Rasgulla Recipe

Rasgulla Recipe - Zelish

Whenever any celebration starts, one of the things that reminds us of that joyful ambience is Indian sweet. Well! There are many desserts that come to our mind when we ponder about them, one that definitely gives us the wet dreams is the ‘Spongy Rasgulla’.

Rasgulla is one of the best and most loved sweet delicacy that speaks of mouth-melting sweetness and festive treat. It can be enjoyed all the year round irrespective of any weather conditions. The sweet is made by curdling milk and then separating chenna by draining in a muslin cloth. The well-drained chenna is kneaded to a smooth texture and then rolled into tiny balls. These balls become double in size after getting boiled in sugar syrup. They are served chilled and are quite addictive and delicious.

You must try making this Bengali and Odisha sweet at home at least once in your lifetime.

Cuisine: North Indian
Meal Type: All
Type: Vegetarian
Base: Milk
Dish Type: Sweet
Serves: 4
Preparation Time: 1Hour 30Minutes

Ingredients of Rasgulla

8 1/2 cups whole milk
2 to 3 tablespoons lime juice (or lemon juice)
5 teaspoons flour
2 cups sugar
4 cups water
2 to 3 tablespoons rose water (or a few strands of saffron)

How to make Rasgulla

Step 1: Bring the milk to a boil over a medium flame. Stir it occasionally to ensure the milk does not burn.
Step 2: When the milk begins to boil, add the lime juice and mix well.
Step 3: When the curds begin to separate from the milk, turn off the heat and leave the milk aside for 10 minutes to let the curdling process finish.
Step 4: Strain the cheese and wash it well under running water. This will remove all the lime juice from it.
Step 5: Now put the cheese in a cheesecloth and hang it for 1 hour over a bowl to completely drain all the liquid from it.
Step 6: Put the drained cheese into a mixing bowl and begin to knead it.
Step 7: Continue until all of the lumps are removed and the cheese is absolutely smooth. When this happens the cheese will begin to release its fat and your hands will feel greasy. The success of your rasgulla-making effort depends on how smooth you knead the cheese, so give it your best shot!Continue until all of the lumps are removed and the cheese is absolutely smooth. When this happens the cheese will begin to release its fat and your hands will feel greasy.
Step 8: Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix thoroughly.
Step 9: Mix the sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker). Make sure the cooker is large enough to accommodate the finished rasgullas, as they will expand to double their size while cooking in the syrup.
Step 10: While the sugar syrup boils, divide the dough into small marble-sized balls and roll them between your palms till smooth.
Step 11: Gently add the balls to the sugar syrup.
Step 12: Cover the pressure cooker, add the cooker weight, and wait for the first whistle.
Step 13: Once the first whistle blows, wait another 8 to 10 minutes and then turn off.
Step 14: Release the steam from the pressure cooker and allow the Rasgullas to cool completely before touching them. They will have expanded to almost double their original size and will be delicate when hot.
Step 15: When they are cool, pour the rose water or saffron syrup (made by soaking the saffron strands in a little warm water) on the rasgullas.
Step 16: Chill for a few hours before serving. Enjoy!

Step by Step How to Make Spongy Rasgulla With Photos:

Step 1: Bring the milk to a boil over a medium flame. Stir it occasionally to ensure the milk does not burn.

Rasgulla Recipe 1 - Zelish

Step 2: When the milk begins to boil, add the lime juice and mix well.

Rasgulla Recipe 2 - Zelish

Step 3: When the curds begin to separate from the milk, turn off the heat and leave the milk aside for 10 minutes to let the curdling process finish.

Rasgulla Recipe 3 - Zelish

Step 4: Strain the cheese and wash it well under running water. This will remove all the lime juice from it.

Rasgulla Recipe 4 - Zelish

Step 5: Now put the cheese in a cheesecloth and hang it for 1 hour over a bowl to completely drain all the liquid from it.

Rasgulla Recipe 5 - Zelish

Step 6: Put the drained cheese into a mixing bowl and begin to knead it.

Rasgulla Recipe 6 - Zelish

Step 7: Continue until all of the lumps are removed and the cheese is absolutely smooth. When this happens the cheese will begin to release its fat and your hands will feel greasy. The success of your rasgulla-making effort depends on how smooth you knead the cheese, so give it your best shot!Continue until all of the lumps are removed and the cheese is absolutely smooth. When this happens the cheese will begin to release its fat and your hands will feel greasy. The success of your rasgulla-making effort depends on how smooth you knead the cheese, so give it your best shot!

Rasgulla Recipe 7 - Zelish

Step 8: Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix thoroughly.

Rasgulla Recipe 8 - Zelish

Step 9: Mix the sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker). Make sure the cooker is large enough to accommodate the finished rasgullas, as they will expand to double their size while cooking in the syrup.

Rasgulla Recipe 9 - Zelish

Step 10: While the sugar syrup boils, divide the dough into small marble-sized balls and roll them between your palms till smooth.

Rasgulla Recipe 10 - Zelish

Step 11: Gently add the balls to the sugar syrup.

Rasgulla Recipe 11 - Zelish

Step 12: Cover the pressure cooker, add the cooker weight, and wait for the first whistle.

Rasgulla Recipe 12 - Zelish

Step 13: Once the first whistle blows, wait another 8 to 10 minutes and then turn off.

Step 14: Release the steam from the pressure cooker and allow the Rasgullas to cool completely before touching them. They will have expanded to almost double their original size and will be delicate when hot.

Rasgulla Recipe 13 - Zelish

Step 15: When they are cool, pour the rose water or saffron syrup (made by soaking the saffron strands in a little warm water) on the rasgullas.

Rasgulla Recipe 14 - Zelish

Step 16: Chill for a few hours before serving. Enjoy!

Rasgulla Recipe 15 - Zelish

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