November 5, 2012

Bengali Rasgulla Recipe - How to make Rasgulla - Step by Step Recipe - Diwali Sweets Recipes

If you are looking for similar recipes then do check this rabri gulab jamuns, paneer kheer, shahi tukra, pala thalikalu and pala undrallu.

And here's a full list of 101 Diwali Special Recipes

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Roshogolla / Rasagola / Rasgulla Recipe IndianDessert 
Prep Time: 30 mins    |  Cook time: 30 mins    Makes: 12 - 14 rasgullas  


Milk: 2 cups
Water: 1 and 3/4 cup
Sugar : 1 cup
Lemon Juice: 1 and half tbsp
A pinch of cardamom powder or A few drops of rose essence 


1. In a vessel, bring the milk to a boil. Add a tablespoon of lemon juice to it and mix until the milk curdles. 

2. Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates. 

3. Switch off the heat and strain the paneer in a cheese cloth. 

4. Wash the paneer with fresh water to wash away the sourness of the lemon. 

5. Bring the edges of the cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 30 minutes. 

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6. Knead the paneer to make a smooth pliable. Kneading the paneer is very important. Knead it for 10 minutes. 
7. Divide the paneer dough into equal size small portions and shape each portion into a smooth round ball.

8. In a wide vessel, add the sugar and water and allow the sugar to melt. 

9. Now reduce the heat to medium flame and add the rasgullas carefully. 

10. Cover with a lid and cook for 10 -15 minutes. Open the lid occasionally. 

11. Then switch off the flame and let them cool completely. 

12. Refrigerate it and serve chilled. 
You might also like to check these sweet recipes:



    1. Perfect rasgulla's! Tempting clicks..

    2. Awesome looking rasgulla's. Would love to have some from the bowl.

    3. Spongy rasgullas, none can resist to these beauties.

    4. Looks Superb... Happy Diwali in Advance Hari Chandana!

      Yum! Yum! Yum!

    5. Divine sweet,balls looks so it

    6. This looks simply mouthwatering ...delicious!

    7. Wonderful rasgulla !! looks YUM !!

    8. This is my most favorite bengali those plumpy white balls

    9. Wow! so easy and perfect rasagulla..

    10. Your picctures make me always love your page.Perfect pictures and neat presentation.hugs...

    11. perfect rasagulla's looks delicious :)

    12. Hi, I'm a regular at your blog and i love your recipes. Just one question, how many rasgullas can I make from a litre of milk.
      Rather, I want to make 10 of them. How much milk should I take?
      Thanks for all these beautiful recipes. Keep it coming :)

    13. i am drolling here only.looking spongy and soft rasgulla

    14. @Par - Hi, you should take 500ml of milk for 10 - 12 rasgullas.. I'm so glad you like the recipes. Thank you :)

    15. Thanks everyone for your wonderful words :)

    16. super inviting...Join me in Fast Food Event - Vermicilli

    17. Wow! Love the shape of the rasagullas! So soft and spongy!

    18. Bengali Rasgulla looks delicious :)

    19. I like ur method of explanation and very taste to eat

    20. I like ur way of explanation and it is easy to cook and very tasty

    21. I prepared rasgullas today but they r not fluffy!! is tere any tips?

      1. Not sure what went wrong.. Did you knead it well as specified?

    22. These rasgullas are so tempting! Love your perfect treat :)

    23. Thank you so much for the recipe. This is the first time I made rasgullas. They were delicious.

    24. Hi, can some here who has tried this recipe tell me the process of "washing the paneer"-Wash the paneer with fresh water to wash away the sourness of the lemon.
      Do they mean just keep the cloth under running water to get rid of sour ??

    25. Yes, take a cloth and pour the curdled milk in it. Wash it well in the running cold water under the tap to remove the sourness.

    26. Hi can you please tell me anything dat I can add to make the paneer dough smooth.. I tried but couldn't make a dough withthe paneer water dint drain out completely

    27. Why do the rasgullas flatten once they cool down, although during cooking time they are round n fluffy.


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