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Bengali Rasgulla

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Bengali Rasgullas are homemade cheese or paneer balls soaked in chilled sugar syrup. This recipe is made using a pressure cooker.

Makes 12 rasgullas

Ingredients:

  • 4 cups milk
  • 1/4 cup lemon juice
  • 1 1/2 cups sugar
  • 4 1/2 cups water
  • Pressure cooker

Method

Making Paneer:

  1. Mix lemon juice in half cup of hot water and keep aside.
  2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
  3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
  4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
  5. Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
  6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
  7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
  8. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
  9. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

Making Rasgulla:

  1. Divide the dough into 12 equal parts and roll them into smooth balls.
  2. To make the balls apply some pressure at the first and then release when forming the balls.
  3. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
  4. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
  5. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
  6. Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
  7. Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
  8. Serve the Rasgullas chilled.

Suggestions:

  1. If the Rasgullas don’t turn out exactly the way you want, they are hard or not the right shape, do not worry. There’re many ways to create new dish out of the imperfect Rasgullas!
  2. For example, if the Rasgullas are too hard or broken, try cutting them into small pieces and mix with soft vanilla ice cream or cover with melted chocolate.
  3. You can use the Rasgulla pieces to make kheer, replacing rice with the Rasgulla pieces.
  4. The bottom line is to enjoy your creation!

722 thoughts on “Bengali Rasgulla

  1. Hi Aunty,

    I tried rasgulla yesterday recipe and the size of rasgulla same which I roll earlier, How can its size double.
    In pressure cooker, I kept almost half an hr, but not spongy.
    Please advice me, you had added any baking power or soda for spongy and double size.

    Thanks,
    Amit Soni

  2. Hi Manjula,

    How many gallons do 4 cups of milk come up to? I do not have the measuring cup like you have shown in the video.

    Thanks!

  3. Hi Manjula,
    When I make the rassagullas coming hard even when I pressure cook them?
    Thanx.
    Your recepies are very good and easy to follow

  4. Thanks Manjula Madam,

    I have tried this recipe, and made soft Rasagulla and even suggested to my friends to refer from your site and learn.
    For the first time even I failed but kept on trying, finally got success.
    Thank you..

  5. Hi Aunt,

    I tried this twice aunty, but i am getting bit harder rasagullas..please let me know what mistake i am doing & also guide me to make softer rasagullas….planning to make this sweet for a party on coming saturday..help me pls…..

  6. Hi Aunt,

    I would like to know how many days I can store then in the fridge?
    I need them for this Sunday, can I keep them stored for 5 days in the fridge?

    I have made them once before and they always turn out. I just simply follow your recipe.

    Thank you for this recipe.

  7. I have seen other recipes calling for the addition of saffron as well as the cardamom. What do you think of this? If I should try this, how much should I add and when? Thank you very much for your easy & delicious recipes, I am from United States, have never been able to cook Indian food before I found your wonderful site, thank you!!

  8. i tried again and succeed. Rasgullas were very spongy and sweet too. Now i want to ask what diff we will get if we use full cream milk instead tonned milk?

  9. Dear Aunty,

    I tried rasgulla receipe in the same way you taught us…came out really well…you know what this is the first sweet receipe I had tried by seeing website & came out superb very juicy and yummy… all credits goes to you aunty………thanks a ton.. By the by one doubt. May I add maida with this paneer for make more quantity of rasgullas? Plz reply. Plz…………..

  10. Hi Manjula aunty,

    I tried making rasgulla using your recipe but the rasgulla dint expand and retained the original size.can you tell me the possible reason for this.

  11. Hare Krishna Manjulaji,

    I want to know how many days rasgullas will stay in fridge as well as without fridge.

    And what is the need to mix lemon juice in hot water?

    Thanking you,
    Vijaya

  12. Hello Manjula, I need a special help… i tried a litle dry candy (smaller than a cherry) and the name was rasgulas… this family is from Punjabe. Can you identify this form of cooking rasgulas? Can you theach me how to do it? Thank you for your kind atencion. Plesase anwser to my email: carla.ideias@gmail.com

  13. Dear Aunty,

    I tried rasgulla receipe in the same way you taught us…came out really well…you know what this is the first sweet receipe I had tried after our wedding (newly married) came out superb very juicy and yummy… all credits goes to you aunty………thanks a ton.. :-)

  14. Hello Manjula ji,

    Your all the recipes are fantastic and quick learning. I love your way of cooking.

    I want to make rasgullas my own. But I am confused about how many whistles we should do while we cook rasgullas in pressure cooker.

    Please reply to my question.

    Thank you.

  15. Hi Aunty,

    Hope you must be in good health.
    I used the video to prepare ragullas, But they turned out hard.

    can you advise me the reason.
    I saw other people comments they had made it just perfect. Don’t know what I missed while cooking.

    the chenna balls were firm and round. They were more like sandesh.

  16. Namaste aunty,
    maine aapki kuch dishes try k and they all come out very well,lekin abhi recently main rasgulla try kiya ye b bahut delicious or soft bana but iska shape round nahi tha ye thode chapte i mean oval shape me the.can you please tell me the reason behind this.
    aunty your recipes are very easy to make,kyunk aap exact measurement k sath bahut sari choti par important baten b batati hain.thank you for sharing them.
    and please reply for my query.

  17. Hi aunty,

    I made these last year and it turned out quite well. Being from Kolkata and now living in Canberra(Australia) I really miss them!!

    I will make them again soon!!

    Thanks so much.

  18. Hi Aunty,

    I tried to make rasgullas ……….I followed your exact instructions but the paneer which i made I was not able to make balls of it :(
    I tried twice but it didnt worked….

  19. Hi aunty,
    I have tried this rasa Gullas before following the instructions from your site.they really came out well.but I tried doing it 2 days ago and i did not got the consistency of the panner.it was sticky and I cannot make them into balls.can you help me with that aunty.thanks in advance aunty :)

  20. thank you so much…mine turned out beautifuly well… :)
    This is the first time i attempted Rasgullas as i used to fear that it is a very tough recipe…but your video was very encouraging and i started the preparations….and BINGO in minutes i had beautiful Rasgullas… :) Many thanks….my husband is loving them!!! n so m I :)

  21. Hi aunty,

    I have the rasgullas following your recipe but I have a different pressure cooker – one that whistles. I gave 5 whistles but still nothing happened to the rusgullas. They did not increase in size and look the same when I put them in the pressure cooker. I have tasted one and the outer skin is very rubbery but tastes like rasgulla though. Please tell me what might have gone wrong. Thank you.

  22. december 31st 2012
    accidently seen ur receipy.many times i tried rasagolla.it was not that much good.after seeing ur receipy i prepared this with in 10minutes.it is really good.this sweet is going to be the part i our newyear party.i dont know how to say thanks to u.

  23. Hello manjula ji
    how r u Maine rasgulle banaye but regular sugar use
    ki vo bane to ache but ek to usme ghee aa gaya n meetha
    bhi kam raha

    1. Shika,
      If you used full milk and knead too much this will happened, stop kneading the paneer as soon your palms are getting oily. About the sweetness sugar can make the difference so next time use more sugar.

  24. Hello Aunty,
    I have tried making rasgulla last night, they were a disaster. I skipped the step of keeping the chhena for an hour after squeezing out the water, and added too much of maida to make balls. They are hard, taste more like maida cooked in sugar syrup.
    I know all my mistakes, but now I dont want to throw it like that.

    Can please suggest any new dish from my ruined rasgullas? Does adding sooji or anything else( as u suggest) in the crushed rasgullas will help ?

    Please help :(

    Thanks,
    Shubhi

      1. aunty, m bengali girl, this recipe taste awsun, rasgullas if shredded n prepared like kheer. In our parts, there is a desert “chanar payas” which sold in the sweet shops.

  25. Hi aunty,I have a question like can I make this rasgullas in big pan or kadhai with a lid because I have a small cooker so I cant make a large batch of rasgullas in that , so please help me..Thanks.

  26. Hi Manjula ji,
    I tried ragullas on diwali..the taste was superb but they lost the perfect round shape after taking out from sugar syrup. Shall I keep it in syrup all the time ?
    Thanks.

  27. I just made the Rasgullas. They look excellent. I just boiled them for 5-7 mins in sugar syrup instead of putting it in the cooker. Thank you so much.

  28. I really enjoyed watching the recipe. Hopefully my Rasgullas will turn out same as yours. You are so good in encouraging at the same time giving suggestions if Rasgullas don’t turn out right. Thank you so much.

  29. Hi aunty, thanks a lot for this receipe.. I made this receipe for Diwali and it came great in the first attempt.. My husband liked it a lot.. My relatives were amazed that it came good on the first attempt itself…. Thanks a lot for the detailed instructions… I made one modification.. I added more sugar to the sugar syrup….

  30. Hi aunty,I made rasgullas today and it came out great in first attempt.Thanku for your recipe but I have question like can i use regular sugar rather than cane sugar because the sweetness in rasgullas is quite less so i want to use the regular one . Pls ,pls reply because I am gonna make it for Diwali…Happy Diwali to you.

  31. maam tried making rasgulla in pressure cooker, everything was good the texture, softness, rasgullas were spongy and tasty also but it was not in the round shape, it turned flat. can you tell me the reason why it happened ?

  32. While making rasgullas in pressure cooker,I would like to know whether we have to put the weight on the cooker or not. Then according to the recipe, we are supposed to put on medium heat after the first whistle. Please clarify

  33. Hi! I would like to make the rasgullas, but is there any other altenative in making the ragullas without a pressure cooker? I don’t own one. What can I do?

    Thank you,

    Marjia

  34. Helo mam, well i tried two of your recipes ,, the carrot halwa and the rasagulla…
    halwa turned out good.. but rasagula is a little rubbery kind ..is it because it was undercooked??

    And mam ,
    I wud like to express my hearty appreciation for your recipes ..Very helpful for a beginner like me :)

  35. Thank you for this recipe! It is so simple and quick. I already had home made paneer in the fridge, and it was a little softer than usual. It seemed apt for using here. Just kneaded it smooth while the sugar water was boiling in the cooker. Made the rasgulla golas and popped it in! It was ready in less than 20 minutes! :) If only we didn’t have to chill them!

  36. Hare Krishna manjulaji, i tried your rasgulla. It came out nicely. I want to know whether i can reuse the sugar syrup for second round.

    Thanks.

  37. hi manula ji aap mere cooking guru ho .aapki recipe bahut hi easy or desi hoti hai. i tried this rosgulla recipe exactly step by step. but my rogulla were not so spongy. what cud be d reason plz guide is festive season me ghar ki hi mithai banana chahati hoon.

  38. Mam I have become a fan of yr simple yet tastey recipes but there is a slight problem here.You have used normal wheat,milk,paneer,ghee,besan,etc as gluten free!!I am suffering from this celiac disease, or urticarea and am having a gluten free diet.Please don`t tempt people like me!!!

  39. i really like rasgullas i mak so many time and its delious but i make paneer wuth white vinegar i don,t use lemon juice because when i use vinegar paneer taste is really good

  40. hi Manjula aunty,
    I tried your rasgulla recipe and it turned out very nice. This was the first time I tried out rasgullas and I was very happy with the result. Thank you for sharing your recipe.

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