Rasgulla Recipe

Homemade soft and spongy Rasgulla (Cottage Cheese Dumplings) cooked in sugar syrup! A gluten free delicious dessert! No arrowroot or flour rasgulla recipe. Rasgulla Recipe

Are you still looking for the last-minute Diwali sweet than look no more. Here is a perfect step by step tutorial to homemade Rasgulla recipe. Please  don’t close your browser after reading RASGULLA. My sister runs away every time she hears rasgulla. Maybe it’s the way it is made that turns her off from trying this recipe. 

I too have to admit that my first hands-on experience to make rasgulla was not too good. In college during a F&B practical (food and nutrition), me and my partner were given a 45 minute time frame along with a verbal recipe to make rasgullas. Believe me,we messed up the whole recipe and failed badly  😕 . Our rasgullas were nowhere near to the actual one – they were rock solid and flat. Since then I wanted to learn how to make a perfect rasgulla recipe. Regular rasgulla and angoori rasgulla explained in this recipe.

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My dad was a hotelier and I had the privilege to learn some cooking from the best chefs. One of his Sous chefs taught me a fail proof rasgulla recipe. And years later, here I am proudly sharing his way of making rasgulla recipe that is tested and tried many many times in my kitchen.

My way of making rasgulla is slightly different form the regular rasgulla recipe. Here, rasgulla is boiled and squeezed before adding to the sugar syrup. Why do we do this? Quite simple, this step makes the rasgulla swell up beautifully. Water is squeezed out so that it can absorb the sugar syrup.

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Please read carefully through these tips  –

  • Always use full cream milk to make rasgullas. The fat content in full milk makes the best rasgullas
  • Wait for milk to get bubbly before adding the acid. This will result in perfect chenna/paneer.
  • Quickly strain the paneer. Letting it sit will result in hard and chewy rasgullas.
  • Wash paneer before proceeding. This will wash away all the taste of acid from paneer.
  • Squeeze all the water out from paneer. If moisture/water is left behind in paneer, the balls will disintegrate during boiling.
  • Knead paneer with your hands. Have tried kneading it in a food processor but the result was not satisfactory. Knead for 8-10 minutes and for a smooth dough. The dough should not feel sticky at all.angoori-rasgulla-recipe-1
  •  Squeeze and press in between your palms couple of times before rolling it like a ball. This will prevent cracks in rasgulla.
  • Make sure there is enough room for the rasgullas to expand during boiling. If the pan is crowded, rasgullas will become flat.
  • Squeeze all the boiled water out of the rasgullas before adding them to the syrup. Once water is squeezed out, rasgullas will become spongy and ready to absorb the syrup.
  • Sugar syrup should not be too thick. If sugar syrup is thick in consistency than it will not absorb the sugar syrup.
  • Finally allow enough room for the rasgullas to boil in the sugar syrup. Cool and enjoy!!

I hope this festive season you give this recipe a try. If possible, share your sweet feedback or pictures with me. Would love to hear from you. !!Happy Diwali!!

Rasgulla Recipe
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Homemade soft and spongy Rasgulla (Cottage Cheese Dumplings) cooked in sugar syrup! A gluten free delicious dessert!
Servings Prep Time
16 RASGULLAS* 20 MINUTES
Cook Time
1 HOUR
Servings Prep Time
16 RASGULLAS* 20 MINUTES
Cook Time
1 HOUR
Rasgulla Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Homemade soft and spongy Rasgulla (Cottage Cheese Dumplings) cooked in sugar syrup! A gluten free delicious dessert!
Servings Prep Time
16 RASGULLAS* 20 MINUTES
Cook Time
1 HOUR
Servings Prep Time
16 RASGULLAS* 20 MINUTES
Cook Time
1 HOUR
INGREDIENTS
FOR PANEER - 16 BIG RASGULLAS OR 36 SMALL RASGULLAS
  • 2 liter Full cream milk
  • 1/4 cup Lemon Juice or vinegar
  • 1 teaspoon Rose water or Kewra essence
SUGAR SYRUP
  • 2 cups Superfine Sugar
  • 4 cups Water
  • 1 teaspoon Milk (to separate impurities from syrup)
  • 1/4 teaspoon Rose water or Kewra essence
  • A pinch of Saffron strands
  • 1 teaspoon Crushed cardamom seeds
CHANGE SERVING SIZE: RASGULLAS*
CHANGE UNITS:
METHOD
MAKING PNEER
  1. Boil milk in a heavy bottom pan. Before you begin please read all the tips above.
  2. Meanwhile line a strainer with muslin cloth.
  3. When the milk becomes frothy and bubbles start to form on top that's the time to add vinegar/lemon juice.
  4. Pour in vinegar/lemon juice.
  5. Slowly mix vinegar/lemon juice in the milk and milk will curdle.
  6. When the whey/liquid in curdle milk turns to pale green in color, take the pan off the flame.
  7. Strain it immediately. Do not let the paneer in sit in that whey for long or else rasgullas will become chewy.
  8. Wash paneer under cold water to get rid of vinegar/lemon juice taste.
  9. Squeeze paneer and allow the water to drain.
  10. You can also hang paneer/chenna for 20- 30 minutes until the water stops dripping. This step is important. If water is not drained well from paneer, rasgulla will start disintegrating in sugar syrup.
KNEADING PANEER
  1. Remove paneer from cloth. Paneer should feel crumbly but moist.
  2. Start kneading the paneer like a dough.
  3. Use your whole palm and fingers to knead paneer. It will take somewhere between 9-10 minutes to knead it into a smooth dough.
  4. Until it forms a smooth dough.
SHAPING RASGULLAS
  1. Take paneer dough in your hand.
  2. Squeeze it tight. It should not feel sticky at all. In fact it should feel creamy and roll smoothly in between your palms. Squeeze and press in between your palms couple of times before rolling it like a ball. This will prevent cracks in rasgulla.
  3. Shape into small balls.
  4. Keep the paneer balls covered at all time to prevent drying.
  5. Just to give an idea - small balls will yield small rasgulla (angoori rasgullas).
  6. A ball this size will yield....
  7. Regular size rasgullas.
BOILING RASGULLAS
  1. Boil water in a pan. Add rose water or kewra essence to it.
  2. Bring it to a boil.
  3. To test add a single paneer ball to the boiling water.
  4. If all good, add rest of the paneer balls.
  5. Cover and let the boil for 15-20 minutes. Meanwhile prepare the sugar syrup - steps shown below.
  6. Rasgullas will double in size.
  7. Add chilled water or ice cubes to stop the cooking process.
  8. Remove rasgullas from water. Slowly squeeze out the water.
  9. Rasgullas will come back to its original form. Drop them in hot sugar syrup.
  10. To make angoori rasgullas, follow the same procedure. Make small paneer balls. During boiling add 1 teaspoon of kesar (saffron strands) to the water. It's color will change from white to yellow.
SUGAR SYRUP
  1. Please make sure, sugar syrup is ready before the rasgullas are done boiling. Assemble ingredients for sugar syrup. In a heavy bottom pan, combine all the ingredients and bring it to a boil.
  2. Soon impurities will start floating on top. Remove the impurities and discard.
  3. Strain the liquid.
  4. Sugar syrup is ready.
  5. To test the sugar consistency, take some liquid in your finger (make sure it is not to hot) and it should coat your finger. Syrup should be thin not thick in consistency. If the syrup is thick, rasgullas will not absorb the syrup.
  6. Drop squeezed rasgullas in hot syrup. Cover and boil for 10 minutes on a medium low flame. Shake the pan slightly or use a small spoon to move around the rasgullas.
  7. Allow it to cool completely.
  8. Let's do a final test. Take rasgulla in between your fingers. Slowly squeeze as tight as you can.
  9. Rasgulla will come back to its original shape.
  10. Soft and spongy rasgullas are ready.
  11. Chill and enjoy!!
  12. Repeat test for small rasgullas - squeeze hard.
  13. To the last drop.
  14. It will come back to its original shape.
  15. Angoori Rasgullas are ready.
  16. Chill and enjoy!!
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6 Responses

  1. Vijeta says:

    How much water is needed to boil the rasgullas?

  2. Dr.Maya Rao says:

    A thousand thanks for this lovely recipe, especially the tip about boiling the rasgullas before putting them in the sugar syrup. Wish you a very happy Diwali.

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