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rasgulla recipe, how to make rasgulla recipe | bengali rasgulla recipe

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rasgulla recipe with step by step pics – learn how to make soft, spongy and delicious rasgulla recipe with tips and suggestions.

rasgulla is one of mine favorite bengali sweet. rasgulla is also one of those few recipes for which i have got maximum requests. i tried many times to make the perfect spongy rasgullas, but they never came out perfect. either they would become hard or too soft or loose shape or break & completely disintegrate while cooking.

there are a few indian sweets, which i tried many times and rasgullas happened to be one of them. not now though.

after you try so many times, you realize your mistakes and improve upon them. so was it in my case. i learnt from all the mistakes i made. most of the indian sweets, i never get them right or perfect the first time. after a repeated number of trials and errors, i get them right. with me only a few sweets like gulab jamuns, besan ladoo, malpua are a breeze to make.

in this rasgulla recipe, i have tried to give tips and suggestions wherever possible, so that you can also make these soft and spongy rasgullas at home.

these round white beauties stay good for a week in the refrigerator. serve rasgullas plain as dessert. you can also make rasmalai with them, which is what i did with some of them. this recipe yields 18 to 20 rasgullas. 

i have divided the stepwise rasgulla recipe in four parts for ease of reading:
a) making chenna
b) making rasgulla balls
c) preparing sugar syrup
d) cooking rasgullas

on a side note, i kneaded the chenna and cooked the sugar syrup simultaneously. saves time this way. but you can also prepare the chenna balls first and then make the sugar syrup.

rasgulla recipe below:

4.69 from 47 votes
rasgulla recipe | bengali rasgulla recipe
prep time
45 mins
cook time
15 mins
total time
1 hr
 

rasgulla recipe - soft and spongy milk based sweet soaked in sugar syrup. one of the most popular indian sweet.

course: desserts
cuisine: bengali, indian
servings: 18 medium sized rasgullas
calories: 120 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
  • 4 cups full fat whole cow's milk or 1 litre full fat whole cow's milk
  • 2 to 3 tablespoon lemon juice, add as required
  • 2 cups sugar
  • 4 cups water or 1 litre water
  • 1 tablespoon milk (optional)
  • 1 teaspoon sooji (rava or cream of wheat) OR all purpose flour (maida) OR corn starch
  • 1 to 2 tablespoon rose water or kewra water OR ½ teaspoon cardamom powder (choti elaichi powder)
how to make recipe
making chenna for rasgulla:
  1. take milk in a pan and keep it to boil on a low to medium flame. 

  2. i used organic cow milk which does not have much fat. if you use buffalo milk, it has too much of fat and makes a thick layer of malai/cream floating on top. you have to remove the thick layer of malai, before you proceed with the making of chenna.

  3. so when the milk is heating up, line a strainer or bowl with a cheese cloth or muslin.
  4. keep on stirring the milk at intervals so that the froth is not formed on top and the base does not get browned or the milk solids get stuck to the bottom.
  5. when the milk comes to a boil, then reduce the flame to its lowest. add 1 to 3 tbsp lemon juice. first add 1 tbsp lemon juice and stir. if the milk has not curdled completely, then add 1 tbsp more. keep the lemon juice handy with you.

  6. depending on the quality of milk, you may need to add 1 to 3 tbsp of lemon juice. stir after adding the lemon juice. sometimes i have added 1 tbsp lemon juice and the milk has curdled and sometimes i needed to add 3 tbsp too. vinegar also can be added instead of lemon juice. 

  7. another option is curd/yogurt. add 4 to 5 tbsp of yogurt or more if required. with yogurt you don't need to rinse the chenna in water later.

  8. as soon as the milk curdles, switch off the flame. the milk should curdle completely with the green watery whey. if the milk does not curdle, then add 1/2 to 1 tbsp of lemon juice more.
  9. now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl.
  10. gather the muslin from the sides and rinse the chenna or coagulated milk very well in running water. this brings down the temperature of chenna as well as removes the lemony flavor and tangy taste from the chenna.
  11. now squeeze the muslin with your hands very well, so that excess water is drained from the chenna. remember there should not be excess water or moisture in the chenna as then the rasgullas will break when cooking.
  12. place a heavy weight on the chenna for 7 to 8 minutes. you can also hang the chenna for about 30 minutes.
making rasgulla balls:
  1. after 7 to 8 minutes, remove the cheesecloth from the chenna. note that the chenna should not have too much moisture nor be too dry.
  2. add 1 tsp sooji or rava or semolina. you can also add all purpose flour (maida). adding either of them helps to bind the mixture. for a gluten free option, add corn starch instead of semolina or all purpose flour.

  3. first mix the sooji with chenna and then begin to knead.
  4. with the heels of your palms mash the chenna and knead. keep on collecting the chenna from the sides and continue to mash and knead. 

  5. this kneading process is very important and also decides the texture of chenna. when you feel your palms becoming a bit greasy, its time to stop. just a bit of greasiness is required.

  6. avoid kneading to an extent where the whole chenna becomes greasy. i kneaded for about 10 minutes as i have very light hands. so depending on the quality of chenna and the pressure you apply while kneading, you can take more or less time. note that the chenna should just begin to get greasy.

  7. knead to a smooth ball of chenna.
  8. now pinch small portions from the chenna and roll them between your palms to a smooth round ball.
  9. prepare all small balls this way. cover all the chenna balls with a moist muslin or kitchen towel and keep aside.
making sugar syrup for rasgulla:
  1. in a large pan, take 2 cups sugar and 4 cups water.

  2. you have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size. you can also use a pressure cooker. i used a pan measuring 8.5 inches in diameter and 4.5 in height. a 3.4 litre stainless steel pan.

  3. keep this pan on stove top and heat the sugar solution. stir so that the sugar dissolves. i cooked kneaded the chenna and cooked the sugar syrup simultaneously. you can also do this way.
  4. add 1 tbsp milk and stir. adding milk helps in removing impurities. if there are no impurities then you don't need to add milk and directly proceed to step 6

  5. once the sugar solution becomes hot, the impurities begin to float on the top. you can either remove it with a spoon. or strain the impurities in a cheese cloth/muslin lined strainer.
  6. now from the purified sugar solution, reserve 1/2 cup in a cup or mug. this 1/2 cup of sugar solution we will be adding to the cooking rasgullas.
  7. reserve another 1 cup of the sugar solution in a serving bowl.
cooking rasgullas:
  1. the rest of the 2.5 cups of sugar solution you add it back to the large pan and bring it to a boil on a medium high flame.
  2. slid the rasgullas gently into the sugar solution.
  3. once all the rasgullas have been added to the sugar solution, shake the pan. don't stir the rasgullas with a spoon. just gently shake the pan.
  4. cover immediately with a lid and let the rasgullas cook. keep the flame to a medium or medium high.
  5. after 4 minutes, open the lid and add 1/4 cup of the reserved sugar solution. shake the pan. adding this reserved sugar solution ensures that the temperature & consistency of the sugar solution is maintained and the sugar does not cook to its thread consistencies.
  6. cover again and continue to cook.
  7. after 4 minutes, again add 1/4 cup of the reserved sugar solution. cover and again cook for 2 minutes. i cooked for 10 minutes. the timing will vary depending on the thickness & quality of pan, the depth of the pan and flame intensity.
to check the doneness of rasgullas:
  1. there are two ways. first place the rasgulla in a bowl or cup of water. if the rasgulla sinks to the bottom its cooked. 

  2. second method is to press a small portion of the rasgulla with your finger. if the pressed portion bounces back to its original shape, its cooked

  3. once the rasgullas are cooked, switch off the flame and keep the pan down.
serving the rasgullas
  1. now take each rasgulla with a spoon and place it in the bowl containing the 1 cup of sugar solution. cover and keep aside.
  2. let the sugar solution in which the rasgullas were cooked, become warm. then add this to the serving bowl containing the rasgullas.
  3. once the whole mixture has cooled down, add 1 to 2 tbsp rose water. 

  4. if you don't have rose water you can also kewra water (pandanus extract) or 1/2 tsp cardamom powder. stir gently and allow the rasgullas to be soaked in the sugar syrup for 30 minutes.

  5. you can serve the rasgullas now or refrigerate them and serve later.
recipe notes
  1. leftover syrup can be used to make nimbu pani (lemonade). you can also add it to shikanjvi or fruit juices or while making cakes.

this approximate nutrition info is per rasgulla:

Nutrition Facts
rasgulla recipe | bengali rasgulla recipe
Amount Per Serving
Calories 120 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 27mg 1%
Potassium 71mg 2%
Total Carbohydrates 25g 8%
Sugars 25g
Protein 1g 2%
Vitamin A 1.8%
Vitamin C 0.8%
Calcium 6.6%
Iron 0.7%
* Percent Daily Values are based on a 2000 calorie diet.


how to make rasgulla recipe:

a) making chenna:

1. take 1 litre of whole milk in a pan and keep it to boil on a low to medium flame. i used organic cow milk which does not have much fat. if you use buffalo milk, it has too much of fat and makes for a thick layer of malai/cream floating on top. you have to remove the thick layer of malai, before you proceed with the making of chenna.

2. so when the milk is heating up, line a strainer or bowl with a cheese cloth or muslin.

3. keep on stirring the milk at intervals so that the froth is not formed on top and the base does not get browned or the milk solids get stuck to the bottom.

4. when the milk comes to a boil, then reduce the flame to its lowest. add 1 to 3 tbsp lemon juice. first add 1 tbsp lemon juice and stir very well. if the milk has not curdled completely, then add 1 tbsp more. keep the lemon juice handy with you. depending on the quality of milk, you may need to add 1 to 3 tbsp of lemon juice. stir after adding the lemon juice. sometimes i have added 1 tbsp lemon juice and the milk has curdled and sometimes i needed to add 3 tbsp too. vinegar also can be added instead of lemon juice. another option is curd/yogurt. add 4 to 5 tbsp of yogurt or more if required. with yogurt you don’t need to rinse the chenna in water later.

5. as soon as the milk curdles, switch off the flame. the milk should curdle completely with the green watery whey.

6. now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl. reserve the whey and add it to your chapati dough or in dals or curries. the whey is very nutritious, so don’t discard it.

7. gather the muslin from the sides and rinse the chenna or coagulated milk solids very well in running water. this brings down the temperature of chenna as well as removes the lemony flavor and tangy taste from the chenna.

8. now squeeze the muslin with your hands very well, so that excess water is drained from the chenna. remember there should not be excess water or moisture in the chenna as then the rasgullas will break when cooking.

9. place a heavy weight on the chenna for 7 to 8 minutes. you can also hang the chenna for about 30 minutes.

10. after 7 to 8 minutes, remove the cheesecloth from the chenna. note that the chenna should not have too much moisture nor be too dry.

b) making rasgulla balls:

11. add 1 tsp unroasted sooji or rava or semolina. the rava i had were a bit coarse. fine rava or sooji also works very well. you can also add all purpose flour/maida. adding either of them helps to bind the mixture. for a gluten free option, add 1 tsp corn starch instead of semolina or all purpose flour.

12. first mix the sooji with chenna and then begin to knead.

13. with the heels of your palms mash the chenna and knead. keep on collecting the chenna from the sides and continue to mash and knead. this kneading process is very important and also decides the texture of chenna. when you feel your palms becoming a bit greasy, its time to stop. just a bit of greasiness is required. avoid kneading to an extent where the whole chenna becomes greasy. i kneaded for about 10 minutes as i have very light hands. so depending on the quality of chenna and the pressure you apply while kneading, you can take more or less time. note that the chenna should just begin to get greasy.


14. knead to a smooth ball of chenna.

15. a close up pic showing you the texture of the chenna dough.

16. now pinch small portions from the chenna and roll them between your palms to a smooth round ball.

17. prepare all small balls this way. there will be fine cracks on the chenna balls and its fine to have them 🙂

18. cover all the chenna balls with a moist muslin or kitchen towel and keep aside.

c) making sugar syrup for rasgullas:

19. in a large pan, take 2 cups sugar.

20. add 4 cups water (1 litre). i used organic raw sugar and hence the orangish golden tones to it. you have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size. you can also use a pressure cooker. i used a pan measuring 8.5 inches in diameter and 4.5 inches in height. basically a 3.4 litre stainless steel pan.

21. keep this pan on stove top and heat the sugar solution. stir so that the sugar dissolves. just lightly heat and stir so that the sugar dissolves. you don’t need to heat more or boil the solution. if there are impurities in the sugar solution, then move to the next step. if no impurities, then move to step 26. i kneaded the chenna and cooked the sugar syrup simultaneously. you can also do this way.

22. add 1 tbsp milk and stir. adding milk helps in removing impurities. if there are no impurities then you don’t need to add milk and directly proceed to step 26.

23. once the sugar solution becomes hot, the impurities begin to float on the top.

24. you can either remove it with a spoon.

24. or strain the impurities in a cheese cloth/muslin lined strainer. i prefer this method.

25. from the filtered sugar solution (or if you have not filtered the sugar solution) reserve ½ cup of it in a cup or mug. this ½ cup of sugar solution we will be adding while cooking the rasgullas.

26. reserve another 1 cup of the filtered sugar solution in a serving bowl.

27. add the rest of the 2.5 cups sugar solution back to the same large pan and bring it to a boil on a medium high flame.

d) cooking rasgullas:

28. slid the rasgullas gently into the sugar solution.

29. once all the rasgullas have been added to the sugar solution, shake the pan. don’t stir the rasgullas with a spoon. just gently shake the pan.

30. cover immediately with a lid and let the rasgullas cook. keep the flame to a medium or medium high.

31. after 4 minutes, open the lid and add ¼ cup of the reserved sugar solution. shake the pan. adding this reserved sugar solution ensures that the temperature & consistency of the sugar solution is maintained and the sugar does not cook to its thread consistencies.

32. cover again and continue to cook.

33. after 4 minutes, again add ¼ cup of the reserved sugar solution. cover and again cook for 2 minutes. i cooked for a total of 10 minutes.

34. after 10 minutes the rasgullas had increased in size and were cooked. once the rasgullas are cooked, switch off the flame and keep the pan down. the time to cook rasgullas will vary depending on the thickness & quality of pan, the size of pan and the intensity of the flame. so the time range can be somewhere between 7 to 11 minutes. so you can add the ¼ cup sugar syrup after 2 to 3 minutes also instead of 4 minutes. i used a thick bottomed wide and deep pan, so the cooking time was slightly more for me.

how to check the doneness of rasgullas

35. there are two ways. first method is to place the rasgulla in a bowl or cup of water. if the rasgulla sinks to the bottom and stays there, its cooked. second method is to press a small portion of the rasgulla with your finger. if the pressed portion bounces back to its original shape, its done. you have to check the doneness, while the rasgullas are simmering. so just take one rasgulla with a spoon and add it to the bowl of water. if the rasgulla does not settle down at the bottom and floats on top of the water, then you need to cook them further.

36. once the rasgullas are cooked, take each rasgulla with a spoon.

37. and place it in the serving bowl containing the reserved 1 cup of sugar solution. cover and keep aside.

38. let the sugar solution in which the rasgullas were cooked, become warm. then add this sugar solution to the serving bowl containing the rasgullas.

39. once the whole mixture has cooled down, add 1 to 2 tbsp rose water. if you don’t have rose water you can also kewra water (pandanus extract) or ½ tsp cardamom powder. stir gently. some flavoring has to be added, otherwise you will get a milky taste in the rasgullas. allow the rasgullas to be soaked in the syrup for about 30 minutes, so that the flavorings gets infused in them.

40. you can serve the rasgullas now or refrigerate them and serve later.




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This post was last modified on May 11, 2018, 4:18 pm

    Categories Bengali RecipesFestival RecipesKids RecipesNavratri & Fasting RecipesPopular Indian RecipesSweets Recipes

View Comments (254)

  • hello ma'am can i blend the chenna instead of kneading it...n how many rasgullas doest it make from one litre...otherwise ur recipe is great...

    • sakina you would have to knead the chenna and not blend for better results. also the quantity would depend on the size and shape of rsagullas. hope this help's you :)

  • i am huge fan of veg recipes of india. any dish i want to try the first website i go to is this. but I tried the rasagulla recipe for the first time it didnt turn out so well.i have another easy recipe for rasagulla that take only half an hr but turns out extremely soft and spongy. can i post it

    • thanks charulatha. the texture of rasgulla depends on the texture of chenna, the moisture content, the cooking time and the pan size also. you can share the recipe. you can send me the recipe to vegrecipesofindia(AT)gmail(DOT)com. i will first try the recipe and then add. if you want you can also post the method in the comment section.

  • Hello....
    I just love all ur recipes....!! They r awesome.!
    I have tried many of them. In this recipe my rasagullas became little firm in consistency n a bit sticky to teeth. Means not spongy... Juice was not one thread. Can u give me idea where I might have gone wrong?

    • thanks prachi. since you mention the rasgullas were sticky, it means that the sugar syrup was cooked more. the sugar syrup should not be even half thread. when the thread consistencies happen, the sugar syrup become sticky and due to this the rasgullas cannot absorb the syrup. hence they don't become soft and spongy. next time cook the syrup as well as the rasgullas for less time.

  • Hi ,

    Dunno why my first comment wasnt posted .. Anyway great representation of the recipe . I so wanted my rasagullas to come out like yours so followed your exact recipe but it didn't ? . Softness wise they were v good but they didn't puff alot . While i was cooking , the rasagullas were in good shape but as i removed the lid ,they shrunk and they had been like that even after putting in sugar syrup. Rest everything seemed fine . Could you please tell what could be the reason ?

    Thanks

    • monica, we did not receive your first comment. as you mention. they will shrink, if they have been cooked more. then placing them in sugar syrup also won't help. otherwise i have no clue what must have went wrong.

      • Hey ,
        Actually they shrunk even when they were not cooked. I opened lid after 10 minutes (with between breaks as per your recipe) to do the water test but they were floating so i kept for 2 more minutes.. Unfortunately they remained shrunk . Really dont know what went wrong . But i will try your recipe again..??

        • okay. then could be due to the chenna having less moisture or its quality. next time you can keep the weight on chenna for less minutes than what is mentioned in the recipe. happy cooking next time.

    • i have never made any sugar syrup with brown sugar. so i have no clue how the sugar syrup turns out. you will have to give a try.

  • Hello mam, I have tried numerous recipes yours and all of them have proved to be amazing. your step by step pictured details are of great help. Thank you so much for sharing and helping us become good cooks :-)

  • I made as mentioned above...but they are not that soft as rasgullas used to be...what can I do to make it more soft??

    • looks like the rasgulla have been cooked too much. once they become dense, then they cannot be made soft. i am afraid, nothing can be done.

  • I get good soft rasgullas but shape isn't forming at all.. All times they flatten out but very soft & tasty..
    I followed the instructions to the 'T' all times . I Hv tried several times...,
    Please give me sm tips

    • okay. they flatten as you need to give them enough space when cooking, as they expand while cooking. so use a large pan. also the syrup should not be thick. i hope these tips help.

  • hi thnx for the recipie ..... i tried this recipie but got hard rasgullas ....why?? plz give some suggestions thnx

    • either the rasgullas were cooked too much or the chenna has little moisture. could be any of this reason.

  • Hi Dassana. The recipe looks great and I want to try it out, but I am worried about what to do with all the leftover syrup. Any suggestions?

    • thanks priya. you can make nimbu pani (lemonade). you can also add it to shikanjvi or fruit juices or while making cakes.

    • rasgullas become hard if they have been cooked too much or the chenna is not kneaded well or if the chenna is dry. so could be any of these reasons.

  • my rasgulla's are soft and tastes good...I have a question..I prepared sixteen rasgulla's with one liter milk..but they are not in perfect round shape after cooking. the look flat like doodh peta..and the size of the rasgulla is not double the size actual uncooked one..I cooked in six and half liter handi ..suggest me what are the tips to make round medium lemon size rasgulla..and what if I want to make more rasgullas with about two liters of milk.since my handi is big and sugar syrup is more ..can I use the same measurements as one liter milk and two cups of sugar ..

    • shree, the pan or pot has to be slightly broader and deep as well. rasgullas need some space while cooking as they expand. if there is not enough space, then the become flat. you have used a big handi, thus the sugar syrup is not having enough volume in the handi. it will settle down. 1 litre water in 6.5 litres handi will make that 1 litre water settle down. i am trying my best to explain. the water level should at least be half of the handi. so the rasgullas are having space but not completely dunked or immersed in water. try using a 3 to 4 litre handi. for 2 litres of milk, you can 6 to 6.5 litres handi and increase the amount of the other ingredients also proportionately. more water is required, so you will need to increase the water as well as the sugar ratio. otherwise the rasgullas won't be sweet.

    • welcome prachi. you can reuse the sugar syrup. but if required you may need to add more water and some sugar in this syrup, so that while cooking thread consistency is not formed in the syrup.

  • Hi. I tried this recipe and my rasgulla turned out so fab that I couldN even imagine them to be so.
    But I wanna make now spongy ones whicvare made without corn flour. Now I have searched so many recipes, tried three of them .and have failed each time. Sigh|! So please help me. By guiding me some way or posting a recipe for that. Cause I really really want to make them. You could also answer to this post by saying yes or no to my following questions.
    1. Can I make the spongy rasgulla recipe by applying the same method that you used for this corn flour rasgulla? Only just emitting the corn flour step. (If you answer yes to this question then you need not reply to further questions but if answer is no then)
    2. Should I omit the corn flour step and the steps wherein I have to add water during the boiling of rasgulla.
    3. Should I ue the same amount of water and suger ?

    Thank you. I would really grateful if you would reply ti my post accordingly.

    • thanks nidhi. these are also spongy rasgullas :-)

      1. yes you can use this method. you can even skip adding corn flour.

      if any other questions, then feel free to ask.

  • Hello Mam
    I love your all recipes . I made rasgulla by your recipe, they were awesome and better than market rasgulla.My husband ask me to made it again .A lots of thanks for you. Please tell us the procedure of non spongy rasgulla.
    With regards

    • thats nice to know ruby and thanks for the positive review on rasgulla recipe. i will try to add the non spongy recipe of rasgulla too.

  • Thanks for the great recipe. Your tips were very helpful. I just finished making rasagullas using your recipe. I've made them before, but your recipe gave me the most soft and tasty rasagullas. Especially the tip to check when the rasagullas are cooked made it perfect. Thanks again!!!

  • HI , i try to made rasgulla, i don't know even i completed all steps but i found rasgulla internally didn't cooked and remain kacha

    • okay. looks like the rasgullas have not cooked well. you can add them back in the pan and cook for a couple of minutes.

  • I tried the rasgulla recipe. But the rasgulla did not sink to the bottom even after cooking for 40 minutes and then they became hard. What went wrong ?

    • hasrhita, 40 minutes is a very long time for the rasgullas to cook. they will become hard. just cook for 8 to 10 minutes. the testing is done in a separate bowl or glass with fresh water. also you can press a small portion of the rasgulla with your fingers. if it bounces back and regains its shape, the rasgulla is cooked.

  • Hi,

    I just tried this recipe. I hung the chenna for 1 hour and then put it under a weight for 3 min. I got 14 balls in 1 litre of milk. The chenna was soft. The balls puffed up (almost double the size of the uncooked balls) in the first 4 min. In the second 4 min, they shrunk, not to their original size, and they flattened out too. (I have used a large heavy bottom aluminium kadhai, in which they had a lot of space to grow.) I checked whether it was done, but it was still floating. I kept for another 1 minute and switched off the gas. Please advise why they shrunk. Thank you!

    • ishi, for cooking the rasgullas balls, its always better to use a dekchi or a pan which has the same diameter through out. in a kadai, the diameter is less at the base and increases with the height of the kadai. in this case, looks like too much of moisture has been drained out from chenna. one hour is a long time. 30 minutes is fine. after keeping chenna hanging for 1 hours, there was no need to keep it under a weight. also i think the flattening here is due to using kadai. the space should be even throughout cooking. next time you can just keep the chenna hanging for 30 minutes or follow the method of keeping a weight as mentioned in the recipe. also use a large thick bottomed pan or dekchi to cook the rasgullas. hope these suggestions help.

  • Just want to say dassana I love you every time I tried your recipes it's come out really really good, actually am a northeast girl married to a Rajasthani mharwadi pandit :) after marriage I turn on veg and am trying your recipes and following your recipes my husband loves my veg food and sweets or whatever I made in veg thank you so much...

  • Hi Dasana, thank you very much for this recipe. I tried it for the first time for my daughter's birthday. Though it came well, soft and in good shape, it was not spongy after I moved it to the separated sugar syrup. When I removed a ball to check if it's cooked, it was spongy and sank to the bottom too. But later it wasn't so spongy. Any suggestions.

    • nirmala, looks like the rasgullas got overdone. thus the sponginess is not there. for the doneness test, even if the rasgullas are overcooked, they will settle down at the bottom of the water. next time you cook for less time. hope this helps.

  • I made these yesterday but did not turn out perfect. cooked till they sank, but even after soaking overnight, it did not absorb the flavour, and tho spongy it is not translucent like store bought. what do u think went wrong. ? can I fix it now?

    • sneha, i don't get what flavor and texture you are exactly looking for. these rasgullas are spongy and so the texture will be spongy. did you flavor the syrup with add rose water or kewra water or cardamom powder?

    • okay. this has happened as the the sugar syrup has gotten cooked to a string consistency - meaning got cooked too much with half to 1 string consistency. thats why the rasgullas could not soak the syrup. if the syrup becomes sticky with half to one string consistency then the rasgullas won't be able to soak the syrup.

  • I tried the recipe, however a couple of things I noticed happened
    1. They were a bit too hard.
    2. They were also a little chewy.
    3. It tasted a little high on the lime and milk water residue while we make chenna.

    Can you help me in what could have gone wrong?

    • anirudh, hard and chewy means that the rasgullas have been cooked much more. another reason would be less moisture in the chenna. usually when the whey is drained, the lemon juice also gets drained with it. after the adding the lemon juice, mix very well. this way the lime or lemon juice is distributed in the milk and also helps in curdling the milk evenly. if the chenna is drained well, then the lemony taste and whey is not felt. hope these suggestions help.

  • Thank you Dasaana. Is it okay if i use a rolling pin to mash the chenna? My hands have no strength. Plus i have to make so many at one time. Is there anything i need to watch out for if i mash it with a rolling pin? Thanks in advance!

    • try mashing with a stone pestle if you have one. i am not sure mashing with rolling pin will give you good results. you can even use a mixer or a grinder. hope this helps.

  • Hi, i made this rasgullas and it turned out to be really good and spongy, i used a bit of corn flour and semolina both, but nothing effects the end result, i like your website a lot i have learnt and tried so many things from here and all are good and worth trying it, thanks for all your efforts

    • Thanks Chandni for sharing your positive feedback on rasgullas. Glad to know that you have tried many recipes from the website. Happy cooking.

  • I am trying with curd cheese from store. Is it ok and ll not have yoghurt flavour? Pls let me know. Thanks

    • ramya, rasgulla is best made with fresh chenna. i hope the recipe went well for you with store brought curd cheese.

  • Hi,the recipe looks simple,I tried with spoiler milk,when I added rasgullas to the syrup after few minutes,they break.Plz tell me what do I do?

    • renu, for making rasgullas its always better to make with fresh milk. reason being with spoiled milk, the texture of chenna will be different. the rasgullas have not been able to cook well and thus they have broken in the sugar syrup. hope this helps.

  • I've a simple question: Isn't a good Rasgulla supposed to absorbe a small amount of the sugar syrup it's dropped in to -just like how a good Gulab Jamun does? My wife says, "No" and I have my own doubt. You're the expert to settle my dilemma and this is one defeat I can DIGEST with pride! Thanks!

    • of course the rasgulla has to absorb the sugar syrup. otherwise it won't be sweet. dilemma settled 🙂

  • Thanks a lot, u r god u saved me today. How cud u be so pricise. My rasgullas are perfect. Thanks a lot

  • Hi,I tried to make this and it looked really good while cooking.But as soon as I turned off the stove and transfer the rasgulla in the syrup it flattened out.So no more round.What could be the reason?

    • for cooking the rasgullas balls, its always better to use a dekchi or a pan which has the same diameter through out and the pan should be large. the cooking is even. also if there is too much of moisture drained out from chenna, the the rasgullas can become flat.

  • Thank you sooooo much for this spongy rasgolla recipe. I am a bengalee and know the perfect taste and texture of rasgolla. I tried this last night and it came out perfectly.

    • Welcome Pradipta. Glad to get a positive comment on rasgulla recipe from someone who knows the real taste and texture of rasgullas.

  • The texture of the rasgulla is nearly smooth on one side but cracked on the other side. What might be wrong? Can you help me out?

    • fine cracks are fine. large cracks can be due to less moisture or less fat content. also when rolling they have to be rolled well. while kneading a bit of fat should just start releasing and you will fee a bit of greasiness in your palms. at this step you can start making balls. hope this helps.

  • Hi! Tried your Rasgulla recipe today. They came out spongy but did not absorb the flavour of sugar syrup nicely. I will try again for sure. I think they were good for a first attempt 😊.
    All your recipes are just amazing. Cooking was never my cup of tea until I came across Veg Recipes of India! Since then I have tried so many recipes of yours and will keep doing so.
    You are too good!
    Thanks a lot 😊😊

    • Welcome Pooja. Glad to know that you have tried many recipes successfully from the blog. Thanks for sharing this awesome feedback on recipes.

    • rimple, if the rasgullas are cooked more then they don't become spongy or soft. they become hard. this could be the reason that the rasgullas have not turned soft.

  • Hello mam...i really like ur recipes v much..i tried rasgulla recipe..bt they didn't turn out good..rasgulla were flat and broken...pl tell me what might have gone wrong and what things should be taken care of?

    • jyoti, if there is more moisture in the chenna mixture then the rasgulla will break. so the water has to be drained well when making chenna. so keep a heavy mortar or pestle on the chenna at least for 7 to 8 minutes before you start shaping rasgullas. when kneading also when you see some fat or greasiness on your palms, then stop kneading and make the rasgulla balls.

    • if you rinse the chenna well, then the lemon juice aroma should not be there. not sure what must have gone wrong.

  • your recipe is very nice but when i am trying to make ras gulla
    every time its break when I make in ball why???/

    • if there is more moisture in the chenna, then the rasgullas will break. so next time try to keep the weight longer on the chenna so that extra moisture is drained.

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