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 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.
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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
- 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.
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
Rasgulla recipe
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
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.
Nutrition
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.
2. Continue heating until whey separates from the milk solid. It will be a greenish liquid. Switch off the flame once it 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 vinegar smell.
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.
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.
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.
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.
Cool down and refrigerate and serve chilled. Or enjoy it making Rasmalai! So what you are going to make- Rasgulla or Rasmalai??👧
Sharmilee! :)
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
jeyashrisuresh
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
Priya
Cute looking rasgulla, yenga family favourite rasgulla supera irruku Raji..love it anytime..udane veetuku varalama??..
Prathibha
I just love them.....looks so so good...
Sush
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
Seven Spice
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.
Shabs..
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.
Happy Cook
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.
Shifa Firoz
do u still hv it raji??? im cming to ur place!!!
Shanthi
Its soft and awesome. send me through parcel.
Dr.Sameena Prathap
Hi Rajeswari,
Rasgula...wow...love it...Appo appo namma pakkum vathu ponga!!:)
Dr.Sameena@
http://www.myeasytocookrecipes.blogspot.com
Pushpa
Fantastic rasgullas,looks superb....
Pushpa @ simplehomefood.com
Kanchan
Looks Perfect Raaji .. and as usual awesoem snaps !
Pari
Lovely rasgulla, perfect sponge.
FOODELICIOUS
elle pee
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
RAKS KITCHEN
Elachi powder is cardamom powder
Chitra
Very nice. i tried once but it was a failure. will try this recipe sometime 🙂
indianspicemagic
my all time favourite sweet..Love it.Very spongy like that of haldirams...........
Bharathy
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!
Sreelekha Sumesh
Wow.Looks super delicious.
PriyaVaasu
Wow!!! Raks Superb-a iruku Rasgulla's delicious, Soft & spongy!!!! Love that cute cooker too!!!!!
Suja Sugathan
Oh dear that's perfect.making me drool..detailed step by step pic..nice post
VineelaSiva
Its really toooooooooooooooooooo good.I too prepare in same way.My favourite sweet.
Srimathi
Such good looking rasgulla's. You have made my day.I am going to make this for sure.
Premalatha Aravindhan
Wow they come out very nice,perfect...Love ur new luk of ur blog.
Nithya
Looks super AWESOME 🙂 I'm totally loving it.. 🙂 Haiooo you are tempting me too much Raji 🙂
Ambika
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)..
Sandhya Hariharan
Perfect rasgulla's rajee...
I wish I lived in singapore to drop by urplace..
Laavanya
I love rasgullas and rasmalais - that looks spongy and perfect.
Mahi
yummy rasagulla's! 😛 😛
Paaka Shaale
Hi Raji,
It's my first time here. You have a love space and the rasgullas look so tempting. Just lovely 🙂
PriyaRaj
Wow Perfect Rasgullas...love ur explanations step by step ..u got soo much patience ...nice clicks..
Santosh Bangar
i try this rasgulls so many times but nver do as good as yours looking perfect and yummy i try ur recipe
Satya
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
Rachana
wow! The rasgullas have come out so well.And, your step by step pics have made the recipe very easy to understand. Bookmarked!
Swathi
Rasgulla turnout to delicious and beautiful Raji. Nice one.
Madhavi
Oh look at those rasgullas, super yumm, mouth-drooling :))
Pavithra
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.
Cham
That looks perfect all the hard work is worth!
swapna
Looks so spongy and yummy!! delicious!!
Avaneesh Raj Mohan
wow it looks yummy.. i love it.. 🙂
Smitha
Sooo spongy n soft Rasgullas...wow!! n delish...love to pop them into my mouth!!:))
Gayu
This comment has been removed by the author.
Gayu
Lovely pictures Raji..Looks so delicious!!
Priya
I just love Rasgullas!!! I am definitely going to try it. 🙂 Thanks.
aipi
Can I just say WOW here..amazing work..Rasgulla looks delectable..super spongy n soft ..perfect..ship me some of those..:)
US Masala
Shama Nagarajan
you have lot of patience dear..yummy dessert
Rekha shoban
superb pictures raji...looks perfect and spongy!!
Orsetta
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
Home Cooked Oriya Food
looks amazing... love the step by step clicks...
I usually stick to haldiram's for rasmalai too...
Akila
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?)
notyet100
feel like picking one,thy look perfect
Mano Saminathan
Delicious and awesome rasagullas! Photographs are just fantastic!!
Sharmi
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!
kothiyavunu.com
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:)
@SaNgI
wow!they luk perfect!beautiful clicks D:
RAKS KITCHEN
Akila, 🙂
Yes,we can use dupatta for preparing paneer as well 🙂
Vidhya
super Rasagullas Raji 🙂
Sushma Mallya
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
NIDHYA
Awesome step by step explanation..that sounds completely doable..love it..
Aaha Oho
Priti
Yummy...cant take my eye off....your blog looks so gud now ...gud going gal
Judy
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
Sarah Naveen
nice cl;icks..and nice recipe..looks so mouthwatering 🙂
love all ur recipes..
Apu
Beautifully done!!
Dershana
hey raji, rasgulla azhaga irukku! u seem to have become an expert traditional indian sweet maker. will try the rasgulla and let u know.
RV @ Food for 7 Stages
I couldn't stop drooling anymore. They are not only picture perfect but best home made rasgullas.
RAKS KITCHEN
Thank you so much Judy for the feedback 🙂
sanjeeta kk
Love the soft texture for these juicy Rasgullas. Nice presentation.
Vandana Rajesh
The rasgolla looks so spongy and tasty...bookmarked!!
Saraswathi Iyer
Nice and looks delicious. Pressure cooking is new to me. I make without that.
Sathya
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
RAKS KITCHEN
Thanks a lot sathya 🙂 Thanks for the feed back 🙂 Hugs,
Raks
Anonymous
After i saw urs, i tried it, it was major disaster. not much sweet, lemony smell..:(
You should come to my house and demonstrate 🙂
Shanavi
oh sweet lord...u r making me wanting it...
http://jellybelly-shanavi.blogspot.com
Priya
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
RAKS KITCHEN
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!
Niv
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!
RAKS KITCHEN
Niv, Thanks a ton for the feedback,you made my day 🙂 Do let me know how jangri came out ...
Divya
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... 🙂
RAKS KITCHEN
Hi Divya, Thanks so much for the feed back,I can take that "excellent" credit for myself LOL 😉
Kaushalya
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.
RAKS KITCHEN
Hi koushalya I used Magnolia ..
Kaushalya
Thanks Raks for your immediate reply. I shall try the recipe and let you know the outcome. We nice and elaborate recipe. Thanks again.
veena krishnakumar
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
Aruna
Hi Raks,
wonderful looking rasgullas! Need a quick clarification how many rasgullas can we get with the above measurement?
RAKS KITCHEN
20 rasgullas, you can get approximately aruna !
RENU
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?
RAKS KITCHEN
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....
kanchana
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
mini
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?
mini
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.
RAKS KITCHEN
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)...
Meera upadhya
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 !
anu24000
Thank-you sis...!
I tried it at home and it was simply awesome.
anu24000
Thank you sis!
I tried it at home and it was simply awesome.
Rama
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!
Taj
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.
Taj
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.
vikramadevi
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.
divi
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.
RAKS KITCHEN
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.
RAKS KITCHEN
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...
Suganya
Tried it today..it is simply delicious !! Kudos to you for such detailed instructions, pictures and tips...simply love your site!
Benazir
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..
RAKS KITCHEN
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...
Alka Maurya
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
Alka Maurya
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,
Benazir
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...
Varsha
I made this but mine remained in same size and was not soft at all..what cud b d reason?
Eswari Natarajan
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...
Eswari Natarajan
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???
RAKS KITCHEN
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.
Kavitha
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...
Bavi
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
RAKS KITCHEN
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.
Jaya J
Hi Raks..Can i use the Aavin milk for preparing this rasagulla..???
RAKS KITCHEN
Yes Jaya, Sure it will come out good.
Kavitha
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?/?
Kavitha
CAn u help me out whr i went wrong?
RAKS KITCHEN
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....
Kavitha
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...
Jaya J
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..
Vani Pramod
tried and came good
Unknown
looks yummy can it be made without a cooker
RAKS KITCHEN
Yes you can try
Raji Aravind
Hi Mam, What to know about the kneding process. Soft or tough for best results??
Raji Aravind
Hi Raks, What to know how to knead the chenna. Soft or tough for best resulrs???
RAKS KITCHEN
Soft is best.
Radhika
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
Nidhi Singhai
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
Akila hari
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. 🙂
Vishnu Prasad
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
anu
Hi Raji, i really liked ur recipe & narration too, keep rocking!!!
Nandini
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.
Bhuvana Keyan
Hai Racks. Today i make rasagulla. very tasty. Thank U racks.
-bhuvanewari,salem.
Bhuvana Keyan
Hai Racks. Today i make rasagulla. very tasty. Thank U racks.
-bhuvanewari,salem.
Moahini Verlekar
Hi Rak's just wntd to knw why my rasgullas become fl
at when I mk them in cooker. Thks!
Unknown
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))
Raks anand
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....
umme asma
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 🙁
Snehal
Hi Raks, Your recipes never fail. Made these yummy Rasgullas for my 2 boys and they just loved it, Thanks!
Diti Shroff
Looks delicious. I will Surely try this.
kirthana
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.
Raks anand
I think your paneer is not curdled properly... Do u add ice cubes only after the whey gets separated from channa?
kirthana
yes i add only after whey gets separated i immediately filter it switching off the stove.
Raks anand
Add ice cubes and wait for sometime before filtering. It may help.
kirthana
ok let me try it thankyou so much. love all your recipes wonderful job.
Archana Potdar
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.
Unknown
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..
Unknown
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.
RGC
Thanks a lot for sharing the step by step pictorial recipe 🙂
Unknown
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!
sailakshmi sriram
hi raji
i love ur reciepe's. just wanna know if i can keep the rasagullass in fridge after making them
Raks anand
Sure u can
sailakshmi sriram
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
sailakshmi sriram
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....
sanjukta menon
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.
Raks anand
A cup that holds 240 ml of liquid
Sharon Johnson
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!!!
Shayanti Bhattacharya
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..
Lakshmi Venkatesh
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...
Asif Raza
I tried it at home.......woooow...i cant say hau happy my family was to have it....thanx a ton:)
Manasa Viswanadha
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
Manasa Viswanadha
hey im waiting fr ur reply.
Manasa Viswanadha
hey im waiting fr ur reply..
Chinchu Prathap
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
thaniya east
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 🙂
Sudarshan
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
Neha
Hi Raks,
I Tried rasgulla it went very......initially it was very soft but after putting them into freeze it become a bit hard. 🙁
reena kansal
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.
sanjay kumar
me too
Manasi Gs
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 🙂
Sumithra Krishnamurthy
Is it ok not to use full cream milk?
Sumithra Krishnamurthy
Is it ok not to use full cream milk?
Maahi Gupta
Thanks !
poornima mahesh
do the rasgullas become soft and spongy like haldirams rasgulla
Nasuha Kareem
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.
Nivedhitha Arvind
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
Raks anand
May be there was water retained in the chenna without draining completely.
Reeta
This comment has been removed by the author.
Nazia Nisa
Can we use store bought paneer?
Meena
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.
Thilak saravanan
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 🙁 🙁
Raks anand
Did you add the rasgullas after the syrup started boil or before boiling itself?
Thilak saravanan
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.
sona
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?
Anonymous
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??
Raks anand
Did you add the rolled rasgullas before the syrup started boiling?
Anonymous
No, I added it only after the syrup boiled well.
Saranya Jayakrishnan
aavin orange packet
Meghana A
Hi Raji,
Your recipes are very nice. Will surely try making rasgullas. Very well explained. 🙂
abinaya
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.
Raks anand
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.
Kiruthika Priya
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:)
Sang
Good rasagulla recipe. A must try fore as i am going to make first time. Thanks
Archie
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!☺️
பவித்ரா
It tastes awesome.. But i did mistake in kneading part.. So its not smooth but its soft..
Anonymous
your explanation about how to make rasagullas is excellent.thank u for sharing this delicious sweet.
Raks anand
As we discussed in Facebook, try letting the chenna drain water by itself by hanging for more time, instead of squeezing with hands
Anu
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 ?
Raks anand
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.
Gowri
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
Ramra
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:)
Anitha
Hello Raji, Can I use UHT milk or fresh milk? Which one would you suggets? Please advise.
Tulsey Tulsey
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?
Tulsey Tulsey
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
Raks anand
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.
Nagaraja ML
Hi I hv tried three four times but it turned as soft as jamoon what could be done to make it spongy
Raks anand
Curdle the milk properly.
Zee
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!
Raks Anand
If your chena is soft in texture you can go ahead. Otherwise recommend you to make Sandesh.
Kusum
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?
Raks Anand
I tried with amul milk, aavin blue pack too. Try low fat milk, it could be helping.
Poonam
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..
Raks Anand
Oh is it. It should work even with low fat milk. I should try again sometime and update.