Oct 6, 2014

Rasgulla Recipe / Spongy Rasgulla Recipe


Rasgullas one of the famous sweet and many of us favourite sweet in the world. It is a sweet which is made with chenna and shaped into balls and then these balls are boiled in sugar syrup, so the syrup just goes into the balls and make it super spongy and juicy..


To be frank, i am not a big fan of rasgullas. I like them but i love rasmalai. I already have a recipe for rasgullas in my blog, that is made in pressure cooker. I wanted to share a new post with new pictures. So i decided to make a post on rasgullas made in pot. When i made this i was totally surprised that it looked amazing and tasted so yummy..


Making rasgullas is so easy if you follow my steps, the ratio and procedure is very important. The main thing is to get the chenna ouright, i have posted step wise picture for how to make chenna. Soft chenna results in a soft and spongier rasgullas. And also the consistency of sugar is also important. Please follow my measurements so you will get no fail spongier rasgullas each time..


Give this a try and let me know how it turned out for you..


Preparation Time : 20 mins
Cooking Time : 10 mins
Makes : 17 to 20 medium size rasgullas

Ingredients:

For Chenna:
Full Fat Milk - 1 liter
Lemon Juice - 1.5 tblspn

For Sugar Syrup:
Sugar - 2 cups
Water - 5 cups

Method:

Squeeze some lemons, you will need 1.5 tblspn of lemon juice, line a sieve with muslin cloth and place it over a big bowl.

Take milk in a pot and put it on high heat. Let it come to a boil. Once it boils, take it off the heat and let it sit for 1 min.

Now add in lemon juice and mix gently. The milk will curdle. Once a greenish whey separates from the milk and the milk solids have curdled completely. Strain it in the sieve.

Now take a big bowl of cold water and wash the chenna well. rinse it in three changes of water.

Now squeeze it gently with your hands to remove any excess whey water, Tie a knot and hang it over a tap and leave it to drain for 30 mins. I squeezed occasionally to make things faster.

After 30 mins, take the chenna in a bowl and knead it gently, by rubbing with your palms and knuckles till you get a soft dough.

Once a dough is soft, take a small portion from it and roll it in your palms gently till you get a smooth ball.

Repeat with the remaining dough as well.

Now take sugar and water in a big pot and mix well so the sugar is melted. Once the sugar is melted, put it on stove and let it come to a rolling boil. 

Now drop the balls into the sugar water and cover it with a tight lid and cook it for 8 to 10 mins till the ball has tripled in volume.

Now take it off the heat and let it sit for 15 mins.

Now open the lid and transfer it to a bowl and chill it for 5 to 6 hours.

Serve chilled.

Pictorial:
Take milk in a pot

Put it on high heat and keep stiring

Squeeze juice from 1 lemon, you need 1.5 tblspn
of lemon juice

Line sieve with muslin cloth and place it over a bowl

Now the milk must have started foamy

Now it has boiled

Take it off the heat and leave it for a 1 mins

Add in the lemon juice

Mix gently and you will see the milk has started curdling

Now it is completely curdled, you can see a light greenish
kind of water has separated, this is the correct stage

pour the entire thing on to the sieve

This is the whey water, so healthy..You can use them
to knead chapati dough, add it to rasam, soup..

Now take a bowl of cold water, drop the curdled chenna
into the water and wash it well

You can run it under cold tap water too.. I washed it
like this for 3 changes of water

Now hung it over a tap for 30 mins, i squeezed
it with my hands occasionally to make things faster

This is the soft chenna which you get after
the draining process

Take chenna in a bowl

Knead it with your hands gently

Just knead and knuckle

Till you get a kind of soft dough

Just like this

Take a small portion

Roll between your palms

Now you got a smooth ball, roll gently

All balls rolled

Now take sugar in a big pot, it should be big enough to hold the rasgullas because those tiny balls will expand three times in volume

Add in water

Mix well till the sugar is melted

Put the pot on heat

Bring it to a rolling boil

add the rasgulla balls slowly

cover it and let it cook

Once it is cooked, and the rasgulla has increased in volume..take it off the heat and let it sit for 15 mins

Now take a peak at the softest and spongy rasgulla and pat on your back

You have to chill it before serving

Enjoy..

121 comments:

  1. No one has ever explained any recipe so well. Thank u for making this cooking so easy. Been following ur page for a month now and I am ur fan. Thank you for making our interest in cooking intact. God bless you.

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  2. Superb... I will try soon

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  3. Very good blog..keep up your good work.

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  4. Have been followimg ur blog for past few mnths n hav tried few recipes which hav always turned gud. Tried these rasgulas today. It turned ok as it was slightly rubbery. Could u tell me as why texture was slightly rubbery?

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  5. @vibha You have over cooked it, hence it turned out rubbery...Just cook it for the time i mentioned..If u make small balls than mine then cook it less time.

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  6. my favorite sweet of all times.. thx a lot for the recipie. i love this blog. life saver blog for many ppl ... thx arati

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  7. Very impresive .thanks for the pictures.reallly appreciate ur patience

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  8. Thanks alott for the recipe... :)

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  9. Thank u very much Arathi.. I love rasagulla. My fvrt sweet. I will try it. And ur palm ditto like my palm.

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  10. How they increaced u didnt add baking powder ?

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  11. @Mariam adilIt will expand when boiling, The chena absorbs the syrup and swells

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  12. My rasgullas breakdown everytime while cooking. Pls help me aarthi

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  13. Hi aarthi,
    Thanks for this wonderful recipe. It turned out very well...but i did a mistake...I had added more lemon juice, hence that taste got added to my Rasagulla....otherwise it's was so soft and tasty....

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  14. @AnonymousIf your balls have crack then it will bread..So knead it will it is smooth and shape smooth balls

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  15. Can I use calcium lactate powder for making chena instead of lemon juice

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  16. I prepared it today and my wife loved it. Very well explained. Thanks :)

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  17. I just love this ,amazing recipe, thanks

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  18. Hi aarti ur recipes are super ...can we use paneer .cottage cheese to make these rasgullas

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  19. Whattttttt a brilliant way to......explain I am.so happy n excited to make this wonder recipe for my entire family...and hope more come my way... Heartfelt gratitude.....

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  20. I am super happppppiest today to you...specially the way you have explained on how to make rasgullas.... Heartfelt gratitude truly am really excited to make this for my family.........

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  21. Whattttttt a brilliant way to......explain I am.so happy n excited to make this wonder recipe for my entire family...and hope more come my way... Heartfelt gratitude.....

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  22. Hi! Aarti i am big fan of you.i ve tried many recipes and every time i was successful. Today I tried but something went wrong all rasgulla broke down .I have used cow milk andknead it vry well. Should I use flour or some binding agent.

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  23. can we use paneer

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  24. @GurpreetWhen making balls u should make it relaly smooth..if it is cracked then it will break when cooking

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  25. Super..very well explained with lots of efforts. I just tried it and it came out really good. Thanks a lot for sharing.

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  26. Hi. . . I hv tried making it but firstly the chenna was very crumbly and i was unable to make dough. I tried prepare balls but when i cooked it was little hard. Pls suggest.

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  27. @AnonymousIt is because you have over cooked the chena, u have to cook till is soft, after it is curdled, dont boil it, else it will turn rubbery.

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  28. If the rasgullas have become hard can we do anything to make it soft again.

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  29. @Anonymousu cannot make it soft again, but you can add it to rabdi and make rasmalai

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  30. Brilliant. The way you explain with Steps and Pictures ( which is most important part to see how dish looks at each stage) gives me full confidence to try all your recipes without wasting time and food... You are a perfect cook and know how to make people tempted to try your recipes. Brill work!!!

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  31. Aarthi.can i use a open vessel n cover it wit plate?

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  32. Hi, plz suggest whether v can use green packed avin milk. Awaiting for ur,response as am going to try this even

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  33. Wonderful recipe.if followed exactly same way anybody can do.its that practical.thank u very much for such a traditional dessert in simple steps.all my family enjoyd it.

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  34. I have seen some ppl add maida a vry Lil amt in rasgoola dough but u didn't y so?

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  35. Clearly presentes aarthi.. Tried it ..got it right. What to do with the sugar syrup. There is so much of syrup. Can we use the left over syrup in any form?
    And one question, when chenna balls are dropped in sugar syrup, do we need to cook them on high or medium flame.

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  36. @Madhuyou can use that syrup for making juices

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  37. @Madhuu have to cook the chenna balls on medium high heat

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  38. I did d rasgullas as mentioned by you. Dey were soft,round,spongy. But wen allowed to sit for 15 min,they became Sumwat flat,like rasmalai. And dey were soft wen hot,but lost sponginess wen cooled down.though the chenna was very soft,I thought they Wil cum out soft,but it didn't happen. I used mother dairy packet milk.pls suggest how can I improve upon.

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  39. Dear Aarthi, u r gorgeous n I m a really big fan of urs.. Everything new I tried was a complete disaster n a big waste but ur recipes are never a fail I just wanted to ask that if the chenna I use has been curdled naturally ( without using lemon) will this make any side effects to the rasgullahs?? Thanxx a bunch in advance... I look forward to ur reply!! Bye.. :)

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  40. @mysweetaddictionnaturally curdled ones are because of spoilt milk. i dont suggest using that

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  41. @devangi chaudhrythere is some problem with the chenna..

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  42. hiii u r gorgeosr n iam big fan of urs ..i just want to ask u one thing i follow ur recipes fpr preparing sponge rasgulla everything is gud but my rasgulla doesnt increase there size and it become hard also..... plz tell me why

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  43. @manndeep sharmaur chenna is too much cooked and turned hard

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  44. So yummy.. Will definitely try this week.. but I hv 2 doubts.
    1. Don't we add lemon juice when the milk is boiling itself? Will it curdle properly if we do off fire?
    2. How many whistles should I keep if I do in press cooker?
    Thanx in advance..

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  45. @KavithaIf u add lemon juice when it boils and still keep on the flame, then the chena will get hard and rubbery.

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  46. Hi arti i add lemon juice in milk as mentioned but didn't currdled as in pics pls explain

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  47. @Anonymousadd little more lemon juice, it will curdle.

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  48. Hi Aarthi,
    I am great fan of your blog..I like the picture way story of ur receipe, it helps a lot in understanding. You post ever time such an amazing receipes.. Pls keep up the good work.. I tried out the Rasgulla it turned out great, everyone liked it :) while making the Rasgulla sugary water, I added 3-4 cardamom in it which gave nice flavour to the rasgullas.
    Also, many times the sugary water becomes excess, so instead of throwing I added it while making tea to make flavourful elachi tea.

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  49. What a cool receipe it make your work easy and you eat delicious sweets

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  50. Hi arti d milk didn't currdled suddenly so i aaded some more lemon juice and boiled again but at d end dissappointed bcoz rasgullas turned rubbery.pls give ur valuable suggestions.But i tried ur other reciepes kaju katli i used condensed milk and other recp choclate peda kalakand n motichur laddo and Alhamdulilah all were gr8.Love u so much dear sis..

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  51. @Anonymousthe chenna which you make should be soft, else the rasgullas wont turn good. try it once again

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  52. Tnx a lot yes vl surely try inshallah in coming RAmzaan n intimate u..

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  53. helllo mam...can we use already maked paneer for making bolls.

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  54. Whenever I make these rasagullas they turn flat...what shud I do? Or what is the mistake I'm doing...plz suggest..!!

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  55. @Anonymousif there is water content in them, they will turn flat

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  56. My chenna dint come out well.. I hung it for 1 hour and still it was watery..

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  57. @Nabeela Badaru have to drain them for more time..use a good cheesecloth to drain them

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  58. Hi . . I have tried this recipe twice but milk never split :-((( I used amul fresh cream milk . . I feel may be I am not using the right product . . Could you please let me know what is meant by whole fat milk ? If you can suggest the product name it would be of great help . . Can I use amul homogenised toned milk ?? Please help me with it . . Eagerly waiting for your reply so that I can make my third attempt :-))

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  59. Hi . . you are such a bliss, i have tried most of your recipe and its always a super hit at my home.

    I have been trying rasagulla for twice already and milk never split and chenna is not getting formed. Tried adding more lemon, tried to boil more, but just no luck :( I have been using AMul fresh cream milk and i think the issue is with the product of milk i am using and it is not the right one. Could you pleaseeeee help me with what is meant by full fat milk ? and if you can suggest the product name it would really be of grt grt help. Can i use amul homoginized toned milk ? Please help in suggesting. Eagerly waiting for your reply so that i can make my third attempt :-)))

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  60. @AnonymousI use aavin gree cover milk. if u get diff brand use that

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  61. I am nvr able to bind rasgulsas balls. So add some cornflour. Cn u tell me y pls ?

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  62. i have made these ragulla...bt as soon as i put balls in boiling sugar syrup,my balls got burst..why dis happened?

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  63. @Anonymousdrain the chena well and knead it well. u will be able to bind it

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  64. @monika chaudharyif u dont shape the balls smoottly or if there is water nside the chena it will burst

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  65. Have been followimg ur blog for past few mnths n hav tried few recipes which hav always turned gud. Tried these rasgulas today. When i put bolls in boiling syrup within few minutes they are increasing. Do i continue till 8 minutes. I did for 8 minutes they are cracked & at 15 minutes resting time they become flat. after 4 hours they are soft at one side & hard at other side. do i really require very tight lid for vigorous boiling or some steam escaping is ok. I tried 2 times but got flat shape.

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  66. @Swaad Swaadput a tight lid and vigourously boil it

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  67. Hello aarthy
    Yummy recipes
    Can I use low fat milk for making rasagullas

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  68. Hi aarthy can u able to see my post
    Am having a doubt of using low fat instead of full fat n doing rasagullas

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  69. @Anonymousfull fat milk has to be used for rasgullas

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  70. hi i try it second time.. everything is gud by when it comes after whistle they r nt big in size.. what to do.. i really despirately want to make it gud.. plz
    help me

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  71. @Amita Choudharyknead the dough well and make sure there is no water in the chena

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  72. Heyy aarti iv bn following ua blog for quite some time..tried rasgulla today bh dy all broke when I put in da hot syrup n let t cook for da specified time..Could u tel me y ws dt?

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  73. @Suhelai think the water is not completely drained from the mix.

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  74. Heyy arti I tried ua rasgulla recipe today n when I put dm in da sugary water n kpt da lid to cook dm dy all broke plz hlp n tell me wt went wrong

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  75. @Suhelaif the chenna has water and if it is not drained well, it may break..kneading the dough well is must.

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  76. Hi..it turned out well..but the smell of milkbis still there..how long should I boil the milk before adding lemon..
    Thanks...

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  77. @Anonymousu have to boil it completely, then simmer it and add lemon juice

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  78. Hi, can I use khoya to make rasgulla. Waiting for ur answer. Thank you.

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  79. @Anonymousno khoya cannot be used in making rasgulla

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  80. Hi,

    amazing recipe. one quick question.Once I put the rasgullas in cooker with sugar water, do we need to give whistles?
    If yes how many and at what flame- Medium or high?

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  81. @Anonymousno need to give whistle, just cook on edium heat for 10 mins or so

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  82. Thankyou for the lovely rasgulla recipe...truely awesome. First time it wasnt good but after i followed your recipe i suceessfully made spongy rasgulla.

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  83. Looks wonderful! I tried this today and got soft and spongy rasgullas. However, for some reason the rasgullas seemed firm and huge when cooked but after taking them out, they lost all the firmness and size. what do you think could have happened ?

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  84. Wow!! Rasgulla looks so soft and spongy. Awesome Explanation

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  85. My rasgullah won be sweet, it's like boiled ball!why It's so

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  86. @Daaniau haven't kneaded the chenna well.

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  87. Hi aarthi,
    I corrected my mistake by kneading chena in mixi not by hands,then I boiled it in pressure cooker, it tastes well,but it's take time achieve, I doing it for past one week with a glass of milk,now it's gud.pack it to lunch for my husband, thanks a lot, feel like to show my rasgullah to u.thanksss

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  88. I tried them but once I switch off the flame the spongy puffed rasgullas are shrinking back. So it's not very spongy inside though while cooking it doubles and becomes spongy.

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  89. I tried this today . Very tasty. 😊

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  90. Hi aarthi.... thsnks for dis wonderful recipe. I tried it and it came out well. Howevr i cud senceva bit of lemon taste in it. Why is dat so

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  91. Hi arthi i tried it today. It came out well. But i cud sense a bit of lemon taste in it. Why so?

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  92. @deepthithe chenna was not washed well..so the lemon taste was there

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  93. The only word that comes in mind after looking at your Rasgulla receipe...Brilliant...I am not a fan of any written recepies, but your pictorial, each step well explained and shown is brilliant. Guess even i can start cooking now.

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  94. Hi Aarthi, tried this Rasagulla receipe. Everything came out well, dough was soft and dry, rasagullas swell well while cooking, but after taking out of flame it reduced in size (flattened a bit) and final product even though was soft to touch, but gave a rubbery feel upon eating. Any suggestion to improve?

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  95. @Rohit i think u have not kneaded it enough

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  96. Hey, my problem here is that it is very difficult to get full fat milk. Can I use some alternatives like cream or yogurt or even ghee?
    Please reply soon as it is my dream to make rasgullas at my own home.
    Thank you.

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  97. Hi Aarthi
    when i tried to curdle the milk, the whey wouldnt separate and what remained almost looked like milk. The chenna still has water content in it and i am not able to completely squeeze the water out. so i am not able to knead it well. its so watery. I used a cheese cloth to strain off the excess water/milk. I dont know if anybody has faced this. I am so disappointed.

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  98. If the mix is not curdling then add more lemon juice or yogurt till it is completely curdled

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  99. Thanks Aarthi. What you suggested worked. But it wasnt as round as in your pics. They turned a little flat when taken out of the flame. As i saw your comment, kneading is important. I kneaded for around 10 mins. I think i'll try again. Thanks for your suggestion.

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    Replies
    1. Even mine came out little flat. Can you tell how to improve on that??

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  100. Thanks Aarthi, i just loved the recipe... As promised, I made these today and they came out so well and tasty.. I mean I hust cant tell they were delicious in taste.. The only thing I wanted to share is when i removed the lid finaly they were expanded for sure but they were little flattened as if we have pressed them a bit with hand. What do you think how can I avoid that? I just want to be perfect in rosogulla as they are my mom's favourite and I am for sure gonna try this... Thanks a lot. Luved this easy recipe..😘😘😘😘

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  101. It depends on the consistency of the chenna. not sure what must have gone wrong

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  102. I used full fat milk,after boil i wait for two minutes then add lemon juice but rasgulla made to hard, i tried many times but rasgulla is not soft

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  103. Hi arthi ... I don't have muslin cloth. What else can I use instead

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  104. Hi arthi I don't have muslin cloth . What else can I use instead... U r an inspiration.

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  105. Mam i tried it today but my rashulla dont get expanded

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  106. Hi Arthi I tried this recipe today ,, it came soft and fluffy,, I washed the chenna in running water but still I felt lemon flavour while eating the rasagulla , what might have gone wrong kindly suggest

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