Rasgulla | How to make Rasgulla

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By Archana Vaja
Created on 16th Jul 2017
  • Rasgulla, How to make Rasgulla
  • Rasgulla | How to make Rasgulla (1 likes)

  • 1 review
    Rate It!
  • By Archana Vaja
    Created on 16th Jul 2017

About Rasgulla

When we hear the name of "Rasgulla", our mouth starts getting sweet. Rasgullais a traditonal bengali sweet. What is rasgulla? Rasgulla are milk solid balls that are dipped in sugar syrup. The process of making rasgulla is very easy. Rasgulla is known for it's spongy texture, when you press it lightly and release it, It comes back to it's orignal shape.

Rasgulla is one dish which makes its accompaniments tastier. With the right mix of flavours, Rasgulla has always been everyone's favourite. This recipe by Archana Vaja is the perfect one to try at home for your family. The Rasgulla recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Rasgulla is 30 minutes and the time taken for cooking is 30 minutes. This is recipe of Rasgulla is perfect to serve 4 people. Rasgulla is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Rasgulla. So do try it next time and share your experience of cooking Rasgulla by commenting on this page below!

  • Prep Time30mins
  • Cook Time30mins
  • Serves4People
Rasgulla

Ingredients to make Rasgulla

  • 1 litre milk (use full fat milk)
  • 1 full lemon juice
  • 4 cups water
  • 2 cups sugar

How to make Rasgulla

  1. Heat 1 litre milk and let the milk boil.
  2. Once milk starts boiling turn off the flame, keep milk aside for 20-30 seconds, after 20-30 seconds, add lemon juice to make chenna ( you can use vinegar also instead of lemon juice) Mix it well till you see the milk solid floating on the top and you will see milk colour turn slightly into greenish.
  3. Now, take a strainer and tie it with cotton or muslin cloth using that separate the milk solid now wash it under a cold tap water or with a glass or with a glass of plain water to remove sour taste of lemon from it.
  4. Then gather the cloth and squeeze and hang it on the tap for 30 minutes.
  5. After 30 minutes, take the chenna to the plate start knead the chenna while kneading use the pressure from the palm it is very important step to knead the chenna well to get the perfect rasgulla.Knead it till comes together like a dough. Kneading process take 8-10 minutes.
  6. After that divide the dough, make a small ball. Once balls are ready.
  7. Heat a kadhai, add sugar and water and let it boil.
  8. Once sugar syrup started boiling add balls in the sugar syrup one by one, cover it with the lid cook for 10 minutes you will see the balls are double in size.
  9. Turn off the flame.
  10. Rasgulla is ready, serve after the meal.
My Tip: Use full fat milk.

Reviews for Rasgulla (1)

Poonam Aggarwal3 months ago
Would love to try it out today....
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