• Skip to main content
  • Skip to primary sidebar

Blend with Spices logo

  • Home
  • Recipe Index
  • Eggless Baking
  • Curries
  • Sweets
  • Breakfast
  • Snacks
  • Chutney
  • Festival Recipes
    • Diwali Sweets Recipes
    • Ganesh Chaturthi Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • Recipe Index
  • Festival Recipes
  • Eggless Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Diwali Sweets Recipes » Bengali Rasgulla Recipe – How to make Rasgulla – Step by Step Recipe – 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

    how to make rasgulla, how to prepare rasgulla at home, recipe of rasgulla, bengali rasgulla recipe, rasagulla recipe, rasgola recipe

    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

     

     

    155 shares

    Filed Under: Diwali Sweets Recipes, Festival Recipes, sweets, Uncategorized Tagged With: milk, paneer

    Reader Interactions

    Comments

    1. Nandini says

      November 06, 2012 at 12:38 pm

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

      Reply
    2. REMESH says

      November 30, 2012 at 5:44 am

      Bengali Rasgulla looks delicious 🙂

      Reply
    3. megha singhal says

      June 29, 2013 at 2:37 am

      looks perfect. i have one question for you and am sure you can help me:)
      when i make rasgullas they come out like Canned Haldiraam. But not like the fresh rasgullas made in indian sweet shops. Can you give some tips?

      Reply
    4. Alagu Sundari says

      August 30, 2013 at 10:01 am

      its really awesome…….

      Reply
    5. Alagu Sundari says

      August 30, 2013 at 10:04 am

      awesome…..

      Reply
    6. sri says

      September 28, 2013 at 11:00 am

      I like ur method of explanation and very taste to eat

      Reply
    7. sri says

      September 28, 2013 at 11:02 am

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

      Reply
    8. swetha says

      October 30, 2013 at 5:08 pm

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

      Reply
      • Hari Chandana P says

        October 31, 2013 at 4:36 am

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

        Reply
    9. Sandhya Ramakrishnan says

      October 30, 2013 at 5:35 pm

      These rasgullas are so tempting! Love your perfect treat 🙂

      Reply
    10. No love lost says

      November 15, 2013 at 5:24 am

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

      Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    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…

    Join 270K+ Followers!

    Search for Recipes

    Recent Recipes

    Footer

    About

    • Privacy Policy

    Don’t Miss A Recipe!

    Subscribe to our mailing list

    Contact

    • Contact

    Copyright © 2020 Blend with Spices