Rasgulla fInal-jointRasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball shaped dumplings of chhena (an Indian cottage cheese) cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. The dish originated in East India; the present-day states of Odishaand West Bengal are variously claimed to be the birthplace of the dish

My wow factor – No artificial flavors and additives this preparation is purely made from Chena without Maida or flour added

Preparation Time – 45/50 minutes

Cooking Time – 10/15 minutes

(3-4 hours for soaking in sugar syrup)

Serves – 6/7

Ingredients for Chhena (Indian cottage cheese)

  • 2 L.  Whole milk or Cow’s milk (based on availability)
  • 2-3 tbsp. White Vinegar

Ingredients for Sugar Syrup

  • 4 to 5 cup Sugar (based on how sweet you want)
  • 2 tsp. Milk
  • Rose Water (few drops)
  • Water

Preparation and Method of Cooking

  • Take milk in big pan and keep it to boil. Once the milk boils turn off the flame and let the milk cool down for 30 – 60 seconds (do let it rest for this time as it will make curdling process more effective)
  • Mix the vinegar in ½ to 1 cup of water and add to the hot milk
  • Stir lightly till the milk curdles
  • Strain the chhena/curdled milk through a piece of muslin cloth and rinse with cold water. Squeeze to remove all the water. Tie the rinsed chena/curdled milk in a cloth and hang it for 20-30 minutes
  • Do not through the water after you strain the curdle. This water is needed later in the process

Rasgulla Final

  • Transfer the chena on to clean worktop or a big plates and knead with the heel of your hand to a smooth mixture.Knead the dough It takes approximately 8 to 12 minutes all the process while chhena become in the form of a smooth soft dough. Divide the mixture into 25 to 30 equal portion and roll it carefully so that no cracks are formed, make round smooth balls and keep a side.

Rasgulla Final1

Rasgulla Final2

Tip – Once you have made the round balls do not keep then in a plate as the shape will be spoiled. Rather use the leftover water which you strain from the curdle, keeping the rolled balls in them will make the balls float and the shape would be retained 

2015-03-28 13.45.58 2015-03-28 13.46.04

To Make Sugar Syrup

  • To make sugar syrup cook 6 cup of water and 4 cup of sugar in a wide big pan with lid and stir continuously till sugar dissolves.
  • Add milk stirring continuously and let the syrup come to boil. Collect all the scum which rises to the surface with a ladle and discard. Continue to cook few more minutes. Sugar syrup should be thick (ek taar ki chasani). At this point you can adjust the sweetness as per your taste.
  • Once the sweetness is to your liking and the syrup is thick strain the syrup in a bowl and add rose water for flavor.

Cooking Chhena Balls

  • Take our one cup of ready syrup from the one you just made, in non stick pan and add 5 cup of water to it. When the syrup comes to boil, add chhena rolls the syrup and it will start frothing.
  • Let the balls cook in the syrup for about 10-12 minutes on medium to high flame – Do not stir but gently toss/agitate chhena balls in the syrup so that the balls do not stick to the bottom of the pan and break.
  • Keep some water handy and keep adding it to the boiling chhena mixture so the the syrup does not thicken and the forth keeps on building (The chhena balls will be cooked in approx. 10-12 minutes)
  • Drain the chhena rolls and add then to the reserve syrup which you have. Let the chhena balls soak in the sugar syrup for about 3-4 hours

Rasgulla Final4


Yummy Rasgulla are ready to be plated and enjoyed

Tips and Useful Hints

  • If the milk does not curdle depending on the quality of milk or vinegar you can add more vinegar to help curdle the milk. Do not worry about the excess flavor of vinegar as that will be removed while washing the chena.
  • If the curdle is very dry or very wet the rasgullas will not be good.
  • Wash the curdle immediately which will stop further cooking of curdle and also remove the flavor of vinegar.
  • Mashing’s and kneading of the dough is very important. The dough needs to be kneaded for 8-10 minutes till you start to feel some oil oozing out of the dough.
  • To ensure and check if the rasgulla are cooked take out one cooked chhena balls and dip it in a cup of normal water, if it sinks to the bottom than the chhena is cooked and ready for next step. if to floats and hangs in the middle then you need to cook the chhena balls for 1-2  minutes more

2016-02-02 11.30.25

Please try the recipe and leave your valuable comments.

21 thoughts on “Rasgulla”

Leave a Reply

Your email address will not be published.

Simple Share ButtonsKeeping sharing simple...
Simple Share Buttons