Rasgulla Recipe How to make Rasgulla at Home

Table of Content

• घर पर इस विधि से बनाएं स्पंजी रसगुल्ले जानें रसगुल्ला कैसे बनाते हैं – How To Make Rasgulla At Home In Hindi
• Recipe Notes
• How to Make Rasgulla
• plum cake recipe
• Paneer Butter Masala Recipe
• रसगुल्ले को टूटने से कैसे बचाया जा सकता है – How to prevent rasgulla from breaking in Hindi
• Pav Bhaji Recipe (Mumbai Street Style)

Squeeze up and remove as much excess water as possible. Then hang it on a hook for 1 to 1½ hours. I felt the timing depends on the kind of milk. Sometimes I even leave up to 3 hours. The milk will begin to curdle. Turn off the stove and stir well until it curdles completely.

It will curdle right away. You should see the milk solids separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely. Rasgulla is a milk based sweet made by curdling milk, draining the whey and kneading the milk solids to make balls.

घर पर इस विधि से बनाएं स्पंजी रसगुल्ले जानें रसगुल्ला कैसे बनाते हैं – How To Make Rasgulla At Home In Hindi

You can serve the rasgulla now or refrigerate them and serve later cold or chilled. Once they are cooked, switch off the heat and keep the pan down on the countertop. Cover immediately with a lid and let them cook.

Do not over knead to the extent that the chenna turns greasy or soggy. Make sure you use a wide pot good enough to hold all the rasgullas. If using homogenized milk from packets or cartons then reduce the flame to low. To check just dissolve 2 tbsp sugar in 4 to 5 tbsps water and check. If the water looks pale yellow, the sugar is just not suitable. It has to be non sticky and grainy or crumbly.

Recipe Notes

After 7 to 10 minutes, you can remove a rasgulla piece and keep it in a mug or bowl of water. If the rasgulla settles at the bottom, it is cooked. If it floats on the surface of the water, it is undercooked.

You can also add it to shikanjvi or fruit juices or while making cakes. Once the whole mixture has cooled down, add 1 to 2 tablelsoons rose water. Place a heavy weight on the chenna for 7 to 8 minutes. You can also hang the chenna for about 30 minutes.

How to Make Rasgulla

Squeeze well to remove the excess water in chenna. If there is more moisture in the chenna, then the rasgullas will break. So next time try to keep the weight longer on the chenna so that extra moisture is drained. Avoid using 1.5% milk. First of all chenna will have a loose texture and rasgulla will disintegrate while cooking. Keep them covered with the sugar syrup in an air-tight container.

Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. Stir until the sugar has melted. It’s important that the sugar syrup isn’t too thick or stringy. Simply bring it to a boil and then switch off the heat. I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes.

eggless Christmas cake

It depends on the brand of milk. Unpasteurized & non homogenized fresh milk is the best choice. Do not open the lid until the temperature has come down.

The drained chenna is kneaded and then rolled to balls. These are cooked in sugar syrup till they turn light and spongy. Rasgulla is a simple and most popular recipe prepared from curdling milk. The paneer balls dipped into the sugar syrup and cooked till they turn juicy and spongy. The detailed step by step procedure with the video, just jump into the recipe. Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir.

This rasgulla recipe will give you soft, spongy & juicy rasgulla that are quick to make. It can be tried even by beginners. This is a very old post that I shared on the blog in 2014. Place a cloth on the strainer and drain the curdled milk.

Stir gently and allow them to be soaked in the sugar syrup for 30 minutes. Now from the purified sugar solution, reserve ½ cup in a cup or mug. This ½ cup of sugar solution we will be adding to the cooking rasgulla. Now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl. If the chenna looks crumbly and dry, then this means that there is not enough moisture in it. So to correct this, sprinkle 1 to 2 teaspoons of water while kneading.

This popular Bengali dessert is beloved across the South Asian diaspora! Cool this hot white rasgulla ball in icy cold sugar syrup which helps to retain its shape. Making Rasgulla is a child's play if you know the right steps and almost everyone can make this delicious mithai. Take a heavy-bottomed pan and add two litres of full-cream milk to it.

After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. This ensures even cooking and puffing. During the cooking time if you feel the heat is too much reduce the heat slightly, but ensure it is still bubbling & boiling. Chenna should be moist but not with dripping water or whey.

The second step is to squeeze excess water to make chenna. The third step is to knead the chenna until it turns into a soft dough and roll into a ball shape. You can add saffron.

I was too, until one day I tried it and realized I was worried for no reason all these years. They are quite easy and super quick to make. Amazing recipies beautifully explained and easy to follow…making cooking exciting. The Rasgullas came out really soft and spongy, thanks to the detailed description you have provided..thank you. For best results follow my detailed step-by-step photo instructions and tips above the recipe card.