Rasgulla | How to make Rasgulla

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ByArchana Potdar
Created on 8th Nov 2015
  • Rasgulla, How to make Rasgulla
  • Rasgulla | How to make Rasgulla (8 likes)

  • 1 review
    Rate It!
  • By Archana Potdar
    Created on 8th Nov 2015

About Rasgulla

Now I followed two recipes and tried to blend them the first being Rak’s Kitchen and the second being the book, “Traditional Sweets”, by Mrs. Malika Badrinath which Padmarekha had gifted at the BM#25.

Rasgulla is a delicious dish which is liked by the people of every age group. Rasgulla by Archana Potdar is a step by step process which is best to understand for the beginners. Rasgulla is a dish which comes from West Bengal cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 10 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Rasgulla takes few minute for the preparation and 25 minute for cooking. The aroma of this Rasgulla make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Rasgulla will be the best option for you. The flavor of Rasgulla is unforgettable and you will enjoy each and every bite of this. Try this Rasgulla at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time25mins
  • Serves10People

Video for key ingredients

  • How to make Chenna


Ingredients to make Rasgulla

  • ½ litre milk
  • 1 ½ tblspn lemon juice
  • 1 cup sugar
  • 3 cups + 1 ½ cups of water
  • Some ice cubes
  • A few drops of rose water
  • Elichi & saffron or Kesar for garnish

How to make Rasgulla

  1. Bring the milk to boil over low heat, add the lemon juice stir and cook until the whey water clearly separates. Remove from heat.
  2. Add the Ice cubes to stop further curdling, mix well. Strain in a metallic strainer lined with a soft cloth.
  3. Wash it well in the running water under the tap till the chenna does not smell of lemon, hang it for 30 mins.
  4. Take the chenna in a thali the chenna will be crumbly. Knead this chenna for 7-10 mins gently till you get a soft and smooth dough.
  5. Divide the dough into small equal parts then make balls. Keep covered under a moist cloth.
  6. Take the 3 cups of water in a pressure cooker add the sugar, stir constantly to dissolve the sugar. Remove 1 cup of this in a bowl and dilute with 1 ½ cups of water. Set aside.
  7. When the rest comes to a boil add the chenna balls in the syrup. Cover and reduce the heat so that the syrup keeps gently boiling. Cover the pressure cooker with its lid upside down.
  8. After 5 mins pour the little of the syrup we had set aside on each of the balls.Repeat the process 2 more times.
  9. Cook without the lid the last 5 mins. Remove from heat and add rose essence. cover and refrigerate for 8 hours.
  10. Serve chilled garnished with elichi and kesar.

Reviews for Rasgulla (1)

Khadeeza Rahmana year ago