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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!

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756 thoughts on “Bengali Rasgulla

  1. Hello Aunty,
    I tried this and came out to be very good.
    They puffed quite well.
    But I guess they wuld have been great if they were still softer.
    Can you give me some tips to make it still softer?
    Alos aunty how much water needs to be drained out of paneer?
    Should the water drained from paneer be thrown away or we can use it somewhere?
    Waiting for your reply.
    Thanku so much for ur lovely and easy videos.

  2. hi

    pls tell me after how many whistles should i remove from the cooker???.. after knowing this immediately i will cook it

  3. Oh I read the comment by Jaya, and I think that answer my question, but if I am using pressure cooker to make this dish , should I cook for 7 minutes after the first whistle, someone pls let me know. thankyou

  4. i have a doubt, is it ok if i cook without pressure cooker?, if I am not using pressure cooker how long should I cook. I really dont like to use pressure cookers

  5. Thanks for this wonderful recepie (Bengali Rasgulla). I am sure my husband is going to like it.
    Thanks again.
    Meenakshi
    (Pathankot,Punjab,India.)

  6. Hi Sweety:
    My rasgullas almost quadruple in size. The secret as Manjula says is the kneading. I knead the paneer for 3 – 4 minutes until the paneer is almost smooth and rolls into a smooth ball like soft dough. Knead it by dragging the palm of your hand down hard on the paneer.
    Keep scooping it back to together and knead more. If the paneer is too crumbly, add a teaspoon of water. Don’t be delicate, you really have to work the paneer for a few minutes to get it smooth.
    Good Luck.

  7. my rasgullas are not getting bigger in size.they r in the same size as before even after pressure cooking them,what to do.
    thank u

  8. To Maheen: I have made rasgullas without a pressure cooker, but a pressure cooker is a valuable purchase for use with Indian cooking. Rasgullas without a pressure cooker don’t expand very much and don’t get as light and spongy as with a pressure cooker. They will be okay, but not as perfect.
    If possible, try to buy a pressure cooker. Read the instructions that come with it to ensure safe operation. Good luck.

  9. Hi Manjula, I am thinking to make raagulla but I don’t have pressure cooker:( can you please tell me, how I can make rasgulla without pressure cooker?

  10. Namaste auntyji,

    I have tried making rasmalai twice. It tastes heavenly.
    But my rasmalais are so soft. They do not break but are too soft.
    Also I am unable to make rasgullas as they are quite flat when they are out of teh pressure cooker, so they are just fit to be Rasmalais.. How can i get soft yet firm rasmalais and also whats the trick to making round rasgullas??

  11. Namaste Auntyji,
    Re: Bhavika
    I have a Prestige pressure cooker two with apressure weight and a gasket.
    One whistle is enough.
    Cook on medium heat for 7 mins..

    Thanks:)

  12. Hello aunty,
    I have the cooker which has a whistle and ring which we put on the lid of the cokeer.
    Should i put both the ring and whistle on the lid ?
    How many whistles?

  13. Hello Manjulaji

    I wanted to share a tip here. After removing water from paneer i kneaded it in food processor till smooth. The processor made my job further easy. So instead of rubbing it with the palm we can comfortably knead it in a food processor.

    Thank you for this recipe once again

  14. Dear Manjulaji,
    I made the Rasgullas today according to your recipe and they turned out the BEST. I couldn’t believe I could make Rasgullas that actually held the syrup like a sponge as they are supposed to.
    Rubbing the paneer on the counter top with the palm of your hand over and over for a few minutes is the trick. When done doing this the paneer should feel like soft, smooth dough (before breaking off pieces to make the balls).
    Thank you.

  15. Hi dear,
    My husband really like desserts.We r pure vegetarian not eating anything from shops.I tried rasgullas which r very nice.He was so glad to eat.It does not take long time.I am thankful to you for these home made recipes.I tried other things as well.I am really ur fan now.
    Thanks

  16. Dear Manjulaji,
    Why do you use 2% milk instead of whole milk?
    I always thought the chenna/paneer sweets needed the fat from whole milk since in India they use even fuller fat buffalo milk.
    Thank you.

  17. Manjulaji, since my childhood, I have always wondered how they make the spongy round ball which tastes absolutely heavenly… Your recipe is the best! I had my ras gullas puff up perfectly and taste amazing!!!!! A million thanks to you! I added some saffron to the syrup to bring the perfect Indian taste! Thank you, again!

  18. Thank you, now for this same recipe to make 12 nice big rasgulla like how you did in the video, do i add 2 tablespoon of lemon juice and 1 tablespoon of water or do i add 1/4 cup of lemon juice and 2 tablespoon of water?

  19. Manjula were you saying that i need to kneed the paneer more and use just plain lemon juice with no water added?

  20. Hi Aunty
    I prepared Rasgulla it is nice but they did have double the size pls tell me the reason we have to add lime juice with water or lime juice only pls tell me

  21. Also Manjlua, in Florida they do not have Sooji in grocery stores, and I was just watching the Samosa recipe, where can I find Sooji?……And the Indian Stores dont really carry it either 🙁

  22. Hi Manjula, My name is Justin, I am 16 years old, and I love using your recipes. I am Guyanese, and I love to cook, my grandmother is just like you, she tought me how to cook alot of things, like different curries and veggies as well as deserts 😉 but she always wanted to know how to make Jalebis and Gulab Jamuns……thanks you sooo very much for them, I made the Jalebis and Gulab Jamuns for her, and they were perfect and she loved them 😉 Also since I made them for her, I have been getting orders for them at family Pujas. They are soooooo very easy to follow, and very accurate. For the rasgulla and ras malai alot of my family loves them, and I have been making them alot lately. For the rasgulla, when I make them, when I curdle the milk, I get a small amoutn of paneer, and the rasgullas are very very tiny and not as big as yours, and sometimes they are very soft and breaking when I am done pressure cooking them. They taste very good, but I want to be able to make my rasgullas just like yours. The ras malai comes out perfect, but its just the ras gulla part, I squeeze the paneer until no water comes out of it, and I kneed it until it is very soft and butter like but still I get some of them hard, and some of them break. Also when I take the ras gulla out of the pressure cooker, the sugar water is green like the water from the paneer. Please tell me what I can do to get the ras gullas just like yours. Thank you soo very much and I hope to hear from you soon 🙂

    Justin

  23. Hello Aunty,
    can we make these rasgullas using Ready made panner which we get in asia grocery store here.The nanak brand.
    Should the cooker ahve whistles and ring both.
    How many whistles to be done for Rasgulla?

  24. Hye Aunty,
    First of all a big thanks for all your recipes reflected in your website.Yesterday I tried making Bengali Rasgullas though it did not break at all but it was a bit hard.What should i do to avoid this and it also was not much fluffier.What should I do Aunty?

    Mousmi
    Vadodara,Gujarat

  25. hello aunty,
    just wanted to know whether full cream milk will be okay to make rasgullas??plz help……..
    regards,
    anuja.

  26. HI Manjula Ji,

    Thank You Soooooooo Muuuucccchhhhh……
    for this wonderful reciepe…..my husband loves indian sweets and we r in a area here in USA where there are no indian restorents or sweet shops….only way to have fun of indian sweets is make it yourself….we used to miss rasgullas so much that i can’t tell you, i tred your reciepe and it turned out really really good….i was so happy….i am not a very good cook and when it came out so well i was so happy….but all credit for this goes to you….i am so thankful to you for sharing your precious experiance with all of us….once again thanks alot….i love your style and reciepes….

  27. I just came across your recipe in youtube and tried it.It came out so well.Thanks to you for even thinking of creating a vedio on it.It was very helpful.Looking forward to more of your cooking vedios.

  28. Hello Manjulaji
    I tried MALAI CHOP using your Rasgulla recipe as the base. I would like to share with you. Instead of round shape give paneer a rectangular shape and proceed further as usual. After it is done keep it in the syrup for 4 hours. Then cut it into half horizontally to get 2 pieces. Remove from syrup and apply sweetened malai(khoa) on each piece and freeze. They taste really really good. Thanks once again for this simple recipe of Rasgulla from which i learnt another dish.

  29. Aunty, Just saw your website yesterday and I tried to make the ‘aalo paratha’. I was pleasantly surprised how well they turned out to be. If only I had seen your website earlier. THANKS & keep up the good work.

  30. Hi All:
    Aunty, I live in chennai, all ur recipe’s are gr8, i just tried the rasgulla, but 2 things i tried different
    1) Insted of lemon, I used citrix acid.
    2) Insted of pressure cooker I just used a normal vessel to boil.
    All came gr8, no breaks, soft & very spongy, my mom was really surprised as I did it in 30 mins :)…
    Thanks.
    Badhri

  31. Hi Aunty, I am so proud of your creativity and also your desire to share your wonderful recipes with other amateurs.Do I use the pressure on the pressure-cooker while boiling it?Thanks!Nilma Bhirud

  32. Hey Jaya
    I saw this recipe in last week & since then I tried 2 times in a week..it came out very nice…but as Aunty said u need to squeeze water very well then kneed it properly..till your hand feel creamy (panner will start getting oily) then make balls..& do as recipe says
    Good luck

  33. Namaste Aunty,
    Thanks for your wonderful recipe’s…you really make our life easy & creative.
    keep it up
    Thanks

  34. manjulaji,
    namaste,
    i made almost all ur deserts but when i tried making rasgullas for the second time i could not make balls of the cottage cheese….i think it was not dry enough i tried squeezing it more but the dough was too sticky and i could not do any thing…….. out of frustration i put a little milk powder to see if i could solidify it…..now what can i do with that cottage cheese mixed with say 2 tablespoons milk powder ?
    please reply soon as i may not able to preserve it for long….
    thanks
    jaya

  35. Hello Manjula Ji,

    I have tried your recipe. It came out very well. I did not have cheese cloth, so I used a neat kitchen towel to squeeze water out of paneer. I admire the way you narrate the recipe. I shooted my own video. I plan to put it in my blog http://www.indianfoodbook.blogspot.com for all my friends. But all the credit goes to you.

  36. manjula ji….i tried this but…the rasgullas size doen`t changed much (in the pressure cooker)…and few of them were broken too…..is it something with squeezing out the water from paneer?

  37. You are FANTASTIC!! I have been cooking Indian food for 30 years and sure wish I had been able to see your videos earlier. Thank you, Manjula.

  38. Hello Shahnaz, Thank you, Rasgulla is one of the dessert I think it is healthy no frying and not very sweet> I had tried making with splenda, I was not very happy.

  39. Hi Mrs. Manjula:
    I am a Bangladeshi living in Canada. The place I live in has no access to bengali and indian foods. So I felt blessed when I found your site. I already tried your Naan, Khasta Kachuri, Spicy Potato, Chana(actually my husband tried that), Potato in Yogurt Gravy. I am very pleased to let you know that all turned out GREAT!!! Now I am going to try Rasgulla. I have a little question for you, could I make those with Twin Sugar or Splenda.(Trying to be little health consious) If so what will be the ratio of water and twin sugar and how long should I cook them.
    My heart filled gratitude to you for sharing those wonderful creation of yours. And a great big thanks to the person behind the camera.

  40. Hi Aunty

    Today I tried rasgullas, I had 2 problems –
    1) when I tested the panneer like you said, it was fine on my palm, but the ball was not firm. I tried adding a little bit of strained water and made it firm

    2) the rasgullas never puffed up 🙁

    Can you tell me where am i going wrong?

    thanks much
    Lakshmi

  41. hi manjula aunti,
    i just tried today,they r very good in taste but very very soft……..r they warm thats why……..give us some suggesions.can u als tell us how to make besan ki barfi
    regards
    Gagandeep

  42. Hello Manjulaji
    For the past few months i am watching your videos. But yesterday i gave a try with your bengali rasgullas. The outcome was flat and half separated rasgullas with a great taste. Then i tried today morning once again and WOW!!!!! i got round and unbroken firm rasgullas. They taste excellent. I thank you for the recipe which you made it in a very very simple and easy way. Now i will try the remaining recipes also and enjoy. Thanks once again for the great job you are doing.

  43. I just love your website!! this is so easy and delicious.
    Can I make Rasgulla without a pressure cooker? Could I use a regular pot or even a slow-cooker instead???
    Thanks Again!

  44. Hi Manjula,

    Thx for the recipe,came out well.
    There is a confusion in the pressure cooking part,do I need to put the weight for the cooker,mine is a different cooker with a separate valve for the weight.I didn’t put the weight when I made it.

  45. Aunty,

    Thanks so much …I am bengali and after seeing your recipe I just can’t wait to start
    making Rsagullas. Wish me luck :-).

  46. Hi Aunty ji,
    I tried your recipe, but the size of the rasgulla was the same. It did not expanded. What should I do for the rasgullas to expand.

    Thanks
    Shivani

  47. My husband just got back from being in Bangladesh for a month and he loves rasgullas. I made this for him as a treat and he was thrilled. It turned out a little flat but I was just so excited to make it. I will have to practice some more. Thank you for this yummy recipe. It really helps to watch you make it.

  48. Hello aunti

    before making I was in doubt…but it turned out very nice,very spongy & a perfect round!!!
    Being a bengali myself..i jus adore ur easy receipe…keep poasting more receipes>>>

  49. i have make your bengali rasgullas but there is a problem
    it has make too hard,

    please give a suggestion to make bengali rasgulla’s soft.

    i have wait for your answer

  50. Hello, Everything goes fine,in the recipe when i try un till I CHILL the rasgullas…….They r soft till war m but after chilled , THEy are soooo hard ! whay ?? what can i do now ?? HELP !

  51. Hello Auntyji,
    My son likes Rasgulla very much.I tried them yesturday.And my sons'(7 year old) eyes rounded as big as rosagullas when he saw them in cooker all puffed up .And he hugged me tight and gave best compliment “My best mama” :-).
    Iam very thankfull to you for your receipe .
    Take care Aunty .
    Cheers,
    veena.

  52. Hi Manjula Aunty ,
    I have tried rasgullas and they came out really soft and delicious . All credit goes to you , i am very thankful . keep posting delicious recipe .
    thank you aunty .
    take care

  53. Aunty, I love rasgullas and will try out this recipe as soon as I can. I’ve been looking for a rasgulla recipe for ages. The best part was the video which gives me more knowledge than reading a recipe. Thank You.
    P.S. I stumbled on this website by accident but I love that accident.

  54. Hi, Thank you for showing this Recipe, I been looking this for about 10 years now.
    My biological mother used to do this dish when I was a child but she died 10 years ago so I haven´t been able to eat bengali food over 10 years.
    Thank you for the Recipes =)

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