Rasgulla Recipe Home made | How To Make Soft Rasgulla

Neerajkashyapp avatar   
Rasgulla popular Bengali dessert is beloved across the South Asian diaspora. This easy Rasgulla recipe with step-by-step for you!

Ingredients of Rasgulla for 4 person

Ingredients of Rasgulla for  4 family members if you make for add some more quantity accourading to you.


Step 1. 

Fistly Take a heavy-bottomed pan and add two litres of full-cream milk to it. When it comes to a boil, reduce the flame and add the lemon juice. Once the milk starts curdling, keep the flame low and allow boiling for 2-3 minutes so that the whey and chhena separates.

Step 2 Strain the chhena from whey

Switch off the gas.whey and the paneer or chhena which will separate from the water and stand out as small chunks.

Step 3 Strain the whey

Allow the hot liquid to cool for 10-15 minutes. Now take a muslin cloth or a large strainer and strain away from the whey. Wash it in running water to remove the smell of lemon. You can store this whey and use it in soups and stews or curries. It is very nutritious. Many people also like to drink it by adding a little salt or sugar.

Step 4 Allow the water to separate

Tie it in the muslin cloth once the chenna, squeeze away extra water and allow it to hang for some time. Remeamber  Do not refrigerate or it will make the chhena rubbery. This process may take 3-4 hours.

tep 5 Prepare sugar syrup

Heat water in a pan. When it comes to a boil, add sugar and allow it to simmer on low flame. After 10 minutes, check the syrup by taking a drop of the syrup in a spoon. If it is of one string consistency, your syrup is ready. Add the juice of half a lemon. This will prevent the syrup from granulating later. Also, add gulab jal and cardamom powder. Switch off the gas.

Step 6 Knead the chhena

Take the chhena from the muslin cloth and keep rubbing portions of it from your hand. if you can add the maida. You have to rub it and remember  becomes completely smooth. and starts releasing a little oil. Once your chhena is smooth enough and much lighter in texture, make smooth round balls and keep aside.


Step 7 Boil the rasgullas
Make sure you make small balls as they will swell up once they absorb the syrup. Add the rasgullas one by one in the syrup ensuring there is enough space in the pan. Boil for 5-7 minutes on low flame.

Step 8 Cook covered

Now cover the pan and low flame for 5-7 minutes. When you remove the lid,  your rassugla is  ready for eat and allow it to cool.

you can try make rassgula at home make sure all the all Ingredients avaliable

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