Roshogulla or Rasgulla are sweet balls made of cottage cheese that is cooked and simmered in light and sweet sugar syrup. This humble sweet is considered to be originated in West Bengal.
Table of contents
Rasgulla/Roshogulla
Rasgulla/Rasagulla or Roshogulla is a popular Indian syrup-based dessert made with round balls made from chenna and cooked in a light syrup of sugar. These soft and spongy white balls are heavenly delicious. Now making rasgulla at home might seem overwhelming but is super easy to make if you follow all the instructions properly. In fact, you can make them even better than store-bought ones right in your kitchen.
Ever since I have making rasgulla we have stopped buying them as my family compliments me that they are better than the store-bought ones.
Ingredients Needed for Rasgulla
- Milk: Whole milk with full fat. Full fat milk will ensure you’d get a nice and good amount of chenna/paneer.
- Sugar: To make the sugar syrup. Now it may seem a lot of sugar but believe me it is all worth it.
- Lemon: To curdle the milk.You can aslo use citric acid or yougurt to curdle the milk.
How to make Rasgulla
Heat milk in a heavy bottom pan. Let it boil on simmer. Once boiled remove from heat and let it cool for 2-3 minutes. Now start adding the juice of one lemon a little at a time and stir the milk. Stop adding the lemon juice once all the milk is curdled and the water is separated.
In a bowl place a muslin or cotton cloth and pour the milk mixture over it. Strain the chenna and wash it under running water 2-3 times to remove the lemon juice. Now squeeze all the excess water from the chenna by pressing it in the palms inside the muslin cloth or let it tie on the kitchen tap to drain all excess water.
Take the prepared chenna on a plate, and press it or knead it with the palms for 8-10 minutes to make it soft. Make 15 to 20 small round balls from the chenna and arrange them on a plate. Keep them covered with a kitchen towel.
Now in a saucepan add water and sugar. Dissolve the sugar and put it on medium heat. Cook for 5-7 minutes or until it starts boiling. Now remove 1 and 1/2 cups of the sugar syrup in a bowl. Once it starts boiling drop the chenna balls into it one by one.
Cover the lid of the pan. After 5 minutes open the lid and add 1/4 cup of the reserved syrup to it. Shake the pan slightly and cover it again with a lid. Once again cook it for another 5 minutes, open the lid, and add 1/4 cup of the reserved syrup. Cover the lid and cook for 2 minutes more.
Now remove it from heat. Remove the rasgulla along with the syrup in a big glass bowl. Add in the remaining 1 cup of the reserved syrup. Add few drops of rose water. Cool and place it in the refrigerator. Serve chilled.
Serving Suggestions
Serve the rasgulla chilled as such or serve it as a dessert after or with meals. You can also pair rasgulla with custard and make it a fusion dessert or serve it with creamy and thick rabri to make ras malai.
Pro Tips
- Make sure to squeeze out all the water from chenna.
- Use full-fat whole milk to get a good amount of chenna.
- Kneading the chenna is the most important part and it ensures your rasgulla would be soft and delicious. Make sure to knead it for a good 8-10 minutes.
- Adding the sugar syrup in batches helps make the softest and spongy rasgulla.
- Refrigerate the rasgulla before serving as they taste best when served chilled
Frequently Asked Questions
Why my rasgulla are crumbly and not soft?
Rasgulla can be crumbly and might open in the sugar syrup if the chenna is not kneaded enough or there is moisture in the chenna. So in order to make soft and spongy rasgulla you need to squeeze all the water from chenna and knead it properly.
How to avoid rasgulla sticking together while cooking?
When the rasgulla is cooking in sugarwater, make sure to gently slide and move the pot so they don’t stick together. Also, try to use a bigger pot to make the rasgulla as they expand in size and shape after cooking.
How to store rasgulla?
Store the rasgulla in an air-tight container in the refrigerator. They stay fresh for a few days in the refrigerator. I haven’t tried freezing them, will update the post if I ever freeze them.
Like Rasgulla, try these recipes…
Looking for more such sweets recipes to get some ideas for your desserts? Do not miss my Malai Ladoo and Moong Dal Ladoo and the best one’s Besan Pista Barfi.
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Recipe Card
Rasgulla/Roshogulla
Equipment
- Saucepan
Ingredients
- 1 liter whole milk
- juice of 1 lemon
- 2 cups sugar
- 4 cups water
- few drops of rose water optional
Instructions
- Heat milk in a heavy bottom pan.Let it boil on simmer.Once boiled remove from heat and let it cool for 2-3 minutes.
- Now start adding juice of one lemon little at a time and stir the milk.Stop adding the lemon juice once all the milk curdled and water is separated.
- In a bowl place a muslin or cotton cloth and pour the milk mixture over it.Strain the chenna and wash it under running water 2-3 times to remove the lemon juice.
- Now squeeze all the excess water from the chenna by pressing it in the palms inside the muslin cloth or let it tie on kitchen tap to drain all excess water.
- Take the prepared chenna in a plate, and press it or knead it with the palms for a 8-10 minutes to make it soft.
- Make 15 to 20 small round balls from the chenna and arrange them in a plate.Keep them covered with kitchen towel.
- Now in a sauce pan add water and sugar.Dissolve the sugar and put it on medium heat.Cook for 5-7 minutes or until it starts boiling.Now remove 1 and 1/2 cup of the sugar syrup in a bowl.
- Once it starts boiling drop the chenna balls into it one by one.
- Cover the lid of the pan.After 5 minutes open the lid and add 1/4 cup of the reserved syrup in it.Shake the pan slightly and cover it again with lid.
- Once again cook it for another 5 minutes,open lid and add 1/4 cup of the reserved syrup.Cover lid and cook for 2 minutes more.
- Now remove it from heat.Remove the rasgulla along with the syrup in a big glass bowl.Add in the remaining 1 cup of reserved syrup.Add few drops of rose water.
- Cool and place it in refrigerator.Serve chilled.
Video
Notes
- Make sure to squeeze out all the water from chenna.
- Use full-fat whole milk to get a good amount of chenna.
- Kneading the chenna is the most important part and it ensures your rasgulla would be soft and delicious. Make sure to knead it for a good 8-10 minutes.
- Adding the sugar syrup in batches helps make the softest and spongy rasgulla.
- Refrigerate the rasgulla before serving as they taste best when served chilled
Nutrition
This post was originally posted in 2015, since then I have updated the pictures and content for better engagement.
Always let me know how this recipe turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Rasgulla and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl
Rasgullas have turned out perfect Sapana. Even I love these so much that I can finish off 5 or six in one single sitting! 🙂
Looks like those have turned out really good…I have never tasted roshogolla as I feel it tastes bland..I got used to ras malai much later..:)
Wow, Sapana!! Roshogolla have come out perfect and you got a very good compliment on the taste as well! I made these from scratch just once, for ICC long time ago and those were also soft and yum.
The Roshogolla have turned out perfect, Sapna. I made them only once at home for the ICC challenge though I am a great fan of rasmalai.
so yumm. they look spongy and soft. Great pick for R and from bengali cuisine.
Spongy and soft roshogollas are torturing me, who can resist to these beauties.
Those Roshogollas look soft and spongy. Came out perfectly Sapana:)
Love those perfectly made rasgullas. I love those pretty cups and saucers too.
Perfectly made rasgullas Sapana. They looks so soft and spongy.
That is my favorite sweet dish. You have made them really well Sapana!!
i have tried rasmalai and wasn't a fan so I have been reluctant to try these but yours look so tempting I might just try next time I see them
The roshgollas have come out beyond perfect. I live roshgollas and I can finish that whole thing myself. I have to try adding the syrup in batches like you have done here.
Everything is so nicely described that really helped me. I am looking forward for more such yummy recipes in future too.