Rasgulla | How to make Rasgulla

1 review
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BySanuber Ashrafi
Created on 9th Mar 2017
  • Rasgulla, How to make Rasgulla
  • Rasgulla | How to make Rasgulla (6 likes)

  • 1 review
    Rate It!
  • By Sanuber Ashrafi
    Created on 9th Mar 2017

About Rasgulla

Bengal's famous Sponge Rasgulla.

Rasgulla is an aromatic, flavorful and delicious dish which is very much popular in West Bengal. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Rasgulla is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Rasgulla at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 60 minute for the preparation and 10 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Rasgulla by Sanuber Ashrafi in step by step with pictures so you can easily learn how to cook the perfect Rasgulla at your home without any difficulties. Rasgulla is one of the representative dishes of West Bengal which you can serve in any special occasions.

  • Prep Time60mins
  • Cook Time10mins
  • Serves4People

Ingredients to make Rasgulla

  • Full cream milk - 1 litre
  • Sugar - 2 cup
  • All purpose flour - 1 tbsp
  • Lemon juice - 2 tbsp
  • Water - 4 cup
  • Cardamom powder - A pinch
  • Rosewater - few drops

How to make Rasgulla

  1. Boil full cream milk on low flame.
  2. Add lemon juice and stir.
  3. Strain with muslin cloth.
  4. Make chena from it.
  5. Add All purpose flour and Cardamom powder in chena.
  6. Knead chena for 10 minutes to make soft and smooth.
  7. Make equal size small balls from dough.
  8. Make a thin syrup from Sugar and water.
  9. When sugar syrup starts boiling drop chena balls in clean boiling syrup.
  10. Keep boiling for 10 minutes.
  11. Sprinkle some water in every 2 minutes.
  12. After 10 minutes remove from fire and let it cool.
  13. Keep in Refrigerator and serve cool.
My Tip: Knead chena at least 10 minutes for making sponge and crack free Rasgulla.

Reviews for Rasgulla (1)

shanti chawla5 months ago
so soft they look!