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Rasgulla recipe, How to make rasgulla

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Rasgulla recipe
 Rasgulla recipe, with all the ingredients in your pantry. With Step by Step pictures and instructions for easy understanding!Rasgulla is a milk sweet from Bengal, with just milk as main ingredient. I have had rasgulla only two or three times as rasgullas,otherwise I often buy Haldiram’s rasgulla tin and make Rasmalai. But when I always heard  through Jeyashri about the recipe,I wanted her to post,but now I got curious and tried myself my hand and today very morning I called her and took the recipe and just tried it out. The result was awesome… I am not a big fan of rasgullas, but sure I can make this to the sinful Rasmalai which is our family favourite! I also referred Sailu’s Kitchen rasgulla recipe. Hope this post will help some of you as Diwali is nearing …

Rasgulla recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time:  45 mins   |  Cook time: 25 mins     |  Makes: 20

Ingredients

Milk(full cream) – 1 Litre

Lemon juice – 2 tbsp

Sugar – 2 cups

Water – 3 &1/2cups

Elachi powder- 1 pinch

Ice cubes – 12 

Nuts (optional) – For garnish

how to make Rasgulla

Method

  1. Heat the milk,when it start to boil,simmer the flame, add the lemon juice slowly as you stir.

    2. boil milk

  2. Switch off the flame once the whey water clearly separates.

    3. curdled

  3. Add  the Ice cubes and mix well. Updated : ice cubes are added to stop the curdling at that instant. It prevents the chenna to become hard and helps for soft texture.

    4. add ice cube

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

    5. washing

  5. Wash it well in the running water under the tap to remove the lemon smell and sour taste.

    6. washed

  6. Let the water drain and hang 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. But its not a must if the cloth is proper.

    7. drained

  7. After 1/2 hour,take out the chenna in a bowl.I will be now more like a crumble look wise.

    8. crumble texture paneer

  8. Now knead this for 7-10 minutes gently to make it like a soft and smooth dough.

    9. Paneer dough

  9. Make smooth equal sized small balls. I made some 20 balls, you can adjust the number according to the size you decide to get. Take sugar,cardamom powder and water in a pressure cooker and boil it.

    10. bring to boil

  10. After the sugar gets dissolved completely and the syrup boils, add the balls made carefully one by one.
    Rasgulla-add the paneer balls
  11. Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle, keep for another 5 minutes in low flame.

    12. Rasgulla-pressure cook

  12. 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 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.

    13. Rasgulla-cooked-doubled size

Notes

  • Use 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.
  • Do not squeeze the water manually forcefully, you can do little gently but not more.
  • 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.
  • Do not cook in high flame in pressure cooker. It will break the rasgullas.

Cool down and refrigerate and serve chilled!
Rasgulla

Or enjoy it making the Rasmalai! So what you are going to make-Rasgulla or Rasmalai??👧

Reader Interactions

Comments

  2. 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

  7. 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. 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

  19. 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

  27. 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

  38. 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

  51. 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

  54. 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

  62. 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

  71. 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

  73. 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

  75. 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. 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. 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

  79. 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

  81. 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

  87. 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

  90. 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. 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

  93. 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

  96. 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. 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. 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

  100. 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. 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

  104. 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

  106. 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. 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. 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

  112. 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. 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. 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. 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

  118. 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

  120. 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

  129. 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

  131. 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

  134. 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

  138. 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

  140. 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

  143. 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

  148. 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. 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. 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

  152. 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

  155. 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. 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. 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

  159. 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

  161. 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

  163. 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

  166. 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. 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. 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

  172. 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

  177. 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. 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

  182. 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. 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

  185. 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. 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. 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

  192. 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

  194. 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

  196. 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

  200. 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

  202. 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. 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

  205. 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. 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. 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

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