Rasgulla | How to make Rasgulla

14 reviews
Rate It!
ByAshwini Patil
Created on 22nd Oct 2015
  • Rasgulla, How to make Rasgulla
  • Rasgulla | How to make Rasgulla (130 likes)

  • 14 reviews
    Rate It!
  • By Ashwini Patil
    Created on 22nd Oct 2015

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 few minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Rasgulla by Ashwini Patil 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 Time0mins
  • Cook Time30mins
  • Serves6People

Video for key ingredients

  • How to make Chenna


Ingredients to make Rasgulla

  • Milk - 1/2 litre
  • Citric acid crystals - 1/4 tsp
  • Sugar - 2 cups
  • Water - 3 cups
  • Safron strands

How to make Rasgulla

  1. Dissolve citric acid crystals in water and keep aside.
  2. Bring the milk to a boil, reduce the flame.
  3. Add citric acid solution to the boiled milk gradually to get soft paneer. Don't add everything together. You will see a greenish whey (if not, then more curdling is required. Add more citric acid solution)
  4. You can use vinegar/lemon juice if you don't have citric acid crystals.
  5. Once the milk is curdled, switch off the flame, add 1 cup of cold water in it and keep covered for 15 minutes.
  6. Pour the curdled milk into a muslin cloth and tie it above the sink for about 15 minutes so that the whey gets drained easily. Gently squeeze the bag. Make sure that all the whey has drained.
  7. Place the chenna (paneer) on a plain working surface and knead with the heal of the hand til the grains disappear and chenna becomes soft and creamy.
  8. Divide the mixture into 8 balls.
  9. In the pressure cooker add 1 cup of sugar and 3 cups of water and bring to a boil on high heat stirring in between till all the sugar is dissolved.
  10. Carefully place chenna balls in the syrup one by one. Close the cooker and put whistle. Keep on medium flame till 1 whistle and then reduce heat to simmer and cook for about 7 minutes.
  11. How to know if the Rasgullas are done? : Take plain water in a glass and dip the rasgulla in it. If it sinks to the bottom then it is done. If it floats then cook them for few more minutes.
  12. Switch off the flame and allow the cooker to cool. You will see chenna balls doubled up in size.(use a wide size cooker). Remove balls from the sugar syrup.
  13. Add remaining 1 cup of sugar in the syrup. Bring it to a boil. Let it cool for 10 minutes. Now add balls into the syrup. Keep for around 30 minutes.
  14. Decorate with saffron strands.

Reviews for Rasgulla (14)

swati sood2 months ago
Hi I tried making it but they got opened in sugar syrup. Don't know where I went wrong.

Akshay Ak10 months ago
Hi mam iam intrensted in chicken items So i want your help Pls help and provide also chicken items

Leena Korgaonkar10 months ago
I tried this recipe for rasmalai. For the first time it turned out perfect. Thanks for the nice recipe.

Ishita Halder10 months ago

Vijayalaxmi Diksangi10 months ago

Hema Shiva Kumara year ago

Jiya Rohit Makhijaa year ago

Renusoni2702@gmail.com Renua year ago

Champa Patela year ago

Vinayak Singh2 years ago
nice pos... I m loving it... n I'll try personally on coming Sunday... thanks

Digvijay Rathore2 years ago
Your recipe always works wonders .. will try it tomorrow itself ..

Geeta Kewalramani2 years ago
yummm.....absolutely loved them..!!!!!

Mithun Jadhav2 years ago
Awesome roshgullas..nicely scripted recipee..the shape & size of roshgullas is perfect..and the idea of saffron stran gjves a nice touch and an added flavour to roshgulla

M P2 years ago
Very detailed receipe which makes it look easier to make rosgulla at home by a non cook like me