Authentic Bengali Rasgulla Recipe – Festive Indian Dessert

Rasgulla recipe

If we talk about everyone's oldest favourite dessert in India then rasgulla comes first. Though it is a Bengali dessert but north Indians also like to eat it a lot. You must have noticed many times that there is a lot of difference between the rasgullas made in shops and those made at home due to which we are not able to eat rasgullas to our heart's content and we do not get the taste of it either.

But now don't worry, I have tried many times and have learnt to make perfect rasgulla which looks exactly like the one made in shop and tastes same too. So let me share my recipe with you today and also some special tips by which you too can make perfect rasgulla.

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Tips for Making Perfect Rasgulla :

Here are some essential rasgulla making tips to get soft, spongy, and juicy results every time:

Use fresh milk – Always use full cream or cow milk to make fresh chenna (paneer) for best texture.

Properly strain chenna – Remove all excess water but don’t make it too dry, or rasgullas will become hard.

Knead chenna well – Knead till it becomes smooth and slightly greasy. This step is key for soft rasgulla texture.

Make smooth balls – Ensure there are no cracks in the chenna balls before boiling, or they might break.

Use wide pan for boiling – Rasgullas double in size, so use a wide, deep pan with enough sugar syrup.

Boil on high flame first – Start on high flame for 5 minutes to let them puff up, then cook on medium flame.

Cover with lid while boiling – This helps them stay soft and spongy.

Add a few drops of rose water or cardamom – For that authentic Bengali rasgulla flavor.

How to Identify Perfect Rasgulla:

• Soft and spongy to touch (press and it bounces back).

• Has doubled in size after cooking.

• No cracks or broken pieces in syrup.

• Light, juicy, and not rubbery while chewing.

Steps for Making Rasgulla Recipe

Step 1: Boil and Curdle the Milk

Start by boiling 1 liter full-fat milk. Once it comes to a boil, turn off the flame and add 2 tablespoons lemon juice or vinegar mixed with water to curdle the milk. When chenna (curds) separates from whey, stop adding acid.

Step 2: Strain and Rinse the Chenna

Pour the curdled milk through a clean cotton cloth or muslin. Rinse the chenna under cold water to remove lemony taste. Squeeze out excess water gently, hang it for 30 minutes.

Step 3: Knead the Chenna Smooth

Transfer the chenna to a plate and knead it with your palm for 8–10 minutes till it becomes smooth, soft, and leaves a slight grease. This step ensures spongy rasgulla balls.

Step 4: Make Small Smooth Balls

Divide the dough into equal portions and roll into small, smooth, crack-free balls. Keep them covered with a cloth to prevent drying.

Step 5: Prepare Sugar Syrup

In a deep wide pan, boil 1½ cups sugar with 5 cups water. Let it come to a rolling boil. You can add a few crushed cardamom pods or rose water for flavor.

Step 6: Add Balls and Boil

Gently drop the balls into the boiling syrup. Cover the lid and cook on high flame for 5 minutes. Then reduce to medium and cook for 10–12 minutes more. Rasgullas will double in size.

Step 7: Rest and Serve

Switch off the flame and let the rasgullas cool down in the syrup. Refrigerate them for a few hours before serving chilled. Enjoy your juicy, soft homemade Bengali rasgulla!

FAQs – Rasgulla Recipe

1️⃣ Why did my rasgullas turn hard or rubbery?

Rasgullas turn hard if the chenna was too dry or not kneaded properly. Make sure the chenna is moist and smooth, and knead it well for at least 8–10 minutes until it becomes soft and greasy.

2️⃣ Why are my rasgullas breaking while boiling?

This usually happens if the chenna balls have cracks or are not kneaded enough. Always roll smooth, crack-free balls and add them to boiling syrup gently.

3️⃣ Can I make rasgulla without using lemon or vinegar?

Yes! You can use curd (yogurt) to curdle the milk instead. Just add 2–3 tablespoons of fresh curd when the milk starts boiling.

4️⃣ How do I store homemade rasgullas?

Store rasgullas in their sugar syrup in an airtight container in the fridge. They stay fresh for up to 5–6 days and taste even better when chilled!

Conclusion

Rasgulla is not just a sweet—it’s an emotion for every Indian with a sweet tooth! This soft, spongy, and juicy Bengali dessert is surprisingly easy to make at home with just milk, sugar, and a few simple tips. Whether you're preparing it for a festive occasion or just to satisfy your sweet cravings, this homemade rasgulla recipe guarantees delicious results every time. Serve it chilled and enjoy the melt-in-mouth texture that makes this classic Indian sweet truly irresistible.