Rasgulla | How to make Rasgulla

By Mamta Joshi  |  10th Mar 2017  |  
5.0 from 2 reviews Rate It!
  • Rasgulla, How to make Rasgulla
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

21

2





About Rasgulla Recipe

Traditional Bengali sweet made of milk

Rasgulla is delicious and authentic dish. Rasgulla by Mamta Joshi is a great option when you want something interesting to eat at home. Restaurant style Rasgulla is liked by most people . The preparation time of this recipe is 15 minutes and it takes 20 minutes to cook it properly. Rasgulla is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Rasgulla. Rasgulla is an amazing dish which is perfectly appropriate for any occasion. Rasgulla is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Rasgulla at your home.

Rasgulla

Ingredients to make Rasgulla

  • Milk 1/2 litre
  • Lemon juice or vinegar 1-2 tablespoons
  • Powdered sugar 1 teaspoon
  • For sugar syrup
  • sugar 100 grams
  • water 400 milliliters
  • Rose or kewra essence 5 drops

How to make Rasgulla

  1. Boil milk in a pan in medium flame
  2. Add lemon juice or vinegar and stir slowly till milk curdles completely and milk solids float on top
  3. Now switch off the flame
  4. Take a muslin cloth and pour the curdled milk
  5. Drain the whey water
  6. Rinse the paneer very well to remove the taste of lemon juice
  7. Place a heavy object over the paneer for 5 minutes
  8. Or squeeze the Paneer with your hands to remove the water
  9. Knead the Paneer with powdered sugar gently for 10 minutes until a very smooth dough forms (I have used mixer to churn and make smooth dough just in 2-3 seconds
  10. Divide the dough into equal pieces and roll into balls
  11. There should be no cracks
  12. Add sugar and water in a vessel and melt the sugar
  13. Let it start boiling
  14. Now drop paneer balls one by one carefully
  15. Cover it with a lid
  16. cook for 7 to 10 minutes
  17. Open the lid and just shake the vessel
  18. Cook covered for another 5 minutes
  19. Rsagullas will become double in size
  20. Switch off flame and allow it to cool at room temperature
  21. Add rose or kewra essence to the syrup and shake the vessel
  22. Refrigerate it and serve chilled

My Tip:

Do not cover rasgullas while coolling down or else rasgullas shrink

Reviews for Rasgulla (2)

Shivani Garga month ago

Mere rasgule those tight bne gain not that much soft......pls tl me kya kami rah gyi
Reply
Mamta Joshi
a month ago
aapka bna chhena jyada dry ho gaya hoga isase aisa hota hai..

Sheetal Sharmaa year ago

Lovely recipe done by step by step pictures
Reply

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