• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Batter_Up_With_Sujata

Batter Up With Sujata

A Food Journey and Rendezvous

  • Home
  • Recipes
You are here: Home / Dessert / Rasgulla Or Rosogolla With Tips And Tricks

Rasgulla Or Rosogolla With Tips And Tricks

16/05/2018 by Sujata Roy 59 Comments

dsc 1522

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 ๐Ÿ˜Š

https://batterupwithsujata.files.wordpress.com/2018/05/20210210_152304.mp4

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.

DSC_1683.JPG

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.

dsc 1638

You can get some of the recipes with rasgulla here. Click on the name below to get the recipe.

1. Baked rasgulla

2. Savoury rasgulla korma

3. Rasgulla kheer or pudding

4. Eggless rasgulla cupcake

5. Kheer Kadam

Updating the post with some different flavoured rasgulla recipes.

1. Watermelon rasgulla

2. Mango or aam rasgulla

3. Komola bhog or orange rasgulla

4. Chilli rasgulla

5. Mint rasgulla

wp 1613650699601

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.

received 1717481548345387

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

15261327553221496457063 20180513063105135

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
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Pinterest

Filed Under: Dessert, Gluten Free, Indian Sweets, Satvik Food Recipes, Traditional Food, Vegetarian Tagged With: Bengali delicacy, chhena, Chhena mithai, cottage cheese, delicious, dessert, paneer, party dessert, rasgulla, Rosogolla, sweet

  • About
  • Contact Us
  • Disclaimer
  • Privacy Policy
  • Terms & Conditions

Reader Interactions

Comments

  1. mistimaan says

    17/05/2018 at 6:56 AM

    Love to taste it ๐Ÿ™‚

    Reply
    • Batter Up With Sujata says

      17/05/2018 at 11:49 AM

      Thank you ๐Ÿ˜Š ๐Ÿ˜Š

      Reply
  2. Priya Suresh says

    17/05/2018 at 10:10 AM

    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.

    Reply
    • Batter Up With Sujata says

      17/05/2018 at 11:49 AM

      Thanks a lot Priya. Glad you liked it ๐Ÿ˜

      Reply
  3. AD says

    17/05/2018 at 12:16 PM

    Awesome.. ur such a great cook I must say

    Reply
    • Batter Up With Sujata says

      17/05/2018 at 12:36 PM

      Thank you so much ๐Ÿ˜Š ๐Ÿ˜Š

      Reply
  4. Shobha Keshwani says

    17/05/2018 at 8:24 PM

    Perfectly made rasgullas.. I am yet to try my hand at making them.

    Reply
    • Batter Up With Sujata says

      18/05/2018 at 12:26 AM

      Thank you so much. Do try, you will love your creation ๐Ÿ˜Š๐Ÿ˜Š

      Reply
  5. theyellowdaal says

    18/05/2018 at 12:43 PM

    Amazing; learning them from the best. Bookmarking this for my reference โ˜บโ˜บ

    Reply
    • Batter Up With Sujata says

      18/05/2018 at 5:48 PM

      Thanks a lot Avin. I am very happy that you liked it ๐Ÿ˜

      Reply
  6. Pavani says

    18/05/2018 at 1:38 PM

    Thanks for such a detailed post on making perfect rasgullas. They look so soft and juicy. I am bookmarking the recipe to try soon.

    Reply
    • Batter Up With Sujata says

      18/05/2018 at 5:47 PM

      Thanks a lot Pavani. Do try and let me know how it turns out ๐Ÿ˜

      Reply
  7. Aruna says

    20/05/2018 at 4:28 AM

    I am gazing at those plump Rosogulla and sighing! How I love them.

    Reply
    • Batter Up With Sujata says

      20/05/2018 at 5:28 AM

      Thank you so much Aruna ๐Ÿ˜

      Reply
  8. themadscientistskitchen says

    20/05/2018 at 6:47 AM

    This is a detailed post on Rosogulla. Thanks. The rosogulla looks yummy spongy and being one of my favourite sweets a must try. ๐Ÿ˜€

    Reply
    • Batter Up With Sujata says

      20/05/2018 at 8:02 AM

      Thanks a lot dear. I am very glad that you liked it ๐Ÿ˜

      Reply
  9. Renu Agrawal Dongre says

    20/05/2018 at 2:16 PM

    Wow such spongy rasgullas….I too make it but in sugar syrup…will try your method in Jagger syrup..

    Reply
    • Batter Up With Sujata says

      20/05/2018 at 5:29 PM

      Thank you so much Renu. Next time try with date palm jaggery or khajur gur. I am sure you will love the taste ๐Ÿ˜

      Reply
  10. Lathiya says

    21/05/2018 at 3:06 AM

    I love rasagulla..than k you sharing this recipe and the tips you shared is really helpful for beginners like me..

    Reply
    • Batter Up With Sujata says

      21/05/2018 at 5:47 AM

      Thanks a lot Lathiya ๐Ÿ˜

      Reply
  11. jayashreetrao says

    21/05/2018 at 7:43 AM

    Perfectly made rasgollas, shall follow your recipe, thanks

    Reply
    • Batter Up With Sujata says

      21/05/2018 at 8:07 AM

      Thanks a lot Jayashree ๐Ÿ˜

      Reply
  12. Padma says

    21/05/2018 at 9:01 AM

    I love rasgollas…Perfectly made spongy rasgollas…I’m yet to try the jaggery syrup one…Thanks for sharing!!

    Reply
    • Batter Up With Sujata says

      21/05/2018 at 9:57 AM

      Thank you so much Padma ๐Ÿ˜

      Reply
  13. Uma Srinivas says

    21/05/2018 at 10:25 PM

    Very long back I had these ๐Ÿ™‚ Now I am thinking how to recreate a vegan version.

    Reply
    • Batter Up With Sujata says

      22/05/2018 at 12:47 AM

      Vegan version of rasgulla? Are you thinking about tofu? I am not sure

      Reply
      • Batter Up With Sujata says

        22/05/2018 at 12:49 AM

        I will wait for it ๐Ÿ˜Š

        Reply
  14. meghnasfoodalogue says

    22/05/2018 at 2:22 AM

    Hey Sujata Meghna here, I totally was willing to snag your soft and spongy rasgullas through the screen, they look so fab dear ๐Ÿ™‚

    Reply
    • Batter Up With Sujata says

      22/05/2018 at 2:31 AM

      Thanks a lot sweetheart. Glad you liked it ๐Ÿ˜

      Reply
  15. Jagruti says

    22/05/2018 at 8:05 AM

    One of my favourite Bengali Sweets, so spongy and perfectly made.

    Reply
    • Batter Up With Sujata says

      22/05/2018 at 8:20 AM

      Thank you so much Jagruti ๐Ÿ˜Š ๐Ÿ˜Š

      Reply
  16. cookingwithsapana says

    22/05/2018 at 8:37 AM

    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.

    Reply
    • Batter Up With Sujata says

      22/05/2018 at 11:02 AM

      Thank you so much Sapana. Mine were perfect after 6 – 7 attempts. Now no store bought rasgulla for me ๐Ÿ˜

      Reply
  17. Seema Doraiswamy Sriram says

    24/05/2018 at 1:36 AM

    i dont know where to start…the rosogulla or the baked rosogulla. They both look so admirably perfect.

    Reply
    • Batter Up With Sujata says

      24/05/2018 at 2:21 AM

      Thanks a lot Seema. Glad you liked it ๐Ÿ˜

      Reply
  18. Preethi Prasad says

    02/06/2018 at 6:10 AM

    This rasagulla looks so soft and spongy.Loved the detailed recipe .Fantastic share!!

    Reply
    • Batter Up With Sujata says

      02/06/2018 at 6:55 AM

      Thank you so much Preethi ๐Ÿ˜

      Reply
  19. Random Repeat says

    27/06/2018 at 7:32 PM

    Reblogged this on .

    Reply
    • Batter Up With Sujata says

      27/06/2018 at 2:53 PM

      Thanks for reblogging ๐Ÿ˜Š

      Reply
      • Random Repeat says

        28/06/2018 at 5:24 AM

        Thank you

        Reply
  20. Seema Sriram says

    28/02/2021 at 12:20 PM

    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.

    Reply
    • Batter Up With Sujata says

      28/02/2021 at 7:30 AM

      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 ๐Ÿ˜€

      Reply
  21. themadscientistskitchen says

    01/03/2021 at 6:16 AM

    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

    Reply
    • Batter Up With Sujata says

      28/05/2021 at 4:34 AM

      Thanks a lot Archana. Glad you liked it ๐Ÿ˜Š

      Reply
  22. mayurisjikoni says

    01/03/2021 at 3:27 PM

    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.

    Reply
    • Batter Up With Sujata says

      28/05/2021 at 4:36 AM

      Thanks a lot Mayuri!

      Reply
  23. Sowmya says

    04/03/2021 at 2:18 PM

    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

    Reply
    • Batter Up With Sujata says

      04/03/2021 at 4:25 PM

      Thank you so much Sowmya. Please do try and let me know how it turns out!

      Reply
  24. poonampagar says

    05/03/2021 at 1:53 PM

    Totally in love with your rasgulla varities and the detailed post with all tips and trics to make spongy rasgullas !

    Reply
    • Batter Up With Sujata says

      28/05/2021 at 4:44 AM

      Thank you so much Poonam!

      Reply
  25. Renu Agrawal Dongre says

    06/03/2021 at 10:16 AM

    Rasgulla look very soft and spongy Sujata Ji. And Loving all the different flavours you can make with this. Awesome share

    Reply
    • Batter Up With Sujata says

      06/03/2021 at 10:21 AM

      Thank you so much Renu ๐Ÿ˜Š

      Reply
  26. Jayashree T.Rao says

    07/03/2021 at 1:13 PM

    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.

    Reply
    • Batter Up With Sujata says

      28/05/2021 at 4:45 AM

      Thanks a lot dear for your lovely words!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search

Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

Follow Us

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Popular Posts

25 Best Millet Recipes

Grape Watermelon Refresher

Veg Cutlets For Fasting/Vrat Ka Cutlet

Mint Coriander Chutney/How to make thick green chutney

Panko Bread Crumb

Gluten-free Vegetarian Savory Pancake/Spicy Delicious Chila/Protein Rich Breakfast

Shell Pasta With Cherry Tomatoes

Sprouts Salad Or sprouts Chaat

Tomato jelly/ Three Ingredients Jelly Recipe Without Gelatin

Palak Paneer Kofta/ Spinach Cottage Cheese Kofta Curry/ Egg Kofta Curry

Copyright © 2023 ยท Batter Up With Sujata ยท Design & Developed By Mr. Techy Guru

  • About
  • Contact Us
  • Disclaimer
  • Privacy Policy
  • Terms & Conditions
Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.
SIGN UP FOR NEWSLETTER NOW