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

● Baked Rasgulla

● Rasmalai

● Mango Rasmalai

● Rasmalai Tart

● Colourful Sweet Boondi

● Sooji Ka Halwa

● Tricolor Semiya Payasam

● Steamed Mango Yogurt

● Bread Dates Halwa

● Milk Cake / Kalakand

● Kadalai Paruppu Payasam

● Rajbhog

● Mixed Fruit & Nuts Kheer

● 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

Akum Raj Jamir

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!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Dessert

Cuisine Indian

Servings 8 -10 Nos

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.

Keyword bengali dessert, bengali traditional sweet, festive sweets, rasagola, rosgola

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

About Akum Raj Jamir

administrator

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now. I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺. I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook. I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺