Padhuskitchen


Rasgulla-Rasgulla Recipe-How to make Rasgulla

by 60 Comments

Rasgulla is a very famous Indian sweet made of Paneer/Indian cottage cheese and also very easy to prepare.
They are actually paneer balls soaked in sugar syrup.Today let us learn how to prepare rasgulla using this easy recipe.


Rasgulla

How to Prepare Rasagulla-Rasgollas

Ingredients needed

Milk (full cream milk)- 1 liter
Lemon juice – 2 – 2 1/2 tbsp
Sugar – 2 cups
Water – 4 cups
All purpose flour/Maida – 1 tsp
Cardamom powder – a pinch
Mix a 2 tsp of maida in 3/4 cup of  warm water and keep it aside.


Method

You need soft paneer to make rasgullas.

Check out my detailed post on how to make paneer .

Now a small recap

Boil milk in a heavy bottomed pan.When it comes to boil, simmer and add lemon juice stirring continuously.

The milk will start curdling. Stir until the milk solids separates from the whey.

Strain it using a muslin cloth.

Wash paneer well under cold running water to remove the lemon smell. Gather the four sides of the cloth, twist and squeeze out all water from the paneer.



Hang the muslin cloth with paneer for 40 minutes to drain all the excess water completely.

You will get soft crumbled paneer.

Method to prepare rasgulla

Knead the panner well, adding maida and 1/2 tsp of sugar to make a soft, pliable dough. The more you knead, the more softer your rasgullas will be. Your palms will become greasy and the paneer will leave the sides of the dish.


Divide the dough into equal portions and make smooth balls, ensure that there are no cracks.

Preparing the sugar syrup

Mix water, sugar and cardamom powder in a cooker/big vessel and boil. Let the sugar dissolve first.

When the sugar syrup is boiling, drop the balls gently into the hot sugar syrup. See to it that they do not touch each other.Cook on high flames for 7-8 minutes with lid closed. 

 After that, open the lid, add 2-3 tbsp of the maida water and continue cooking for another 5 minutes. Now again add 2 tbsp of plain hot water to the boiling syrup. Adding a little hot water from time to time prevents the sugar syrup from getting thicker. 

 Cook for another 3-4 minutes or till the balls are cooked. When you press the rasgullas slightly, it must return to its original shape, then it is an indication that it is cooked.

Let it be in the cooker until it cools down.

Refrigerate for 3 hours and serve cold. If needed garnish with slivered almonds and finely chopped pistachio.

Enjoy this New Year with Delicious Rasgollas.

You will get approximately 14-15 rasgullas for this measurement. This may vary depending upon the size of the balls.

Note -We are adding water in between as we do not want the sugar syrup to thicken. It should remain in the slightly sticky consistency stage.

 If using pressure cooker, do not put weight for the cooker.

 Sugar syrup must always be boiling briskly while cooking rasgullas.

 You can take 3-4 ladles of sugar syrup, add 3 ladles of hot water to it and keep it in the fridge. You can use that syrup at the time of serving.

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Reader Interactions

Comments

  10. Dolly

    Oh Padhu I love Rasagullas..But never made that at home..Ur post is motivatiung me to try this at home soon..Instructions are very clear..Wishing you and ur family a happy new year.

    Reply

  24. alwayswinner786

    Hi Padhu,
    In Bengal this is our signature sweet and we call it rasogolla and I must say you make it deliciously perfect!
    Here's wishing you all the joys of the season. Wish you and your family a Merry Christmas and A very Happy New Year!

    Reply

  40. Ramya

    Thanks a lot 🙂 am trying Rasagulla for the first time and am sure my friends will like it 🙂
    Just to know, why are we adding Maida water while boiling?

    Reply

  41. PadhuSankar

    When the thin flour solution is added gently to the syrup, a frothy layer is formed on the surface and the syrup syrup starts frothing, which will help to cook the rasgullas. If the froth subsides, you can add little more thin flour solution. Ensure that the sugar syrup froths all the time when cooking rasgullas.

    Reply

  47. Padhu Sankar

    Malvika- You should knead the paneer well otherwise this will happen. Another point making paneer – once the paneer separates,remove from flame and pour cold water over it so that they do not get cooked further.

    Reply

  49. Adma mohiuddin

    Hi padhu… i am making rasgullas for the first time…but fr some reason they are not getting spongy can u help me please…
    Furthermore please tell me the exact amount of paneer used….

    Reply

    • Padhu Sankar

      You have to knead the paneer well with the heel of your hands.You can use the paneer you get from 1 litre of milk. Ready made paneer available in shops is not suitable for making rasgulla.

      Reply

  52. Ranju Vibin

    Hi padhu,
    Your recipes are fool-proof and even a big non-cooker like me can get good results from ur recipes. I really mess up all the recipes except urs.When i need to get a recipe which i know i wont foil up, I can always trust u!!!good instructions , good easy to follow recipes and good website. thanks 🙂

    Reply

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