Make spongy, delicious, and popular Indian dessert following this Rasgulla Recipe. Rosogolla, as Bengali people pronounce it, is made of cooked cheese balls in simple scented sugar syrup. Making dessert from cheese (Chenna or Paneer in Hindi) is interesting. You take the cheese to the next level, changing its flavor and texture. You can make another dessert from Rasgullas, and it’s called Rasmalai. I have a video tutorial and step-by-step images to guide you.
I published this post years back but didn’t go into detail. However, I have updated it to answer any questions you may have. Making Rasgulla is easy, but there are a few things that you have to keep in mind for the recipe to be successful. If you think your question is not answered in this post, feel free to comment under the post. Rasgulla doesn’t take time, but it comes out perfect when you follow the simple steps below.
🥘 INGREDIENTS TO MAKE RASGULLA
5 ingredients are all you need to make this popular sweet delight, I sometimes add saffron just to add color and more flavor, but you don’t have to.
Whole milk – To make amazing rasgullas, you must use whole milk. Some add a little heavy cream to the milk, which makes the rasgullas rich. You can’t make this dessert using low-fat or skim milk. Plant-based milk won’t work.
Lemon or white vinegar – We need to use an acid, so choose the one you prefer. I have used both and found that white vinegar makes cheese form quicker than lemon juice.
We will use water to wash the cheese and make the syrup.
Sugar – It is essential to use since rasgulla is a dessert, but don’t go for brown sugar since it has more moisture.
Cardamom – This spice will perfume the syrup and add warmth to the flavor.
📋 HOW TO MAKE RASGULLA STEP-BY-STEP
You can see below that making this Indian sweet is just so easy. The result is spongy rasgulla. More detail in the recipe card below.
Making the Chenna, Paneer, or Cottage cheese
In a large pot or a heavy bottom pan, add the milk and let it come to a boil. Stir occasionally to prevent the milk from burning at the bottom.
In a bowl, mix the lemon juice or white vinegar with water. Turn off the heat under the milk and gradually pour the lemon and water mixture into the milk while stirring gently.
The whey will separate and becomes clear, and the milk will curdle.
Pour the curdled milk into a muslin cloth. Pour cold water into the curdled milk. Squeeze the muslin clothes taking out excess water.
Hang the muslin clothes for 30 minutes or place a heavy plate or object on it for 30 minutes.
Knead the cheese or chenna for 7 to 10 minutes until it becomes a smooth dough. Make equal-sized chenna balls between your palms and set them aside.
Making sugar syrup
Add all the ingredients to a saucepan and boil for 3 minutes.
Making the Rasgulla
Keep the heat under the syrup medium-high, and gently add the rasgulla balls. Cover the pan and cook for 10 to 11 minutes or until the balls double in size without removing the cover.
When the rasgullas are double in size, turn off the heat without removing the cover or the lid. Wait until the rasgullas are at room temperature. Remove the lid and serve the rasgullas with the remaining syrup.
INDIAN DESSERT YOU SHOULD TRY
I use whole milk/full cream milk. I have tried lactose-free milk, and it worked too.
You have to knead the chenna until it is smooth and has no grainy texture; it will prevent the rasgulla from breaking later when cooking in the syrup.
It should be watery when adding the rasgulla balls, making the syrup penetrate the rasgullas sweet, airy, and spongy. Don't worry; the syrup will thicken a little when it cools.
Overcooking the rasgulla and not kneading the cheese until smooth turn them into dense and chewy balls.
The rasgulla will puff up and double in size. It’s best to use a large pot when cooking the rasgullas. It will give enough room for the balls to move in the pan and expand freely.
🌡️ HOW TO STORE THE RASGULLA
Cover and refrigerate the rasgullas and heat them a little before serving.
For the paneer
- 4 cups whole cream milk or one litre
- 2 ½ tablespoons lemon juice or white vinegar
- 1 ½ tablespoon water
For the syrup
- 4 cups water
- 1 ½ cups sugar
- 4 whole cardamoms
Making the paneer or chenna
- In a medium saucepan, bring milk to a boil, stirring occasionally so the milk doesn't burn or stick to the bottom of the saucepan.
- Mix the lemon juice with water.
- Turn off the heat under the milk and gradually add the lemon water or vinegar and water mixture and stir gently until the whey clears and the milk solids curdle.
- Pour the curdled milk into a muslin cloth that’s under a colander or a strainer. Pour cold water into the curdled milk to eliminate the lemons or vinegar smell and taste.
- Squeeze the muslin clothes taking out excess water. Either hang the muslin clothes for 30 minutes to get rid of extra water or place the muslin cloth on a plate and place a heavy plate or object on top of it for 30 minutes to an hour.
- The paneer is ready and should be crumbly in texture. Knead it until you get a texture of smooth dough. Knead for 7-10 minutes. The chenna shouldn’t have a grainy texture or the rasgulla will break while cooking and become dense and chew.
- Make equal-sized balls, the balls shouldn’t have cracks in them, or they will break later. Remember that the rasgullas will double in size when cooked, so don’t form big balls.
Making the syrup:
- In a medium saucepan, add all the ingredients and let it boil for 3 minutes.
- Reduce heat to medium and add the rasgullas carefully. Don't crowd the pan.
- Cover and let cook for 10 to 11 minutes or until the balls double in size.
- Turn off the heat and keep the pan covered until it reaches room temperature.
- The rasgullas are ready now, but be careful when taking them out since they'll be very fluffy and soft and will scar easily.
- Place the rasgullas in a serving bowl and pour enough syrup just to cover the rasgullas. Sprinkle some saffron strands if you wish.
- Refrigerate them for at least an hour before serving. This will help the rasgullas not only firm but absorb more syrup and flavor from the cardamom.
- If you want the rasgulla to be softer than a spongy texture, pour a cup of cold water into the pot after the milk curdles. This will prevent the milk from cooking further.
- Do not over-knead the paneer, or it will turn soggy. Stop kneading when it turns smooth with no grains.
- Keep the syrup boiling while cooking the balls; it’s best not to tamper with the heat at this step.
- Do not crowd the pan with balls, or they won’t cook evenly.
- Cooking time will vary depending on the size of the balls.
- The rasgulla might get firmer when refrigerated. After all, it is a cheese ball. Warm it a little before serving.
- Some recipes make this sweet in a pressure cooker, but I don't think it needs it.
- In India, people sometimes add all-purpose flour or semolina to prevent the balls from cracking, but there is no need in this recipe.