Rasgulla | How to make Rasgulla

By Ashwini Patil  |  22nd Oct 2015  |  
4.5 from 2 reviews Rate It!
  • Photo of Rasgulla by Ashwini Patil at BetterButter
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

787

2

Video for key ingredients

    About Rasgulla Recipe

    Rasgulla is a delicious dish which is liked by the people of every age group. Rasgulla by Ashwini Patil is a step by step process by which you can learn how to make Rasgulla at your home. It is an easy recipe 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 6 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 30 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.

    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 (2)

    Prity Roy3 years 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.
    Reply

    swati sood3 years ago

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

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