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You are here: Home / Diwali Recipes / Rasgulla recipe, how to make Bengali rasgulla step by step

Rasgulla recipe, how to make Bengali rasgulla step by step

November 1, 2022 13 Comments

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Rasgulla. Say that word a few times and you will actually get a feel of how the spongy Bengali sweet rasgulla can taste like. You can buy pretty decent rasgullas in cans but nothing beats the taste of making it at home using your own rasgulla recipe, especially during Diwali. TH is not a fan of sweets in general but give him rasgulla or rasmalai and that’ll make his day. So this Diwali, I chose to make a fresh batch of homemade rasgulla and here’s the step by step recipe for you.

Rasgulla recipe, how to make Bengali rasgulla step by stepPin

The first step in making rasgulla is to making chenna. The process is similar to how paneer is made – curdling milk and separating the cheese from the whey. I am outlining the steps after you have made the fresh chenna so please check out this post on how to make chenna.

The chenna is made into balls and cooked in sugar syrup. I liked how Manjula’s Kitchen had recipe of rasgulla made in a pressure cooker, eliminating a lot of guesswork and standing over the stove so I followed the same method. I made very minor changes in the quantities and such and also made much smaller balls than is usually done.

Rasgulla recipe, how to make Bengali rasgulla step by stepPin

Check out some easy and delicious milk-based recipes I have shared in the past. They are really our favourite kind. You can make rasmalai using rasgulla in ten minutes, a super quick paneer payasam, delicious sandesh, a popular Bengali sweet, and many more. Check out full list of Diwali sweet recipes for more inspiration too.

rasgulla recipePin

Rasgulla Recipe

nags
Rasgulla recipe, a spongy and delicious milk-based sweet originating from West Bengal. Rasgulla is a popular sweet made during Diwali festival.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine Indian
Servings 20 small rasgulla

Ingredients
  

  • 1 litre full fat milk
  • 2-3 tbsp of fresh lime juice or vinegar
  • 1 cup sugar
  • 3 cups water
  • 1 tbsp of crushed pistachios for garnish

Instructions
 

  • First, make chenna. Follow this post to see details of how to make chenna
  • After the chenna has drained of extra moisture for about 30 minutes, give it a whizz in a blender or mixer to make it smooth and let out more water.
  • Remove and knead well for 3 minutes. At the end of it, you should be able to make smooth balls out of the chenna easily. If not, knead for a bit longer. The size of the rasgulla will double on cooking in sugar syrup so remember to makem smaller to begin with
  • Add the sugar and water to your pressure cooker and bring to boil. Mix well for the sugar to dissolve, lower heat to very low and add the rasgulla balls gently into the syrup.
  • Cover the pressure cooker and cook without whistle for about 7-8 minutes on medium-low flame.
  • Turn off heat and wait 5 minutes before opening the cooker lid. You'll find spongy rasgulla that's doubled in size!
  • Cool completely, add crushed pistachios on top and refrigerate rasgulla in syrup until ready to serve

Step by Step Rasgulla Recipe

First step is to make chenna. Follow the recipe here for how to make chenna. After the chenna has drained for about 30 minutes, give it a whizz in a blender or mixer to make it smooth and let out more water.

Rasgulla recipe, how to make Bengali rasgulla step by stepPin

Remove and knead well for 3 minutes. At the end of it, you should be able to make smooth balls out of the chenna easily. If not, knead for a bit longer. The size of the rasgulla will double on cooking in sugar syrup so remember to so start small

Rasgulla recipe, how to make Bengali rasgulla step by stepPin

Add the sugar and water to your pressure cooker and bring to boil. Mix well for the sugar to dissolve, lower heat to very low and add the rasgulla balls gently into the syrup.

Rasgulla recipe, how to make Bengali rasgulla step by stepPin

Cover the pressure cooker and cook without whistle for about 7-8 minutes on medium-low flame.

Rasgulla recipe, how to make Bengali rasgulla step by stepPin

Turn off heat and wait 5 minutes before opening the cooker lid. You’ll find spongy rasgulla that’s doubled in size!

Rasgulla recipe, how to make Bengali rasgulla step by stepPin

Cool completely, add crushed pistachios on top and refrigerate rasgulla in syrup until ready to serve. It will be delicious, I promise!

NOTES:

– The only step that could go wrong while trying this rasgulla recipe is the kneading and rolling of chenna. It’s best to get the chenna as dry as possible (no need to press like making paneer though) and then knead for a good 3-4 minutes to get it as smooth as possible.
– This recipe has been adapted from the fabulous Manjula’s Kitchen
– I used lesser amount of sugar and these were perfect. The amount of sugar can be increased if you want your rasgulla very sweet
– Rasgulla can stay fresh refrigerated for up to 4 days, in the sugar syrup so make some for your loved ones and share a picture with me or tag #ediblegarden in social media when you try a recipe!

For rasgulla recipe in Hindi, Marathi, Urdu, Tamil, Telugu, Malayalam, Kannada, etc please use the Google translate button in the sidebar.

 

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By nags Filed Under: Diwali Recipes, Sweets Puddings Desserts

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Comments

  1. asma ahmed

    December 15, 2017 at 5:11 am

    4 stars
    MMM may I know why the rasgullas I make become hard rather than soft? I mean each and everytime.I followed every steps that you did.
    I did it on my own too
    but in both cases the rasgullas became hard .

    Reply
    • nags

      January 11, 2018 at 11:16 am

      you have to knead the paneer much more then. make sure it’s very smooth and soft. also try cooking it for less time in sugar syrup

      Reply
    • Murari Baral

      June 28, 2018 at 7:20 pm

      all steps are ok. after you turn of the stove take the rasgullas out and put them in cold water. squize them and put them again in cold sugar syrup. they will never be hard.

      Reply
  2. sujala

    October 13, 2017 at 8:43 pm

    i tried to make rasgulla as said but i do not know why after few minutes all chhana balls broken and became chhanh again. please tell me what is going wrong.

    Reply
    • nags

      November 13, 2017 at 12:20 pm

      you probably didn’t knead long enough. there shouldn’t be too much moisture or else it will break apart

      Reply
  3. Zehra Zehra

    December 7, 2016 at 11:12 am

    I tried it was very delicious!!!

    Reply
    • nags

      December 7, 2016 at 2:20 pm

      Thank you Zehra

      Reply
  4. bnanno

    October 23, 2016 at 7:23 pm

    I made it using your recipe (with one small change) and will post it soon. They really turned out soft and spongy!

    For the person who said they turned out hard, it might be that they are cooking the chhenna too much. As soon as it separates I remove it from the fire and only wait for a few minutes for it clump together before draining.
    I remember reading one internet recipe once that even suggested dumping in ice-cubes as soon as the milk separated in order to “stop” the heat abruptly – claimed it would be softer that way.

    Reply
  5. Rutuja

    January 1, 2016 at 2:43 pm

    Hi,
    They turned out to be good in taste but not spongy.
    Plz can you guide me how to make the rasgulla spongy?

    Reply
    • nags

      January 1, 2016 at 9:10 pm

      Hello Rutuja, I got spongy rasgulla when I followed this recipe. What texture did you get?

      Reply
      • Rutuja

        January 1, 2016 at 11:45 pm

        They became hard

        Reply
        • nags

          January 2, 2016 at 9:49 am

          It’s hard to say what exactly went wrong but maybe you needed to knead the chenna more. It’s an important step to get soft and spongy rasgulla

          Reply
  6. neha

    December 23, 2015 at 10:34 pm

    Nice

    Reply

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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