🍥Rasgulla Recipe – Soft, Spongy & Juicy Milk Dessert

Rasgulla, also known as Rosogolla in Bengali, is a legendary Indian sweet originating from West Bengal, now adored across North India and beyond. Made from fresh chenna (paneer) cooked in light sugar syrup, this spongy dessert is the epitome of melt-in-the-mouth goodness.

🛒 Ingredients (Serves: 4–5 | Makes: 12–15 Rasgullas)

💡 Always use full-fat milk (preferably cow’s milk) for soft chhena.

👨‍🍳 Make Rasgulla – Step-by-Step Guide

✅ Step 1: Make Fresh Chenna (Paneer)

1. Boil milk in a heavy-bottom pan. Stir occasionally to prevent burning.

2. When milk starts boiling, lower the flame and slowly add diluted lemon juice/vinegar.

3. As the milk curdles, switch off the heat. The chhena (curds) will separate from the whey.

4. Strain using a muslin cloth or fine sieve. Rinse with cold water to remove sourness.

5. Tie the cloth and hang it for 30 minutes to drain excess water.

📝 The chenna should be moist but not dripping. Over-drying will make rasgullas hard.

✅ Step 2: Knead the Chenna

1. Transfer the drained chenna onto a clean surface.

2. Knead it gently with your palm for 10 minutes until it becomes smooth and soft.

3. Make small, smooth balls (about the size of a lemon) with no cracks. Keep them covered.

❗ Do not add flour or maida – authentic rasgulla is made without maida.

✅ Step 3: Prepare Sugar Syrup

1. In a wide, deep pan, add 4 cups of water and 1.5 cups of sugar.

2. Bring it to a rolling boil on medium-high flame.

3. Optionally add crushed cardamom or rose water for fragrance.

✅ Step 4: Cook the Rasgullas

1. Gently add all chenna balls into the boiling syrup.

2. Cover the lid and cook for 12–15 minutes on medium-high heat.

3. Rasgullas will double in size and become soft and spongy.

4. Turn off the heat and let them cool in the syrup for 2–3 hours.

✔️ No pressure cooker needed! Rasgullas puff beautifully with this stovetop method.

📅 Best Occasion to Serve Rasgulla

🪔 Also perfect as an offering in puja or gifting during festivals.

📦 Storage Tips

• Store in the refrigerator for up to 5 days in the same syrup.

• Do not freeze rasgullas.

• Serve chilled or at room temperature.

🍽️ Nutrition Facts (Per Rasgulla – Approximate)

✅ Vegetarian, gluten-free, and made without artificial preservatives.

🌟 Expert Tips for Perfect Rasgulla

• Smooth chenna is the key. Knead until oil starts appearing slightly.

• Maintain rolling boil during cooking to puff up the rasgullas.

• Don’t overcrowd the pot. Use a wide pan to allow expansion.

• If rasgullas turn flat, the chenna was too wet.

• Add few drops of kewra for a royal aromatic touch.

🧾 FAQs

❓ Why are my rasgullas hard or rubbery?

You either overcooked them or did not knead the chenna enough. Ensure soft, non-grainy texture before shaping.

❓ Can I make rasgulla without lemon?

Yes, you can use curd or vinegar as an acid to curdle milk.

❓ How do I make rasgulla without pressure cooker?

This recipe uses the open-pan boiling method, which works just as well, no pressure cooker needed!

✨ Interesting Facts

Now that you know how to make Bengali-style rasgulla at home, it’s time to put this sweet knowledge into practice. Whether you’re a novice or a kitchen pro, this step-by-step guide ensures perfectly soft, juicy rasgullas every time.

So, roll up your sleeves and bring home the nostalgic taste of Kolkata sweets, one rasgulla at a time! 💕