How to make Soft Rasgulla full Recipe at Home 

Indian sweets have a special place in every celebration, and rasgulla is one of the most loved desserts across the country. Whether it’s a family function, festival, or a simple craving for something sweet, rasgullas are always my favourite. The soft, spongy texture, and juicy sweetness of rasgulla makes them even more irresistible. 

What are Rasgullas?

Rasgullas stand as one of the most loved sweets by Indians because of their soft, spongy texture. They are prepared from fresh chhena (called as curdled milk) which is kneaded into small and smooth balls and then it is cooked in sugar syrup for that perfect result which makes it fluffy and juicy. Sounds so yummy right!!

If we talk about the places where Rasgullas are famous, West Bengal and Odisha are closely associated. These both states have a very long history connected to it. Because of this reason, there were even friendly debates between both the states about where the Rasgullas were made first. But today, this sweet is enjoyed all over India and beyond.

What makes Rasgullas special is their soft texture. When the recipe is made correctly, they result in soft, bouncy rasgullas. When you take a bite of Rasgulla, it should release sugar syrup with perfect sweetness and that’s when you know they are made perfectly. Rasgullas are usually served after they are chilled and as a dessert after a meal. 

Let’s quickly get to its making now!

Ingredients List

Here is the list of exact ingredients you will need to make soft and spongy rasgullas at home :

• 1 litre full-fat milk
• 2 tablespoons lemon juice (or vinegar)
• 1 cup sugar
• 4 cups water
• 3–4 cups water 
• 1 teaspoon rose water (optional)
• 2–3 crushed cardamom pods (optional)

I will also add the required equipment which makes the process much smoother to make Rasgullas at home. 

• A heavy-bottom pan 
• A strainer or muslin cloth 
• A pressure cooker or deep wide pot 
• One large bowl
• A flat plate or clean surface

Step-by-Step Preparation 

The whole recipe is broadly divided into 4 steps. Follow these steps carefully to get soft and spongy rasgullas.

Step 1: Making of fresh and soft Chhena

1. This step is important because the quality of the chhena decides the final result of taste and texture of the rasgullas.
2.  Take a heavy pan and pour 1 litre of full-fat milk and start boiling it until it comes to a gentle boil.
3. Once the milk starts boiling, put the flame on low and start adding lemon juice to the pan while stirring it lightly.
4. After a few minutes you will start noticing the milk curdling and slowly separating into chhena along with greenish color water which is called whey.
5. Now, wait until all the milk is curdled properly and then switch off the flame immediately. If the milk is over-curdled it can make the chhena hard.
6. Now strain the curdled milk properly using a muslin cloth or a fine strainer. Make sure that it stays moist but not too dry or wet. 
7. Wash the chhena under cold water or simply ice water. This is done to remove the sour taste of lemon juice.
8. Remove the excess water by gently squeezing it out and let it sit for about 30 minutes. 

Step 2: Kneading the Chenna into dough 

1. After 30 minutes, take the chhena and place it on a clean plate or a flat surface.
2. Then start kneading it gently by pressing the chhena forward and by spreading it. Keep doing this as this helps the grainy texture to become soft.
3. The texture of the chhena should become smooth without any cracks.
4. Once it is done, divide the dough into small equal portions as they will be made into rasgulla balls.
5. Make sure there are no cracks or lines in the round balls because they tend to break while cooking. 

Step 3: Making sugar syrup for rasgullas

1. Now, take a deep pot and add 1 cup sugar and 4 cups of water. The ratio of the water should be more because rasgullas need a thin syrup.
2. Place the pot on medium flame and allow the whole mixture to a gentle boil. Be careful not to cook at high flame as it can make the syrup reduce in its quantity quickly.
3. Keep stirring frequently so the sugar is completely melted inside the water. No sugar crystals should be left even at the bottom of the pot. It must be clear.
4. Make sure the syrup should turn out thin and watery, not in thick consistency. 
5. Thick sugar syrup is avoided as it will prevent the rasgullas from absorbing the syrup and expanding properly which can make them hard.

Step 4: Cooking rasgullas in sugar syrup 

1. This is the final and the most satisfying step of the whole recipe.
2. Once the sugar syrup is boiled well to correct consistency, start by carefully dropping each chhena ball into it. Make sure the syrup is already boiling before adding the balls.
3. After adding all the balls, cover the pot with a lid and cook them on medium to high flame. 
4. You will notice the rasgulla balls are slowly growing bigger in size by absorbing the sugar syrup. The balls must be light, airy, and spongy.
5. Avoid opening the lid again and again as the steam will be released which makes the rasgullas not to expand properly. Checking once or twice should be enough. 
6. After cooking, turn off the heat and allow the rasgullas to cool down. 

Tips for perfect rasgullas

To make soft and spongy rasgullas at home is all about getting a few steps right and we are good to go. These mentioned will help you to avoid common mistakes while making rasgullas and get perfect results each time you make it.

• Always use full-fat milk while preparing the rasgullas for the best results. It gives a soft texture and helps the rasgullas become spongy.
•  Avoid over-curdling the milk. Always add lemon or vinegar slowly and once the milk starts to curdle, immediately stop adding lemon juice because over-curdling can make paneer hard.
• Removing the excess water completely from paneer is also very important. Make sure it must stay moist but not too wet or too dry. 
• Knead the paneer until it becomes smooth and soft and without any cracks. This step is important to get soft rasgullas.
• Always make sure to cook rasgullas in large amounts of sugar syrup. The sugar syrup texture has to be thin but the quantity must be more so the rasgullas can expand properly. 

Frequently Asked Questions 

1. What are rasgullas made of?

Rasgullas are traditional Bengali sweet which is made by curdling full-fat milk to chenna or paneer. The key ingredients used are chenna (fresh paneer), sugar syrup, and flavouring like cardamom, rose water etc.

2. Which city is famous for rasgulla?

Rasgulla is most popular in Kolkata, and West Bengal, which was created by Nobin Chandra Das in the year 1868. It is deeply celebrated in Odisha as well.

3. How many types of rasgullas are there?

There are a dozen types of rasgullas which range from traditional to modern versions. The main types include spongy white Bengali rasgulla, brownish-coloured soft Pahala rasgulla from Odisha, and modern versions like Coconut, Rose, and Chocolate rasgulla.

4. Is rasgulla healthy or junk?

Rasgulla is not a healthy sweet and it is best eaten as a cheat meal. These are highly not recommended for diabetics, heart patients, or weight loss. It contains high amounts of calories.

5. What is a mini rasgulla called?

Small rasgullas or mini sized rasgullas are most commonly known as Chena Angoor or Angoori rasgulla. These are tiny and grape-sized versions of the classic Bengali rasgullas.