Author: Siddhi Shirsat // Category: ,

I am a fan of bengali mithais which dominate the indian mithai market as they are very famous all over india,especially Ras Malai which i like a lot and i had posted it earlier here. So how can i skip posting one of the most important bengali mithai rasgulla.If its possible for me,I always prefer to make sweets at home rather then getting them from store, as home made sweets are always pure as campared to store brought for eg in some sweet stores they mix in lot of flour with the rasgulla paneer to get more quantity of them which reduces its real taste and home made sweets are also more tasty as they contain lot of love too:-)These rasgullas are very easy to prepare, i have made them often and they have never turned a failure:-)...Recently i had made them for my younger cousin as he loves them a lot so i am posting them now.

  • 1 litre whole milk
  • 2 table spoons of lemon juice/vinegar
  • 2 cups sugar
  • 5 cups water
  • 3-4 tea spoons maida(optional)
  • 1 tea spoon cardamom powder
  • 1 tea spoon rose essence


Heat milk in a heavy bottomed pan. When it starts boiling add vinegar or lemon juice. Mix with a spoon and cook for a few minutes till the milk separates.Stir slowly and gently until white curd forms on the surface and separates from whey.

On straining this , the curd that is obtained is called "chenna".Strain thw water using a muslin cloth.Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.Make a bundle of chenna with the cloth and hang it for 1-2 hours so that all the extra water in it sips down. Now the paneer/chenna is ready.

Take it on a plate and knead it very well to remove any chunks for atlest 5-6 mins. This is very important to get good quality rasgullas.If if find the kneded chenna difficult to make balls add he maida in it and kned it well to form a soft and firm dough.Maida is added so that the balls bind well and do not become loose.If you want you can skip adding maida but it will be bit difficult to make firm balls.

Now take little chenna in hand and make small ball rolling it with hand.similarly repeat this with remaining chenna.Remember when they are cooked, they increase in volume i.e they almost double, so don’t make them too big. It is quite difficult to make these as they break very easily. So apply a bit of pressure to hold them together. Try to give them as smooth surface as possible.Below i have put a pic of raw rolled chenna balls before cooking them.

In a big vessel, heat sugar and water.Remember they increase in size by 2-3 times, so make sure to use big enough vessel to hold them easily.When the sugar is dissolved and syrup comes to boil, slowly add the balls.Keep the flame very high , because of this high flame the balls do not break while cooking.

Partially close the lid and cook them for 20-25 mins on high flame.After every 5 mins spinkle 1 table spoon of cold water on the cooking mixture, because of this the rasgullas puff up very well.I had got this tip from a bong itself:-). They are done when they have almost doubled in size.Take one rasgulla out and slightly apply pressure, if it comes back to original shape, it is cooked.

Add the cardamom powder and rose essence and take off the heat. Serve them after some time.

NOTE: Always try to use fresh milk for rasgullas or else the rasgullas leave lot of oily drops(as fat separates ) in the cooking sugar syrup.

Preparation Time: 50 mins

47 Responses to "Rasgullas...!!!"

Rachana Kothari Says :
February 23, 2010 at 10:47 PM

I love rasgullas and I miss Kolkata's rasgullas... Yours have come out really well and am sure would taste yummmm too:)

Hamaree Rasoi Says :
February 23, 2010 at 11:04 PM

Hi Siddhi

your rasagullas look so Yummy. I can almost grab a few of them. Thanks for sharing such a great sweet preparation with all of us.


Subhashini Says :
February 23, 2010 at 11:13 PM

Hey Sidhi
I am basically from Orissa and as every one know that Rasgulla is one of famous sweet in Orissa and Bengal, it is my first preference in sweeet.Few days back i made rasmalai and was thinking to make Rasgulla in coming days.Any way it is looking perfect.

Swapna Sree Says :
February 23, 2010 at 11:14 PM

woow!!!what a lovely rasagulla..looks so so yummy......

Babli Says :
February 23, 2010 at 11:35 PM

Rasgullas looks absolutely marvellous and tempting. Being Bengali I love rasgulla very much and feel like having it now. Looks soft and perfect.

uma Says :
February 23, 2010 at 11:36 PM

Hey Siddhi,
tempting rasgullas.. i tried once and it turned out hard.. will try your version..
one more question for you.. how do make paneer cubes?

Jagruti Says :
February 23, 2010 at 11:40 PM

Hey Sidhhi
can u parcel those rasgulla to me please...Love love love them...looks so tempting and yummy...you are a great cook!!

Vrinda Says :
February 23, 2010 at 11:53 PM

Looks mouthwatering dear...yum yummm

Swathi Says :
February 24, 2010 at 12:28 AM


Rasgulla looks amazing. i haven't made yet.

Priya Says :
February 24, 2010 at 12:29 AM

Soft, tempting and juicy rasgullas...yumm!

Meena Says :
February 24, 2010 at 12:30 AM

Reminds me of school days in Calcutta...yummm-ooo!!

Gulmohar Says :
February 24, 2010 at 12:35 AM

Me toio :-) love love Bengali sweets ..You are making me crave for these rasgullas right now

SE Says :
February 24, 2010 at 12:55 AM

my favorites are the bengali sweets..., its high time i make rasgullas..my favorites !!

Ushnish Ghosh Says :
February 24, 2010 at 1:12 AM

Dear Siddhi

This is not the right way to turture ghosh uncle who is sitting at a place, where no Rasgulla is available..
Jokea apart , very well presented, I have failed to make Rasgulla so far even after expert instruction from Sangeeta on her blog..
Bengali Rasgulla is devoid of all maida and suji...
best wishes
Ghosh uncle

~ Lopa Says :
February 24, 2010 at 1:23 AM

Wow Siddhi...
You prepare Rasgulla yourself ! Amazing... I haven't ever till now, or to put it better way haven't even thought to prepare them at home.... :)
Your post is inspiring me now to try it :)

A 2 Z Vegetarian Cuisine Says :
February 24, 2010 at 4:31 AM

Hey Siddhi, I am a big fan of Rasgulla's too..I mean give me any bengali mithai..and i would never say no to it....loved your step by step method with tips I guess..want to try soon..

Gita Says :
February 24, 2010 at 5:54 AM

Rasagullas look so tasty and inviting Siddhi...thanks for the step by step method :)

February 24, 2010 at 7:31 AM

Looks great with step by step method, thanks for sharing.....

shanthi Says :
February 24, 2010 at 9:34 AM

My favourite sweet. Nice procedures.

Sushma Mallya Says :
February 24, 2010 at 11:14 AM

Its come out really perfect and one of my fav sweet dish as well...looks so tempting...

Pari Says :
February 24, 2010 at 11:24 AM

Hey Siddhi,Wow you really made a big attempt and succeeded too, Congrats!!! Liked ur small tips during the procedure.

Aparna Says :
February 24, 2010 at 11:57 AM

gulab jamun & rasgulas are my favorites.

Cooking Foodie Says :
February 24, 2010 at 1:16 PM

Wow... you sure can cook delicious rasgullas. these look perfect... I still have to muster up some courage before I attempt to make them...

ganga Says :
February 24, 2010 at 6:04 PM

yummy and delicious....

J Says :
February 24, 2010 at 7:46 PM

hey..they look awesome.. long back i had tried once and failed.. am tempted to try again..

♥LOVE2COOK♥ Says :
February 24, 2010 at 8:08 PM

Hi Siddhi, tks for visiting me ya! ;) U've got an awesome space here with lots of foodies!!! Want some rasgullas pls!!! :)

Following U :D

Sarah Naveen Says :
February 24, 2010 at 8:38 PM

Mouthwatering!!! Such a cute and yummy rasagulas..

uma Says :
February 24, 2010 at 8:49 PM

I need help for making homemade paneer cubes/chunks.. for paneer curries

PJ Says :
February 24, 2010 at 9:19 PM

Siddhi, you are tempting me sooo much to make ras-gullas at home!! Picture looks so delicious.. I am just staring at my screen looking at these awesome treats..

Bikram Says :
February 24, 2010 at 9:44 PM

I am foodie .. excellent they look wish i can make as good tooo.. loved the chicken preparations tooo

Renuka Bedre - Rao Says :
February 24, 2010 at 9:52 PM

I am drooling! Fantastic Job dear!

uma Says :
February 25, 2010 at 3:17 AM

Thanks for the help Siddhi.

Latha Says :
February 25, 2010 at 3:28 AM

Lovely rasgullas sidshi. I love milk sweets. Rasmalai is my fav.

Spice Says :
February 25, 2010 at 4:48 AM

aree yaar sidhhi, your blog makes me hungry everytime I come here....love those rasgullas....

Ramya Manja Says :
February 25, 2010 at 9:55 AM

Bengali sweets tops first in my list...love all the variety..
Ur rasgullas are very tempting perfectly done..I am sure it taste as sweet as it looks....

Kanchan Says :
February 25, 2010 at 1:35 PM

I love Rasgullas but never tried them at home !
You've inspired me to try this one .

uma Says :
February 25, 2010 at 8:19 PM

Hey Siddhi,
May I have your email id

Deepa G Joshi Says :
February 25, 2010 at 10:53 PM

I love bengali sweets..they are so rich in taste..these look so mouth watering..yummy..

Fathima Says :
February 26, 2010 at 9:40 PM

soft 'n yummy rasgollas... my all time fav...

Aysha Says :
February 27, 2010 at 11:31 PM

Rasagullas are my all time favourites!!!your is looking really yummy and have come out really well....

Vanillastrawberryspringfields Says :
March 7, 2010 at 3:18 AM

Hullo Siddhi ...had to reply to u here too though did on my blog too....love ur blog too and yeah ur rite in my reader too but where my blog is concerned my new feeds aint updating and thats so sad....
thanx a ton ....am so glad to have u over...and ofcourse i'll be there over....again at ur next post...
And if u have any tips for me -my new posts dont update for the last 3 weeks and have tried it all including leaving loads of messages at the google forums...sigh ...sigh and any help is welcome dear....

మానస Says :
September 30, 2010 at 12:22 PM

I followed ur recipe. But after putting rasgullas in sugar syrup,affter 10 min they started cracking.I mean they are not soft as u had shown, Why so?

Siddhi Says :
October 2, 2010 at 4:18 PM

Did u follow d same procedure exactly?...u must keep the gas flame very high n sprinkle little cold water after evry 5 mins as i hv told. You must also kned the chenna well so that it binds well with maida. evn milk used should be fresh or else it leaves fat while cooking and this leads the rasgullas to break.If u hv followed all this steps thn m sure rasgullas wont ever crack while cooking.

Nalini Molugu Says :
January 17, 2014 at 3:54 PM

Hi Siddhi,

When you say 2cups sugar and 5 cups water for 1litre whole milk, how many grams of sugar should we consider or how much should the cup size be?
Please clarify on this...

Nalini Molugu Says :
January 17, 2014 at 3:54 PM

Hi Siddhi,

When you say 2cups sugar and 5 cups water for 1litre whole milk, how many grams of sugar should we consider or how much should the cup size be?
Please clarify on this...

Nalini Molugu Says :
January 17, 2014 at 3:54 PM

Hi Siddhi,

When you say 2cups sugar and 5 cups water for 1litre whole milk, how many grams of sugar should we consider or how much should the cup size be?
Please clarify on this...

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