Rasgulla | How to make Rasgulla

By BetterButter Editorial  |  25th Aug 2015  |  
4.7 from 7 reviews Rate It!
  • Rasgulla, How to make Rasgulla
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    6

    People

304

7

Video for key ingredients

  • How to make Chenna

About Rasgulla Recipe

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

Rasgulla

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 Jha2 years ago

my rusgulla spread in the sugar syrup and I take semolina or corn flour it affect the taste of rusgulla.
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Sabika Roofi2 years ago

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Bhavana Govil2 years ago

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Mohinder Kaur Luthra2 years ago

you have to take cow milk or full cream milk for Rasgulla please let me know
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Aparna Baghel2 years ago

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priti majithia2 years ago

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Sana Shariff2 years ago

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