Rasgulla | How to make Rasgulla

7 reviews
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ByBetterButter Editorial
Created on 25th Aug 2015
  • Rasgulla, How to make Rasgulla

About Rasgulla

This syrupy dessert is so soft and soggy that it instantly melts in your mouth and is deliciously delightful.

Rasgulla is a delicious dish which is liked by the people of every age group. Rasgulla by BetterButter Editorial is a step by step process by which you can learn how to make Rasgulla at your home. It is an easy recipe which is best to understand for the beginners. Rasgulla is a dish which comes from West Bengal cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Rasgulla takes few minute for the preparation and 15 minute for cooking. The aroma of this Rasgulla make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Rasgulla will be the best option for you. The flavor of Rasgulla is unforgettable and you will enjoy each and every bite of this. Try this Rasgulla at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time15mins
  • Serves6People

Video for key ingredients

  • How to make Chenna


Ingredients to make Rasgulla

  • 1 liter milk
  • 350 grams sugar
  • 125 ml curd
  • 1 cup of ice cubes
  • 1/3 teaspoon cardamom powder
  • 500 ml water
  • Saffron/chopped almonds to garnish

How to make Rasgulla

  1. Take a pan/kadai and pour in the milk. Bring it to a boil, then pour in the curd and mix well.
  2. Once the milk solidifies, switch off the stove and let rest for 2-3 minutes.
  3. Next put the ice cubes into the milk, then keep aside for another 2-3 minutes.The white solids are known as chenna and the liquid separated is known as whey.
  4. Then filter the chenna with the help of a muslin cloth and draw out the whey.
  5. Tie up the chenna in a clean muslin cloth and hang for 40-50 minutes, so that the excess whey drains out.
  6. Note that the chenna should not consist of any whey.
  7. Take a pot/pan, pour in the water with the sugar and bring to a boil.
  8. In the meantime, knead the chenna well to make a smooth dough. Then make tiny balls from this mixture and keep aside.
  9. Note: they will swell up and double in size.
  10. Add cardamom powder into the boiling sugar syrup.
  11. While the syrup is boiling, gently add in the rasgulla balls one at a time.
  12. Cover with a lid and let it cook on medium heat for 10 minutes or so.
  13. Make sure to move around the rasgullas, once every 2-3 minutes so that the rasgullas get puffed and cook well.
  14. Once cooked, let it cool down then refrigerate for a while.
  15. Garnish with saffron/chopped almonds and serve warm or chilled as per your taste.
My Tip: Note that you can add a teaspoon of semolina or corn flour while kneading to prevent the rasgulla from breaking.

Reviews for Rasgulla (7)

Rashmi Jhaa year ago
my rusgulla spread in the sugar syrup and I take semolina or corn flour it affect the taste of rusgulla.

Sabika Roofia year ago

Bhavana Govila year ago

Mohinder Kaur Luthraa year ago
you have to take cow milk or full cream milk for Rasgulla please let me know

Aparna Baghela year ago

priti majithiaa year ago

Sana Shariff2 years ago