Rasgulla Recipe (with Step by Step Photos)
Rasgulla or popularly known as Rosogolla in local dialect, actually originated from Orissa and as with many other Indian sweet and dessert recipes, requires only three basic ingredients (milk, sugar and lemon juice) which are easily available in any kitchen all the time. In this step by step photo recipe of Rasgulla first chhena (aka paneer or Indian cottage cheese) is prepared from milk using lemon juice and then small balls prepared from it are cooked in sugar syrup to give it a sweet character.
|1 liter Full Cream Milk (cow milk is preferable)|
|2 tablespoons Lemon Juice|
|1½ cups Sugar (little less or more, as per your taste)|
|4 cups Water|
|2-3 Green Cardamom Pods, optional|
- In this recipe, we have used Kirkland signature brand whole milk available in Costco to make Rasgulla. However, you can use any brand of whole milk. Use cow’s milk for better results.
- Read/follow recipe of fresh paneer (chhena) (follow steps 1 to 5) to prepare fresh paneer (chhena) at home. If you are following the given link to prepare chhena then skip step-1 and step-2 given below.
- Bring the milk to boil over medium flame. Mix lemon juice with 2 tablespoons water.
- When milk comes to rolling boil, add water-lemon juice mixture gradually and stir continuously using spatula. Solid milk portion and liquid whey portion will start to separate within minute or two. When it separates completely, turn off the flame. Spread a cheese-cloth (plain muslin cloth) over large strainer or colander and transfer over it and drain the whey. Rinse it in running water or pour 2-3 glasses of plain water over it to remove sourness (lemony taste).
- Drain water and tie chhena in a muslin cloth. Squeeze it gently to drain the excess water and hang it for 30 minutes to get the right amount of moisture. Do not hang it for more than 30 to 45 minutes.
- Untie the muslin cloth and transfer chhena to a plate.
- Crumble it with hand. It should be crumbly and little moist. If it is too dry, rasgulla will turn hard and if it is too soft, they will break while cooking and will not retain their shape after cooking.
- Knead it using hand until it all comes together like dough and it starts to release some fat. Your palm will turn little greasy; it’s an indication that it has started to release fat. Stop kneading after that.
- Make 13-15 small balls from kneaded paneer dough. The size of balls will increase to almost double after boiling in sugar syrup in next step so do not make very large balls.
- Heat 1½ cups sugar with 4-cups water and cardamom pods in a large broad vessel (having lid) like pressure cooker or saucepan over medium flame and make sugar syrup.
- When it comes to rolling boil, gently drop prepared balls in it.
- Cover it with a lid and let it cook over medium flame. If you are using pressure cooker, just put the lid over cooker, do not use whistle.
- After about 5-minutes, remove the lid and stir it gently with a spatula. Again, cover it with a lid and let it boil over medium flame for 7-8 minutes, stir it gently once in between. Remove lid and turn off the flame. You will notice that size of balls has increased to almost double.
- They will shrink a little after turning off the flame but it is normal. (If it shrinks too much then its an indication that something has gone wrong.) Transfer them to a large bowl and let them cool for 5-6 hours. Rasgulla are now ready for serving.
- Use full fat cow’s milk for best results. However, if it is not available, you can use regular milk.
- Do not use store bought paneer to make this sweet.
- Use deep and wide mouthed vessel for perfect cooking.
- If prepared chhena is too dry (in step-4), rasgulla will turn hard and if it is too soft, they will break while cooking and not retain their shape after cooking.
- Do not knead chhena after it starts to release the fat in step-5.
- It is necessary to keep the syrup boiling all the time while cooking the rasgulla in it. Do not cook it over low flame. If required, increase the flame to high to keep the syrup boiling.
- Do not change the quantity of water and do not reduce the quantity of sugar (you can add more sugar) as they are required to cook them perfectly.
- If you want to double the recipe, cook them in batches (from step-8 to step-10). You can use the same sugar syrup for the second batch. If syrup is not enough, add water and sugar in same ratio as given in ingredients table above for cooking the second batch.
Response: Hello Manisha, it happens when the rasgullas are not cooked enough.
Response: Hello Sahnaz, it happens if the chenna has excess moisture.
All your recipes and the way you have posted them for easy understanding is awesome. I tried rasgullas yesterday, everything went fine but the sugar syrup tasted watery, and rasgullas too. Do the sugar syrup need to have a string consistency or will it just like sugar dissolved in water. Please help.Thank you in advance :)
Response: Hello Preeti, the syrup of rasgulla doesn't need to have a string consistency, it should be watery. However, if you like, you can add 1/2 cup more sugar while making the syrup to make it more sweet.
Response: Hello Raunak, it happens if the rasgullas are overcooked.
Response: The reason behind melted/broken rasgulla in syrup is the excess moisture in chhena.
Can you sugegst the brand of milk to be used? Or should we use the one from Tabela?
Response: You can use the any brand milk. If possible, use cow's milk for this recipe.
Response: Hello Shweta, if the curdled milk doesn't smell rancid, you can use it to make the paneer for curry (not for rasgulla).
Response: Hello Sadhana, I think the reason behind it is the excess moisture in chenna.
Response: Hello Deepak, thank you for trying the recipe. The main reasons behind your problem are either the dry chenna or syrup was not boiling while cooking the balls. Chenna should have enough moisture and syrup must be boiling while cooking.
But, why no mention of it as "Odia Recipe"?
You have listed it as a Bengali recipe.
Today is Niladri Bije, ancient ritual of Jagannath Temple, Puri where Lord Jagannath feeds Rasagolas to His wife. Celebrated as Rasagola Dibasa!
Response: Hello Anita, you are right about no mention of Odia Recipe. Right now, there are not many Odia recipes on this site and so the category is not generated. However, we will definitely assign the Odia category to the rasgulla when we have enough Odia Recipes.
Response: Thank you Lavanya for trying the recipe. The the main reason behind hard rasgulla is the dry chhena (less moisture). If you squeezed out chhena (freshly prepared paneer) too much or hang it for a longer time, they will turn hard.
How do I know that chenna has the right moisture?
Please suggest me.
Response: Hello Sayed, when you touch the chenna, it should not have any water in it but when you touch it, it should feel little wet and not dry (like store bough paneer).
Response: Thank you Kanupriya for the wonderful feedback. You need to spend for domain name (one time purchase), hosting and theme (one time purchase/ or use a free theme). Follow this link How to start a Food Blog to get the detailed answers about your queries. If you have any further questions, feel free to ask.
Response: Hello Kanu, I think something is wrong with chenna. When you try next time, make the chenna with another brand milk and then try the rasgulla.
Response: Hello Kirti, you can use chenna water to bind the dough, making gravy of curry etc.
Paneer balls cracked in cooker now what shud be done with this mess? Any further renovation to this dish?
Response: Hi Neeta, sorry to hear that rasgulla balls broke while boiling.
Strain the mixture, keep the liquid syrup (in refrigerator) to cook the next batch and use strained paneer mixture in making punjabi gravy or cook it with condensed milk to make a sweet like milk halwa.
When you try this next time, 1. make sure that paneer is kneaded for enough time And 2. first, add only one ball in syrup and let it cook for 5-6 minutes, if it is not breaking, cook the remaining balls.
I hope this will help you.
Response: Thank you Nabanita for trying the recipe. If the chenna is too dry (less moisture) or having too much moisture, balls will dilute in syrup while cooking. When you try this next time, make sure that chenna has the right moisture and kneaded for enough time.
I tried to make rasgulla as per above steps. I placed the chenna balls to boil in the sugar syrup, and after 5 mins I opened the lid and found that the balls were broken. Please suggest what went wrong ?
Response: Hi Bhavana, the excess moisture in chenna is the main reason behind broken balls while boiling.
Response: Hi Sara, stop kneading the chenna when it starts to release the fat (when your hands turn greasy). In the given recipe, the rasgullas are cook covered (not pressure cooked, don't put whistle over lid while cooking), I think you cook the rasgullas for longer. When you try it next time, don't put the whistle on the lid.
The paneer was moist - so the rasagullas cracked a bit. I did not cook enough - little taste of paneer!
Very good recipe and perfect steps and explanations. Thank you!
Response: Your'e welcome.
Response: Hi Savitri, it happens if the paneer is too dry. How long did you knead the crumbled paneer? Just try to knead it using your hand (like we make roti dough) until it all comes together.
Response: Hi Aarti, thanks for trying the recipes. The main reason behind flat rasgulla is excess moisture in chhena. When you make it next time, hang the paneer little longer or just press the hanged paneer between paper napkin to remove excess moisture.
Response: If the rasgulla is not cooked for enough time, it will taste like chhenna.
Response: The reasons behind not spongy rasgullas are given below.
It happens if the chenna (fresh paneer) was not kneaded enough (until it releases the fat).
Did you cover the pan while boiling rasgullas and did you boil them over medium flame?
Response: Hi Neha, thanks for trying the recipe. The main reason behind hard rasgulla is the dry chhena (less moisture). If you squeezed out chhena (freshly prepared paneer) too much or hang it for longer time (more than 30-45 minutes), the final rasgulla will turn hard.
Response: Hi Radhu, thanks for trying the recipe. You can add more sugar (1/2 cup more) while making sugar syrup, if you like more sweet taste.
Response: Thanks for trying the recipe. We will definitely try to upload the recipe of moong dal halwa.
However, please note my rasgullas didn't become sweet. Please advise me on this.
Response: Hi Prachi, you can increase the amount of sugar in sugar syrup to make rasgullas sweeter.
Response: Hi Asma, thanks for trying the recipe. If it tastes soggy then no need to worry but if it tastes like raw paneer then cook it for few more minutes.
Response: Hi Smita, the main reason behind rasgulla tastes like paneer is that they are raw and not cooked enough. Cook them covered in boiling sugar syrup for 12 minutes (no lesser than that). The time required to cook them varies according to the size of raw paneer balls and how deep is the vessel being used for cooking.
Response: Thanks Gunja for trying the recipe.
Response: Hi Usha, thanks for trying the recipe. If the chhena has excess moisture then cooked rasgulla will turn flat and not keep their shape after cooking.
Response: Hi Deepanjali, we will soon post the step by step pictures for the gulab jamun recipe.
Response: Hi Bhavani, follow the given tips to reduce the lemon taste in rasgulla.
1. Strain the lemon juice through a sieve to remove any lemon pulp.
2. Do not forget to wash the chhena (freshly made paneer) to remove the sour taste from lemon.
Response: Hi, sorry to hear that they broke while boiling. The reason behind rasgulla broke while boiling is the excess moisture in the chhena (paneer). Chhena should be dry but little moist. When you knead the chhena (in step-6) and if your palms turn wet because of excess moisture, then it is too wet. Hang it for sometime or press it between paper napkins to get rid of excess moisture and then try again.