Rasgulla – bengali sweets recipe

Wow, I made them at last. First time, I saw in Dhivya’s blog and was amazed. Could they be really made at home? It sounded so easy ,and I thought it involved some difficult process. Then I saw many bloggers attempt rasgulla,rasmalais and chamchams. I wanted to do them from a very long time. And finally I made them for a dessert one weekend. Everyone liked it . Though it wasn’t the best rasgullas I had eaten, but it was really good than I had expected. I referred this before I made them. Here’s the recipe.

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Rasgulla - bengali sweets recipe Yum
Course dessert

Prep Time 30 minutes
Cook Time 30 minutes
Course dessert
Cuisine indian
Prep Time 30 minutes
Cook Time 30 minutes
  1. Boil the milk. Add the vinegar. The milk starts curdling. Collect this chenna(curdled portion) in a strainer and wash it well. Tie it in a cheesecloth and keep it for a 1-2 hours till no water remains.squeeze the cloth to remove the water completely.Knead the chenna into a smooth dough.Kneading is quite important. It takes quite some time.You have to press the grainy chenna to a paste and keep kneading.When a smooth dough is formed,pinch a portion and shape them into a small balls.Repeat the same with rest of the dough. The ball should be smooth and without cracks.
  2. Add sugar in 3 cups water in a big vessel(as the chenna balls double in size) and boil for 10 to 15 minutes. Add cardamom powder and saffron strands. Put the balls in it. I pressured cooked for 7 minutes and then reduced the flame and cooked for another 10 minutes.let it depressurize completely.Chill them and serve. See another method of cooking them in the notes section below.
  3. Notes- 1. You can also add rose water.
  4. 2. Instead of pressure cooking, you can just cook them in a big vessel for a longer time around 15-20 minutes.Close the vessel with a lid.Cook till they increase in size, become spongy and lighter and float on the sugar syrup.( I have tried this method, it works fine too)
  5. 3. The chenna dough balls doubles in size, so use a appropriate vessel for cooking.
  6. 4. The clear watery portion called whey left after the milk curdles can be stored and used next time you make chenna or paneer. You can use this instead of vinegar or lime to curdle the milk.
Recipe Notes

The pictures are updated when I tried them for the second time. These rasgullas are on their way to-

Priti's festive food- Diwali

Srivalli's JFI-Festival treats.

Pallavi's yummy festival feast

Mythreyee's sweet series- sweets with spongy texture

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  1. Wow ..it’s diff to say the Rasgulla’s are your first attempt…looks delicious..next G2G..rasgulla confirm? ;)…and thanks for the entry ๐Ÿ™‚

  2. Wow my favourite. Looks gr8 and yummy. Nice entry to the events.

  3. Rasgullas look perfect and mouthwatering Sowmya:) Laksh nust have enjoyed it.

  4. This is one of the favourite dessert from hubby and daughter.
    This looks so yumm.

  5. Taste of Mysore

    Eat one more from my side dear! ๐Ÿ™‚ fresh rosogollas are a treat ๐Ÿ™‚ to sweet tooth ..

  6. Wow made from scratch Rasgulla’s Sowmya, they look awesome and absolutely perfect…great job ๐Ÿ™‚

  7. wow rasgullas r soo fluffy, those saffron strands look soo cute

  8. srikars kitchen

    NIce entry… looks yummy & delicious….

  9. your first time?? they look like professional made,Sowmya! Perfect shape and color..

  10. Sukanya Ramkumar

    Rasgulla looks so cute. Turned out so perfect for u. YUM!

  11. These are my favorite.. i too was daunted but after making rasmalais feel that it’s not too bad. Yours look lovely Sowmya.

  12. Attempting is great idea to learn. Next time, if u want paneer (chenna) for sweet, try adding curd (omit vinegar)to curdle so the chenna is soft.
    They look plumpy and good Sowmy!

  13. Mahimaa's kitchen

    Looks mouthwatering and perfect Sowmya.

  14. rasgullassss…i cant live without them (a bong after all)..he he he…yours looks lovely!

  15. I had one posted long back… reminds me of the spongy goodness.

  16. Pearlsofeast

    Sowmya,fantastic and beautiful , Hey I always flopped in making these sweets,Seeing urs I want to give again a try,

    Please one question, have u put the wieght on the pressure cooker.

  17. wow, you made rasagullas at home? Great job Sowmya! They look just like store-bought! Yummy. You can also send this to Mythreyee’s sweet series event, I think!

  18. Divya Kudua

    You made Rasgullas at home..??Wow Sowmya..good job,they look pretty indeed,am sure delicious as well.Making it in pressure cooker is a great idea too!!

  19. wowow these rasgullas bring rass to my mouth…..hehehehhe. they look so perfect. hats off.

  20. Thanks for the lovely entry!

  21. Sowmya Madhavan

    @pearls of east-
    Yes I put the weight and after the first whistle reduced the flame and cooked for further 10 minutes.
    But you can just cook for a longer time just by closing the vessel with a lid till they enlarge and floats on the sugar syrup…

    Thanks cham for your tip..using the whey to curdle also gives soft paneer..

    Thanks to one and all for your sweet comments..

  22. Preeti Kashyap

    This is so yummm isn’t it? They look perfect. Well, I am going to make this for the first time this thursday and I really hope I don’t mess it up! Can I use same amt of lemon juice instead of vinegar?

  23. Hi Sowmya, reading your profile tells us about the reason why blogging matters to you…it is truly a blessing in disguise! As I also scrolled through โ€œThe saga continuesโ€, your site for party ideas and paintings and home decor (http://creativesagacontinues.blogspot.com/), so along with culinary skills you have a love for the arts – thats superb! The rasgullas look delicious and easy to prepare. We generally use the whey in place of water to knead the dough for chapattis as they turn out to be softer and fluffy. Enjoy reading your tips too!

  24. Hey im new to ur blog and wow what a lovely blog…its very attractive and i liked all the recipes a lot….thats so nice of you./….and this dish was so colorful and healthy ingredients too…..keep going…love to follow u..Do drop in sometime….


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