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    Home

    Rasgulla Recipe

    January 28, 2022 By Aarthi 179 Comments

    Jump to Recipe Jump to Video Print Recipe
    "Spongy Syrupy Rasgullas are heaven. You can make them easily at home with ingredients which you already have on hand. Perfect dessert to brighten up your diwali or any festive occasions"
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    TABLE OF CONTENTS
    1. Pro Tips
    2. Rasgulla Recipe | How to Make Bengali Rasgulla Recipe
    3. Rasgulla Step by Step

    Bengali Rasgulla Recipe

    Rasgulla one of the famous sweet and many of us favorite sweet in the world. It is a sweet which is made with chena 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.

    Super simple Rasgullas can be made in few steps.

    To be frank, i am not a big fan of rasgullas. like them in 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 rasgulla made in pot. When I made this i was totally surprised that it looked amazing and tasted so yummy.

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

    CHECK OUT MY RASMALAI RECIPE

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    Pro Tips

    1) Use whole full fat milk for making rasgullas. Traditionally they use buffalo milk for making rasgullas.

    2)Chenna or Channa made has to be soft. Once you add lemon juice / curd / vinegar to your milk. Don't over cook the chenna. Else it will get hard and rubbery.

    3)Wash the chenna made in cold water to remove the sourness.

    4)Knead the paneer really well till it is soft and smooth. You can use a food processor. But the dough has to be soft and smooth.

    5) Roll the balls till no cracks are found.

    6)Get the sugar syrup perfect for cooking.  I use 2 cups sugar and 5 cups water.

    7)Use larger pan to cook the rasgullas. It expands a lot.

    8)You can add any flavour to the syrup like cardamom, saffron, kesar.

    9)Once rasgullas are cooked, drop them in cold water. If they floats then it is cooked.

    Don't worry if your rasgullas are not perfect, you can always use them to make rasmalai.

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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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

    Rasgulla Recipe | How to Make Bengali Rasgulla Recipe

    Aarthi
    Spongy Rasgulla can be made at home very easily. This rasgullas are not only delicious but are super simple to make with few tricks.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Dessert
    Cuisine Indian
    Servings 15 pieces
    Calories 170 kcal
    Aarthi

    Ingredients
      

    • Full Fat Milk - 1 liter
    • Lemon Juice - 1.5 tblspn
    • For Sugar Syrup:
    • Sugar - 2 cups
    • Water - 5 cups

    Instructions
     

    • 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.

    Video

    Notes

    1) Use whole full fat milk for making rasgullas. Traditionally they use buffalo milk for making rasgullas.
    2)Chenna or Channa made has to be soft. Once you add lemon juice / curd / vinegar to your milk. Don't over cook the chenna. Else it will get hard and rubbery.
    3)Wash the chenna made in cold water to remove the sourness.
    4)Knead the paneer really well till it is soft and smooth. You can use a food processor. But the dough has to be soft and smooth.
    5) Roll the balls till no cracks are found.
    6)Get the sugar syrup perfect for cooking.  I use 2 cups sugar and 5 cups water.
    7)Use larger pan to cook the rasgullas. It expands a lot.
    8)You can add any flavour to the syrup like cardamom, saffron, kesar.
    9)Once rasgullas are cooked, drop them in cold water. If they floats then it is cooked.
    Nutrition Facts
    Rasgulla Recipe | How to Make Bengali Rasgulla Recipe
    Amount Per Serving (1 g)
    Calories 170
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
    Prevent your screen from going dark

    Rasgulla Step by Step

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    Take milk in a pot
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    Put it on high heat and keep stirring
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    Squeeze juice from 1 lemon, you need 1.5 tblspn
    of lemon juice
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    Line sieve with muslin cloth and place it over a bowl
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    Now the milk must have started foamy
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    Now it has boiled
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    Take it off the heat and leave it for a 1 mins
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    Add in the lemon juice
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    Mix gently and you will see the milk has started curdling
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    Now it is completely curdled, you can see a light greenish
    kind of water has separated, this is the correct stage
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    pour the entire thing on to the sieve
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    This is the whey water, so healthy..You can use them
    to knead chapati dough, add it to rasam, soup..
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    Now take a bowl of cold water, drop the curdled chenna
    into the water and wash it well
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    You can run it under cold tap water too.. I washed it
    like this for 3 changes of water
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    Now hung it over a tap for 30 mins, i squeezed
    it with my hands occasionally to make things faster
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    This is the soft chenna which you get after
    the draining process
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    Take chenna in a bowl
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    Knead it with your hands gently
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    Just knead and knuckle
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    Till you get a kind of soft dough
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    Just like this
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    Take a small portion
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    Roll between your palms
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    Now you got a smooth ball, roll gently
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    All balls rolled
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    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
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    Add in water
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    Mix well till the sugar is melted
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    Put the pot on heat
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    Bring it to a rolling boil
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    add the rasgulla balls slowly
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    cover it and let it cook
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    Once it is cooked, and the rasgulla has increased in volume..take it off the heat and let it sit for 15 mins
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    Now take a peak at the softest and spongy rasgulla and pat on your back
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    You have to chill it before serving
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    Enjoy..
    « Chicken Nuggets Recipe
    Ginger Potato Roast Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Kalyani's Platter

      at

      looks yummy and delicious .......

      Reply
    2. Santosh Bangar

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      yummy sweet now iwill try it soon

      Reply
    3. julie

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      Simple way to prepare rasagullas.. Yummmy!!! Bookmarked..

      Reply
    4. sangee vijay

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      yummy rasagulla...perfectly done and thanx for the detailed step wise pic...

      Reply
    5. Priya

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      Love this juicy spongy rasagullas very much..

      Reply
    6. Suja

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      One of my favorite sweets...looks divine Aarthi

      Reply
    7. Harika's Kitchen

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      Nice clicks with step process. Yummy yummy n happy diwali in advance.

      Reply
    8. Now Serving

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      beautifully explained pictorial - Delicious looking rasagollas 🙂

      Reply
    9. Chitra

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      looks so yum...even i have a rasmalai recipe in my draft....

      Reply
    10. Dzoli

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      I make similarly fresh ricotta;))

      Reply
    11. Rekha shoban

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      perfect rasgulla!! neatly explained photos!

      Reply
    12. R

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      perfectly made. yum.

      Reply
    13. Harini

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      Looks too good!! Love rasgullas anytime!

      Reply
    14. Srivalli

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      That's a wonderful sweet!

      Reply
    15. The Pumpkin Farm

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      ha Aarthi, interesting diwali romcom.
      Rasgulla recipe step by step is very very helpful thanks for it. The rasgullas look perfect

      Reply
    16. Sharmilee! :)

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      Looks yummy...delicious looking perfect rasgullas

      Reply
    17. RAKS KITCHEN

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      Looks soft and spongy!very well done.

      Reply
    18. Alba

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      Your step by step receipts are great, they are really helpful!
      Your rasgullas look perfect and delicious!

      Alba

      Reply
    19. Gayathri Kumar

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      Rasgulla has come out perfect. Very interesting Diwali story...

      Reply
    20. Hamaree Rasoi

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      thanks for the detail pictorial ...Rasgulla looks perfect for the festive season

      Deepa
      Hamaree Rasoi

      Reply
    21. Mari

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      Beautiful romantic memories 🙂 Love today's sweets! Your blog looks great!

      Reply
    22. hemalata

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      Delicious sweet and looks perfect.
      Thanks for dropping by and those lovely comments.
      Happy to follow u.

      Reply
    23. Aruna Manikandan

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      romantic post 😉
      rasagulla looks delicious dear:)

      Reply
    24. Rajani

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      It looks so yummy! Can't understand how you are not a fan of it :).

      Reply
    25. Cool Lassi(e)

      at

      What a perfect looking Rasgulla! I have never tried my hand at making festival foods cause I don't have the ""kai"" for it. But your pictorials make it look like its child's play! Love it!

      Reply
    26. Asiya

      at

      Thx for stopping by my blog and the follow. These rasgullas looks so good. I've never thought of trying to make them b/c they always seemed so complicated. I love the step by step pictures..gives me more confidence to give these a try! Thx for sharing & following you back!

      Reply
    27. veena krishnakumar

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      Looks very soft and spongy

      Reply
    28. Samira

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      Great.... These pressure cooked rasgullas reminded me of my time when I was very new to cooking and rasgualla being my fav sweet, i would try to make it often but everytime in vain. Once I got a pressure cooker rasgulla recipe and dunno why but i was damm sure that it will turn out good this time so called up my friends too to share it with them. After all the efforts when I finally opened the lid of the pressure cooker, my rasgullas had literally disappeared, and since then i became a laughing stock among my friends... 🙂 I love those memories. I dunno how but all those rasgullas melted out. Not so easy to give up, i later followed manjula aunty's recipe on manjulaskitchen and at last was succeded in my rasgulla making attempt. The pics of rasgullas in the cooker brought back the old memories. Thanks for sharing this recipe. Insha allah i will once more try out this one...

      Reply
    29. Jerina Robinson

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      hai al i tried but panner is flop. i think next attempt vl b super cool.

      Reply
    30. Preeti Madhu

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      Wow what a cherishable moment aarthi,god bless you both!!!Scrumptious rasgullas!!!

      Reply
    31. Sharanya Skarp

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      Arthi but my rasagulla didn't doubled the size.. Should I leave for more than 3 whistles. Also I get only awin milk here is it s ok?

      Reply
    32. Aarthi

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      @Sharanya Skarp You have to let it whistle only once, then simmer the flame and cook for 10 mins. then let the pressure go all by itself

      Reply
    33. khushi

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      I made rassgullas yesterday it came out spongy n delicious. ..thnx arthi...making rassgulla is so simple. .

      Reply
    34. laxmi mehra

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      Today I tried rasgullas.but it was extra soft.and the syrup is not so white in color.l think next try will be successful

      Reply
    35. nanz

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      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.

      Reply
    36. Anonymous

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      Impressive

      Reply
    37. Anonymous

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      Superb... I will try soon

      Reply
    38. Sri Senthil

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      Very good blog..keep up your good work.

      Reply
    39. Aisha

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      We get fresh cow' milk here, which we boil and remove the cream that usually forms, can I still use the sane milk after removing the layer of cream

      Reply
    40. Anonymous

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      Super

      Reply
    41. Aarthi

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      @AishaYou can use that, but i recommend you to use full fat milk

      Reply
    42. vibha

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      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?

      Reply
    43. Aarthi

      at

      @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.

      Reply
    44. Anonymous

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

      Reply
    45. Anonymous

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      my rasgullas got flattened whats d reason????

      Reply
    46. Aarthi

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      @AnonymousIf there is any water left while making chenna, then rasgulla will get flat..So try to get as much liquid from it and then make balls..

      Reply
    47. Anonymous

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

      Reply
    48. Anonymous

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      Thanks alott for the recipe... 🙂

      Reply
    49. Anonymous

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      Super recipe....

      Reply
    50. Anonymous

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      Hi aarthi,

      These rasgullas look awesome... 🙂

      Can I make this with the paneer that we get in shops and start directly with the dough makjng step....

      please help me with this so that I shall make this sweet tomorrow for Diwali...

      Cheers.

      Reply
    51. Aarthi

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      @AnonymousNo fresh paneer is recommended for soft rasgullas

      Reply
    52. Aarthi

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      @AnonymousNo fresh paneer is recommended for soft rasgullas

      Reply
    53. Umamaheswari

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      Rasagulla ...followed all the steps perfectly...but when i eagarly opened my PC ..found a paneer porridge in side...:(
      What went wrong ?

      Reply
    54. Aarthi

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      @UmamaheswariU haven't drained the water and kneaded it properly so it has crumbled

      Reply
    55. nandini

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

      Reply
    56. Mariam adil

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      How they increaced u didnt add baking powder ?

      Reply
    57. Aarthi

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

      Reply
    58. Anonymous

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      My rasgullas breakdown everytime while cooking. Pls help me aarthi

      Reply
    59. Janani Selvaraju

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      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....

      Reply
    60. Aarthi

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

      Reply
    61. Admin Kolkata

      at

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

      Reply
    62. Aarthi

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      @Admin Kolkatai am not sure..u can use curd.

      Reply
    63. Rovils

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      I prepared it today and my wife loved it. Very well explained. Thanks 🙂

      Reply
    64. Phadke

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      I just love this ,amazing recipe, thanks

      Reply
    65. Anonymous

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

      Reply
    66. Taruna Anand

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      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.....

      Reply
    67. Taruna Anand

      at

      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.........

      Reply
    68. Taruna Anand

      at

      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.....

      Reply
    69. Anonymous

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      Super

      Reply
    70. Anonymous

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      Super

      Reply
    71. Aarthi

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      @AnonymousNo it will make rasgulla hard.

      Reply
    72. Gurpreet

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      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.

      Reply
    73. Anonymous

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      can we use paneer

      Reply
    74. Aarthi

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      @AnonymousNo paneer shuld't be used

      Reply
    75. Aarthi

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

      Reply
    76. anu

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

      Reply
    77. Anonymous

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      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.

      Reply
    78. Aarthi

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      @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.

      Reply
    79. Anonymous

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

      Reply
    80. Aarthi

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

      Reply
    81. Anonymous

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      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!!!

      Reply
    82. Anonymous

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

      Reply
    83. Aarthi

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      @Anonymousyes u can use

      Reply
    84. Anonymous

      at

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

      Reply
    85. Aarthi

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      @Anonymousyes u can use that milk

      Reply
    86. Anonymous

      at

      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.

      Reply
    87. Anonymous

      at

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

      Reply
    88. Aarthi

      at

      @Anonymousthis recipe doesn't need it

      Reply
    89. Madhu

      at

      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.

      Reply
    90. Aarthi

      at

      @Madhuyou can use that syrup for making juices

      Reply
    91. Aarthi

      at

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

      Reply
    92. devangi chaudhry

      at

      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.

      Reply
    93. mysweetaddiction

      at

      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.. 🙂

      Reply
    94. Aarthi

      at

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

      Reply
    95. Aarthi

      at

      @devangi chaudhrythere is some problem with the chenna..

      Reply
    96. manndeep sharma

      at

      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

      Reply
    97. Aarthi

      at

      @manndeep sharmaur chenna is too much cooked and turned hard

      Reply
    98. Kavitha

      at

      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..

      Reply
    99. Aarthi

      at

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

      Reply
    100. Anonymous

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

      Reply
    101. Aarthi

      at

      @Anonymousadd little more lemon juice, it will curdle.

      Reply
    102. Pallavi

      at

      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.

      Reply
    103. Anonymous

      at

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

      Reply
    104. Anonymous

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      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..

      Reply
    105. Aarthi

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

      Reply
    106. Anonymous

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

      Reply
    107. Anonymous

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

      Reply
    108. Aarthi

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      @Anonymousno it makes the rasgullas hard

      Reply
      • Nilesh pandey

        at

        Yami it's so testing 🤩🤩
        Thanks for sharing rasgulla recipe,, Now I also try to make it at home. But it will not be bad, will it?

        Reply
    109. sumathi

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      Hi aarthi my rasgulla size get shrink when I removed from the cooker

      Reply
    110. sumathi

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      My rasgulla get shrink when I removed from the cooker.

      Reply
    111. Aarthi

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      @sumathiThe whey is not properly drained i think so.

      Reply
    112. Anonymous

      at

      This is the 3rd time I am trying rasgullas. The first 2 times I tried the recipe from other websites. It was a flop. Now I saw urs.. again it did not turn out well.. I don't know y i am Not getting. Whr is the mistake? I did exactly the same measurements.. greenish whey did Not come at all.. it did not curdle fully.. y? Can u pls explain. I boiled milk. Added 1.5 spoons of lemon juice. Mixed for around 5 mins.yet did not curdle properly. Y,????

      Reply
    113. Aarthi

      at

      @Anonymousif it didn't curdle add more lemon juice or curd.

      Reply
    114. Anonymous

      at

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

      Reply
    115. Aarthi

      at

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

      Reply
    116. Nabeela Badar

      at

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

      Reply
    117. Aarthi

      at

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

      Reply
    118. Anonymous

      at

      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 :-))

      Reply
    119. Anonymous

      at

      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 :-)))

      Reply
    120. Aarthi

      at

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

      Reply
    121. Anonymous

      at

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

      Reply
    122. monika chaudhary

      at

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

      Reply
    123. Aarthi

      at

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

      Reply
    124. Aarthi

      at

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

      Reply
    125. Swaad Swaad

      at

      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.

      Reply
    126. Aarthi

      at

      @Swaad Swaadput a tight lid and vigourously boil it

      Reply
    127. Anonymous

      at

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

      Reply
    128. Anonymous

      at

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

      Reply
    129. Aarthi

      at

      @Anonymousfull fat milk has to be used for rasgullas

      Reply
    130. Anonymous

      at

      my rasgulla is nt make spongy what to do??

      Reply
    131. Aarthi

      at

      @Anonymousknead the dough well...if the rasgulla is not spongy cut it in half and make rasmalai

      Reply
    132. Amita Choudhary

      at

      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

      Reply
    133. Aarthi

      at

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

      Reply
    134. Suhela

      at

      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?

      Reply
    135. Aarthi

      at

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

      Reply
    136. Suhela

      at

      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

      Reply
    137. Aarthi

      at

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

      Reply
    138. Ramya Mathiraj

      at

      Hi aarthi, thought of making rasmalai but after seeing your rasgullas I dont think I can resist myself from eating them.. so immediately started off.. my chenna process is on the go. Will soon let you know how my rasgullas turned out in a couple of hours.. many thanks to u.. 🙂

      Reply
    139. Ramya Mathiraj

      at

      M very sorry for d delay in my update aarthi.with guests at home got held up..and thanks a lot to u.. my rasgullas turned out yummy.. dey were very juicy and yummy bt it would ve been nice if it was more spongier.. will surely give it a try nxt time.

      Reply
    140. Anonymous

      at

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

      Reply
    141. Aarthi

      at

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

      Reply
    142. Anonymous

      at

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

      Reply
    143. Aarthi

      at

      @Anonymousno khoya cannot be used in making rasgulla

      Reply
    144. Anonymous

      at

      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?

      Reply
    145. Aarthi

      at

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

      Reply
    146. Malav

      at

      Delicious.. Order Rasgullas from SurpriseForU.com this Diwali and make your Diwali more sweeter.

      Reply
    147. Moushumi Sengupta

      at

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

      Reply
    148. Priyanka

      at

      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 ?

      Reply
    149. Aarthi

      at

      @Priyankanot sure why it happened.

      Reply
    150. Anto

      at

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

      Reply
    151. Daania

      at

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

      Reply
    152. Aarthi

      at

      @Daaniau haven't kneaded the chenna well.

      Reply
    153. s khalith

      at

      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

      Reply
    154. Unknown

      at

      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.

      Reply
    155. Anonymous

      at

      I tried this today . Very tasty. 😊

      Reply
    156. deepthi

      at

      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

      Reply
    157. deepthi

      at

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

      Reply
    158. Aarthi

      at

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

      Reply
    159. Rohit

      at

      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.

      Reply
    160. Rohit

      at

      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?

      Reply
    161. Aarthi

      at

      @Rohit i think u have not kneaded it enough

      Reply
    162. slim beast

      at

      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.

      Reply
    163. Aarthi

      at

      @slim beastno use regular milk then

      Reply
    164. Aarti Gupta

      at

      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.

      Reply
    165. Aarthi

      at

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

      Reply
    166. Aarti Gupta

      at

      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.

      Reply
      • Deepti Aggarwal

        at

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

        Reply
    167. Deepti Aggarwal

      at

      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..😘😘😘😘

      Reply
    168. Aarthi

      at

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

      Reply
    169. Anonymous

      at

      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

      Reply
    170. Deepthi

      at

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

      Reply
    171. Deepthi

      at

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

      Reply
    172. Anonymous

      at

      Mam i tried it today but my rashulla dont get expanded

      Reply
    173. Unknown

      at

      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

      Reply
    174. asma ahmed

      at

      Thank you so much,It was very easy to underdtand .And High 5
      I love rasmalai too xD

      Reply
    175. janani

      at

      boiling time pls.... urgent

      Reply
      • Aarthi

        at

        it will take around 8 to 10 mins

        Reply
    176. Swati Pandey

      at

      NYC recipe. I loved it. I will surely try it at my home. I will keep following you. 💞💞😍

      Reply

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