Rasgulla or rosogolla.
A popular dessert made with ball shaped paneer/chhena or cottage cheese dumplings cooked in light sugar syrup.I love date palm jaggery or khajur gur rasgulla. In winter I usually make it with only date palm jaggery. But this time I have very little jaggery so I have used half gur or jaggery and half sugar to make gur/jaggery rasgulla. See how it looks when boiling Beautiful isn’t it 😊
Some of my readers asked for rasgulla recipe. Sorry for the delay. I have wanted to share detailed recipe with tricks and tips. This time I am at IIT Kanpur for few days. My son is a fourth year student here. Enjoying totally relaxing time and enjoying healthy and delicious food of hostel mess. Could not take pictures of every meal. But I wish I could share all food pictures with you.Here is a picture of yesterday’s lunch platter. But roti, lassi and green chutney not included in the picture.
So I am utilising this free time and drafting this post with all the tips and tricks of making rasgulla.And do you know that you can make many dishes with rasgulla? Here is a picture of delicious baked rasgulla made of homemade spungy rasgulla.
You can get some of the recipes with rasgulla here. Click on the name below to get the recipe.
5. Kheer Kadam
Updating the post with some different flavoured rasgulla recipes.
3. Komola bhog or orange rasgulla
Making of rasgulla is little tricky. My rasgulla become perfect after few attempts.
Now here is a detailed recipe of rasgulla. If you follow it I am sure your rasgulla will be perfect at the first attempt.
Here are some tips to make perfect spungy rasgulla.
1. Always use cow milk to make chhena/paneer or cottage cheese for rasgulla. And milk should be full cream milk.
2. Mash the cottage cheese well with your fingers and heel of your palm for 4 – 5 minutes or until your palm becomes lightly greasy. You can blend it in your food processor or mixer grinder. Its for spungy rasgulla. If you like your rasgulla soft not spungy then mash only till the cottage cheese becomes smooth. No need to knead till greasy.
3. Use a large and broad pan to make rasgulla. Because these will be double when cooked.
4. There should be no moisture in cottage cheese. It will break in the sugar syrup if it not drained properly.
5. Syrup should be continuously rolling boil. Temperature should not be down.
6. Syrup should be enough thin. Keep one cup hot water handy to add in the middle of the cooking.
7. When the milk curdle immediately drain the whey from it. Over cooking makes the cottage cheese hard. If you use it to make rasgulla, your rasgulla will become hard.
8. Now last one. For perfect drained cottage cheese after squeezing well wrap the cottage cheese in a large clothe. Keep a weight on it and keep aside for 3-4 hours. No need to hang it for long hours. I have got this trick from Rita Ghosh. Thanks Rita Ghosh for this trick. It really works.
Recipe Milk – 1 litre
Lemon juice or vinegar -3 – 4 tablespoon or as require
Sugar – 1 cup
Or Date palm jaggery or khajur gur – 1 & 1/2 cup
Water – 5 cup
Method 1. Place a cheesecloth on a strainer.
2. Heat milk in a heavy bottom pan. When it starts to rolling boil remove from heat. Add lemon juice or vinegar.
Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.
3. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.
4. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.
5. You can make cottage cheese with curd in same method. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese.
6. If you are making cottage cheese with curd then no need to wash much. Just deep in cold water to stop further cooking.
7. Squeeze the cloth well to drain all the water from cottage cheese.
Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.
8. Take out the cottage cheese or paneer on a large plate.
9. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy. Its for spungy rasgulla but if you like soft rasgulla, then you don’t need to mash or knead much. Just mash till the cottage cheese becomes smooth.
10. Make small balls. These will become double. I have made 7 rasgulla out of this cottage cheese.
11. There shouldn’t be any crack on the balls.
Press the balls between your fingers and palm tightly to make crack free balls.
12. Make round ball using your both palm. Make all the balls.
13. In a large and broad pan heat 1 cup sugar and 4 cup water. If you are making gur or jaggery rasgulla then add 1 & 1/2 cup grated khajur gur/nolen gur or date palm jaggery and 4 cup water.
14. When sugar or date palm jaggery dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.
15. Cover and cook on medium high heat for 20 minutes.
16. Keep 1 cup hot water handy. After 10 minutes add the hot water. Cover again. Don’t stir just shake the pan gently in between. Or you can add 5 cup water instead of 4 cup if you have large pan. And no need to open the pan in-between.
17. After 20 minutes switch off the heat. Keep it covered for 3 – 4 hours or until completely cool down.
18. You can keep these in refrigerator for 5 – 6 days.
Serve chilled or at room temperature.
Notes
1. If you want your rasgulla more sweet. Take out some syrup from rasgulla. Add some more sugar and boil for few minutes or till sugar dissolved completely. Add all the rasgulla with syrup in it and cover. When it starts to boil remove from heat. Cool again to serve.
2. Always use full cream cow milk to make rasgulla.
3. For spungy rasgulla mash the cottage cheese well with your finger tips and heel of your palm.
4. You can make it without any flavour or use flavour of your choice like cardamom powder, rose water etc.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
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Love to taste it 🙂
Thank you 😊 😊
How spongy, juicy and succulent those rasgullas looks, feel lika having some. So tempting they are. One of my fav Bengali sweet. Enjoyed reading the tips and tricks.
Thanks a lot Priya. Glad you liked it 😍
Awesome.. ur such a great cook I must say
Thank you so much 😊 😊
Perfectly made rasgullas.. I am yet to try my hand at making them.
Thank you so much. Do try, you will love your creation 😊😊
Amazing; learning them from the best. Bookmarking this for my reference ☺☺
Thanks a lot Avin. I am very happy that you liked it 😍
Thanks for such a detailed post on making perfect rasgullas. They look so soft and juicy. I am bookmarking the recipe to try soon.
Thanks a lot Pavani. Do try and let me know how it turns out 😍
I am gazing at those plump Rosogulla and sighing! How I love them.
Thank you so much Aruna 😍
This is a detailed post on Rosogulla. Thanks. The rosogulla looks yummy spongy and being one of my favourite sweets a must try. 😀
Thanks a lot dear. I am very glad that you liked it 😍
Wow such spongy rasgullas….I too make it but in sugar syrup…will try your method in Jagger syrup..
Thank you so much Renu. Next time try with date palm jaggery or khajur gur. I am sure you will love the taste 😍
I love rasagulla..than k you sharing this recipe and the tips you shared is really helpful for beginners like me..
Thanks a lot Lathiya 😍
Perfectly made rasgollas, shall follow your recipe, thanks
Thanks a lot Jayashree 😍
I love rasgollas…Perfectly made spongy rasgollas…I’m yet to try the jaggery syrup one…Thanks for sharing!!
Thank you so much Padma 😍
Very long back I had these 🙂 Now I am thinking how to recreate a vegan version.
Vegan version of rasgulla? Are you thinking about tofu? I am not sure
I will wait for it 😊
Hey Sujata Meghna here, I totally was willing to snag your soft and spongy rasgullas through the screen, they look so fab dear 🙂
Thanks a lot sweetheart. Glad you liked it 😍
One of my favourite Bengali Sweets, so spongy and perfectly made.
Thank you so much Jagruti 😊 😊
I love rasgulla and when I make it at home it is never as tasty as the store bought ones, but now thanks to your tips I will try it again.
Thank you so much Sapana. Mine were perfect after 6 – 7 attempts. Now no store bought rasgulla for me 😍
i dont know where to start…the rosogulla or the baked rosogulla. They both look so admirably perfect.
Thanks a lot Seema. Glad you liked it 😍
This rasagulla looks so soft and spongy.Loved the detailed recipe .Fantastic share!!
Thank you so much Preethi 😍
Reblogged this on .
Thanks for reblogging 😊
Thank you
So many rasgulla recipes here, Wow!! I was so glad to see the thali that you have created for your son, Mine will love the same too. Add in the rasgullas and I am sure to get that once in a blue moon hug as well.
Thank you so much Seema. Glad you liked it. But thali was not created by me. We enjoyed this type of thali in IIT Kanpur with students 😀
I know I have already commented but this post is so delicious that I will love to read through yet again. A beautifully written post that will help me to make a better rosogolla. Love it Sujata
Thanks a lot Archana. Glad you liked it 😊
You have such a wide variety of recipes using rasgulla in different ways and also the different flavored ones. Definitely would love to try out the mango flavored one. All the tips and tricks you’ve mentioned are so useful when making soft spongy rasgullas.
Thanks a lot Mayuri!
These rasgullas look divine! I have always been scared of trying them. But your post is so detailed and I am hoping all these tips and tricks will help me gather some courage! Bookmarking this
Thank you so much Sowmya. Please do try and let me know how it turns out!
Totally in love with your rasgulla varities and the detailed post with all tips and trics to make spongy rasgullas !
Thank you so much Poonam!
Rasgulla look very soft and spongy Sujata Ji. And Loving all the different flavours you can make with this. Awesome share
Thank you so much Renu 😊
Nice, informative post about making rasgulla at home. You are a rasgulla queen I can say. I am yet to make this dessert at home, I have your recipe for reference.
Thanks a lot dear for your lovely words!