Rasgulla Recipe

Spongy Syrupy Rasgullas are heaven. Rasgulla also referred to as roshogolla is some of the popular Indian dessert specially in Bengali cuisine. You possibly can make them easily at home with ingredients which you have already got available. Perfect dessert to brighten up your Diwali or any festive occasions. Also it is kind of forgiving dessert, Don’t fret in case your rasgullas should not perfect, you’ll be able to at all times use them in rasmalai and chum chum. Learn easy methods to make the right bengali rasgulla with step-by-step pictures, suggestions, tricks, trouble shooting and video.

Bengali Rasgulla

Rasgulla one in all the famous sweet and lots of of us favorite sweet on this planet. It’s a sweet which is made with milk chenna which is then shaped into balls after which 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’m not an enormous fan of rasgulla. I like them in rasmalai. I even have already shared recipe for rasmalai. On this blog post I’m sharing recipe of rasgulla that’s made in a cooking pot, pressure cooker and fast pot. Hope this shall be useful for a lot of.

What’s Rasgulla

Rasgulla is some of the popular sweets in and world wide. It’s a preferred Indian sweet made purely with milk. Milk is curdled and the resulting chenna, paneer is become rasgullas. These delicate juicy milk balls are also called as rasagulla, rossogolla, roshogolla, rasagola, rasagolla, and rasbhari or rasbari. It’s extremely popular in Bengali cuisine.

About Rasgulla

Rasgulla is a spongy milk balls made with milk. Milk is curdled with some form of acids to get chenna. Chenna is nothing but milk curds which is kneaded to form right 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 comparable to my Bengali chum chum.

Making Rasgulla is really easy in case you follow my steps, the ratio and procedure may be very essential. The essential thing is to get the chenna right, I even have posted step clever picture for easy methods to make chenna. Soft chenna leads to a soft and spongy rasgullas. And likewise the consistency of sugar can also be essential. Please follow my measurements so you’re going to get no fail spongy rasgullas every time. Super easy Rasgullas may be made in few steps.

Make sure that you read the complete recipe to learn easy methods to make the perfect soft spongy rasgulla on a regular basis. I even have shared all of the tricks and troubleshooting suggestions. Many of the doubts are cleared on this blog post like hard and dry rasgulla, flat and shrunken rasgulla and lots of more in my FAQ section.

What’s Rasgulla taste like?

Rasgulla taste like pure milk balls which has a soft, spongy and lightweight in texture. The milk balls is crammed with sugar syrup which burst with juicy syrup.

Similar Recipes

Rasmalai

Easy Rasmalai

Gulab Jamun

Watch Rasgulla Recipe Video

Rasgulla Ingredients

Milk – Use full fat or full cream milk for making rasgulla. The feel of rasgulla totally depends upon the milk quality. I prefer to use full fat cow’s milk. You should utilize buffalo milk too.

Lemon – I used lemon juice to curdle the milk. As an alternative of lemon juice, you’ll be able to add leftover whey water or vinegar.

Sugar – Use refined sugar for making sugar syrup. Try to seek out highest quality sugar which ends up in clear sugar syrup.

Cardamom & Saffron – cardamom and saffron is added in sugar syrup for flavouring the syrup. You possibly can add or skip in case you like.

Suggestions & Tricks for Soft Rasgulla

There are few essential steps to get soft and spongy rasgullas. I’m sharing most of it here for clear understanding. Read this completely to know easy methods to make soft and spongy, juicy rasgullas.

Selecting Milk Type

You could have to make use of full fat milk corresponding to pure cows milk, whole milk or fresh full fat milk. Never use skimmed milk, low fat milk which affects in the feel of the chenna and make soft rasgulla.

Get Chenna Right (Milk Curds)

Once milk involves a boiling stage, take it off the warmth after which add within the acidic ingredients to curdle. Don’t over boil the milk else you’re going to get hard chenna. Never allow the curdled milk to boil else it would get rubbery in texture.

When you strain the chenna in muslin cloth or cheese cloth. Wash it multiple times in cold water to remove the sour taste in addition to to stop the cooking process.

Also don’t over strain the chenna, you would like some moisture within 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’ll be able to produce different style of sweets. But when making rasgulla at home, in small quantity it’s best to make use of hands.

Knead the curds in a plate till it gets soft. kneading process is vital to attain the right texture. The curds must be effective in texture without large chunks of milk solids.

Don’t over knead the chenna. Else it would make the cooked rasgulla rubbery and shy away in size once cooled.

Cooking Technique for Rasgulla

Cooking technique may be very essential when making rasgulla. Here I even have shared all the guidelines and tricks to follow when cooking rasgulla. Don’t fret in case your rasgullas should not perfect, you’ll be able to at all times use them to make rasmalai.

Use Greater Pot for Cooking – Add sugar and water to a big pot which may hold the rasgulla. It needs to be sufficiently big to carry the rasgullas because those tiny balls will expand thrice in volume.

Use Pot with Clear Glass Lid – It’s best to make use of a pot with clear glass lid by which you’ll be able to see through. So we need not open the pot to ascertain on the rasgulla.

Syrup Must be Rolling Boil – Bring the sugar syrup to a full boil. We’ve so as to add rasgulla to boiling sugar syrup. When 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. In case you keep opening the lid, then the syrup temperature will reduce and rasgulla will shrink. The warmth needs to be regular when cooking rasgulla. Once 10 minutes is up, reduce the flame and cook on medium heat for two minutes. Now reduce it much more and cook on low heat for two minutes.

Cooling Rasgulla to Prevent Shrinking – Now turn off the warmth and let it sit covered for two hours. Don’t open the lid. Let it cool gently which prevents the rasgulla shrinking. You possibly can leave the rasgulla within the syrup overnight for best results. Once the rasgulla is cooled. You possibly can open the lid.

Rasgulla Flavours & Variations

Baked Rasgulla – It is a viral recipe for making the perfect 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 completed, split it open and stuff with khoya and nuts mixture.

Elachi Rasgulla – You possibly can sprinkle some cardamom powder into the chenna dough and shape balls. This leads to the extraordinary cardamom flavoured dessert.

Make Rasgulla (Stepwise Pictures)

Pre-preparation

1)Start by doing all of the pre preparation for making rasgulla. You would like lemon juice to curdle the milk. I squeeze juice from 1 lemon in a bowl, you would like 1.5 tblspn of lemon juice.

Pro Suggestions: As an alternative of lemon juice, you’ll be able to add leftover whey water or vinegar. Check my suggestions section for details.

2)Line a sieve with muslin cloth and place it over a bowl. That is to strain the curdled milk.

Boiling Milk

3)Take milk in a sauce pan. I prefer to use a heavy bottom pan so the warmth retains and the milk involves a boiling stage faster.

Use full fat or full cream milk for making rasgulla. The feel of rasgulla totally depends upon the milk quality. I prefer to use full fat cow’s milk. You should utilize buffalo milk too.

4)Place the milk pot on heat and keep mixing it always so no milk catches in the underside.

5)Now you’ll be able to see the milk has began to boil. You will notice the milk getting frothy and creamier as you combine. Don’t boil it an excessive amount of, it needs to be hot and foamy like this.

6)Once it reaches to that time. Take it off the warmth. As you’ll be able to see the milk is steaming hot.

Curdling Milk for Rasgulla

7)Add in lemon juice or vinegar slowly into the new milk. Keep mixing so the lemon juice is evenly combined with the milk.

As soon because the lemon juice is added into the new 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 must be greater in texture.

9)Now the milk has curdled completely. The curds are in greater texture. Now it is totally curdled, you’ll be able to see a light-weight greenish form of water has separated, that is the proper stage.

Straining the milk curds

10)Pour the whole thing on to the sieve. The milk curds shall be collected within the sieve.

11)That is the whey water that’s collected in the underside of the bowl. It’s so healthy. You should utilize 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 loads of cold water. Rinsing them in water removes the sour taste from the curds and stops the cooking process.

13)As an alternative of washing it in a bowl of water. You possibly 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 surplus water. There needs to be some moisture within the chenna else the rasgulla shall be tough.

Pro Tip: Alternatively you’ll be able to hand it over tap or countertop for half-hour to strain the surplus liquid.

Making Sugar Syrup

15)While the chenna is resting, let’s make sugar syrup. Take sugar in a sauce pan. Make sure that the rasgulla fit within the sauce pot.

It needs to be sufficiently big to carry the rasgullas because those tiny balls will expand thrice in volume

16)Add water over the sugar.

17)Place the pot on heat and produce it to a full boil. You’ll boil this until we’re going to make rasgulla balls.

Kneading Chenna for Rasgulla

18)Take the strained curd in a big bowl or a plate. We’re going to knead this well and make balls.

19)We’re going to knead it with our hands. Start by kneading it along with your hands gently. Use the palm of your hands to press the chenna gently. It will mash it gently and make it softer.

20)Keep squeezing and kneading it till the chenna gets soft in texture.

21)Now you’ll be able to see the rasgulla mixture has change into smooth and soft in texture. This process will take around 5 minutes of kneading. You mustn’t over knead the combination also, else it would get tough and rubbery.

Shaping Rasgulla

22)Take a small portion of rasgulla mixture. The scale depends upon how big or small you would like the rasgulla to be.

23)Roll the mixture between the palms of your hands. Don’t give an excessive amount of pressure when rolling the balls. It needs to 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 needs to be in rolling boil whenever you add the rasgulla balls into the sugar syrup. You possibly can flavour sugar syrup with crushed cardamom and saffron strands.

27)Add the rasgulla balls into the boiling sugar syrup. When 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 possibly 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 two minutes. Now reduce it much more and cook on low heat for two minutes.

Now turn off the warmth and let it sit covered for two hours. Don’t open the lid. Let it cool gently which prevents the rasgulla shrinking.

Serving Rasgullas

30)You possibly can leave the rasgulla within the syrup overnight for best results. Once the rasgulla is cooled. You possibly can open the lid.

31)Serve rasgulla with the syrup.

32)Spongy rasgulla able to serve.

Rasgulla in Pressure Cooker

You possibly can easily make rasgulla in a pressure cooker. That is the method, very easy and straightforward to follow.

• Make chenna as mentioned within 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 two whistle. Once 2 whistle is up, reduce the flame to medium – low and cook for five minutes. Turn off the warmth and let the pressure release by itself.
• When you open the cooker, let it sit within the syrup for two hours before serving. Serve hot or cold.

Easy Pot Rasgulla

• Make chenna as mentioned within the recipe and shape rasgulla balls.
• Take water, sugar, cardamom and saffron within the fast pot. add chenna balls into the water. Cover and set the fast pot to pressure cook and cook for 12 minutes. Let the pressure release by itself.
• When you open the fast pot, let it sit within the syrup for two hours before serving. Serve hot or cold.

Expert Suggestions

• Use whole full fat milk for making rasgullas. Traditionally they use buffalo milk for making rasgullas.
• Chenna or Channa made must be soft. When you add lemon juice / curd / vinegar to your milk. Don’t over cook the chenna. Else it would get hard and rubbery. Wash the chenna made in cold water to remove the sourness.
• Knead the paneer very well till it’s soft and smooth. However the dough must be soft and smooth.
• Roll the balls till no cracks are found.
• Get the sugar syrup perfect for cooking.  I exploit 2 cups sugar and 4 cups water.
• Use larger pan to cook the rasgullas. It expands lots.
• You possibly can add any flavour to the syrup like cardamom, saffron, kesar.
• Once rasgullas are cooked, drop them in cold water. In the event that they floats then it’s cooked.

FAQ

Which milk is best for making rasgulla?

Use full fat or full cream milk for making rasgulla. The feel of rasgulla totally depends upon the milk quality. I prefer to use full fat cow’s milk. You should utilize buffalo milk too.

How long to knead chenna for making rasgulla?

Knead the curds in a plate till it gets soft. kneading process is vital to attain the right texture. The curds must be effective in texture without large chunks of milk solids.

Don’t over knead the chenna. Else it would make the cooked rasgulla rubbery and shy away in size once cooled.

get soft rasgulla?

Making soft rasgulla is simple in case you follow the above mentioned steps. All you have got to recollect is to make use of the correct milk, get soft chenna, knead chenna well, don’t give pressure when rolling rasgulla balls, don’t over cook rasgulla.

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. In case you keep opening the lid, then the syrup temperature will reduce and rasgulla will shrink. The warmth needs to be regular when cooking rasgulla. Once rasgulla is cooked, Don’t open the lid. Let it cool gently which prevents the rasgulla shrinking. You possibly can leave the rasgulla within the syrup overnight for best results. Once the rasgulla is cooled. You possibly can open the lid.

Why my rasgulla change into hard?

The chenna needs to be soft and moist in texture. Don’t press the chenna like we make paneer. It must be soft but not too dry. Chenna texture may be very essential for soft rasgulla.

How can I fix my hard rasgulla?

Rasgulla is kind of forgiving dessert, Don’t fret in case your rasgullas should not perfect, you’ll be able to at all times use them in rasmalai and chum chum.

Why does rasgulla break when cooking?

In case your chenna has an excessive amount of moisture content it might break when cooking. Also when rolling the rasgulla balls, don’t give an excessive amount of pressure. Roll gently.

Trick for soft roshogulla?

You possibly can add a tsp of cornstarch or all purpose flour within the chenna and knead well. This helps in achieving the soft texture.

How long to cook?

Depending on the dimensions of the rasgulla balls, it takes around 10 to 12 minutes to cook.

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