Rasgulla is a most popular Indian dessert made with chhena / paneer / Indian cottage cheese cooked in light sugar syrup flavored with rose and cardamom.
About this recipe
Origin of rasgulla or rashogulla is from East India . It is one of the most popular recipe from Bengal and Odisha . The main ingredient in preparing Rasgulla is milk. Using a full cream milk gives you the best result.
These snow balls are favorite among many and can be easily prepared at home. Though you can make rasgulla in open pan, I always find it easy to make in pressure cooker. As there will be no monitoring and no worries on the end results.
I often make this recipe at home as this is the key for making many other version of rasgulla recipes like Rasmalli , Champakali , Chom Chom , Malai Sandwich and many more.
With many trail and errors , finally I hooked up on this easy rasgulla recipe to make soft spongy bengali rasgulla.
Here I have clearly mentioned all the steps, tips and techniques so that you can easily attempt to make this delicious bengali sweet without fail.
Tips to make perfect rasgulla recipe
Use full fat milk only for this recipe as the quality and quantity of cheena / panner will be good.
Ice cubes are very important , as it doesn't allow further cooking and helps to get perfect texture.
Most importantly , its kneading of cheena/ paneer to make perfect rasgulla . I took good 8 to 10 minutes to knead cheena. It looks like a soft dough once after kneading smooth. Knead on a wide plate with heels of the palm till cheena resembles soft dough. When it starts to release oil and starts to become greasy , stop kneading at that moment.
Also you can add 1 teaspoon of arrowroot powder or maida while kneading cheena. It's upto you to use it . Adding flours helps to bind the rasgulla without loosing its shape while cooking . But I don't like taste of my rasgulla with any flour , hence I haven't used.
Cooking Rasgulla : You can cook either in an open pan with close lid or pressure cooker. If using open pan once sugar syrup comes to boil , cook for 10-15 minutes on medium heat with lid closed till rasgulla doubles in size. With pressure no monitoring, 1 whistle on medium heat and simmer for 2-3 minutes , rasgulle are ready.
It tastes good when chilled.
Step by step directions to make Rasgulla
Heat milk in a sauce pan and bring it to boil .
When it comes to boil, add lemon juice.
Stir well and simmer the flame. Heat further till whey water separates with chenna / paneer.
Put off the flame , for this add ice cubes (ice cubes are added to get those perfect texture).
Take a strainer, line with a muslin cloth , pour the curdled milk.
Wash well with cold water to remove the sourness of lemon juice.
Squeeze out excess water .
Keep any heavy object on the chhena / paneer wrapped cloth.
And keep aside for about 30 minutes. After 30 minutes , remove cloth and take out chhena (paneer) .
Keep chhena / paneer on a wide plate . Make sure there is no moisture in the paneer.
Knead well to get smooth dough. Tip : kneading the paneer is the most important step to make bengali sponge rasgulla.
After getting smooth dough , spread the dough in plate , bring small size of dough in fingers , rub to plate and make balls.
Then shape into balls using hands( refer video) . Make smooth balls of desired size and set aside. I got around 15 balls of medium size.
Take a pressure cooker add water, sugar and cardamom powder bring it to boil. You can also make an instant pot rasgulla
Once sugar dissolves completely and sugar syrup starts to boil , add few drops of rose / kewra water (optional).
Add prepared balls carefully one by one.
Close the lid and cook for one whistle on a medium flame. After a whistle keep in simmer for 3-4 minutes and turn off the heat.
Allow pressure to release on its own.
Once pressure is released open the lid, rasgulla's would have doubled in size. Allow it to cool down completely .
Soft and spongy sweets rasgulla are ready . Tastes best when served chilled.
Easy Rasgulla Recipe
- 1000 ml Full Fat cream Milk
- 2 tablespoon Lemon Juice / Vinegar
- 2 cup Sugar
- 4 cup Water
- 15-20 Ice cubes
- ½ teaspoon Cardamom Powder
- 4-5 Saffron strands - optional
- 2 Rose Water / Kewra drops - optional
- 4 Pista Chopped - optional
- Heat milk in a sauce pan and bring it to boil.
- When it comes to boil, add lemon juice or vinegar.
- Stir well and simmer the flame. Heat further to curdle milk completely and let whey water separates with chhena / crumbled milk / paneer.
- Put off the flame, for this add ice cubes (ice cubes are added to get those perfect texture) .
- Take a strainer, line with a muslin cloth, pour the curdled milk and wash well with cold water to remove the sourness of lemon juice.
- Squeeze out excess water, keep any heavy object on the chhena / paneer wrapped cloth and keep aside for about 30 minutes.
- After 30 minutes, remove cloth and take out chhena .
- Keep chhena / paneer on a wide plate. Make sure there is no moisture in the paneer.
- Knead well to get smooth dough.
- Make smooth balls of desired size and set aside. I got around 15 balls of medium size.
- In a pressure cooker add water, sugar and cardamom powder bring it to boil.
- Once sugar dissolves completely and sugar syrup starts to boil, add few drops of rose / kewra water (optional).
- Add prepared balls carefully one by one.
- Close the lid and cook for one whistle on a medium flame. Alternatively, cook in any pan on medium heat for about 12- 15 minutes with lid closed. Till rasgulla doubles in size.
- After 1 whistle keep in simmer for 3-4 minutes and turn off the heat.
- Allow pressure to release on its own. Once pressure is released open the lid, rasgulla's would have doubled in size.
- Allow it to cool down completely.
- Serve soft and spongy Rasgulla's chilled.
- Ice cubes are added to get that perfect texture.
- Make sure there is no water content in chhena before kneading.
- Kneading it to a smooth dough, is most important to get that smooth good looking rasgulla.
- Refrigerating paneer for 1-2 hrs, this is an optional step but it's foolproof ,as it avoids cracking/breaking of chhena balls when put in hot sugar syrup.
came out extremely well .. I would say much better that what I ate outside in shops.
Thank you Ambika 🙂
How much ml is the cup you are specifying?
I use a standard measurement cup , sold in India which says 1 Cup = 250 ml but when I actually measured it with measuring weigh scale it measures 230 grams . So I can precisely say 1 cup = 230 ml.Thank you , hope this helps.