Homemade Rasgulla Recipe: Perfectly Spongy and Syrupy

Introduction to Rasgulla Recipe

Rasgulla is a soft, spongy, and syrupy Indian dessert made from fresh chhena (paneer) and cooked in sugar syrup. This melt-in-the-mouth delicacy is a favorite at festivals and celebrations. Follow this step-by-step rasgulla recipe to achieve the perfect texture and taste at home!
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Rasgulla Recipe Ingredients

Ingredient	Quantity
Full-fat milk	1 liter
Lemon juice/vinegar	2 tbsp
Water	4 cups
Sugar	1.5 cups
Cardamom pods	2 (optional)
Rose water	1 tsp (optional)

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Step-by-Step Instructions for Rasgulla Recipe

Step 1: Prepare the Chhena (Paneer)

1. Boil the Milk: In a large pot, bring the milk to a boil. Stir occasionally to prevent burning.
2. Curdle the Milk: Once boiling, reduce the heat and add lemon juice or vinegar gradually while stirring. The milk will curdle, separating into chhena (curds) and whey.
3. Strain and Rinse: Pour the curdled milk into a muslin cloth or fine sieve to separate the chhena. Rinse with cold water to remove the lemon/vinegar taste.
4. Drain Excess Water: Squeeze out excess water and hang the cloth for 30 minutes to remove moisture.

You can also prepare Paneer for Rasgulla Recipe from powder milk.

Step 2: Knead the Chhena

1. Transfer the drained chhena to a clean surface and knead it for 8-10 minutes until it becomes smooth and soft.
2. The dough should be non-sticky and slightly greasy when ready.

Step 3: Shape the Rasgullas

1. Divide the kneaded chhena into equal portions and roll them into small, smooth balls.
2. Ensure there are no cracks, as this helps maintain the spongy texture.

Step 4: Prepare the Sugar Syrup

1. In a deep pan, add 4 cups of water and 1.5 cups of sugar.
2. Heat until the sugar dissolves completely and comes to a rolling boil.
3. Add cardamom pods and rose water for extra flavor (optional).

Step 5: Cook the Rasgullas

1. Gently drop the rasgulla balls into the boiling syrup.
2. Cover and cook on medium-high heat for 15 minutes, stirring lightly every 5 minutes.
3. The rasgullas will double in size as they absorb the syrup.

Step 6: Cooling and Serving

1. Turn off the heat and let the rasgullas cool in the syrup for at least 30 minutes.
2. Serve warm or chilled with extra syrup for a delightful treat!

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Why You Will Love This Rasgulla Recipe

• Soft & Spongy Texture – Achieve the perfect melt-in-the-mouth rasgullas at home.
• Simple Ingredients – Made with just a few pantry staples.
• Authentic Taste – Get the same delicious flavor as store-bought ones.
• Perfect for Any Occasion – A festive favorite for celebrations.
• Customizable Flavor – Add rose water, saffron, or cardamom for extra richness.

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Common Mistakes to Avoid in this Rasgulla Recipe

❌ Not Draining Chhena Properly – Excess moisture makes rasgullas break, and too dry chhena makes them hard.
❌ Under-Kneading the Chhena – Knead for at least 8-10 minutes until smooth to ensure softness.
❌ Cracks in the Dough Balls – Any cracks can cause rasgullas to break while cooking.
❌ Not Boiling the Syrup Correctly – The syrup must be boiling before adding rasgullas for proper expansion.
❌ Overcrowding the Pan – Rasgullas double in size; give them space to expand.
❌ Sudden Temperature Change – Avoid adding hot rasgullas to cold water, as this can shrink them.

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Tips for Perfection

✔️ Use full-fat milk for rich and soft chhena.
✔️ Knead the chhena until it becomes soft and smooth, but don’t over-knead.
✔️ Maintain a gentle boil while cooking for even expansion.
✔️ Keep the pan covered to trap steam, making rasgullas extra spongy.
✔️ Always cook in a large pan with enough syrup for even cooking.

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Conclusion

Homemade rasgulla recipe is simple yet rewarding. With just a few ingredients and the right technique, you can make perfectly spongy, syrupy rasgullas at home. Whether for a festival or a sweet craving, this traditional Bengali dessert never fails to impress!

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FAQs for this Rasgulla Recipe

Refferences:

Swasthi’s Recipes: Rasgulla Recipe
Hebbar’s Kitchen: Rasgulla Recipe | Bengali Sponge Rosogulla
Spice Up The Curry: Rasgulla Recipe {NO-Fail Method}