Rasgulla

By BetterButter Editorial  |  25th Aug 2015  |  
4.7 from 2 reviews Rate It!
  • Photo of Rasgulla by BetterButter Editorial at BetterButter
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    6

    People

320

2

Video for key ingredients

    About Rasgulla Recipe

    This syrupy dessert is so soft and soggy that it instantly melts in your mouth and is deliciously delightful.

    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 15 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Rasgulla by BetterButter Editorial 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.

    Rasgulla

    Ingredients to make Rasgulla

    • 1 liter milk
    • 350 grams sugar
    • 125 ml curd
    • 1 cup of ice cubes
    • 1/3 teaspoon cardamom powder
    • 500 ml water
    • saffron/chopped almonds to garnish

    How to make Rasgulla

    1. Take a pan/kadai and pour in the milk. Bring it to a boil, then pour in the curd and mix well.
    2. Once the milk solidifies, switch off the stove and let rest for 2-3 minutes.
    3. Next put the ice cubes into the milk, then keep aside for another 2-3 minutes.The white solids are known as chenna and the liquid separated is known as whey.
    4. Then filter the chenna with the help of a muslin cloth and draw out the whey.
    5. Tie up the chenna in a clean muslin cloth and hang for 40-50 minutes, so that the excess whey drains out.
    6. Note that the chenna should not consist of any whey.
    7. Take a pot/pan, pour in the water with the sugar and bring to a boil.
    8. In the meantime, knead the chenna well to make a smooth dough. Then make tiny balls from this mixture and keep aside.
    9. Note: they will swell up and double in size.
    10. Add cardamom powder into the boiling sugar syrup.
    11. While the syrup is boiling, gently add in the rasgulla balls one at a time.
    12. Cover with a lid and let it cook on medium heat for 10 minutes or so.
    13. Make sure to move around the rasgullas, once every 2-3 minutes so that the rasgullas get puffed and cook well.
    14. Once cooked, let it cool down then refrigerate for a while.
    15. Garnish with saffron/chopped almonds and serve warm or chilled as per your taste.

    My Tip:

    Note that you can add a teaspoon of semolina or corn flour while kneading to prevent the rasgulla from breaking.

    Reviews for Rasgulla (2)

    Rashmi Jha4 years ago

    my rusgulla spread in the sugar syrup and I take semolina or corn flour it affect the taste of rusgulla.
    Reply

    Sabika Roofi4 years ago

    Reply

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