rasgulla recipe | sponge rasgulla recipe | easy rasgulla recipe

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rasgulla recipe | sponge rasagulla recipe | easy rasgulla recipe with detailed photo and video recipe. rasgulla is a spongy cottage cheese dessert from india.
rasgullarasgulla recipe | sponge rasagulla recipe with step by step photo and video recipe. basically, round shaped paneer cheese balls cooked in light sugar syrup. in other words, these balls are cooked till they get inflated and absorbs all sugar syrup. moreover, ‘ras’ means juice and ‘gulla’ means ball shaped. traditionally, these are prepared and originated from east india. specifically, in the states of bengal and orissa. it is also a popular sweet prepared during navaratri festival for goddess lakshmi.

in addition, dessert prepared from paneer and with sugar syrup has always been my favourite. i still remember last time when my husband visited kolkata for a official trip. he basically, shopped almost all paneer sweets recipes for me. he knew my crazy following to juicy dessert recipes. hence he bought most of them to me. i personally liked the sandesh and cham cham recipe. i am planning to release them soon. but today i will discuss about the world famous rasgulla recipe. i have kept this recipe simple and prepared it from chenna or popularly know as indian cottage cheese.

rasgulla

furthermore, the history of rasagulla recipe is very interesting. most of us, including me know that rasagulla is a bengali dessert recipe. however, there are several other theories which suggest that it may have originated from orissa. according to wiki, rasgulla was first developed in puri and was termed as pahala rasgulla. these were offered to goddess laxmi at jagantha temple as bhog. basically, there is tradition associated with the rasagulla’s in jaganath temple, puri. and this tradition of offering rasagulla’s to godess laxmi is followed from 12th century.

finally, do check my other indian sweet recipe collection and indian dessert recipes collection. particularly, motichoor ladoo, dry fruits ladoo, carrot halwa and kaju katli recipe. also, deserts like rice kheer recipe, vermicelli kheer, sheer khurma and royal falooda recipe. moreover, i have ice desserts recipes too. specifically, do mango mastani recipe and kesar pista kulfi recipe.

sponge rasgulla video recipe:

recipe card for sponge rasgulla recipe:

4.8 from 8 reviews
rasgulla recipe | sponge rasgulla recipe | easy rasgulla recipe
 
Prep time
Cook time
Total time
 
easy rasgulla recipe | sponge rasgulla recipe
Author:
Recipe type: sweet
Cuisine: Indian
Serves: 15 Servings
Ingredients
for chenna / paneer:
  • 1 litre milk, full cream cows milk
  • 2 tbsp lemon juice
  • 1 cup water
for sugar syrup:
  • 1½ cup sugar
  • 8 cups water
Instructions ( 1 cup =255 ml)
chenna / paneer recipe:
  1. firstly, in a thick bottomed pan add 1 litre milk.
  2. furthermore, stir occasionally and get to a boil.
  3. additionally, add lemon juice and stir well.
  4. add more lemon juice and stir till milk curdles completely.
  5. and immediately drain the curdled milk into the hand kerchief.
  6. pour a cup of water and clean the paneer as it has lemon juice in it.
  7. furthermore, bring it together and squeeze off excess water.
  8. hang for 30 minutes. or till all the water drains off completely.
  9. after 30 minutes, start to knead the paneer.
  10. knead paneer till it turns out smooth without any grains of milk.
  11. furthermore, make small balls of paneer and keep aside.
sugar syrup recipe:
  1. firstly, in a deep vessel take 1½ cup of sugar.
  2. furthermore, add 8 glasses of water and stir well.
  3. boil the syrup for 10 minutes on medium flame.
  4. after that, drop the prepared paneer balls into boiling sugar syrup.
  5. cover and boil for 15 minutes. the paneer balls will have doubled in size.
  6. furthermore, keep aside till it cools completely and then refrigerate.
  7. finally, serve rasgulla chilled or at room temperature garnished with few saffron strands.


rasgulla recipe step by step photo recipe:

chenna / paneer recipe:

  1. firstly, in a thick bottomed pan add 1 litre milk.
    rasgulla
  2. furthermore, stir occasionally and get to a boil.
    rasgulla
  3. additionally, add lemon juice and stir well.
    rasgulla
  4. add more lemon juice and stir till milk curdles completely.
    rasgulla
  5. and immediately drain the curdled milk into the hand kerchief.
    sponge rasgulla
  6. pour a cup of water and clean the paneer as it has lemon juice in it.
    sponge rasgulla
  7. furthermore, bring it together and squeeze off excess water.
    sponge rasgulla
  8. hang for 30 minutes. or till all the water drains off completely.
    sponge rasgulla
  9. after 30 minutes, start to knead the paneer for 10 minutes.sponge rasgulla
  10. knead paneer till it turns out smooth without any grains of milk.
    sponge rasgulla
  11. furthermore, make small balls of paneer and keep aside.
    easy rasgulla

sugar syrup recipe:

  1. firstly, in a deep vessel take 1½ cup of sugar.
    easy rasgulla
  2. furthermore, add 8 glasses of water and stir well.
    easy rasgulla
  3. boil the syrup for 10 minutes on medium flame.
    easy rasgulla
  4. after that, drop the prepared paneer balls into boiling sugar syrup.
    rasgulla
  5. cover and boil for 15 minutes. the paneer balls will have doubled in size.
    rasgulla
  6. furthermore, keep aside till it cools completely and then refrigerate.
    rasgulla
  7. finally, serve rasgulla chilled or at room temperature garnished with few saffron strands.
    rasgulla


notes:

  • firstly, add more lime juice if the milk doesn’t curdle well.
  • in addition, the dough should not be kneaded for long, otherwise the rasgullas may turn hard.
  • furthermore, if the sugar syrup is not clean then clean by adding a tbsp of milk.
  • additionally, for more flavours add a tbsp of rose milk while kneading paneer.
  • finally, make sure to have enough room for paneer balls to swell while boiling.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

65 COMMENTS

  1. Hi..rasgulla were soft…but. Some of them cracked after boiling…also they tasted over soft after cooling …did they remain uncooked?
    Had used Amul cow milk. …Also the paneer l left little oil while boiling…pls help with ur suggestions

    • things to consider while preparing rasgullas are:
      1. use cows milk only
      2. do not over knead as the rasgullas will turn hard and chewy once cooked.
      3. knead the paneer only till you are able to prepare no cracks on ball..
      4. make sure the paneer balls has not released any oil. if oil released, then it means you have over knead.
      5. never peep in when the rasgullas are boiling, as there will be fall in temperature when you open the lid.
      6. adjust the sugar sweetness before you boil paneer balls.
      7. to increase the sweetness, never make sugar water to string consitency… alternatively, prepare more sweeter sugar syrup and add just before serving.

      hope these tips will help you to prepare a perfect soft and spongy rasgullas next time 🙂

  2. hi I tried your recipe, everything was fine except that my rasgullas became flat it didn’t retain it’s round shape. can you please suggest me what went wrong?

    • things to consider while preparing rasgullas are:
      1. use cows milk only
      2. do not over knead as the rasgullas will turn hard and chewy once cooked.
      3. knead the paneer only till you are able to prepare no cracks on ball..
      4. make sure the paneer balls has not released any oil. if oil released, then it means you have over knead.
      5. never peep in when the rasgullas are boiling, as there will be fall in temperature when you open the lid.
      6. adjust the sugar sweetness before you boil paneer balls.
      7. to increase the sweetness, never make sugar water to string consitency… alternatively, prepare more sweeter sugar syrup and add just before serving.

      hope these tips will help you to prepare a perfect soft and spongy rasgullas next time 🙂

    • hey raji, some tips for rasgulla

      things to consider while preparing rasgullas are:
      1. use cows milk only
      2. do not over knead as the rasgullas will turn hard and chewy once cooked.
      3. knead the paneer only till you are able to prepare no cracks on ball..
      4. make sure the paneer balls has not released any oil. if oil released, then it means you have over knead.
      5. never peep in when the rasgullas are boiling, as there will be fall in temperature when you open the lid.
      6. adjust the sugar sweetness before you boil paneer balls.
      7. to increase the sweetness, never make sugar water to string consitency… alternatively, prepare more sweeter sugar syrup and add just before serving.

      hope these tips will help you to prepare a perfect soft and spongy rasgullas next time 🙂

  3. 1 cup of sugar ? How do i measure that ? is is the same 255 ml cup i need to use ? Can you please post what measuring cups you use … will help amateurs like me

  4. Hello…
    Tried this recipe as it’s tough to find Indian sweets in this foreign land. Rasagullas are a big favourite with the kids and hubby.
    Unfortunately the rasagullas broke completely after just 5 mins in the chashni.
    I had used Paneer that we get here and it’s supposed to be from cows milk .
    Salvaged the situation by turning the Paneer I could save into sandesh balls that the kids enjoyed
    Plan to try again using the tetrapack full cream cows milk available here…
    Cheers and happy holi!!

    • yes please try full cream cows milk for this recipe. also you can add 1 tsp of maida which can help you to hold its shape.

  5. Hi… I tried your recipe. It worked out well.. Was satisfactory with first attempt.

    Rasagulla tastes likes store bought ones.. Thanks for sharing and final tit bits

  6. IAM very much impressed Ur receipes very simple easy to do .IAM very much glad of Ur receipes. I haven’t tried so far but I will thanks for hebbar’s kitchen but I can say one thing it’s super. Pls go on for other simple receip’s thank u

    • what milk did you use? was it full cream cows milk? if you still have some issues than add 1-2 tsp of maida while kneading. it would help to hold the shape.

  7. I tried ur recipe turned out really yummy and spongy but i found it less sweet how can increase sweetness without changing its sponginess

  8. I tried this easy recipe and it was yummy… After I refrigerated them, they turned out to be a bit hard… I read the comments now which said that the mixture should not be kneaded for long. Can you please add this under the tips so that whoever tries this does not repeat the same mistake?

    Your recipes are super easy n tasty… My first go to site before cooking. Looking forward for more..
    Thanks

    • what kind of milk did you use? full cream cows milk is recommended. if you still have some problem, add 1-2 tsp of all purpose flour or maida which would help them to retain their shape.

  9. Hi I tried this recipe..it turned out really well..rasgulla was soft and spongy..it tastes like store bought sweet..Thanks for such a beautiful recipe..:-)

  10. Thank you very much for the demo. This is the first time I am making Rasagulla and it came out very well. Few things I would like to clarify.

    1. The Rasagulla was not getting too much sugared after preparation. Meaning after a bite I didn’t feel the sugar taste to a level I expected. Is this because the balls I prepared might have gone thicker?
    2. After refrigerating for a day and serving at room temperature, the balls were bit harder than the time after preparation. It was spongy after preparation. Could you advice what would have gone wrong or made better?

    P.S: Cow milk was used.

    • Hello Sriram,
      1. rasgullas will not be too sweet..as we are boiling in watery sugar syrup… however, if you like it to be more sweet then after boiling in sugar syrup, you need to soak and serve with some slightly thick sugar syrup…
      2. rasgullas will remain soft even after refrigerating.. guess you have kneaded too much which made rasgulla turn slightly hard…

      hope i have answered your doubts.. let me know if i can help you any more

  11. Hi! I made the rasgulla’s with full fat milk. Everything fine till I boiled them and kept for cooling. They are not spongy. Where could have I gone wrong?

    • Hope you have used cows milk… and secondly, if you knead the dough too much, there are high chances for rasgulla to turn hard..

  12. Hi, I tried the recipe and it all went fine until i boiled the paneer balls. They turned hard. Probably because I didnt cook with the lid on. 🙁

  13. Hi. I have a problem that while kneading, the mixture is not smooth and falls apart easily. I still somehow shaped it into balls and boiled it and everything was fine, but they weren’t spongy and became hard the next day. Can you help me what happened? Thanks.

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