgulla was exactly as you get in the market but the exterior was soft. Ideally it should also be equally hard, dont know what went wrong.

      I have a aluminium prestige cooker. So i made syrup , when done, transfered the syrup to a container put the balls and in the cooker gave 1 whistle and then offed the stove.

      I am also not clear what you mean by "After a whistle,simmer more and keep for another 5 minutes. "

      Can you please clarify the above and let me know what went wrong that it turned to be a soft exterior?

      thanks
      Priya

      Reply
    76. RAKS KITCHEN

      December 29, 2010 at 7:42 am

      Hi priya,
      Next time make sure you drained the water well from the curdled milk(when you hang) If you have excess water,squeeze out with hand.Also keep on kneading until u get a firm dough. I hope this would help ... And for the whistle doubt, when you get the first whistle donot off the stove, just reduce the flame to minimum and boil it for another 5 minutes. So next time try this and sure will get it right...! Do let me know how it turned out next time...Thanks!

      Reply
    77. Niv

      January 10, 2011 at 2:14 am

      Hi there!thank you so much for your recipe!after several attemtps, this is the recipe that helped me get it just right!
      I am so thrilled!
      Thanks a ton!
      Going to try out your jhangri as well!

      Reply
    78. RAKS KITCHEN

      January 10, 2011 at 2:17 am

      Niv, Thanks a ton for the feedback,you made my day 🙂 Do let me know how jangri came out ...

      Reply
    79. Divya

      March 29, 2011 at 11:07 am

      Raji, I had tried making rasagullas some 8 years back but the attempt was an utter failure resulting in broken pieces of paneer in a sugar syrup... I made rasagullas last week n served to my guest without any hesitation as my hubby certified it "Excellent"... I thot i will get a payasam when i made balls out of the paneer n pressure cooked the same... but the rasagullas dint break and the texture was so good... The secret lies in the kneading part & thanks a ton for explaining so clearly... 🙂

      Reply
    80. RAKS KITCHEN

      March 30, 2011 at 4:29 am

      Hi Divya, Thanks so much for the feed back,I can take that "excellent" credit for myself LOL 😉

      Reply
    81. Kaushalya

      April 13, 2011 at 12:37 pm

      HI Raks, I know you are from Singapore, I also stay in singapore. Wanted to know which brand of full cream milk did u use for making Rasgullas. I have tried using Amul, the problem is the milk does not curdle easily. It takes a very very long time and still not as good as the one seen in your picture. Please let me know the milk brand and I am going to try straight away.

      Reply
    82. RAKS KITCHEN

      April 13, 2011 at 12:39 pm

      Hi koushalya I used Magnolia ..

      Reply
    83. Kaushalya

      April 14, 2011 at 7:01 am

      Thanks Raks for your immediate reply. I shall try the recipe and let you know the outcome. We nice and elaborate recipe. Thanks again.

      Reply
    84. veena krishnakumar

      May 04, 2011 at 10:04 am

      Hi
      just tried this and blogged about it. I made the paneer in Microwave though. Thanks for the recipe. You can see it here at
      http://veenasvegnation.blogspot.com/2011/04/rasgulla.html

      Reply
    85. Aruna

      August 11, 2011 at 1:22 pm

      Hi Raks,

      wonderful looking rasgullas! Need a quick clarification how many rasgullas can we get with the above measurement?

      Reply
    86. RAKS KITCHEN

      August 11, 2011 at 1:30 pm

      20 rasgullas, you can get approximately aruna !

      Reply
    87. RENU

      September 20, 2011 at 12:46 pm

      hi RAKS
      I made rasgulla seeing ur guidance....it cam out well....to make 20-25 rasgullas how much milk do we need to make paneer?when first time i tried making rasgullas,i did a mistake by switching off in one whistle....next time again i tried....waited for sometime...it came out well double in size...do we need to make sugar syrup thick n very sweet in rasgulla?

      Reply
    88. RAKS KITCHEN

      September 20, 2011 at 12:50 pm

      1 & 1/2 liters of milk will be enough. The sugar syrup has to be thin, not thick. If you want try it by adding one more cup of sugar....

      Reply
    89. kanchana

      September 24, 2011 at 12:03 am

      hi raji,

      today i tried your rasgulla it comes well really good,taste is awesome,before my hubby never like it but today he love it.thanks

      Reply
    90. mini

      January 16, 2012 at 12:11 pm

      hi raks,
      i made rasgullas as per ur guidance and they come out to be superb. But after some time of opening the pressure cooker they got flattened which was disappointing. can u plz tell me the reason?

      Reply
    91. mini

      January 16, 2012 at 12:11 pm

      hi raks,
      i made rasgulla as per ur guidance and they come out superb. but after some time of opening the pressure cooker they got flattened which was very disappointing. can u plz tell me the reason.

      Reply
    92. RAKS KITCHEN

      January 16, 2012 at 12:14 pm

      hi mini, was the paneer after kneading was like the same as I have shown in the picture? I am not sure but may be the water was more in the chenna ( paneer)...

      Reply
    93. Meera upadhya

      February 07, 2012 at 1:18 am

      hi Raks i made rasgullas ... came nice... only missing was perfect round shape.. its shape was not puffed and little chewy. did i made any mistake ? pls help me to be perfect in this dish. thanking you !

      Reply
    94. anu24000

      May 08, 2012 at 12:52 pm

      Thank-you sis...!
      I tried it at home and it was simply awesome.

      Reply
    95. anu24000

      May 08, 2012 at 12:52 pm

      Thank you sis!
      I tried it at home and it was simply awesome.

      Reply
    96. Rama

      August 09, 2012 at 6:05 am

      Thank you so much....I tried it the very same day I went through the recipe and believe me..it was simply superb...Really Soft

      And your photos tempt us...........Ah!

      Reply
    97. Taj

      August 15, 2012 at 6:24 am

      Hai raks..
      your rasugullas are superb.. i got this idea to prepare when the milk got curdled. when i took out the rasagullas from pressure cooker after the whistle it was soft but not doubled in size and also not as sweet as it would be.
      after sometime when i put it for cooling it becomes harder..which was disappointing. can u plz suggest how to rectify ?
      and also clear about more simmer after a whistle..already m cooking at v.low flame...plzzz
      thank u
      taj.

      Reply
    98. Taj

      August 15, 2012 at 6:24 am

      Hai raks..
      your rasugullas are superb.. i got this idea to prepare when the milk got curdled. when i took out the rasagullas from pressure cooker after the whistle it was soft but not doubled in size and also not as sweet as it would be.
      after sometime when i put it for cooling it becomes harder..which was disappointing. can u plz suggest how to rectify ?
      and also clear about more simmer after a whistle..already m cooking at v.low flame...plzzz
      thank u
      taj.

      Reply
    99. vikramadevi

      August 24, 2012 at 8:01 pm

      hai raks,
      i saw ur rasugullas recipe. i followed ur steps and tried it. it was very nice. my kid liked it very much. thanks for ur recipe.

      Reply
    100. divi

      August 27, 2012 at 12:16 am

      Hi Raks, I made the rasagullas as per ur instructions for 3 times but my rasagullas did not double the size as you had mentioned. tell me what was my mistake. I had kneaded the dough so soft as u had mentioned.

      Reply
    101. RAKS KITCHEN

      August 27, 2012 at 12:33 am

      Taj, Adding ice cubes help to make the chenna soft and kneading it for more times makes it smooth. If its soft and smooth, sure it gets spongy after it gets cooked and absorbs sugar syrup and becomes bigger. Do try one more time by curdling milk and see.
      If your stove allows only to keep the flame in high, medium and low, you can give a whistle in medium and then put the flame to low for the next few minutes.

      Reply
    102. RAKS KITCHEN

      August 27, 2012 at 12:35 am

      Divi, Did you add ice cubes? Also make sure you cook the rasgullas in low flame for more time. I am not sure why some of you get this problem...

      Reply
    103. Suganya

      September 01, 2012 at 5:42 am

      Tried it today..it is simply delicious !! Kudos to you for such detailed instructions, pictures and tips...simply love your site!

      Reply
    104. Benazir

      September 03, 2012 at 12:41 am

      hi mam..
      i tried rasgulla today..evry step was perfect as u mentioned..and my dough also soft..but my rasgulla was not in shape..and melted little.and it was too soft.i dnt get a round rasgullah..i dnt know wt i have made wrong..plz suggest me..

      Reply
    105. RAKS KITCHEN

      September 03, 2012 at 12:41 am

      Did you hang the chenna for longer time, if the water is not drained properly, this problem might have occured...not sure,still just felt so...

      Reply
    106. Alka Maurya

      September 03, 2012 at 10:52 am

      HI Raji,

      I tried making rasagullas as per ur instructions... but while kneading, my dough did not come as smooth as urs and even it was sticky ... while cooking in pressure cooker it remains same in size :((
      please suggest..

      thanks

      Reply
    107. Alka Maurya

      September 03, 2012 at 10:52 am

      Hi Raji...... your rasagulla's are amazing...:))
      I tried making but while kneading , my dough was not as smooth as urs.. it was sticky ... and while cooking in pressure cooker, it remains same in size 🙁

      please suggest..

      Thanks,

      Reply
    108. Benazir

      September 10, 2012 at 12:48 pm

      hi mam...
      thanks for ur guidance...prepared..again..and i found the mistake too...done wrong in..making the sugar syrup..before complete boil..i added the dough..so it melted in it and has flatten in shape..and mini too had the same prblm i hope so...

      Reply
    109. Varsha

      September 23, 2012 at 12:54 am

      I made this but mine remained in same size and was not soft at all..what cud b d reason?

      Reply
    110. Eswari Natarajan

      October 29, 2012 at 6:09 am

      Hi Raks, I want to make this one for diwali. But i want to know whether can i use readily available lemon juice instead of freshly squezzed one??? ll it make any difference...

      Reply
    111. Eswari Natarajan

      October 29, 2012 at 6:09 am

      Hi Raks, I want to try this for this diwali. But i hv a doubt. Is ot ok to use readyly availlable lemon juice instead of freshly squezzed one???

      Reply
    112. RAKS KITCHEN

      October 29, 2012 at 6:13 am

      I am not sure if you can use that. The idea is to curdle milk. So if the lemon juice is able to curdle then you can (should not be with sugar). Or you can use curd/ plain yogurt to curdle. You can use 1/4 cup curd for curdling.

      Reply
    113. Kavitha

      November 03, 2012 at 5:53 am

      Hi raks,
      Before starting,just want to clarify a doubt. U hv mentioned lemon juice 3 tbsp. Is it just squeezing lemon or shld i hv to make lemon juice... And which brand full cream milk is good to make this... Amul or nilgiris??? (I am in India)... Thanx in advance...

      Reply
    114. Bavi

      November 03, 2012 at 5:53 am

      Hi Raks, I trie curdling using fresh lemon juice. It did not form big curdles like what you have. it turned out to be very small chunks. I used whole milk, is it different from cream milk which you have used

      Reply
    115. RAKS KITCHEN

      November 03, 2012 at 5:58 am

      Bavi, Full cream and whole milk are same I think.What do u mean by small chunks? After hanging for some time when u untie it? That fine, you can knead it to smooth and proceed.

      Kavitha,

      Just squeeze lemon and use 3 tblsp of it. You can also use curd also for it. Use 1/4 cup thick curd.

      Reply
    116. Jaya J

      November 09, 2012 at 9:14 am

      Hi Raks..Can i use the Aavin milk for preparing this rasagulla..???

      Reply
    117. RAKS KITCHEN

      November 09, 2012 at 9:27 am

      Yes Jaya, Sure it will come out good.

      Reply
    118. Kavitha

      November 09, 2012 at 11:31 am

      Hai raks,
      i tried this today in nestle rich and creamy milk. I used 1/4 cup of curd. But the whey water did not separate clearly as shown in the pic.. I heated for almost 10 mins in med flame.. Generally how long does it take for the whey water to separate clearly? Y? What could be wrong? and i kneaded v.softly... But the size did not double.. Could u tell me what could hv gone wrong?/?

      Reply
    119. Kavitha

      November 10, 2012 at 7:26 am

      CAn u help me out whr i went wrong?

      Reply
    120. RAKS KITCHEN

      November 10, 2012 at 7:32 am

      Did you add curd only after boiling right? Or u mixed and heated? Normally it should curdle when we add curd and it starts boiling it will curdle soon. I am not sure why it dint curdle for you? Did u add ice cubes ? It helps in separating the whey better. Let me know....

      Reply
    121. Kavitha

      November 10, 2012 at 11:42 am

      S.. i added curd after boiling only... added 12 ice cubes too.. don't know whr i went wrong.. Anyway i'll try with lemon the next rime...

      Reply
    122. Jaya J

      November 14, 2012 at 6:51 am

      Hi raji akka.. Tried this recipe for this diwali with Aavin milk.. It was just so perfect & delicious.. my family loved it.. Thanks for ur recipe..

      Reply
    123. Vani Pramod

      December 14, 2012 at 2:09 am

      tried and came good

      Reply
    124. Unknown

      January 22, 2013 at 8:39 am

      looks yummy can it be made without a cooker

      Reply
    125. RAKS KITCHEN

      January 22, 2013 at 8:40 am

      Yes you can try

      Reply
    126. Raji Aravind

      January 25, 2013 at 10:50 am

      Hi Mam, What to know about the kneding process. Soft or tough for best results??

      Reply
    127. Raji Aravind

      January 25, 2013 at 10:50 am

      Hi Raks, What to know how to knead the chenna. Soft or tough for best resulrs???

      Reply
    128. RAKS KITCHEN

      January 25, 2013 at 10:51 am

      Soft is best.

      Reply
    129. Radhika

      February 19, 2013 at 1:13 am

      Hi,

      I tried this recipe of yours and followed the exact steps mentioned by you. Trust me, it came out really well. It was soft and smooth and tasted good. Thanks for the quick recipe with the photo illustration 🙂

      Happy cooking
      Radhika

      Reply
    130. Nidhi Singhai

      March 06, 2013 at 9:38 am

      hello,
      i have tried exactly as u said my rasgullas are spongy but in flat shape plz can u tell me where i am wrong

      Reply
    131. Akila hari

      March 23, 2013 at 3:00 pm

      Hi ,

      i tried rasgulla today for my husband's birthday. thought will give surprise. But all went in vain, the milk it get curdle properly at all. feeling very disappointed. 🙂

      Reply
    132. Vishnu Prasad

      April 22, 2013 at 11:56 am

      Hello, i tried the rasgulla in my home it’s so smooth & it was tasty comparing with sweet shop
      Thank you for recipe with photo instruction mam

      Reply
    133. anu

      May 23, 2013 at 9:45 am

      Hi Raji, i really liked ur recipe & narration too, keep rocking!!!

      Reply
    134. Nandini

      June 23, 2013 at 10:06 am

      Hi Raks,
      Thanks I tried this recipe and came out good.Wish to ask for how long we need to refrigerate the rasgullas before one can eat
      as I saw somewhere on internet that they don't taste good until the sugar syrup gets absorbed
      and it takes three to four hours for the same.

      Reply
    135. Bhuvana Keyan

      July 03, 2013 at 3:32 am

      Hai Racks. Today i make rasagulla. very tasty. Thank U racks.
      -bhuvanewari,salem.

      Reply
    136. Bhuvana Keyan

      July 03, 2013 at 3:32 am

      Hai Racks. Today i make rasagulla. very tasty. Thank U racks.
      -bhuvanewari,salem.

      Reply
    137. Moahini Verlekar

      July 30, 2013 at 12:37 am

      Hi Rak's just wntd to knw why my rasgullas become fl
      at when I mk them in cooker. Thks!

      Reply
    138. Unknown

      August 15, 2013 at 12:19 am

      I can never make these no matter how hard I try!!! They always come out as
      ROCKS-A-GULLAS!!!I feel everything is fine till i get to cooking stage,as i get nice smooth soft light balls.But they are not expanding to double the size and they look raw when opened.How do we know when they are cooked enough? In your photo where it is split open, was that right after cooking, or after cooling down?This time they were soft,not quite doubled, but when i broke one open, the color was lighter and it did not look like it was cooked enough.So cooked it longer,never got bigger, and got harder(i know, I know)outside formed another harder layer while inside semisoft. After one whistle do we take they weight off for the remaining 5min or keep it on. Is it okay if whistles again?WHAAAAA!!!(Me crying))

      Reply
    139. Raks anand

      August 15, 2013 at 12:21 am

      Is your sugar syrup too thick? Make it thin, then if its not enough, later you can soak in thick syrup. Just a try. I so sorry about your experience....

      Reply
    140. umme asma

      August 20, 2013 at 1:12 am

      HI Raks,

      I tried making and i put 2 lemons juice and stil the whey was not out completely i was cooking the milk en added ice cubes and wen i drained it on a muslin cloth it looks crumbled but the pic you put looks much better dan wat i really got 🙁

      Reply
    141. Snehal

      August 20, 2013 at 1:52 pm

      Hi Raks, Your recipes never fail. Made these yummy Rasgullas for my 2 boys and they just loved it, Thanks!

      Reply
    142. Diti Shroff

      September 06, 2013 at 1:56 pm

      Looks delicious. I will Surely try this.

      Reply
    143. kirthana

      September 16, 2013 at 11:09 am

      hi my paneer is soft but very sticky when i started to knead. like paste it melts in my hand what is the reason? when will the rasagullas become elastic inside(u know what i mean) when u get them out of stove will it be elastic inside or it becomes elastic inside after refrideration please explain me. tried more than ten times fed up eagerly waiting for your reply PLEASE REPLY DEAR. thanks in advance.

      Reply
    144. Raks anand

      September 16, 2013 at 11:12 am

      I think your paneer is not curdled properly... Do u add ice cubes only after the whey gets separated from channa?

      Reply
    145. kirthana

      September 18, 2013 at 5:20 am

      yes i add only after whey gets separated i immediately filter it switching off the stove.

      Reply
    146. Raks anand

      September 18, 2013 at 5:22 am

      Add ice cubes and wait for sometime before filtering. It may help.

      Reply
    147. kirthana

      September 18, 2013 at 10:46 am

      ok let me try it thankyou so much. love all your recipes wonderful job.

      Reply
    148. Archana Potdar

      September 20, 2013 at 10:25 pm

      Okay i am finally at the comment box not that I did not enjoy reading them.
      Your rasgullas are great. I however did not try making them in the cooker as they were very busy waiting for bai to come in the sink and washing it up was not my idea of relaxing. 😀 Anyway I made these and they were great. I always get kheer as one of your readers has said. Thanks.

      I am taking part in Blogging Marathon and we are blogging with alphabets. This was my R. I wm very happy to have not 1 but 2 recipes to work on. Thanks.

      Reply
    149. Unknown

      October 01, 2013 at 6:09 am

      Hi,
      I am a new visitor to your site and love the recipes. Tried making rasgullas, they turned out to be good taste-wise except the shape, the shape was all but not circular. Diwali is approaching and i m planning to make this again, pls.. help..

      Reply
    150. Unknown

      October 01, 2013 at 6:09 am

      Hi..
      I am a new reader to this blog and liked the recipes very much. I tried cooking rasgullas, they turn out to be good taste-wise but there shape was awful. They were of all shapes except circular.
      As u know Diwali is approaching i m planning to make this wonderful dish again, pls help.

      Reply
    151. RGC

      October 10, 2013 at 12:12 am

      Thanks a lot for sharing the step by step pictorial recipe 🙂

      Reply
    152. Unknown

      October 29, 2013 at 7:10 am

      Hi,

      Yay! Thanks so much for this recipe...I just made this now, and opened the cooker and saw beautiful fluffy balls floating. They have NOT become mush, and have swelled !! I am yet to taste them... I was just so excited that I just had to comment immediately.. Thanks again!! Happy deepavali to you!

      Reply
    153. sailakshmi sriram

      October 31, 2013 at 3:01 am

      hi raji

      i love ur reciepe's. just wanna know if i can keep the rasagullass in fridge after making them

      Reply
    154. Raks anand

      October 31, 2013 at 3:08 am

      Sure u can

      Reply
    155. sailakshmi sriram

      October 31, 2013 at 1:36 pm

      hi raji,

      the rasgullas have come out so well. i can say that the rasgullas are better than haldirams. kudoos to u . credit goes to raji. :):):)its so soft inside and outside. i'll mail u the pics

      Reply
    156. sailakshmi sriram

      October 31, 2013 at 1:36 pm

      hi raji,

      the rasgullas have come out so well. i'm just cloud on nine. it has come out so well. really grt.:):):) i can bet that the rasgullas have come out better than haldirams. kudoos to u raji....

      Reply
    157. sanjukta menon

      November 02, 2013 at 7:52 am

      Hi.. Just wanted to know what do you mean by a cup? the measurement, is it a tea cup or can i use the cup used to measure rice for the rice cooker, plastic cup?please let me know i would like to make this for Diwali.

      Reply
    158. Raks anand

      November 02, 2013 at 7:54 am

      A cup that holds 240 ml of liquid

      Reply
    159. Sharon Johnson

      November 03, 2013 at 2:56 am

      Hi Raji, The rasagullas came out well soft and double the size when cooked and I was on top of the world, but was really disappointed after sometime when it cooled it became hard and size of the rasagullas also came down. Please help me out, where am I going wrong? Thank you!!!

      Reply
    160. Shayanti Bhattacharya

      November 13, 2013 at 9:32 am

      Hi raks,
      The rasgullas came out really nice,they r soft and doubled in size... but d only problem was there's layer of clarified butter kind of over d syrup.. pls help me on this..

      Reply
    161. Lakshmi Venkatesh

      November 15, 2013 at 8:46 am

      RAKS! Thankyou so.much................Rasagulla is my favourite sweet. but it costs so much when i buy from the shop. i have tried it twice already but in vein.
      I tried your recipe. it came out so.......well. your recipe made it so easy for me.
      Thanks Thanks Thanks...

      Reply
    162. Asif Raza

      November 28, 2013 at 12:06 am

      I tried it at home.......woooow...i cant say hau happy my family was to have it....thanx a ton:)

      Reply
    163. Manasa Viswanadha

      November 29, 2013 at 1:24 pm

      hi raks.. i tried these rasgullas yesterday. i used normal milk instead of full cream milk. got d panneer same as u got, but after kneading it din get binded well. thn i mixed maida in it.thn it came out well. and later i pressure cooked thm. they got doubled in size but texture was not spongy and d syrup din get absorbed well. texture was jus lik d panneer itself. whr did i went wrong? please let me know
      is full cream milk compulsory or nrml milk wud do? can we bind the panneer without mixing anythng? if yes hw? pls clarify all my doubts

      Reply
    164. Manasa Viswanadha

      December 08, 2013 at 6:49 am

      hey im waiting fr ur reply.

      Reply
    165. Manasa Viswanadha

      December 08, 2013 at 6:49 am

      hey im waiting fr ur reply..

      Reply
    166. Chinchu Prathap

      February 12, 2014 at 10:38 am

      hey raks....whn i first read this recipe i decided i ll surly make this one day if i get a chance...but was really worried abt the texture after reading the comments....finally i made this last day and it came out so well....WOW!!!!!! i saw ur reply for sme comments,abt the water content n also abt kneading n all...so was really conscious while making it...moreover i ddnt even had the courage to take 1 liter milk...but @ the end of the day "Eurekkaaaa" I made it.....tc

      Reply
    167. thaniya east

      February 17, 2014 at 1:32 pm

      Hi Raks,
      really you "Rocks" It's me Anita from Chennai. Today unexpectedly I saw ur postings in fb.Your work shd be appreciated really.that u upload your blogger's dish photos. I also sent mine to ur page in fb.
      I made both Rasgullah & Rasmalai and it came out well (to my knowledge and my family taste) 😉 Thank u for sharing this recipe.This one is ever time favorite for my whole family..... To my surprise when I opened the cooker top, all balls are arrayed in a beautiful flower design( Thank u Jesus..You made it for me to surprise) 🙂 Yea...I made this for my wedding Anniversary which falls on tomorrow.Thank u Raji once again. "Both tastes well and good " this is from my better half and my kids loved them.
      Best wishes
      Anita 🙂

      Reply
    168. Sudarshan

      February 22, 2014 at 7:32 am

      Hi Raji Madam,
      I have just started cooking...I never dreamt i could make rasagullas...Seeing ur recipe i decided i would make it..My first attempt, I have done it as prasadam to Sai baba...I never thought i would get it so well..It was spongy...Great ! Full credit goes to u...I cant forget the moment when i saw rasugullos had become bigger ....Thank you so much

      Reply
    169. Neha

      February 25, 2014 at 1:16 pm

      Hi Raks,
      I Tried rasgulla it went very......initially it was very soft but after putting them into freeze it become a bit hard. 🙁

      Reply
    170. reena kansal

      February 25, 2014 at 1:18 pm

      Hi

      Today I tried rasgullas but when I took them out of pressure cooker these were flat not round like a ball. Can u pls tell me my mistake.
      Thanks in advance.

      Reply
    171. sanjay kumar

      March 03, 2014 at 7:05 am

      me too

      Reply
    172. Manasi Gs

      March 11, 2014 at 2:15 am

      Hi Raji,

      I'am an amateur cook and was always under the impression that rasgulla is a very complicated sweet to cook. After reading your blog, I wanted to try it out. I prepared it for our anniversary and my husband just did not believe me, he really did think it was store bought. It was soft, yummy and looked perfect! Thanks a ton for the super simple awesome recipe 🙂

      Reply
    173. Sumithra Krishnamurthy

      March 12, 2014 at 11:03 am

      Is it ok not to use full cream milk?

      Reply
    174. Sumithra Krishnamurthy

      March 12, 2014 at 11:03 am

      Is it ok not to use full cream milk?

      Reply
    175. Maahi Gupta

      March 26, 2014 at 3:18 pm

      Thanks !

      Reply
    176. poornima mahesh

      May 20, 2014 at 12:21 am

      do the rasgullas become soft and spongy like haldirams rasgulla

      Reply
    177. Nasuha Kareem

      May 23, 2014 at 5:08 am

      Hi dear,

      Like many had said I was not so much into rasgullas just coz the impression I had-complicated! but girl...u made it easy and i really liked the way u have explained. I followed your recipe just like u and the outcome was super awesome! Good thing is that the ingredients are pantry-friendly. anyways...Thank u so much for making my day. God bless you.

      Reply
    178. Nivedhitha Arvind

      July 11, 2014 at 6:58 am

      Tried d rasagulla today..it was smooth nd soft when I open d cooker..it became flat nd little hard to cut but when we eat it was soft..what's d prob..where I went wrong do guide me pls

      Reply
    179. Raks anand

      July 11, 2014 at 6:59 am

      May be there was water retained in the chenna without draining completely.

      Reply
    180. Reeta

      October 10, 2014 at 5:21 am

      This comment has been removed by the author.

      Reply
    181. Nazia Nisa

      October 21, 2014 at 11:20 am

      Can we use store bought paneer?

      Reply
    182. Meena

      October 29, 2014 at 10:27 am

      Hi Raks

      I never thought i would be able to prepare rasgullas at home. The kneading took 20 mins for me. Thanks to your stepwise instructions and pictures. It really inspires cooks like me and helps us to prepare these exotic dishes at home.

      Reply
    183. Thilak saravanan

      November 02, 2014 at 10:40 am

      Tried the rasgulla with half measures of your recipe. Everything was fine from curdling to kneading,when cooked it was round in shape but dint double up as well it was hard to cut ,very rubbery. Its chewy while eating..as usual first time attempts sloppy 🙁 🙁

      Reply
    184. Raks anand

      November 02, 2014 at 10:42 am

      Did you add the rasgullas after the syrup started boil or before boiling itself?

      Reply
    185. Thilak saravanan

      November 03, 2014 at 6:02 am

      Yeah I did after syrup boiled.
      By overnight soaking of rasgulla in syrup able to cut easily and its interior part is just like the first main pic.The chewyness was not there, Sweetness was right and syrup too fine but size didnt double up and some are flattened. I feel I have used less water for syrup and balls dint immerse.as I never tasted rasgulla often..so not sure..whether it should be hard or spongy.. Should try haldirams or a Bengali outlet...thanks for prompt reply.

      Reply
    186. sona

      November 03, 2014 at 6:06 am

      Hi Raks, Tried out the recipe. But the Rasgullas expanded just a little bit and it kind of flattened, even though I made round balls. Can you please tell me where I went wrong?

      Reply
    187. Anonymous

      November 21, 2014 at 7:47 am

      Hi raks,
      I have tried so many of ur recipes and every time the outcome has made me very happy.thank u for those happy moments.i tried ur rasgullas too..they came out super soft and spongy. .but one thing when I opened the cooker I didnt find them floating separately as yours.it was like a cluster and vn I tried to separate those it broke slightly were it was attached to the other ones and were not perfectly round in shape.i was concerned about the shape.hope u understand wt I am trying to say.wt do I do to get round rasgullas??

      Reply
    188. Raks anand

      November 21, 2014 at 7:52 am

      Did you add the rolled rasgullas before the syrup started boiling?

      Reply
    189. Anonymous

      November 23, 2014 at 4:54 am

      No, I added it only after the syrup boiled well.

      Reply
    190. Saranya Jayakrishnan

      April 18, 2015 at 5:57 pm

      aavin orange packet

      Reply
    191. Meghana A

      June 03, 2015 at 9:05 am

      Hi Raji,
      Your recipes are very nice. Will surely try making rasgullas. Very well explained. 🙂

      Reply
    192. abinaya

      July 17, 2015 at 1:06 am

      Hi raji,
      Tried rasagulla taste is awesome.it has doubled in size.colour of rasagulla has changed it is slightly brown in colour.what's the reason pls help.next time need to rectify it.thanks for the recipe.it's really awesome.

      Reply
    193. Raks anand

      July 17, 2015 at 1:23 am

      It could be coz of milk's quality. You can try with other brand milk. If its buffalo milk, then it will come out pure white.

      Reply
    194. Kiruthika Priya

      November 03, 2015 at 11:03 am

      Yeah finally got cute yummy rasgullas. very very happy 🙂 that even i can do rasgullas at home without any tension about the outcome. Its all becoz of u raji. U r great.....!! All your recipes shows your passion towards cooking. The thing is you u do hard work n give us a recipe with perfect measurements and tips and we ppl just easily use those ideas and make the recipe a great hit at home. really really the credit goes to you.. thank you for your wonderful job. keep going. All the best:)

      Reply
    195. Sang

      January 12, 2016 at 3:12 am

      Good rasagulla recipe. A must try fore as i am going to make first time. Thanks

      Reply
    196. Archie

      March 07, 2016 at 11:45 am

      What a fantastic recipe! By far the easiest recipe for rasgulla that i have tried and the best one!My previous attempts had failed but this one worked like a charm!
      Thank you!☺️

      Reply
    197. பவித்ரா

      March 24, 2016 at 8:23 am

      It tastes awesome.. But i did mistake in kneading part.. So its not smooth but its soft..

      Reply
    198. Anonymous

      August 02, 2016 at 9:33 am

      your explanation about how to make rasagullas is excellent.thank u for sharing this delicious sweet.

      Reply
    199. Raks anand

      September 22, 2016 at 2:51 pm

      As we discussed in Facebook, try letting the chenna drain water by itself by hanging for more time, instead of squeezing with hands

      Reply
    200. Anu

      October 13, 2016 at 6:21 am

      I have tried rasagulla recipe but it gets spoiled after 3- 4 days even though I have kept it in refrigerator. Any suggestions for make it to stay long ?

      Reply
    201. Raks anand

      October 13, 2016 at 6:34 am

      Let it boil for more time, until syrup gets bit thicker. Make sure the rasgullas are cooked. If not cooked, then it gets easily spoiled.

      Reply
    202. Gowri

      October 27, 2016 at 2:37 am

      Hai raji, I am gowri from trivandrum, a great fan of ur recipes. I tried making rasgolas, but after pressure cooking its colour cameout to be brown. Plz let me know the reason

      Reply
    203. Ramra

      November 18, 2016 at 5:46 am

      I followed your Rasgulla recipe instructions and rules sincerely..and I got just awesome Rasgullas! Thanks Raks! I have become an expert in easily making 45-50 Rasgullas in one shot:)

      Reply
    204. Anitha

      May 09, 2017 at 1:04 am

      Hello Raji, Can I use UHT milk or fresh milk? Which one would you suggets? Please advise.

      Reply
    205. Tulsey Tulsey

      July 05, 2017 at 8:13 am

      Hi Raks
      Another thing, the second time around, there was ghee floating on the syrup when they cooled after coming out of the refrigerator. WHY did the GHEE come in the Syrup?

      Reply
    206. Tulsey Tulsey

      July 05, 2017 at 8:13 am

      Hi Raks
      I tried few times and each time I had different issues.
      First time: I used my hands and base of my palm to smooth the chenna. The chenna was sticky and I never got the slightest of oil and I made the rolls out of the sticky balls. They turned okay but broke easily when eating it and the texture was grainy. WHERE did I go WRONG?
      Second time: to the same home milk, I added some 35% cream. When rubbing chenna, my hands got some grease and I was able to make the balls. The balls turned the same like the first one but were bigger in size. WHY did the balls not become SPONGY?
      Please REPLY

      Reply
    207. Raks anand

      July 07, 2017 at 10:45 am

      The milk has not been curdled properly I guess. Make sure the milk is separated well.
      And I am sorry I have not tried adding cream in this recipe, so I have no idea about it.

      Reply
    208. Nagaraja ML

      July 07, 2017 at 11:39 pm

      Hi I hv tried three four times but it turned as soft as jamoon what could be done to make it spongy

      Reply
    209. Raks anand

      July 08, 2017 at 12:09 am

      Curdle the milk properly.

      Reply
    210. Zee

      October 17, 2019 at 2:30 pm

      I made the chenna and hung it. But couldn't make rasgullas that day.
      Its 2 days now, I had kept the hung chenna in fridge, can I use it to make spongy mini rasgullas for rasmalai?
      Kindly help!

      Reply
      • Raks Anand

        October 17, 2019 at 8:54 pm

        If your chena is soft in texture you can go ahead. Otherwise recommend you to make Sandesh.

        Reply
    211. Kusum

      May 15, 2020 at 11:08 am

      Hi Raks, which milk brand in Singapore is best for making these. I have tried with Meiji Fresh Milk but they are extremely hard and I read smwhere it should be cows toned milk. Any suggestions on milk brand?

      Reply
      • Raks Anand

        May 15, 2020 at 4:12 pm

        I tried with amul milk, aavin blue pack too. Try low fat milk, it could be helping.

        Reply
    212. Poonam

      May 20, 2020 at 8:25 pm

      I also made with meji full fat, my Rasgullas came out quiet soft even after fridge but problem even if I keep how long to drain all water .. but it’s still there, At the end it kept putting ghee on my hand n roll the balls.. very though with Meji milk as no ghee there..

      Reply
      • Raks Anand

        May 21, 2020 at 11:38 am

        Oh is it. It should work even with low fat milk. I should try again sometime and update.

        Reply

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