How to Make Rasgulla

How to Make Rasgulla/ Bengali Sponge Rasgulla/Rosogolla

Rasgulla, also known as Rosogola or Rosogolla, Rasagola is a famous and popular syrupy dessert in West Bengal and Orissa. It is made from ball-shaped dumplings of Chena/chhena dough, cooked in light syrup made of sugar. This is done until the syrup penetrates the dumplings. Today I will share how to Make Rasgulla/ Bengali Sponge Rosogolla, a very basic and simple recipe; no need to complicate it by adding some other things to chena dough. The quality of Rasgulla depends only on the mashing of chena (provided there is no water in it), it should be mashed for 8-10 minutes in a wide and flat place, ensuring that no crack is there while making the chena balls.

Equipment needed

1. Big vessel
2. Spatula
3. Strainer
4. Big wide plate

Ingredients

1. Milk-1 liter
2. Lemon juice-3 tbsp
3. Sugar-1.25 cup/150 gm
4. Water-1 liter
5. Cardamom pod-2

How to Make Rasgulla/ Bengali Sponge Rosogolla

Boil 1 liter milk in a pan in a medium-high flame

Stir it occasionally, and let it boil for 2 minutes

Now lower the flame, and slowly add the lemon juice. (Before adding lemon juice take out 2 tbsp milk and keep it aside to clean the sugar syrup afterward), and keep on stirring, until the milk curdles

Now turn off the flame, and strain the chhena from the liquid. ( take a muslin cloth and place it over a big bowl, and now pour the chhena with liquid over it and squeeze the cloth tightly and take out the liquid, then put a heavy object over it for 2-3 hours to let  all the liquid out.)

After 3 hours take out the chhena from the clothing, and start mashing for 8-10 minutes.

Now start making lemon size balls with the help of your palm ensuring there is no crack in the balls (otherwise while dropping in the sugar syrup it will break and make the syrup messy), and cover them.

Now add sugar and water to a pan/vessel, and boil them in high flame

Add two cardamom pods

Now sprinkle milk (which you kept aside while boiling milk) over it and clean the dirt floating on the syrup.

After boiling for 3-4 minutes slowly drop the chena balls into the sugar syrup

Now chena balls start toppling, and put the flame medium and let them boil for 10-12 minutes, (now you will find the chena balls are toppling very fast, and the size of the Rasgulla also becomes almost double.

So turn off the flame now, and let them rest for 40-45 minutes in the same pan.

Then transfer them to a serving plate and serve, or you may serve chilled.

How to Make Rasgulla

Rasgulla, also known as Rosogola or Rosogolla, Rasagola is a famous and popularsyrupy dessert in West Bengal and Orissa. It is made from ball-shapeddumplings of Chena dough, cooked in light syrup made of sugar. Thisis done until the syrup penetrates the dumplings. Today I will share how toMak e Rasgulla/ Bengali Sponge Rosogolla, a very basic and simple recipe; noneed to complicate it by adding some other things to chena dough. The qualityof Rasgulla depends only on the mashing of chena (provided there is no water init), it should be mashed for 8-10 minutes in a wide and flat place, ensuringthat no crack is there while making the chena balls.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

3 hours hrs

Total Time 3 hours hrs 55 minutes mins

Course Dessert

Cuisine Bengali, Indian

Servings 4

Calories

Equipment

• Big vessel
• Spatula
• strainer
• Big wide plate

Ingredients

  

• 1 liter milk
• 150 gm sugar -1.25 cup
• 3 tbsp lemon juice
• 1 liter water
• 2 Cardamom pods

Instructions

 

• Boil 1-liter milk in a pan in medium-high flame
• Stir it occasionally, and let it boil for 2 minutes
• Now lower the flame, and slowly add the lemon juice. (Before adding lemonjuice take out 2 tbsp milk and keep it aside to clean the sugar syrupafterward), and keep on stirring, until the milk curdles
• Now turn off the flame, and strain the chena from the liquid. ( take a muslin cloth and place it over a big bowl, and now pour the chena with liquidover it and squeeze the cloth tightly and take out the liquid, then put a heavyobject over it for 2-3 hours to let  all the liquid out.)
• After 3 hours take out the chena from the clothing, and start mashing for8-10 minutes.
• Now start making lemon size balls with the help of your palm ensuring thereis no crack in the balls (otherwise while dropping in the sugar syrup it will break and make the syrup messy), and cover them.
• Now add sugar and water to a pan/vessel, and boil them in high flame
• Add two cardamom pods
• Now sprinkle milk (which you kept aside while boiling milk) over it and clean the dirt floating on the syrup.
• After boiling for 3-4 minutes slowly drop the chena balls into the sugar syrup
• Now chena balls start toppling, and put the flame medium and let them boil for 10-12 minutes, (now you will find the chena balls are toppling very fast,and the size of the Rasgulla also becomes almost double.
• So turn off the flame now, and let them rest for 40-45 minutes in the samepan.
• Thentransfer them to a serving plate and serve, or you may serve chilled

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