Rasgulla ( Quick Recipe)

Rasgulla ( Quick Recipe)

5/5 stars  100% LIKED IT    31 REVIEWS ALL GOOD
रसगुल्ला - हिन्दी में पढ़ें 

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This is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgullas. Remember that everything matters in the making of perfect rasgullas -- from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. So, follow instructions perfectly and you will end up with praise-worthy rasgullas. Once you get the hang of it, it becomes quite easy and you will be game to make it very frequently!

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Rasgulla ( Quick Recipe) recipe - How to make Rasgulla ( Quick Recipe)

Preparation Time:    Cooking Time:    Total Time:     Makes 16 rasgullas
Show me for rasgullas


For The Chenna
2 1/2 cups ( 1/2 litre) cow’s milk
2 1/2 cups ( 1/2 litre) buffalo’s milk
1 1/2 tbsp lemon juice

Other Ingredients
1 cup sugar
For the chenna

  1. Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil.
  2. Switch of the flame and wait for 1 minute, while stirring occasionally.
  3. Add the lemon juice gradually and keep stirring gently.
  4. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out.
  5. Strain using a muslin cloth. Discard or store the whey.
  6. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
  7. Tie and hang for 30 minutes for the extra water to drain out.

How to proceed

  1. Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
  2. Meanwhile, squeeze the muslin cloth to drain any more water remaining.
  3. Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.
  4. Divide the chenna into 16 equal portions and roll each portion into small balls between your palms.
  5. Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes.
  6. Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.
  7. Remove gently into a bowl, refrigerate and serve chilled.

Handy tip:

  1. If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk.

Nutrient values per rasgulla
Energy121 cal
Protein2.7 g
Carbohydrates15 g
Fiber0 g
Fat4.1 g
Cholesterol0 mg
Vitamin A100 mcg
Vitamin B10 mg
Vitamin B20.1 mg
Vitamin B30.1 mg
Vitamin C1.7 mg
Folic Acid3.5 mcg
Calcium133.2 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium11.9 mg
Potassium63.8 mg
Zinc0 mg

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Rasgulla ( Quick Recipe)
 on 02 Jan 18 12:34 PM

Hi, I tried it and It was very tasty but rasgulla was less spongy. If I try this in pressure cooker then how many whistle should take? And what can I do for making rasgulla more spongy?
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Tarla Dalal    Hi.. you make it soft and spongy.. by kneading it well..
02 Jan 18 05:07 PM
Rasgulla ( Quick Recipe)
 on 21 Nov 17 11:14 AM

hi Dee I made this rasugulla.. it''s easy n simple. bt de isme flavor add kana ho to kese Kare. or mere rasugulla soft that bt flat ho Gaya Tha esa q?mene bazar mein rose flavor ka khaya Tha...
Rasgulla ( Quick Recipe)
 on 05 Sep 17 04:16 PM

If not having steamer can we use pan
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Tarla Dalal    Hi, You will need a steamer, try in a cooker and see....
05 Sep 17 04:42 PM
Rasgulla ( Quick Recipe)
 on 14 May 17 11:29 PM

mam can we use only Buffalo'' s milk ?
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Tarla Dalal    Hi Rupali, you can use buffalo''s milk but as I would recommend that use combination of both as cow milk has less fat content which will make you chenna soft for the rasgullas. Cow milk is easily available now. Do try it and share your feed back. Happy Cooking!!!
16 May 17 08:54 AM
Rasgulla ( Quick Recipe)
 on 23 Mar 17 11:44 AM

Hi, Tarla ma''am. I am making Rasgulla today as per your recipe. I wanted to ask if I add some cashew powder to the Rasgulla while kneading the Chenna to enhance the taste, will it be alright? And I have keep on making different food stuffs with the help of your recipes often. Your receipes are purely Indian, perfect and very easy to make. None of my food stuff went fail. Thanks so much for this.
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Tarla Dalal    Hi We would not suggest you to add cashews instead for garnish you can add lots of nuts if you wish to.
23 Mar 17 01:04 PM
Rasgulla ( Quick Recipe)
 on 26 Dec 16 09:28 PM

I made it but it become flatten when temperature goes down
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Tarla Dalal    Hi Komal, Making rasgulla is an art and will surely come with practice.
27 Dec 16 08:29 AM
Rasgulla ( Quick Recipe)
 on 07 Dec 16 11:36 PM

Hi Tarla...Initially my rasgullas seemed to be turning out well ..size increased to triple but then even before I opened the pan they became flat and broke on sides. what could be the possible reason for this
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Tarla Dalal    Make sure you have kneaded the chenna well as mentioned in the procedure for 3 to 4 minutes till it is completely smooth and lump free. Another point to remember is to allow the rasgullas to stand in the steamer for 10 to 15 minutes as mentioned. If this is not followed there is a possibility of it to break and become flat. Do give it a try again and let us know if it worked out!
08 Dec 16 01:01 PM
Rasgulla ( Quick Recipe)
 on 02 Dec 16 07:27 PM

Tarla dalal..... The 1st and last person for me The style of ur recipes are so easy ...and easily can understand compare to other tv programs I relly love all ur recepes.other people are complicated .....loved all your recipes.
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Tarla Dalal    Hi Vishu, Thank you so much for your kind words. Do keep trying more and more recipes and let us know how you enjoyed them. Happy Cooking !!
03 Dec 16 08:34 AM
Rasgulla ( Quick Recipe)
 on 25 Oct 16 11:58 PM

Rasgulla ( Quick Recipe)
 on 17 Oct 16 02:01 PM

its very easy to make russgulla racipe thanx to gave wonderful racipe that make at home easily
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Tarla Dalal    Hi Sunny , we are delighted you loved the Rasgulla recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
17 Oct 16 02:24 PM
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