Spongy Syrupy Rasgullas are heaven. Rasgulla also known as roshogolla is one of the most popular Indian dessert specially in Bengali cuisine. You can make them easily at home with ingredients which you already have on hand. Perfect dessert to brighten up your Diwali or any festive occasions. Also it is quite forgiving dessert, Don't worry if your rasgullas are not perfect, you can always use them in rasmalai and chum chum. Learn how to make the perfect bengali rasgulla with step by step pictures, tips, tricks, trouble shooting and video.
Bengali Rasgulla
Rasgulla one of the famous sweet and many of us favorite sweet in the world. It is a sweet which is made with milk chenna which is then shaped into balls and then these balls are boiled in sugar syrup, so the syrup seeps into the balls and make it super spongy and juicy.
To be frank, I am not a big fan of rasgulla. I like them in rasmalai. I have already shared recipe for rasmalai. In this blog post I am sharing recipe of rasgulla that is made in a cooking pot, pressure cooker and instant pot. Hope this will be useful for many.
What is Rasgulla
Rasgulla is one of the most popular sweets in and around the world. It is a popular Indian sweet made purely with milk. Milk is curdled and the resulting chenna, paneer is turned into rasgullas. These delicate juicy milk balls are also called as rasagulla, rossogolla, roshogolla, rasagola, rasagolla, and rasbhari or rasbari. It is very popular in Bengali cuisine.
Table of Contents
About Rasgulla
Rasgulla is a spongy milk balls made with milk. Milk is curdled with some kind of acids to get chenna. Chenna is nothing but milk curds which is kneaded to form into a soft dough like texture. These are shaped into small balls and cooked in sugar syrup to get soft spongy rasgulla. The recipe is similar to my Bengali chum chum.
Making Rasgulla is so easy if you follow my steps, the ratio and procedure is very important. The main thing is to get the chenna right, I have posted step wise picture for how to make chenna. Soft chenna results in a soft and spongy rasgullas. And also the consistency of sugar is also important. Please follow my measurements so you will get no fail spongy rasgullas each time. Super simple Rasgullas can be made in few steps.
Make sure you read the full recipe to learn how to make the best soft spongy rasgulla all the time. I have shared all the tricks and troubleshooting tips. Most of the doubts are cleared in this blog post like hard and dry rasgulla, flat and shrunken rasgulla and many more in my FAQ section.
What is Rasgulla taste like?
Rasgulla taste like pure milk balls which has a soft, spongy and light in texture. The milk balls is filled with sugar syrup which burst with juicy syrup.
Similar Recipes
Watch Rasgulla Recipe Video
Rasgulla Ingredients
Milk - Use full fat or full cream milk for making rasgulla. The texture of rasgulla totally depends on the milk quality. I like to use full fat cow's milk. You can use buffalo milk too.
Lemon - I used lemon juice to curdle the milk. Instead of lemon juice, you can add leftover whey water or vinegar.
Sugar - Use refined sugar for making sugar syrup. Try to find best quality sugar which results in clear sugar syrup.
Cardamom & Saffron - cardamom and saffron is added in sugar syrup for flavouring the syrup. You can add or skip if you like.
Tips & Tricks for Soft Rasgulla
There are few main steps to get soft and spongy rasgullas. I am sharing most of it here for clear understanding. Read this completely to know how to make soft and spongy, juicy rasgullas.
Choosing Milk Type
You have to use full fat milk such as pure cows milk, whole milk or fresh full fat milk. Never use skimmed milk, low fat milk which affects in the texture of the chenna and make soft rasgulla.
Get Chenna Right (Milk Curds)
Once milk comes to a boiling stage, take it off the heat and then add in the acidic ingredients to curdle. Don't over boil the milk else you will get hard chenna. Never allow the curdled milk to boil else it will get rubbery in texture.
Once you strain the chenna in muslin cloth or cheese cloth. Wash it multiple times in cold water to remove the sour taste as well as to stop the cooking process.
Also don't over strain the chenna, you need some moisture in the chenna to make soft spongy rasgulla.
Kneading
In factories when making rasgulla in bulk, Automatic rasgulla balls making machine, used to form shape to the dough round, long, pressed. By this machine you can produce different type of sweets. But when making rasgulla at home, in small quantity it is best to use hands.
Knead the curds in a plate till it gets soft. kneading process is important to achieve the proper texture. The curds has to be fine in texture without large chunks of milk solids.
Don't over knead the chenna. Else it will make the cooked rasgulla rubbery and shrink back in size once cooled.
Cooking Technique for Rasgulla
Cooking technique is very important when making rasgulla. Here I have shared all the tips and tricks to follow when cooking rasgulla. Don't worry if your rasgullas are not perfect, you can always use them to make rasmalai.
Use Bigger Pot for Cooking - Add sugar and water to a large pot which can hold the rasgulla. It should be big enough to hold the rasgullas because those tiny balls will expand three times in volume.
Use Pot with Clear Glass Lid - It is best to use a pot with clear glass lid in which you can see through. So we don't need to open the pot to check on the rasgulla.
Syrup Has to be Rolling Boil - Bring the sugar syrup to a full boil. We have to add rasgulla to boiling sugar syrup. Once you add the rasgulla into the syrup, mix it once using a spoon.
Cooking Timing - Cover the pot with lid and cook on high heat for 8 to 10 minutes. Don't open the lid when the rasgulla is boiling. If you keep opening the lid, then the syrup temperature will reduce and rasgulla will shrink. The heat should be steady when cooking rasgulla. Once 10 minutes is up, reduce the flame and cook on medium heat for 2 minutes. Now reduce it even more and cook on low heat for 2 minutes.
Cooling Rasgulla to Prevent Shrinking - Now turn off the heat and let it sit covered for 2 hours. Don't open the lid. Let it cool gently which prevents the rasgulla shrinking. You can leave the rasgulla in the syrup overnight for best results. Once the rasgulla is cooled. You can open the lid.
Rasgulla Flavours & Variations
Baked Rasgulla - This is a viral recipe for making the best roshgulla. Once rasgulla is cooked, place it in a baking tray. Pour over freshly made rabri over and bake in 180 degree C oven for 10 minutes.
Kesar Rasgulla - add a pinch of saffron when kneading chenna for a saffron scented dessert.
Stuffed Rasgulla - once rasgulla is done, split it open and stuff with khoya and nuts mixture.
Elachi Rasgulla - You can sprinkle some cardamom powder into the chenna dough and shape balls. This results in the intense cardamom flavoured dessert.
How to Make Rasgulla (Stepwise Pictures)
Pre-preparation
1)Start by doing all the pre preparation for making rasgulla. You need lemon juice to curdle the milk. I squeeze juice from 1 lemon in a bowl, you need 1.5 tblspn of lemon juice.
Pro Tips: Instead of lemon juice, you can add leftover whey water or vinegar. Check my tips section for details.
2)Line a sieve with muslin cloth and place it over a bowl. This is to strain the curdled milk.
Boiling Milk
3)Take milk in a sauce pan. I like to use a heavy bottom pan so the heat retains and the milk comes to a boiling stage faster.
Use full fat or full cream milk for making rasgulla. The texture of rasgulla totally depends on the milk quality. I like to use full fat cow's milk. You can use buffalo milk too.
4)Place the milk pot on heat and keep mixing it constantly so no milk catches in the bottom.
5)Now you can see the milk has started to boil. You will see the milk getting frothy and creamier as you mix. Don't boil it too much, it should be hot and foamy like this.
6)Once it reaches to that point. Take it off the heat. As you can see the milk is steaming hot.
Curdling Milk for Rasgulla
7)Add in lemon juice or vinegar slowly into the hot milk. Keep mixing so the lemon juice is evenly combined with the milk.
As soon as the lemon juice is added into the hot milk. The milk will curdle immediately.
8)Now the milk has curdled. Keep mixing gently so it curdles completely.Don't over mix the milk, the curds has to be bigger in texture.
9)Now the milk has curdled completely. The curds are in bigger texture. Now it is completely curdled, you can see a light greenish kind of water has separated, this is the correct stage.
Straining the milk curds
10)Pour the entire thing on to the sieve. The milk curds will be collected in the sieve.
11)This is the whey water that is collected in the bottom of the bowl. It is so healthy. You can use them to knead chapati dough, add it to rasam, soup.
12)Now take a bowl of cold water, drop the curdled chenna into the water and wash it well in multiple changes of water.
Wash the curds in plenty of cold water. Rinsing them in water removes the sour taste from the curds and stops the cooking process.
13)Instead of washing it in a bowl of water. You can run it under cold tap water too. I washed it like this for 3 changes of water.
Making Chenna
14)I squeezed the muslin cloth with my hands to remove the excess water. There should be some moisture in the chenna else the rasgulla will be tough.
Pro Tip: Alternatively you can hand it over tap or countertop for 30 minutes to strain the excess liquid.
Making Sugar Syrup
15)While the chenna is resting, let's make sugar syrup. Take sugar in a sauce pan. Make sure the rasgulla fit in the sauce pot.
It should be big enough to hold the rasgullas because those tiny balls will expand three times in volume
16)Add water over the sugar.
17)Place the pot on heat and bring it to a full boil. You are going to boil this until we are going to make rasgulla balls.
Kneading Chenna for Rasgulla
18)Take the strained curd in a large bowl or a plate. We are going to knead this well and make balls.
19)We are going to knead it with our hands. Start by kneading it with your hands gently. Use the palm of your hands to press the chenna gently. This will mash it gently and make it softer.
20)Keep squeezing and kneading it till the chenna gets soft in texture.
21)Now you can see the rasgulla mixture has become smooth and soft in texture. This process will take around 5 minutes of kneading. You shouldn't over knead the mix also, else it will get tough and rubbery.
Shaping Rasgulla
22)Take a small portion of rasgulla mixture. The size depends on how big or small you want the rasgulla to be.
23)Roll the mixture between the palms of your hands. Don't give too much pressure when rolling the balls. It should be gently rolled without giving pressure which makes soft rasgulla.
24)Smooth and soft rasgullas.
25)I rolled all my rasgulla balls like this.
Cooking Rasgulla in Sugar Syrup
26)Bring the sugar syrup to a full boil. It should be in rolling boil when you add the rasgulla balls into the sugar syrup. You can flavour sugar syrup with crushed cardamom and saffron strands.
27)Add the rasgulla balls into the boiling sugar syrup. Once you add the rasgulla into the syrup, mix it once using a spoon.
28)Cover the pot with a lid and cook it on high heat for 10 minutes on rolling boil.
29)You can see the rasgullas has expanded in volume. Don't remove the lid. Just let it boil on high heat.
Once 10 minutes is up, reduce the flame and cook on medium heat for 2 minutes. Now reduce it even more and cook on low heat for 2 minutes.
Now turn off the heat and let it sit covered for 2 hours. Don't open the lid. Let it cool gently which prevents the rasgulla shrinking.
Serving Rasgullas
30)You can leave the rasgulla in the syrup overnight for best results. Once the rasgulla is cooled. You can open the lid.
31)Serve rasgulla with the syrup.
32)Spongy rasgulla ready to serve.
Rasgulla in Pressure Cooker
You can easily make rasgulla in a pressure cooker. This is the process, very easy and simple to follow.
- Make chenna as mentioned in the recipe and shape rasgulla balls.
- Take water, sugar, cardamom and saffron in a pressure cooker. Bring it to a full boil.
- Once it boils, add chenna balls into the boiling syrup. Cover and pressure cook for 2 whistle. Once 2 whistle is up, reduce the flame to medium - low and cook for 5 minutes. Turn off the heat and let the pressure release by itself.
- Once you open the cooker, let it sit in the syrup for 2 hours before serving. Serve hot or cold.
Instant Pot Rasgulla
- Make chenna as mentioned in the recipe and shape rasgulla balls.
- Take water, sugar, cardamom and saffron in the instant pot. add chenna balls into the water. Cover and set the instant pot to pressure cook and cook for 12 minutes. Let the pressure release by itself.
- Once you open the instant pot, let it sit in the syrup for 2 hours before serving. Serve hot or cold.
Expert Tips
- Use whole full fat milk for making rasgullas. Traditionally they use buffalo milk for making rasgullas.
- Chenna or Channa made has to be soft. Once you add lemon juice / curd / vinegar to your milk. Don't over cook the chenna. Else it will get hard and rubbery. Wash the chenna made in cold water to remove the sourness.
- Knead the paneer really well till it is soft and smooth. But the dough has to be soft and smooth.
- Roll the balls till no cracks are found.
- Get the sugar syrup perfect for cooking. I use 2 cups sugar and 4 cups water.
- Use larger pan to cook the rasgullas. It expands a lot.
- You can add any flavour to the syrup like cardamom, saffron, kesar.
- Once rasgullas are cooked, drop them in cold water. If they floats then it is cooked.
FAQ
Which milk is best for making rasgulla?
Use full fat or full cream milk for making rasgulla. The texture of rasgulla totally depends on the milk quality. I like to use full fat cow's milk. You can use buffalo milk too.
How long to knead chenna for making rasgulla?
Knead the curds in a plate till it gets soft. kneading process is important to achieve the proper texture. The curds has to be fine in texture without large chunks of milk solids.
Don't over knead the chenna. Else it will make the cooked rasgulla rubbery and shrink back in size once cooled.
How to get soft rasgulla?
Making soft rasgulla is easy if you follow the above mentioned steps. All you have to remember is to use the right milk, get soft chenna, knead chenna well, don't give pressure when rolling rasgulla balls, don't over cook rasgulla.
How to prevent rasgulla from shrinking?
Once rasgulla is added to boiling sugar syrup, cook on high heat for 8 to 10 minutes. Don't open the lid when the rasgulla is boiling. If you keep opening the lid, then the syrup temperature will reduce and rasgulla will shrink. The heat should be steady when cooking rasgulla. Once rasgulla is cooked, Don't open the lid. Let it cool gently which prevents the rasgulla shrinking. You can leave the rasgulla in the syrup overnight for best results. Once the rasgulla is cooled. You can open the lid.
Why my rasgulla become hard?
The chenna should be soft and moist in texture. Don't press the chenna like we make paneer. It has to be soft but not too dry. Chenna texture is very important for soft rasgulla.
How can I fix my hard rasgulla?
Rasgulla is quite forgiving dessert, Don't worry if your rasgullas are not perfect, you can always use them in rasmalai and chum chum.
Why does rasgulla break when cooking?
If your chenna has too much moisture content it may break when cooking. Also when rolling the rasgulla balls, don't give too much pressure. Roll gently.
Trick for soft roshogulla?
You can add a tsp of cornstarch or all purpose flour in the chenna and knead well. This helps in achieving the soft texture.
How long to cook?
Depending on the size of the rasgulla balls, it takes around 10 to 12 minutes to cook.
More Sweets to Try
📖 Recipe Card
Rasgulla Recipe | How to Make Bengali Rasgulla Recipe
Equipment
- Cooking Pot with Lid
- Shallow Plate
Ingredients
- 2 litre Full Fat Milk
- 2 tbsp Lemon Juice
For Sugar Syrup
- 2 cups Sugar
- 4 cups Water
- ¼ tsp Saffron
- ¼ tsp Cardamom Powder
Instructions
- Squeeze some lemons, you will need 2 tblspn of lemon juice, line a sieve with muslin cloth and place it over a big bowl.
- Take milk in a pot and put it on high heat. Let it come to a boil. Once it boils, take it off the heat. Now add in lemon juice and mix gently. The milk will curdle. Once a greenish whey separates from the milk and the milk solids have curdled completely. Strain it in the sieve.
- Now take a big bowl of cold water and wash the chenna well. rinse it in three changes of water. Now squeeze it gently with your hands to remove any excess whey water, Tie a knot and hang it over a tap and leave it to strain for 30 mins. I squeezed occasionally to make things faster.
- Now take sugar and water in a big pot and mix well so the sugar is melted. Once the sugar is melted, put it on stove and let it come to a rolling boil. You can flavour the syrup with cardamom and saffron.
- After 30 mins, take the chenna in a bowl and knead it gently, by rubbing with your palms and knuckles till you get a soft dough. Once a dough is soft, take a small portion from it and roll it in your palms gently till you get a smooth ball. Repeat with the remaining dough as well.
- Now drop the balls into the sugar water and cover it with a tight lid and cook it for 8 to 10 mins till the ball has tripled in volume. Reduce the flame and cook on medium heat for 2 minutes. Now reduce it even further and cook on low for 2 minutes. Now take it off the heat and don't open the lid. let it cool with lid covered for 2 to 3 hours. Leave in the syrup overnight.
- Serve cold.
Video
Notes
- Use whole full fat milk for making rasgullas. Traditionally they use buffalo milk for making rasgullas.
- Chenna or Channa made has to be soft. Once you add lemon juice / curd / vinegar to your milk. Don't over cook the chenna. Else it will get hard and rubbery. Wash the chenna made in cold water to remove the sourness.
- Knead the paneer really well till it is soft and smooth. But the dough has to be soft and smooth.
- Roll the balls till no cracks are found.
- Get the sugar syrup perfect for cooking. I use 2 cups sugar and 4 cups water.
- Use larger pan to cook the rasgullas. It expands a lot.
- You can add any flavour to the syrup like cardamom, saffron, kesar.
- Once rasgullas are cooked, drop them in cold water. If they floats then it is cooked.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Kalyani's Platter
looks yummy and delicious .......
Santosh Bangar
yummy sweet now iwill try it soon
julie
Simple way to prepare rasagullas.. Yummmy!!! Bookmarked..
sangee vijay
yummy rasagulla...perfectly done and thanx for the detailed step wise pic...
Priya
Love this juicy spongy rasagullas very much..
Suja
One of my favorite sweets...looks divine Aarthi
Harika's Kitchen
Nice clicks with step process. Yummy yummy n happy diwali in advance.
Now Serving
beautifully explained pictorial - Delicious looking rasagollas 🙂
Chitra
looks so yum...even i have a rasmalai recipe in my draft....
Dzoli
I make similarly fresh ricotta;))
Rekha shoban
perfect rasgulla!! neatly explained photos!
R
perfectly made. yum.
Harini
Looks too good!! Love rasgullas anytime!
Srivalli
That's a wonderful sweet!
The Pumpkin Farm
ha Aarthi, interesting diwali romcom.
Rasgulla recipe step by step is very very helpful thanks for it. The rasgullas look perfect
Sharmilee! :)
Looks yummy...delicious looking perfect rasgullas
RAKS KITCHEN
Looks soft and spongy!very well done.
Alba
Your step by step receipts are great, they are really helpful!
Your rasgullas look perfect and delicious!
Alba
Gayathri Kumar
Rasgulla has come out perfect. Very interesting Diwali story...
Mari
Beautiful romantic memories 🙂 Love today's sweets! Your blog looks great!
hemalata
Delicious sweet and looks perfect.
Thanks for dropping by and those lovely comments.
Happy to follow u.
Aruna Manikandan
romantic post 😉
rasagulla looks delicious dear:)
Rajani
It looks so yummy! Can't understand how you are not a fan of it :).
Cool Lassi(e)
What a perfect looking Rasgulla! I have never tried my hand at making festival foods cause I don't have the ""kai"" for it. But your pictorials make it look like its child's play! Love it!
Asiya
Thx for stopping by my blog and the follow. These rasgullas looks so good. I've never thought of trying to make them b/c they always seemed so complicated. I love the step by step pictures..gives me more confidence to give these a try! Thx for sharing & following you back!
veena krishnakumar
Looks very soft and spongy
Samira
Great.... These pressure cooked rasgullas reminded me of my time when I was very new to cooking and rasgualla being my fav sweet, i would try to make it often but everytime in vain. Once I got a pressure cooker rasgulla recipe and dunno why but i was damm sure that it will turn out good this time so called up my friends too to share it with them. After all the efforts when I finally opened the lid of the pressure cooker, my rasgullas had literally disappeared, and since then i became a laughing stock among my friends... 🙂 I love those memories. I dunno how but all those rasgullas melted out. Not so easy to give up, i later followed manjula aunty's recipe on manjulaskitchen and at last was succeded in my rasgulla making attempt. The pics of rasgullas in the cooker brought back the old memories. Thanks for sharing this recipe. Insha allah i will once more try out this one...
Jerina Robinson
hai al i tried but panner is flop. i think next attempt vl b super cool.
Preeti Madhu
Wow what a cherishable moment aarthi,god bless you both!!!Scrumptious rasgullas!!!
Sharanya Skarp
Arthi but my rasagulla didn't doubled the size.. Should I leave for more than 3 whistles. Also I get only awin milk here is it s ok?
Aarthi
@Sharanya Skarp You have to let it whistle only once, then simmer the flame and cook for 10 mins. then let the pressure go all by itself
khushi
I made rassgullas yesterday it came out spongy n delicious. ..thnx arthi...making rassgulla is so simple. .
laxmi mehra
Today I tried rasgullas.but it was extra soft.and the syrup is not so white in color.l think next try will be successful
nanz
No one has ever explained any recipe so well. Thank u for making this cooking so easy. Been following ur page for a month now and I am ur fan. Thank you for making our interest in cooking intact. God bless you.
Anonymous
Impressive
Anonymous
Superb... I will try soon
Sri Senthil
Very good blog..keep up your good work.
Aisha
We get fresh cow' milk here, which we boil and remove the cream that usually forms, can I still use the sane milk after removing the layer of cream
Anonymous
Super
Aarthi
@AishaYou can use that, but i recommend you to use full fat milk
vibha
Have been followimg ur blog for past few mnths n hav tried few recipes which hav always turned gud. Tried these rasgulas today. It turned ok as it was slightly rubbery. Could u tell me as why texture was slightly rubbery?
Aarthi
@vibha You have over cooked it, hence it turned out rubbery...Just cook it for the time i mentioned..If u make small balls than mine then cook it less time.
Anonymous
my favorite sweet of all times.. thx a lot for the recipie. i love this blog. life saver blog for many ppl ... thx arati
Anonymous
my rasgullas got flattened whats d reason????
Aarthi
@AnonymousIf there is any water left while making chenna, then rasgulla will get flat..So try to get as much liquid from it and then make balls..
Anonymous
Very impresive .thanks for the pictures.reallly appreciate ur patience
Anonymous
Thanks alott for the recipe... 🙂
Anonymous
Super recipe....
Anonymous
Hi aarthi,
These rasgullas look awesome... 🙂
Can I make this with the paneer that we get in shops and start directly with the dough makjng step....
please help me with this so that I shall make this sweet tomorrow for Diwali...
Cheers.
Aarthi
@AnonymousNo fresh paneer is recommended for soft rasgullas
Aarthi
@AnonymousNo fresh paneer is recommended for soft rasgullas
Umamaheswari
Rasagulla ...followed all the steps perfectly...but when i eagarly opened my PC ..found a paneer porridge in side...:(
What went wrong ?
Aarthi
@UmamaheswariU haven't drained the water and kneaded it properly so it has crumbled
nandini
Thank u very much Arathi.. I love rasagulla. My fvrt sweet. I will try it. And ur palm ditto like my palm.
Mariam adil
How they increaced u didnt add baking powder ?
Aarthi
@Mariam adilIt will expand when boiling, The chena absorbs the syrup and swells
Anonymous
My rasgullas breakdown everytime while cooking. Pls help me aarthi
Janani Selvaraju
Hi aarthi,
Thanks for this wonderful recipe. It turned out very well...but i did a mistake...I had added more lemon juice, hence that taste got added to my Rasagulla....otherwise it's was so soft and tasty....
Aarthi
@AnonymousIf your balls have crack then it will bread..So knead it will it is smooth and shape smooth balls
Admin Kolkata
Can I use calcium lactate powder for making chena instead of lemon juice
Aarthi
@Admin Kolkatai am not sure..u can use curd.
Rovils
I prepared it today and my wife loved it. Very well explained. Thanks 🙂
Phadke
I just love this ,amazing recipe, thanks
Anonymous
Hi aarti ur recipes are super ...can we use paneer .cottage cheese to make these rasgullas
Taruna Anand
Whattttttt a brilliant way to......explain I am.so happy n excited to make this wonder recipe for my entire family...and hope more come my way... Heartfelt gratitude.....
Taruna Anand
I am super happppppiest today to you...specially the way you have explained on how to make rasgullas.... Heartfelt gratitude truly am really excited to make this for my family.........
Taruna Anand
Whattttttt a brilliant way to......explain I am.so happy n excited to make this wonder recipe for my entire family...and hope more come my way... Heartfelt gratitude.....
Anonymous
Super
Anonymous
Super
Aarthi
@AnonymousNo it will make rasgulla hard.
Gurpreet
Hi! Aarti i am big fan of you.i ve tried many recipes and every time i was successful. Today I tried but something went wrong all rasgulla broke down .I have used cow milk andknead it vry well. Should I use flour or some binding agent.
Anonymous
can we use paneer
Aarthi
@AnonymousNo paneer shuld't be used
Aarthi
@GurpreetWhen making balls u should make it relaly smooth..if it is cracked then it will break when cooking
anu
Super..very well explained with lots of efforts. I just tried it and it came out really good. Thanks a lot for sharing.
Anonymous
Hi. . . I hv tried making it but firstly the chenna was very crumbly and i was unable to make dough. I tried prepare balls but when i cooked it was little hard. Pls suggest.
Aarthi
@AnonymousIt is because you have over cooked the chena, u have to cook till is soft, after it is curdled, dont boil it, else it will turn rubbery.
Anonymous
If the rasgullas have become hard can we do anything to make it soft again.
Aarthi
@Anonymousu cannot make it soft again, but you can add it to rabdi and make rasmalai
Anonymous
Brilliant. The way you explain with Steps and Pictures ( which is most important part to see how dish looks at each stage) gives me full confidence to try all your recipes without wasting time and food... You are a perfect cook and know how to make people tempted to try your recipes. Brill work!!!
Anonymous
Aarthi.can i use a open vessel n cover it wit plate?
Aarthi
@Anonymousyes u can use
Anonymous
Hi, plz suggest whether v can use green packed avin milk. Awaiting for ur,response as am going to try this even
Aarthi
@Anonymousyes u can use that milk
Anonymous
Wonderful recipe.if followed exactly same way anybody can do.its that practical.thank u very much for such a traditional dessert in simple steps.all my family enjoyd it.
Anonymous
I have seen some ppl add maida a vry Lil amt in rasgoola dough but u didn't y so?
Aarthi
@Anonymousthis recipe doesn't need it
Madhu
Clearly presentes aarthi.. Tried it ..got it right. What to do with the sugar syrup. There is so much of syrup. Can we use the left over syrup in any form?
And one question, when chenna balls are dropped in sugar syrup, do we need to cook them on high or medium flame.
Aarthi
@Madhuyou can use that syrup for making juices
Aarthi
@Madhuu have to cook the chenna balls on medium high heat
devangi chaudhry
I did d rasgullas as mentioned by you. Dey were soft,round,spongy. But wen allowed to sit for 15 min,they became Sumwat flat,like rasmalai. And dey were soft wen hot,but lost sponginess wen cooled down.though the chenna was very soft,I thought they Wil cum out soft,but it didn't happen. I used mother dairy packet milk.pls suggest how can I improve upon.
mysweetaddiction
Dear Aarthi, u r gorgeous n I m a really big fan of urs.. Everything new I tried was a complete disaster n a big waste but ur recipes are never a fail I just wanted to ask that if the chenna I use has been curdled naturally ( without using lemon) will this make any side effects to the rasgullahs?? Thanxx a bunch in advance... I look forward to ur reply!! Bye.. 🙂
Aarthi
@mysweetaddictionnaturally curdled ones are because of spoilt milk. i dont suggest using that
Aarthi
@devangi chaudhrythere is some problem with the chenna..
manndeep sharma
hiii u r gorgeosr n iam big fan of urs ..i just want to ask u one thing i follow ur recipes fpr preparing sponge rasgulla everything is gud but my rasgulla doesnt increase there size and it become hard also..... plz tell me why
Aarthi
@manndeep sharmaur chenna is too much cooked and turned hard
Kavitha
So yummy.. Will definitely try this week.. but I hv 2 doubts.
1. Don't we add lemon juice when the milk is boiling itself? Will it curdle properly if we do off fire?
2. How many whistles should I keep if I do in press cooker?
Thanx in advance..
Aarthi
@KavithaIf u add lemon juice when it boils and still keep on the flame, then the chena will get hard and rubbery.
Anonymous
Hi arti i add lemon juice in milk as mentioned but didn't currdled as in pics pls explain
Aarthi
@Anonymousadd little more lemon juice, it will curdle.
Pallavi
Hi Aarthi,
I am great fan of your blog..I like the picture way story of ur receipe, it helps a lot in understanding. You post ever time such an amazing receipes.. Pls keep up the good work.. I tried out the Rasgulla it turned out great, everyone liked it 🙂 while making the Rasgulla sugary water, I added 3-4 cardamom in it which gave nice flavour to the rasgullas.
Also, many times the sugary water becomes excess, so instead of throwing I added it while making tea to make flavourful elachi tea.
Anonymous
What a cool receipe it make your work easy and you eat delicious sweets
Anonymous
Hi arti d milk didn't currdled suddenly so i aaded some more lemon juice and boiled again but at d end dissappointed bcoz rasgullas turned rubbery.pls give ur valuable suggestions.But i tried ur other reciepes kaju katli i used condensed milk and other recp choclate peda kalakand n motichur laddo and Alhamdulilah all were gr8.Love u so much dear sis..
Aarthi
@Anonymousthe chenna which you make should be soft, else the rasgullas wont turn good. try it once again
Anonymous
Tnx a lot yes vl surely try inshallah in coming RAmzaan n intimate u..
Anonymous
helllo mam...can we use already maked paneer for making bolls.
Aarthi
@Anonymousno it makes the rasgullas hard
Nilesh pandey
Yami it's so testing 🤩🤩
Thanks for sharing rasgulla recipe,, Now I also try to make it at home. But it will not be bad, will it?
sumathi
Hi aarthi my rasgulla size get shrink when I removed from the cooker
sumathi
My rasgulla get shrink when I removed from the cooker.
Aarthi
@sumathiThe whey is not properly drained i think so.
Anonymous
This is the 3rd time I am trying rasgullas. The first 2 times I tried the recipe from other websites. It was a flop. Now I saw urs.. again it did not turn out well.. I don't know y i am Not getting. Whr is the mistake? I did exactly the same measurements.. greenish whey did Not come at all.. it did not curdle fully.. y? Can u pls explain. I boiled milk. Added 1.5 spoons of lemon juice. Mixed for around 5 mins.yet did not curdle properly. Y,????
Aarthi
@Anonymousif it didn't curdle add more lemon juice or curd.
Anonymous
Whenever I make these rasagullas they turn flat...what shud I do? Or what is the mistake I'm doing...plz suggest..!!
Aarthi
@Anonymousif there is water content in them, they will turn flat
Nabeela Badar
My chenna dint come out well.. I hung it for 1 hour and still it was watery..
Aarthi
@Nabeela Badaru have to drain them for more time..use a good cheesecloth to drain them
Anonymous
Hi . . I have tried this recipe twice but milk never split :-((( I used amul fresh cream milk . . I feel may be I am not using the right product . . Could you please let me know what is meant by whole fat milk ? If you can suggest the product name it would be of great help . . Can I use amul homogenised toned milk ?? Please help me with it . . Eagerly waiting for your reply so that I can make my third attempt :-))
Anonymous
Hi . . you are such a bliss, i have tried most of your recipe and its always a super hit at my home.
I have been trying rasagulla for twice already and milk never split and chenna is not getting formed. Tried adding more lemon, tried to boil more, but just no luck 🙁 I have been using AMul fresh cream milk and i think the issue is with the product of milk i am using and it is not the right one. Could you pleaseeeee help me with what is meant by full fat milk ? and if you can suggest the product name it would really be of grt grt help. Can i use amul homoginized toned milk ? Please help in suggesting. Eagerly waiting for your reply so that i can make my third attempt :-)))
Aarthi
@AnonymousI use aavin gree cover milk. if u get diff brand use that
Anonymous
I am nvr able to bind rasgulsas balls. So add some cornflour. Cn u tell me y pls ?
monika chaudhary
i have made these ragulla...bt as soon as i put balls in boiling sugar syrup,my balls got burst..why dis happened?
Aarthi
@Anonymousdrain the chena well and knead it well. u will be able to bind it
Aarthi
@monika chaudharyif u dont shape the balls smoottly or if there is water nside the chena it will burst
Swaad Swaad
Have been followimg ur blog for past few mnths n hav tried few recipes which hav always turned gud. Tried these rasgulas today. When i put bolls in boiling syrup within few minutes they are increasing. Do i continue till 8 minutes. I did for 8 minutes they are cracked & at 15 minutes resting time they become flat. after 4 hours they are soft at one side & hard at other side. do i really require very tight lid for vigorous boiling or some steam escaping is ok. I tried 2 times but got flat shape.
Aarthi
@Swaad Swaadput a tight lid and vigourously boil it
Anonymous
Hello aarthy
Yummy recipes
Can I use low fat milk for making rasagullas
Anonymous
Hi aarthy can u able to see my post
Am having a doubt of using low fat instead of full fat n doing rasagullas
Aarthi
@Anonymousfull fat milk has to be used for rasgullas
Anonymous
my rasgulla is nt make spongy what to do??
Aarthi
@Anonymousknead the dough well...if the rasgulla is not spongy cut it in half and make rasmalai
Amita Choudhary
hi i try it second time.. everything is gud by when it comes after whistle they r nt big in size.. what to do.. i really despirately want to make it gud.. plz
help me
Aarthi
@Amita Choudharyknead the dough well and make sure there is no water in the chena
Suhela
Heyy aarti iv bn following ua blog for quite some time..tried rasgulla today bh dy all broke when I put in da hot syrup n let t cook for da specified time..Could u tel me y ws dt?
Aarthi
@Suhelai think the water is not completely drained from the mix.
Suhela
Heyy arti I tried ua rasgulla recipe today n when I put dm in da sugary water n kpt da lid to cook dm dy all broke plz hlp n tell me wt went wrong
Aarthi
@Suhelaif the chenna has water and if it is not drained well, it may break..kneading the dough well is must.
Ramya Mathiraj
Hi aarthi, thought of making rasmalai but after seeing your rasgullas I dont think I can resist myself from eating them.. so immediately started off.. my chenna process is on the go. Will soon let you know how my rasgullas turned out in a couple of hours.. many thanks to u.. 🙂
Ramya Mathiraj
M very sorry for d delay in my update aarthi.with guests at home got held up..and thanks a lot to u.. my rasgullas turned out yummy.. dey were very juicy and yummy bt it would ve been nice if it was more spongier.. will surely give it a try nxt time.
Anonymous
Hi..it turned out well..but the smell of milkbis still there..how long should I boil the milk before adding lemon..
Thanks...
Aarthi
@Anonymousu have to boil it completely, then simmer it and add lemon juice
Anonymous
Hi, can I use khoya to make rasgulla. Waiting for ur answer. Thank you.
Aarthi
@Anonymousno khoya cannot be used in making rasgulla
Anonymous
Hi,
amazing recipe. one quick question.Once I put the rasgullas in cooker with sugar water, do we need to give whistles?
If yes how many and at what flame- Medium or high?
Aarthi
@Anonymousno need to give whistle, just cook on edium heat for 10 mins or so
Malav
Delicious.. Order Rasgullas from SurpriseForU.com this Diwali and make your Diwali more sweeter.
Moushumi Sengupta
Thankyou for the lovely rasgulla recipe...truely awesome. First time it wasnt good but after i followed your recipe i suceessfully made spongy rasgulla.
Priyanka
Looks wonderful! I tried this today and got soft and spongy rasgullas. However, for some reason the rasgullas seemed firm and huge when cooked but after taking them out, they lost all the firmness and size. what do you think could have happened ?
Aarthi
@Priyankanot sure why it happened.
Anto
Wow!! Rasgulla looks so soft and spongy. Awesome Explanation
Daania
My rasgullah won be sweet, it's like boiled ball!why It's so
Aarthi
@Daaniau haven't kneaded the chenna well.
s khalith
Hi aarthi,
I corrected my mistake by kneading chena in mixi not by hands,then I boiled it in pressure cooker, it tastes well,but it's take time achieve, I doing it for past one week with a glass of milk,now it's gud.pack it to lunch for my husband, thanks a lot, feel like to show my rasgullah to u.thanksss
Unknown
I tried them but once I switch off the flame the spongy puffed rasgullas are shrinking back. So it's not very spongy inside though while cooking it doubles and becomes spongy.
Anonymous
I tried this today . Very tasty. 😊
deepthi
Hi aarthi.... thsnks for dis wonderful recipe. I tried it and it came out well. Howevr i cud senceva bit of lemon taste in it. Why is dat so
deepthi
Hi arthi i tried it today. It came out well. But i cud sense a bit of lemon taste in it. Why so?
Aarthi
@deepthithe chenna was not washed well..so the lemon taste was there
Rohit
The only word that comes in mind after looking at your Rasgulla receipe...Brilliant...I am not a fan of any written recepies, but your pictorial, each step well explained and shown is brilliant. Guess even i can start cooking now.
Rohit
Hi Aarthi, tried this Rasagulla receipe. Everything came out well, dough was soft and dry, rasagullas swell well while cooking, but after taking out of flame it reduced in size (flattened a bit) and final product even though was soft to touch, but gave a rubbery feel upon eating. Any suggestion to improve?
Aarthi
@Rohit i think u have not kneaded it enough
slim beast
Hey, my problem here is that it is very difficult to get full fat milk. Can I use some alternatives like cream or yogurt or even ghee?
Please reply soon as it is my dream to make rasgullas at my own home.
Thank you.
Aarthi
@slim beastno use regular milk then
Aarti Gupta
Hi Aarthi
when i tried to curdle the milk, the whey wouldnt separate and what remained almost looked like milk. The chenna still has water content in it and i am not able to completely squeeze the water out. so i am not able to knead it well. its so watery. I used a cheese cloth to strain off the excess water/milk. I dont know if anybody has faced this. I am so disappointed.
Aarthi
If the mix is not curdling then add more lemon juice or yogurt till it is completely curdled
Aarti Gupta
Thanks Aarthi. What you suggested worked. But it wasnt as round as in your pics. They turned a little flat when taken out of the flame. As i saw your comment, kneading is important. I kneaded for around 10 mins. I think i'll try again. Thanks for your suggestion.
Deepti Aggarwal
Even mine came out little flat. Can you tell how to improve on that??
Deepti Aggarwal
Thanks Aarthi, i just loved the recipe... As promised, I made these today and they came out so well and tasty.. I mean I hust cant tell they were delicious in taste.. The only thing I wanted to share is when i removed the lid finaly they were expanded for sure but they were little flattened as if we have pressed them a bit with hand. What do you think how can I avoid that? I just want to be perfect in rosogulla as they are my mom's favourite and I am for sure gonna try this... Thanks a lot. Luved this easy recipe..😘😘😘😘
Aarthi
It depends on the consistency of the chenna. not sure what must have gone wrong
Anonymous
I used full fat milk,after boil i wait for two minutes then add lemon juice but rasgulla made to hard, i tried many times but rasgulla is not soft
Deepthi
Hi arthi ... I don't have muslin cloth. What else can I use instead
Deepthi
Hi arthi I don't have muslin cloth . What else can I use instead... U r an inspiration.
Anonymous
Mam i tried it today but my rashulla dont get expanded
Unknown
Hi Arthi I tried this recipe today ,, it came soft and fluffy,, I washed the chenna in running water but still I felt lemon flavour while eating the rasagulla , what might have gone wrong kindly suggest
asma ahmed
Thank you so much,It was very easy to underdtand .And High 5
I love rasmalai too xD
janani
boiling time pls.... urgent
Aarthi
it will take around 8 to 10 mins
Swati Pandey
NYC recipe. I loved it. I will surely try it at my home. I will keep following you. 💞💞😍