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    Home » Diwali Sweets Recipes

    Last Updated: July 17, 2020 | First Published on: November 5, 2012 by Hari Chandana Ponnaluri

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

    155 shares
    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

    Hari Chandana PIndianDessert 
    Prep Time: 30 mins    |  Cook time: 30 mins    |  Makes: 12 – 14 rasgullas



    Ingredients:

    Milk: 2 cups
    Water: 1 and ¾ cup
    Sugar : 1 cup
    Lemon Juice: 1 and half tbsp
    A pinch of cardamom powder or A few drops of rose essence
    Method:

    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.

     

    rasgulla step by step recipe, rasgulla preparation, bengali rasgulla recipe, how to make rasgulla at home

    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:

    • Pumpkin Halwa
    • Kaju Katli
    • Besan Peda
    • Custard Powder Halwa
    • Peanut Kozhukattai
    • Easy Coconut Laddu
    • Besan Ka Halwa

     

     

    More Diwali Sweets Recipes

    • Moong Dal Ladoo
    • Chocolate Chip Coconut Ladoo
    • Lauki Ki Kheer
    • Mango Coconut Ladoo
    155 shares

    Reader Interactions

    Comments

    1. Hari Chandana P says

      February 26, 2014 at 4:02 am

      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.

      Reply
    2. Nidhi says

      March 27, 2014 at 6:35 pm

      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

      Reply
    3. gunjan says

      August 25, 2014 at 8:04 am

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

      Reply
    4. bhumi says

      October 22, 2015 at 7:47 am

      thanx… will make it today..

      Reply
    5. Vani says

      August 25, 2016 at 5:28 pm

      I used 500ml whole milk. After draining off whey it only looks sufficient for 2-3 rasgullas. What went wrong?

      Reply
      • Hari Chandana P says

        August 26, 2016 at 11:00 am

        Hi Vani, you have to divide the dough into small balls.. they will expand after cooking. Hope this helps. Happy Cooking. Thank you!

        Reply
    6. Vani says

      August 26, 2016 at 4:07 pm

      Thanks for your response! I was making these for the first time so didn't realize they would expand during cooking. I will definitely make these again! I'm surprised by how easy it was to make them, and the end result was just so fresh and delicious! I'm curious, is there anything we can use the whey for? Please share any ideas if you use it. Thanks!

      Reply
      • Hari Chandana P says

        August 26, 2016 at 11:46 pm

        Thank you very much. Good to know this. Yes, you can use the water for making the roti dough. 🙂

        Reply
    7. Sourav says

      August 12, 2018 at 12:36 pm

      Your recipe is best ???? and keep it up

      Reply
      • Hari Chandana Ponnaluri says

        August 14, 2018 at 1:43 pm

        Thank you! 🙂

        Reply
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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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