Rasgulla ( Traditional Bengali Rosogolla)
Rasgulla or Rosogolla is a soft and.spongy melt in the mouth Indian dessert or mithai. It’s a traditional Bengali sweet which is very popular and most by almost all Indian and across the world. These juicy balls are so addictive and super delicious and made during the festive season. You can’t stop with just one!
Rasgulla is one of the most popular Indian sweets. Learn how to make soft and spongy Rasgulla with step by step picture. It is so soft, spongy and just melt in the mouth.
These white beauties is one of my favourite sweet. I have made this several times and it never fails. This is a no fail recipe. A perfect recipe for beginners.
These are made of homemade paneer/cheese by curdling the milk. The chenna / cheese collected by curdling the milk is then kneaded into a dough and the dough is rolled into tiny balls and cooked in sugar syrup.
These festive season make this for your family and your guest and get impressed. I hope you like the recipe, please do share your thoughts about the recipe with me!
FEW INDIAN DESSERTS AND SWEETS RECIPES YOU’LL LOVE
● Rasmalai
● Rajbhog
● Chak Hao Kheer/Black Rice Cake
All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.
Ingredients to make rasgulla:
Whole milk – 1 litre
Curd – ½ cup
Ice cold water – 1 litre
Sugar – 1 cup
Water – 2 cups
Cardamom powder – ¼ tsp
Step by step pictorial instructions to make rasgulla:
In a pan bring the milk to a boil. Once it starts boiling pour the yogurt on it. Let the milk curdle. Turn off the heat and leave it for 2 mins.
Now add the chilled water to the curdled milk. Leave it aside for 2 to 3 minutes. Filter and collect the cheese in a cheese cloth or muslin cloth. Let the water drain completely. I squeezed it nicely and drain off the water.
Now knead the cheese well to make into a smooth dough for about 10 mins.
Take small portions of it and roll to tiny balls. They should be tiny and not big as it will double when boiling in sugar syrup.
Add sugar and water to a wide pan and bring to a boil. To the boiling sugar syrup, add cardamom powder.
Now add the balls one after the other gently. Cover the pan with a lid and cook for 10 mins on a medium high flame. Gently stir every 2-3 minutes to ensure even cooking and puffing. They will double in size when done.
Remove from heat and serve warm or chill in refrigerator and serve.
RECIPE CARD
Rasgulla
Equipment
- cooking pot
- Sauce pan
- cheese cloth or muslin cloth
Ingredients
- 1 litre whole milk
- ½ cup curd/yogurt
- 1 litre ice cold water
- 1 cup sugar (200 grams)
- 2 cups water
- ¼ teaspoon cardamom powder or 2 crushed cardamom
Instructions
- In a pan bring the milk to a boil. Once it starts boiling pour the yogurt on it. Let the milk curdle. Turn off the heat and leave it for 2 minutes
- Now add the chilled water to the curdled milk. Leave it aside for 2 to 3 minutes. Filter and collect the cheese in a cheese cloth or muslin cloth. Let the water drain completely. I squeezed it nicely and drain off the water.
- Now knead the cheese well to make into a smooth dough for about 10 minutes.
- Take small portions of it and roll to tiny balls. They should be tiny and not big as it will double when boiling in sugar syrup
- Add sugar and water to a wide pan and bring to a boil. To the boiling sugar syrup, add cardamom powder.
- Now add the balls one after the other gently. Cover the pan with a lid and cook for 10 minutes on a medium high flame.
- Gently stir every 2-3 minutes to ensure even cooking and puffing. They will double in size when done.
- Remove from heat and serve warm or chill in refrigerator and serve.
Well, if you make this easy rasgulla, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy cooking!
Love Akum
