Rasgulla ( Quick Recipe)

Rasgulla ( Quick Recipe)

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rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla | with step by step images.

rasgulla is an Indian mithai which needs no introduction. For kids to elders this is one sweet which is enjoyed across most Indian states. Learn how to make soft spongy Bengali rasgulla.

Rasgulla with homemade chenna is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgullas.

Remember that everything matters in the making of perfect rasgullas -- from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. So, follow instructions perfectly and you will end up with praise-worthy soft spongy Bengali rasgulla. Once you get the hang of it, it becomes quite easy and you will be game to make it very frequently!

To make rasgulla, first make the chenna (paneer). Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil. Switch off the flame and wait for 1 minute, while stirring occasionally. Add the lemon juice gradually and keep stirring gently. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out. Strain using a muslin cloth. Discard or store the whey. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times. Tie and hang for 30 minutes for the extra water to drain out. Next Boil 5 cups of water and sugar in a steamer and boil till sugar dissolves. Meanwhile, place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes. Shape 16 round smooth balls and add it to the steamer and steam for 7 to 8 minutes. Switch off the flame and allow it to stand for 15 minutes. Refrigerate and serve the rasgullas chilled.

Tips for rasgulla. 1. Use equal quantities of cow’s milk and buffalo’s milk for this recipe. 2. Add the lemon juice gradually to the milk. Excess might make the paneer chewy. 3. Use a muslin cloth only to tie the chenna. It is perfect to let all the water seep out. 4. Knead the chenna very well with your palms and not fingers. This gives it a smooth finish and eventually soft and spongy rasgullas.

Do try other popular Bengali sweets like Chum Chum and Lebu Sandesh.

Enjoy rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla | with step by step photos and video below.

Rasgulla ( Quick Recipe) recipe - How to make Rasgulla ( Quick Recipe)

Preparation Time:    Cooking Time:    Total Time:     Makes 16 rasgullas
Show me for rasgullas

Ingredients


For The Chenna
2 1/2 cups cow's milk
2 1/2 cups buffalo's milk
1 1/2 tbsp lemon juice

Other Ingredients For Rasgulla
1 cup sugar

Method
For the chenna

    For the chenna
  1. Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil.
  2. Switch of the flame and wait for 1 minute, while stirring occasionally.
  3. Add the lemon juice gradually and keep stirring gently.
  4. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out.
  5. Strain using a muslin cloth. Discard or store the whey.
  6. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
  7. Tie and hang for 30 minutes for the extra water to drain out.

How to proceed

    How to proceed
  1. Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
  2. Meanwhile, squeeze the muslin cloth to drain any more water remaining.
  3. Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.
  4. Divide the chenna into 16 equal portions and roll each portion into small balls between your palms.
  5. Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes.
  6. Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.
  7. Remove gently into a bowl, refrigerate and serve chilled.

Handy tip:

    Handy tip:
  1. If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk.
Nutrient values (Abbrv) per rasgulla
Energy121 cal
Protein2.7 g
Carbohydrates15 g
Fiber0 g
Fat4.1 g
Cholesterol10 mg
Sodium11.9 mg
Rasgulla Video Video by Tarla Dalal

Reviews

Rasgulla ( Quick Recipe)
 on 19 Aug 20 02:43 PM
5

I made the Rasgulla''s for the first time as till now I had always felt it is very difficult to make Rasgulla''s at home. I plucked courage and made as per your instructions. They turned out very well. The recipe is very simple and easy. Thank you Tarla Ma''am for the recipe.
Tarla Dalal
19 Aug 20 02:48 PM
   Apoli, congrats ! You are a certified good cook now. Mithai are always a bit tricky to make.
Rasgulla ( Quick Recipe)
 on 11 Aug 20 12:43 AM
5

The rasgullas were just awesome...
Tarla Dalal
12 Aug 20 01:01 PM
   thanks for the feedback !!! keep reviewing recipes you loved.
Rasgulla ( Quick Recipe)
 on 26 Jul 20 04:53 PM
5

Tarla Dalal
28 Jul 20 10:31 AM
   thanks for the feedback !!! keep reviewing recipes you loved.
Rasgulla ( Quick Recipe)
 on 01 Jul 20 10:28 AM
5

Yes mam I tried your recipe of rasgulla it turned yummy... Very nice
Tarla Dalal
01 Jul 20 02:22 PM
   Disha, congrats on making a tough dessert.
Rasgulla ( Quick Recipe)
 on 24 Jun 20 08:54 PM
5

we make rasgulla as per your recipe but when we boil it it burst like churma in pieces what is our mistake?
Rasgulla ( Quick Recipe)
 on 22 Jun 20 07:37 PM
5

good recipe....!!!
Tarla Dalal
03 Jul 20 10:07 AM
   Thanks for the feedback.
Rasgulla ( Quick Recipe)
 on 17 May 20 03:09 PM
5

Hello mam....I have a question...the milk used here ..is it boiled or fresh one. Like if I already have milk in refrigerator which is boiled nd kept can I use that....or I buy ..boil...nd cudle it???
Tarla Dalal
20 May 20 03:10 PM
   Hi, Use fresh raw milk.
Rasgulla ( Quick Recipe)
 on 12 May 20 11:55 AM
5

My rasgullas turned out nice.but they were not round .they became flat .why it happened .
Tarla Dalal
14 May 20 02:23 PM
   Hi, It happens when rasgullas are cooked in less syrup, where there is no space to expand. Make sure you use a bigger vessel and you have enough space for the rasgullas.
Rasgulla ( Quick Recipe)
 on 01 May 20 07:36 PM
5

Hi mam... Maine aaj aapki receipe se rasgulle banaye...bahut yummy bane... But aapne 1ltr milk mein 16 piece banaye hain but mere toh 10 hi bane... Wo bhi small size.. Plzz bataiye aisa kyu?? Plz tell also ur cup measurement
Tarla Dalal
05 May 20 02:17 AM
   Hi, If the milk has not curdled properly, the amount of chenna would be less.
Rasgulla ( Quick Recipe)
 on 06 Apr 20 03:16 AM
5

hello, can I use citric acid instead of lemon juice to make chenna? if so, in what quantity?
Tarla Dalal
06 Apr 20 11:39 AM
   hi, we would prefer you use lemon juice as it turns out better with it...
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