Rasgulla is an Indian dessert made with fresh paneer (chhena). With just milk and sugar, this is so easy to prepare at home if you follow these simple steps.
Rasgulla can be made as dessert for get togethers and festivals like Diwali.
I have had only two or three times. Otherwise I often buy Haldiram’s tin and make Rasmalai which I learnt from my Sis-in-law here.
But when I heard through Jeyashri about the recipe, I just went ahead and tried. Today very morning I called her and took the recipe and tried it out. The result was awesome despite my first attempt.
I am not a big fan of rasgullas, but sure I can make this to Rasmalai which is our family favourite!
I also referred Sailu’s Kitchen recipe. Hope this post will help some of you as Diwali is nearing…
What is Rasgulla?
Rasgulla is a milk sweet from Bengal, very popular in India. It is also known in various names such as rosogolla, rosgola and rasgola.
It is made of chenna or Chhena - which is basically curdled milk. With chenna, you can make various sweets like sandesh, rasgulla, rasmalai.
These curdled milk is cooked in thin syrup to a dessert that is quite an indulgence.
- Vinegar or lemon juice
I added cardamom to the syrup for flavor.
Some add maida (all purpose flour) or semolina and even cooking soda for dramatic texture.
But traditionally it is just milk to prepare chenna.
How to make rasgulla at home?
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.
The remaining milk solid is known as chenna or Chhena.
Knead this well to smoothen the texture. Cook it in thin sugar syrup and the dessert is ready.
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.
Here are some frequently asked questions.
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 balls 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 separates.
That's the reason we are adding ice cubes or cold water immediately to stop the process.
Also if you squeeze out the water too much or over knead it, rasgulla will be dense in texture. Knead only until it becomes smooth and non sticky.
Syrup too watery:
Actually rasgulla is cooked in thin syrup and much light in sweet taste than other mithai comparatively.
So if you want little more thicker syrup, you can take out the rasgullas and boil syrup for 5 mins to thicken it and then add the rasgullas back.
Can we use low fat milk?
Yes you can use low fat milk too.
Tips for white Rasgulla
- Use fresh milk instead of UHT milk (carton milk that has more shelf life)
- Buffalo milk gives whitest results.
- Use pure refined sugar.
Rasgulla can be served at room temperature, cold or warm. I like best when it is cold.
It 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.
I noticed depending on the pressure cooker you use (make & model), the time may vary. Some pressure cookers whistle soon, which should be done in medium flame.
Some may take long time, so take note and switch off accordingly.
- 1 litre Milk full cream
- 1 tablespoon Vinegar or 2 tablespoon lemon juice (Dilute with 2 tablespoon water)
- 2 cups Sugar
- 3.5 cup Water
- 1 Cardamom powdered
- 12 Ice cubes
- Nuts optional - For garnish
- 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.
- 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.
- 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.
Rasgulla step by step
1. Heat milk firstly in a sauce pan. When it start to boil, simmer the flame.
Add vinegar or lemon juice diluted with water, slowly, as you stir.
2. Continue heating until whey separates from the milk solid. It will be a greenish liquid. Switch off the flame once the whey water clearly separates.
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.
5. Then wash it well in the running water under the tap to remove the lemon or vinegar smell.
6. Let the water drain and hang this chenna for 30 minutes. I just slightly squeezed the excess water very gently. There should not be any dripping water or chenna retaining water. It should be crubmly and dry.
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.
9. Make smooth equal sized small balls. I made some 20 balls, you can adjust the number according to the size you want.
Take sugar, cardamom powder and water in a pressure cooker and boil it.
10. After the sugar gets dissolved completely and boils, add the chenna balls prepared carefully one by one.
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. 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. You can take out rasgullas and boil syrup alone.
Cool down and refrigerate and serve chilled. Or enjoy it making Rasmalai! So what you are going to make- Rasgulla or Rasmalai??👧