Rasgulla | How to make Rasgulla

By Ashwini Patil  |  22nd Oct 2015  |  
4.5 from 15 reviews Rate It!
  • Rasgulla, How to make Rasgulla
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

661

15





Video for key ingredients

  • How to make Chenna

About Rasgulla

Rasgulla, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Rasgulla is just mouth-watering. This amazing recipe is provided by Ashwini Patil. Be it kids or adults, no one can resist this delicious dish. How to make Rasgulla is a question which arises in people's mind quite often. So, this simple step by step Rasgulla recipe by Ashwini Patil. Rasgulla can even be tried by beginners. A few secret ingredients in Rasgulla just makes it the way it is served in restaurants. Rasgulla can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Rasgulla.

Rasgulla

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 (15)

Prity Roy2 months ago

THank you. I made it last night and it came out nice and soft. But after keeping in the night at night, this morning it is not so soft. What's the reason? Rather where am I wrong? Please respond. PRITY ROY.
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swati sood4 months ago

Hi I tried making it but they got opened in sugar syrup. Don't know where I went wrong.
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Akshay Aka year ago

Hi mam iam intrensted in chicken items So i want your help Pls help and provide also chicken items
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Leena Korgaonkara year ago

I tried this recipe for rasmalai. For the first time it turned out perfect. Thanks for the nice recipe.
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Ishita Haldera year ago

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Vijayalaxmi Diksangia year ago

yummy
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Hema Shiva Kumara year ago

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Jiya Rohit Makhijaa year ago

yummy
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Renusoni2702@gmail.com Renua year ago

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Champa Patela year ago

Thyans
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Vinayak Singh2 years ago

nice pos... I m loving it... n I'll try personally on coming Sunday... thanks
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Digvijay Rathore2 years ago

Your recipe always works wonders .. will try it tomorrow itself ..
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Geeta Kewalramani2 years ago

yummm.....absolutely loved them..!!!!!
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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
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M P2 years ago

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