Saturday 10 November 2012

Rasagulla - A Bengali Sweet

Rasagulla, is an Indian preparation particularly a Bengali sweet recipe in which cottage cheese balls are cooked and soaked in sugar syrup and served. The preparation requires very few ingredients and serves as a great treat for people with a sweet tooth. Am not a big fan of rasagullas but rasmalai is my most favorite and since rasmalai is prepared from rasagullas I keep making these. Also rasagullas are more easier to make, though it seems a bit tricky its worth trying. 

The first time I tried rasagullas was once, when the milk I boiled got curdled,  it was purely my mistake as I had forgotten to refrigerate the milk packets. And when I boiled the milk it started to curdle and it made me completely vexed as I hate wasting food and when I found I had wasted a litre of milk I just couldn't forgive myself. I did not want to discard it, as it was not sour but tasted fresh and so kept toiling my brain thinking of what to do, finally I ended up making paneer with the curdled milk and then after going through some of my recipe books finally I decided and tried rasagullas from it. The end result was so fabulous, the rasagullas turned out perfect, spongy and good. My husband loved it so much that he had it all. I was glad I hadn't made any wastage and from then on I started making rasagullas using fresh milk and it also came out equally good. So whenever your milk curdles, don't worry just make paneer out of it and you will be extremely happy with your dishes for sure, but make sure the milk has not become sour. Now let see how to make this festive special sweet. Try this at home and surprise your guests, friends and loved ones.


Makes 7 rasagullas; Serves 1 to 2 people
Total Preparation Time - 2 hours 
  1. Milk - 500 ml (use full cream milk)
  2. Lemon juice - From one lemon (Remove the seeds)
  3. Sugar - 10 spoons 
  4. Water - 200 ml 
  5. Cardamom pods - 3 
  6. Rose essence - 2 drops (Optional)


  • Pour milk into a sauce pan and place on flame. Wait until it comes to a boil. 
  • Then pour the lemon juice into it and stir well until the milk curdles well. Remove from flame and set this aside undisturbed for 30 minutes. 
  • Now take a clean white cloth and pour this curdled milk into it and drain the excess water. 
  • Wash it well in running water to remove the traces and smell of lemon juice. 
  • Then squeeze out the remaining water and hang it aside for 2 hours to remove excess water. If in case out want to make rasagullas immediately just place the paneer wrapped in a cloth, under some weight and set aside for 15 to 30 minutes. This will help remove excess water.
  • Now you will get a handful of paneer. 
  • Crumble the paneer and knead it well for atleast 15 to 20 minutes. I kneaded it well for 30 minutes to make softer smoother balls. 
  • Now take a small gooseberry/lemon sized portion from the kneaded paneer, press well between your palms and make small balls out of it and set aside. See that there are no big cracks on it. 
  • Now take a pan add sugar, water, cardamom pods, and wait until all the sugar dissolves well. 
  • When the sugar dissolves completely gently slide the paneer balls into the prepared sugar syrup. 
  • Close the pan with a lid and cook perfectly for 15 minutes. 
  • Then remove the lid and cook open for 10 minutes. By now the paneer balls will have nearly doubled in size. 
  • Remove from flame and add 2 drops of rose essence if you wish. 
  • Close the pan and set aside for few minutes until it cools down then refrigerate for a while and serve. 

TIP 1: See that you wash the prepared paneer well in water, so that the lemon smell leaves. You can also add a cup of sour-less curd to curdle milk. See that you add it to the milk when its hot only then will get curdled. 

TIP 2: Before making the paneer balls see that all the excess water has been removed otherwise you wont be able to make smooth balls out of it. Also knead well to get softer balls, this will give you nice and fluffy rasagullas. 

TIP 3: See that the balls do not have large cracks on it. If they have cracks they will easily break off while cooking. So press well and then make balls out of it by rolling the dough using your palms. 

TIP 4: Sometimes milk will get curdled while boiling, you can use that curdled milk to make rasagullas also. But make sure that the milk has not got sour. Just follow the same procedure to make rasagullas. 

TIP 5: You can also add a spoon of maida (All purpose flour) to paneer and make balls to get firmer, smoother balls. 

TIP 6: The extra whey water can be use for making softer chapatis. It can also be replaced with water for soaking legumes and lentils. Whey is rich in nutrients so instead of discarding use it in any of the above ways. 

Delicious and Soft Spongy rasagullas are now ready!! Serve as desserts!!


  1. Mouth watering..and very well u..happy weekend divs..u hav lot of patience

  2. Spongy rasgullas, highly irresistible and prefectly made, cant take my eyes from ur clicks.

    1. yes priya..i do agree cant take our eyes from clicks..she is awesome

    2. Thank you lovely ladies :)

  3. I love this sweet very much. I did it for last week party. Will post it soon. Have no time to write up dear. I have 50 items in my draft list :)

    Looking delicious dear!!

  4. wow looks delicious !! nice and spongy :) :)

  5. Yummy and delicious rasagulla.. Very tempting..

  6. Superb Divya..! The Rsagulas and the clicks both look awesome! Happy diwali

  7. I have been planning to make this for a long time.. its simply superb!

  8. Perfectly done with step b step pictures!!!

  9. wow i m no fan of rasgullas but the way u explained makes it so easy. i dont like rasmalai either but this looks delicious

  10. Mouthwatering rasgulla well explained and nice clicks

  11. so in love with this.... simply superb

  12. beautiful presentation divya :) love those cute n adorable balls..

  13. Really admire your thought of not wasting food and making super good use of it Divs :) Rasgullas looks smooth and lovely, great clicks :) proud of you dear

  14. good habit of not wasting the food... n very juicy rasgulla... i too love rasmalai better than rasgulla...
    Today's Recipe - EGGLESS PANCAKE

  15. lovely presentation dear. i made rasagulla today will post soon.

  16. Lovely cliicks and the rasgullas look super tempting dear

  17. Been wanting to try my hans at this sweet... ur step wise pics makes me want to go for it soon! :)

  18. perfectly made! Love it..

  19. Perfect balls with nice presentation

  20. Beautiful! I am going to make this tomorrow. Will let you know how they turned out. This is awesome :) Wish I can taste some..


    1. Hey do try this Sandhya and let me know how it turned out :) All the best :)

  21. Super sponge rasagullos. perfecly made..

    Happy diwali to you and to your family..

    Dish In 30 minutes event with Giveaway

  22. Very cute Rasagullas Divya. Nicely explained.
    Wishing you and family a very happy and prosperous Deepavali dear.

  23. Rasagullas look so good Divya! Hope you enjoyed them

  24. hi divya, first time i see this pretty sweet.. i am not sure if you celebrate, just want to wish you happy diwali if you do celebrate.. anyway have a nice day.

  25. Oh Divya! My mouth is watering after seeing these pics, perfect & delicious sweet!

  26. I'll try this soon.....looks so perfect ans spongy....

  27. picture perfect!!! love them all!!! so mouthwatering!!!Thanks for linking it to my event!! Looking for more yummy recipes!!
    Event - Flavors of Germany/Savory
    Event - VFAM–Onions


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