Rasgulla recipe. It is a popular Bengali candy. There are two distinct types of rasgulla, although the method of making rasgulla remains the same.
In this recipe article, I have shared the method of making a sweet, spongy and delicious rasgulla recipe with lots of tips and suggestions.
This is our favorite Bengali candy.
While making rasgulla can be tricky, this article will help you get it right.
In this rasgulla recipe, I have tried to give suggestions and tips wherever possible, so that you can also easily make these chewy and spongy rasgulla at home. these round white beauties stay good for a week in the fridge.
Serve them plain as sweet. you can also do Rasmalai with them, which I did with some of them. This recipe makes 18-20 rasgulla.
What is rasgulla?
Rasgulla is a famous Bengali candy made from milk. To make rasgulla, first the chenna is made by curdling the milk which is basically coagulated milk solids. These coagulated milk solids are drained to separate the whey and kneaded with sooji (semolina) or all-purpose flour (maida). Round balls are made from the chenna petri which is then cooked in sugar syrup in a saucepan. To flavor the rasgulla, cardamom powder or rose water is added.
A spongy rasgulla should be soft and light. In this article, I have mentioned below the frequently asked questions (asked by readers in the comments section of this article) along with tips and suggestions so that you can easily make a squishy rasgulla recipe in your own kitchen.
I have divided the rasgulla recipe in stages into four parts for easier reading:
- Making chenna
- Make rasgulla balls
- Preparation of the sugar syrup
- Cooking rasgulla
By the way, I kneaded the chenna and simultaneously cooked the sugar syrup. Save time that way. But you can also first prepare the chenna balls and then the sugar syrup.
How to make rasgulla
1. Take 1 liter of whole milk in a saucepan and boil over low to medium heat. I used organic cow’s milk which is low in fat. If you use buffalo milk, it has too much fat and forms a thick layer of malai / cream floating on top. You must remove the thick layer of malai before proceeding with the making of the chenna.
2. So when the milk heats up, line a bowl or strainer with a cheesecloth.
3. Continue to stir the milk at intervals so that the foam does not form on the top and the base does not brown or the milk solids stick to the bottom.
4. When the milk comes to a boil, reduce the flame to its lowest level. Add 1 to 3 tablespoons of lemon juice. First add 1 tablespoon of lemon juice and stir very well. If the milk has not curdled completely, add 1 tbsp more. Keep the lemon juice on hand. Depending on the milk quality, you may need to add 1 to 3 tablespoons of lemon juice. Stir after adding the lemon juice. Sometimes I added 1 tbsp of lemon juice and the milk curdled and sometimes I had to add 3 tbsp too. Vinegar can also be added in place of lemon juice. Another option is curd / yogurt. Add 4 to 5 tablespoons of yogurt or more if needed. With yogurt, you don’t need to rinse the chenna with water later.
5. As soon as the milk curdles, turn off the flame. The milk should completely curdle with the green watery whey.
6. Now pour the curds into the colander or the bowl covered with cheese cloth / muslin. Reserve the whey and you can add it to your curries or dough of chapati or in dals. Whey is very nutritious, so don’t throw it out.
7. Gather the muslin on the sides and under running water rinse the chenna or coagulated milk solids very well. This lowers the temperature of the chenna and takes away the lemon flavor and tart taste from the chenna.
8. Now squeeze the muslin very well with your hands, so that the excess water is drained from the chenna. Remember there should not be excess water or moisture in the chenna as the rasgulla will break during cooking.
9. For 7-8 minutes, place a heavy weight on the chenna. You can also hang for about 30 minutes.
10. After 7-8 minutes, remove the cheesecloth from the chenna. Note that the chenna should not be too dry or have too much moisture.
Make rasgulla balls
11. Add 1 teaspoon of unroasted sooji or rava or semolina. The rava I had was a bit rude. Fine rava or sooji also works great. Adding either one helps bind the mixture together. For a gluten-free option, add 1 teaspoon of cornstarch instead of semolina or all-purpose flour.
12. First mix the sooji with chenna, then start kneading. while kneading the chenna, if you see that it is wet or watery, it means that there is more water. You can add maida (all-purpose flour) to absorb the extra moisture. If not, on the chenna again keep a heavy weight so that the extra water or whey is drained. If the chenna looks crumbly and dry, it means there is less moisture. So to correct this, while kneading sprinkle 1 to 2 teaspoons of water. This will add moisture to the chenna. A little moisture in the chenna helps in bonding.
13. With the heels of your palms, crush the chenna and knead. Keep collecting the chenna from the sides and keep crushing and kneading. This process of kneading is very important as it decides the chenna texture. When you feel that your palms are getting a bit oily, it’s time to stop. A little fat is needed. Avoid kneading to a point where all of the chenna becomes greasy. I kneaded for about 10 minutes because my hands are very light. So, depending on the quality of the chenna and how much pressure you apply during kneading, you may take more or less time. Note that the chenna should just start to get oily.
14. Knead into a smooth ball of chenna that should be able to come together without breaking or falling apart.
15. A close-up photo showing you the texture of the chenna paste.
16. Now pinch small portions of the chenna and roll them between your palms to form a smooth round ball.
17. Prepare all the small balls this way. there will be fine cracks on the chenna balls and it’s good to have them.
18. Cover all the chenné balls with a damp muslin or tea towel and set them aside.
Make sugar syrup for rasgulla
19. In a large saucepan, take 2 cups of sugar.
20. add 4 cups of water (1 liter). I used organic raw sugar and therefore the golden orange tones. You should use a large pot or saucepan so that there is enough space for the rasgulla to cook and increase in size. You can also use a pressure cooker. I used a pot measuring 8.5 inches in diameter and 4.5 inches in height. Basically a 3.4 liter stainless steel saucepan.
21. Keep this saucepan on the stove and heat the sugar solution. Stir so that the sugar dissolves. Heat slightly and stir so that the sugar dissolves. You do not need to heat or boil the solution further. If there are impurities in the sugar solution, go to the next step. If there are no impurities, go to step 26. I kneaded the chenné and cooked the sugar syrup simultaneously. You can also do it this way.
22. Add 1 tablespoon of milk and stir. Adding milk helps remove impurities. If there are no impurities, you do not need to add milk and go directly to step 26.
23. Once the sugar solution becomes hot, impurities start to float on top.
24. With a spoon, you can either remove it.
25. Or filter the impurities through a colander lined with cheesecloth or muslin. I prefer this method.
26. From the filtered sugar solution (or if you have not filtered the sugar solution), reserve ½ cup in a mug or mug. This ½ cup of sugar solution that we will add when cooking the rasgulla.
27. Reserve another 1 cup of the filtered sugar solution in a serving bowl.
28. Return the remaining 2.5 cup sugar solution to the same large saucepan and bring it to a boil over medium-high heat.
29. Gently slide the rasgulla into the sugar solution.
30. Once all the rasgulla have been added to the sugar solution, shake the pot. Do not stir the rasgulla with a spoon. Gently shake the pan.
31. Immediately cover with a lid and let them cook. Keep the flame at medium to medium intensity.
32. Open the lid after 4 minutes and add ¼ cup of the reserved sugar solution. Shake the pan. Adding this reserved sugar solution ensures that the temperature and consistency of the sugar solution is maintained and that the sugar does not cook to its wire consistencies.
33. Cover again and continue cooking.
34. After 4 minutes, add another ¼ cup of the reserved sugar solution. Cover and cook for another 2 minutes. I cooked for 10 minutes in total.
Also Read: KomolaBhog Recipe
The time needed to cook the rasgulla
35. After 10 minutes the rasgulla had grown and were cooked. Once cooked, turn off the flame and hold the pan down. Rasgulla cooking time will vary depending on the thickness and quality of the pan, the size of the pan and the intensity of the flame. Thus, the time interval can be between 7 and 11 minutes. So you can add the ¼ cup of sugar syrup after 2 to 3 minutes also instead of 4 minutes. I used a large, deep, heavy-bottomed pan so the cooking time was slightly longer for me.
36. There are two ways to check the doneness of rasgulla.
- The first method is to keep the rasgulla in a water bowl or cup. It’s done if the rasgulla sinks to the bottom and stays there.
- The second method is to press on a small part of the rasgulla with your finger. If the squeezed part returns to its original shape, it’s done. You need to check the doneness while the rasgulla are simmering. So with a spoon just take a rasgulla and add it to the bowl of water. You need to cook it further if the rasgulla does not settle to the bottom and floats above the water.
37. Take each rasgulla with a spoon once cooked.
38. And place it in the serving bowl with 1 cup of the reserved sugar solution. Cover and keep aside.
39. Heat the solution of sugar in which the rasgulla were cooked. Then to the serving bowl containing the rasgulla add this solution of sugar.
40. After all the mixture has cooled, add 1 to 2 tablespoons of rose water. You can also use ½ teaspoon cardamom powder or kewra water (pandanus extract) if you don’t have rose water. You can even use both cardamom powder and rose water. Stir gently. Aroma must be added, otherwise you will get a milky taste in the rasgulla. In case the milky taste is there, you can increase the amount of rose water or add 1 teaspoon of cardamom powder. Let them soak in the syrup for about 30 minutes, so that the aromas are infused into them.
41. You can serve the rasgulla now or refrigerate and serve later.