Food

Homemade Rasgulla: Easiest Recipe

If there is one sweet dish that is a real ‘game-changer’ in India, it has to be the ‘Rasgullas’. It remains one of India’s best-loved culinary inventions that the world cannot seem to get enough. You can buy it at any sweet shop in India or you can learn how to make the tastiest homemade rasgulla in less than two minutes.

Rasgulla is a traditional sweet of Bengal spread across the nation. It started during the revival when the Bengali families employed the Brahmin cooks from Orissa. From then, the recipe of this sweet was modified, resulting in it becoming a lot spongier than it was initially made. It soon became known for its spongy and soft texture.

To make this easy, click on the links to help you make your homemade rasgulla.

Recipe 1:-

Ingredients for the rasgulla balls –

4 cups of milk
2 tbsp of lemon juice dissolved in 1 tbsp of water
1 tbsp flour (maida)

For sugar syrup-

1½ cups of sugar
2 cups of water
¼ tbsp of cardamom

Making the Rasgulla –

Heat the milk in a pan and boil it for about 8-10 minutes.
When it begins to boil, add lemon juice and wait for the milk to curdle completely.
Remove the pan and let it cool for about 3-5 minutes.
Pour the mix from the pan over a thin muslin/cotton cloth and tie it with a tight knot. On straining this milk, the curd obtained is called “paneer”.
Wash the paneer well by using the muslin cloth under cold running water to remove the lemon juice flavour.
Knead the paneer for about 5-7 minutes to make a smooth dough. Add flour and knead it again for a few minutes.
Make small balls of about 1 inch from the dough and keep it aside.
Now, to prepare the sugar syrup, mix the sugar, water, and cardamom powder in a saucepan and boil it.
Add the paneer balls to the hot sugar syrup on medium heat and let it cook for about 20 minutes with the lid partially covered.
Please keep it in the refrigerate and serve when chilled.

Recipe 2-

Ingredients –

1 litre of milk
½ teaspoon of citric acid

For sugar syrup –

1½ cups of sugar
2 cups of water
¼ tbsp of cardamom
1 teaspoon of rose water

Making the rasgulla –

Dissolve the citric acid in 1/2 cup of water and keep it aside.
Boil the milk in a pan while stirring continuously.
Once boiled, stir it for 5-7 minutes till the milk is slightly cool.
Stir the milk gently while adding the citric acid solution.
The milk should be curdled entirely, and the whey should be separated. Allow it to rest for 3-4 minutes.
Strain out all the whey using a clean damp muslin cloth.
Fold all four sides of the muslin cloth and twirl it gently so that all that is in the milk gets evenly drained out.
Gather the cloth from all four sides and squeeze the chenna lightly about 3-4 times so that most of the whey gets drained out.
Remove the chenna onto a clean plate and knead it gently so that it is free of lumps. Make sure too much pressure is not applied while massaging the chenna.
It is advisable to use this almost immediately.
Combine flour with it and knead again.
Make small rounded balls from the dough with no cracks and keep it aside.
Mix the sugar and water in the saucepan and boil it.
Add these balls to the syrup and cook it for about 30 minutes with lid partially covered.
Add cardamom powder and turn the heat off.
Allow to cool and serve.

How did your homemade rasgulla turn out? Tell us in the comments below.