Menu

You are here: Home> Cuisine >  Indian Veg Recipes >  Orissa >  Rasgulla ( Quick Recipe)

rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla |

Viewed: 357679 times
User 

Tarla Dalal

 30 April, 2021

Image
5.0/5 stars   100% LIKED IT Cookbook Login 61 REVIEWS ALL GOOD

Table of Content

About Rasgulla ( Quick Recipe) down arrow
Ingredients down arrow
Methods down arrow
If you like rasgulla down arrow
What is rasgulla made of? down arrow
Tips for rasgulla down arrow
How to make Rasgulla down arrow
FAQ for rasgulla down arrow
Nutrient values down arrow

rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla | with 21 amazing images.

rasgulla is an Indian mithai which needs no introduction. For kids to elders this is one sweet which is enjoyed across most Indian states. Learn how to make soft spongy Bengali rasgulla.

Rasgulla with homemade chenna 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 soft spongy Bengali rasgulla. Once you get the hang of it, it becomes quite easy and you will be game to make it very frequently!

To make rasgulla, first make the chenna (paneer). Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil. Switch off the flame and wait for 1 minute, while stirring occasionally. Add the lemon juice gradually and keep stirring gently. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out. Strain using a muslin cloth. Discard or store the whey. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times. Tie and hang for 30 minutes for the extra water to drain out. Next Boil 5 cups of water and sugar in a steamer and boil till sugar dissolves. Meanwhile, place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes. Shape 16 round smooth balls and add it to the steamer and steam for 7 to 8 minutes. Switch off the flame and allow it to stand for 15 minutes. Refrigerate and serve the rasgullas chilled.

Tips for rasgulla. 1. Use equal quantities of cow’s milk and buffalo’s milk for this recipe. 2. Add the lemon juice gradually to the milk. Excess might make the paneer chewy. 3. Use a muslin cloth only to tie the chenna. It is perfect to let all the water seep out. 4. Knead the chenna very well with your palms and not fingers. This gives it a smooth finish and eventually soft and spongy rasgullas.

Do try other popular Bengali sweets like Chum Chum and Lebu Sandesh.

Enjoy rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla | with step by step photos and video below.

 

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

Tags

Preparation Time

10 Mins

Cooking Time

10 Mins

Total Time

20 Mins

Makes

16 rasgullas

Ingredients

For The Chenna

Other Ingredients For Rasgulla

Method

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.


 


Rasgulla ( Quick Recipe), Easy Rasgulla Recipe, Tarla Dalal Video by Tarla Dalal

×

Rasgulla ( Quick Recipe) recipe with step by step photos

If you like rasgulla

 

    1. If you like rasgulla, then also try other traditional Indian mitahi recipes like
      • mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | with 30 images.
      • Mysore pak | soft mysore pak recipe | Indian sweet mysore pak | easy homemade mysore pak recipe | with 22 amazing images.
      • kaju katli recipe | kaju barfi | kaju burfi | homemade kaju katli diwali special | Indian style cashew barfi |
What is rasgulla made of?

 

    1. Rasgulla is made of 2 1/2 cups cow's milk, 2 1/2 cups buffalo's milk, 1 1/2 tbsp lemon juice and 1 cup sugar.
Tips for rasgulla

 

    1. Use equal quantities of cow’s milk and buffalo’s milk for this recipe.
    2. Add the lemon juice gradually to the milk. Excess might make the paneer chewy.
    3. Use a muslin cloth only to tie the chenna. It is perfect to let all the water seep out.
    4. Knead the chenna very well with your palms and not fingers. This gives it a smooth finish and eventually soft and spongy rasgullas.
    5. Don’t over knead or else there will be no moisture and rasgulla will develop cracks. 
    6. The rasgulla will shrink a little after switching off the flame but it is normal. Before removing them if you wish to check if the rasgullas are cooked or not, drop a rasgulla in a glass of fresh water. It will sink to the bottom if done or else it will float on top if it is raw from inside.
How to make Rasgulla

 

    1. Rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla. is made using chenna. To make chenna at home, heat the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring it to a boil. If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk. Ideally, cow’s milk gives best result as it has less fat comparatively and the formation of malai (milk granules) is lesser. Keep stirring in between so that milk does not get stick to the bottom of the pan and get burnt.
    2. Switch off the flame and wait for 1 minute.
    3. Add the lemon juice gradually and keep stirring gently. Other acidic agents like vinegar or buttermilk can also be used to curdle the milk.
    4. Allow it to stand for ½ minute to curdle. The milk will curdle and the whey (greenish water) will separate. The whey has to be clear thus indicating the milk has completely curdled. If the milk doesn’t curdle completely, add more lemon juice and stir till the milk curdles completely.
    5. Place a clean muslin cloth over a strainer and transfer the chenna over it to strain the whey. Whey is nutritious and you can further use it to knead roti/chapati dough or prepare soup and other delicacies.
    6. Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out. Discard or store the whey.
    7. Place the muslin cloth with the chenna in a bowl of freshwater and wash it 2 to 3 times. Washing with fresh water helps to get rid of the lemon juice and sour flavor of it. Also, the internal cooking stops preventing the chenna from turning rubbery.
    8. Tie and hang for 30 minutes for the extra water to drain out. If the chenna is too soft, the rasgulla will not retain their shape and break while cooking. Learn how to make Bengali Sponge Rasgulla at home below.
    9. To make soft, spongy rasgulla at home, put 5 cups of water in a steamer or a pressure cooker. For an added flavor, you can add some cardamom pods in sugar syrup. Make sure to have enough room for chenna balls to submerge completely and swell double or triple in size while boiling.
    10. Add the sugar. You can add more sugar if you like but, do not reduce the quantity of sugar.
    11. Mix well and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
    12. Meanwhile, squeeze the muslin cloth to drain any more water remaining. Do not hang the chenna for more than 30 to 45 minutes or else the chenna will be completely dry and rasgulla will turn hard.
    13. Place the muslin cloth on a flat plate and open it. Many people even add semolina, cornflour or refined flour in the chenna dough but, we won’t be using anything.
    14. Knead the chenna very well using your palms for 3 to 4 minutes or until it comes together to form a dough and releases some fat. Do not make use of store-bought paneer to prepare the rasgulla recipe.
    15. Knead until the chenna is smooth, free of lumps and has no milk granules. If the chenna is not smooth the rosogulla may turn hard. Don’t over knead or else there will be no moisture and rasgulla will develop cracks. 
    16. Divide the chenna dough into 16 equal portions. Roll each portion into small balls between your palms. Balls should not have any cracks. The size of the rasgulla will double on cooking in the sugar syrup so make smaller balls, to begin with.
    17. Put the chenna balls into the sugar water.
    18. Cover and steam for 7 to 8 minutes over a high flame. If you are using a pressure cooker, just put the lid over the cooker, without a whistle. It is important to keep the sugar syrup boiling all the time for cooking the rasgulla perfectly. If rasgullas are overcooked then it will be chewy and rubbery.
    19. Switch off the flame and allow it to stand in the steamer for another 10 to 15 minutes. The chenna balls will have doubled in size.
    20. Remove Bengali rasgulla gently into a bowl. They will shrink a little after switching off the flame but it is normal. Before removing them if you wish to check if the rasgullas are cooked , or not drop a rasgulla in a glass of freshwater. It will sink to the bottom if done or else it will float on top if it is raw from inside. 
    21. Refrigerate and serve the rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla chilled.  You can add crushed pistachios or saffron strands on top of rasgulla before serving. 
FAQ for rasgulla

 

    1. Q. Can rasgulla be made only with buffalo's milk?
      A. No, to get the perfect texture of rasgulla, it is a must to use equal quantities of cow's milk and buffalo's milk. 
    2. Q. Can rasgulla be made with only cow's milk?
      A. Yes, if buffalo's milk is not available you can make rasgulla with only cow's milk. This is because cow's milk has less fat.
    3. Q. Can I make it with readymade paneer? 
      A. We would not suggest it. This is because the readymade paneer is wither made with full fat milk or low fat milk.
    4. Q. My rasgulla had cracks?
      A. Probably you have kneaded the paneer for a long time. This leads to loss of moisture which leads to crack formation.  
    5. Q. I tried many times but my rusgulla never be spongy like market. Please suggest.
      A. The kneading of chenna for 3 to 4 minutes with the back of your palm is extremely necessary to make soft rasgulla. Also ensure not to steam them for more than 8 minutes.
Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per rasgulla
 

Energy121 cal
Protein2.7 g
Carbohydrates15 g
Fiber0 g
Fat4.1 g
Cholesterol10 mg
Sodium11.9 mg

Click here to view Calories for Rasgulla ( Quick Recipe)

The Nutrient info is complete

Your Rating*

user
Yummybhavu

July 14, 2022, 5:47 p.m.

we make rasgulla as per your recipe but when we boil it it burst like churma in pieces what is our mistake?

5 
user
Maitri Doshi

June 8, 2022, 12:43 p.m.

good recipe....!!!

5 
user
Tarla Dalal

June 8, 2022, 12:43 p.m.

Thanks for the feedback.

user
sushmita

March 5, 2022, 1:57 a.m.

mera rosgulla me sab thik hota h par wo spongy n bnta h r andar me sugar syrup n jata q?

5 
user
Tarla Dalal

March 5, 2022, 1:57 a.m.

Hi Sushmita.. If the sugar syrup is too thick, rasgulla will not absorb the sugar syrup and it will turn hard. So when you make the sugar syrup, make sure you follow the exact timings and cook only till the sugar dissolves. The syrup does NOT have to be of one string consistency here. Do try this recipe and share your review with us.

user
krishnavyas14

Aug. 14, 2021, 3:14 p.m.

excellent must try............

5 
user
Rashmi

March 23, 2021, 8:28 a.m.

My rasgullas turned out nice.but they were not round .they became flat .why it happened .

5 
user
Tarla Dalal

March 23, 2021, 8:28 a.m.

Hi, It happens when rasgullas are cooked in less syrup, where there is no space to expand. Make sure you use a bigger vessel and you have enough space for the rasgullas.

user
Dimple

Jan. 25, 2021, 7:54 p.m.

thanks

5 
user
Tarla Dalal

Jan. 25, 2021, 7:54 p.m.

Thanks Dimple. We are delighted you loved the Rasgulla recipe. Please keep posting your thoughts and feedback.

user
dilip parekh

Oct. 2, 2020, 4:48 p.m.

5 
user
Tarla Dalal

Oct. 2, 2020, 4:48 p.m.

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

user
Chainika

Sept. 25, 2020, 9:36 a.m.

Hello mam...we have toh keep it covered or uncovered after we turn off the gas???(in 6th point)

5 
user
Tarla Dalal

Sept. 25, 2020, 9:36 a.m.

You can keep it uncovered. The idea is to let the rasgullas be in the sugar water for 15 minutes after cooking.

user
Sai

Sept. 4, 2020, 8:27 a.m.

Nice post

5 
user
Tarla Dalal

Sept. 4, 2020, 8:27 a.m.

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

user
Prashasti

Aug. 30, 2020, 12:49 p.m.

Can I do this with market available paneer?

5 
user
Tarla Dalal

Aug. 30, 2020, 12:49 p.m.

Hi, You will not get desired result, if market paneer is used, try and use fresh paneer to make these rasgullas.

user
Mona Thaker

Aug. 10, 2020, 3:39 p.m.

Hello mam....I have a question...the milk used here ..is it boiled or fresh one. Like if I already have milk in refrigerator which is boiled nd kept can I use that....or I buy ..boil...nd cudle it???

5 
user
Tarla Dalal

Aug. 10, 2020, 3:39 p.m.

Hi, Use fresh raw milk.

user
Gagan

Aug. 7, 2020, 5:25 p.m.

Hamaroo bhaaloo rasgullaaaa....

5 
user
Tarla Dalal

Aug. 7, 2020, 5:25 p.m.

Hi Gagan , we are delighted you loved the Rasgulla recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

user
Sheetal

July 31, 2020, 3:40 p.m.

Instead of steamer, what else can be used????? Plz Mam..

5 
user
Tarla Dalal

July 31, 2020, 3:40 p.m.

Hi Sheetal, Instead of steamer you can use a pressure cooker but make sure you do NOT put the whistle. Do try this recipe and share your review with us.

user
Sumit Malhotra

June 7, 2020, 1:12 a.m.

My only problem they become flat and shrink once I stop cooking process before that they all look good puffed up but moment cooking is stopped they shrink too much

5 
user
Tarla Dalal

June 7, 2020, 1:12 a.m.

If the rasgulla shrinks that means that there is probably less moisture in the chenna. You can check this while kneading the chenna. If you feel the chenna is dry, add 1 to 2 tsp of milk while kneading.

user
sherry

May 17, 2020, 11:28 a.m.

Mam I did try it out but the rasgullas break out slightly.......

5 
user
Tarla Dalal

May 17, 2020, 11:28 a.m.

Hi Sherry, Kneading at point no 3 is very very important and when you roll into balls they are smooth without any cracks.

user
Deepti Gupta

April 6, 2020, 6:37 p.m.

Hi mam... Maine aaj aapki receipe se rasgulle banaye...bahut yummy bane... But aapne 1ltr milk mein 16 piece banaye hain but mere toh 10 hi bane... Wo bhi small size.. Plzz bataiye aisa kyu?? Plz tell also ur cup measurement

5 
user
Tarla Dalal

April 6, 2020, 6:37 p.m.

Hi, If the milk has not curdled properly, the amount of chenna would be less.

user
N jain

April 4, 2020, 2:09 a.m.

I tried the recipe. It was soft fluffy increased in volume but tasted more like cheena on the inside.

5 
user
Tarla Dalal

April 4, 2020, 2:09 a.m.

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

user
Nayana Bhattacharya

Feb. 17, 2020, 9:14 a.m.

I tried many times but my rusgulla never be spongy like market Please suggest

5 
user
Tarla Dalal

Feb. 17, 2020, 9:14 a.m.

The kneading of chenna for 3 to 4 minutes with the back of your palm is extremely necessary to make soft rasgulla. Also ensure not to steam them for more than 8 minutes.

user
Rashi

Sept. 6, 2019, 8:39 a.m.

hello, can I use citric acid instead of lemon juice to make chenna? if so, in what quantity?

5 
user
Tarla Dalal

Sept. 6, 2019, 8:39 a.m.

hi, we would prefer you use lemon juice as it turns out better with it...

user
Prafulla Patwari

Sept. 4, 2019, 10:18 a.m.

5 
user
Tarla Dalal

Sept. 4, 2019, 10:18 a.m.

Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.

user
Apoli Shah

Dec. 28, 2018, 2:33 p.m.

I made the Rasgulla''s for the first time as till now I had always felt it is very difficult to make Rasgulla''s at home. I plucked courage and made as per your instructions. They turned out very well. The recipe is very simple and easy. Thank you Tarla Ma''am for the recipe.

5 
user
Tarla Dalal

Dec. 28, 2018, 2:33 p.m.

Apoli, congrats ! You are a certified good cook now. Mithai are always a bit tricky to make.

user
aarti

Oct. 16, 2018, 2:37 p.m.

5 
user
Amita bhailal chheda

July 20, 2017, 2:56 p.m.

5 
user
Tarla Dalal

July 20, 2017, 2:56 p.m.

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

user
Chaitali

Nov. 17, 2016, 10:55 a.m.

I have tried your recipes many times. I have loved all the recipes. Rasgullas are exclusive & superb. My kids love it. Now. They say we don''t like shop rasgullas. Thank you so much

5 
user
Parul Modi

Oct. 18, 2016, 10:07 a.m.

5 
user
kusum

Sept. 8, 2016, 3:25 p.m.

I will tryed it i hope it must by parfect

5 
user
Tarla Dalal

Sept. 8, 2016, 3:25 p.m.

Kusum, Do try it and let us know how it turned out. Happy Cooking !!

user
sunny sandhu

Sept. 6, 2016, 4:36 p.m.

its very easy to make russgulla racipe thanx to gave wonderful racipe that make at home easily

5 
user
Tarla Dalal

Sept. 6, 2016, 4:36 p.m.

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.

user
Mayank

Sept. 5, 2016, 12:46 p.m.

Can we add meetha soda so that the chenna ball will become more spongy

5 
user
Tarla Dalal

Sept. 5, 2016, 12:46 p.m.

Hi Mayank, No need to add that , just follow the recipe the way it is for soft spongy rasgullas.

user
Foodie #600105

May 28, 2016, 9:18 p.m.

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...

5 
user
neeraj

May 17, 2016, 10:02 a.m.

very nice

5 
user
Tarla Dalal

May 17, 2016, 10:02 a.m.

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

user
Savita

April 18, 2016, 9:34 a.m.

Tried it just the way mentioned in the recipe...But the rasgullas crumbled in the sugar syrup in between it''s cooking time....Kept a watch on time..Kneaded the chenna well then too... What could be the reason?

5 
user
Bhagyashree

Feb. 7, 2016, 5:37 a.m.

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?

5 
user
Harshita

Feb. 4, 2016, 9:53 a.m.

Mam i have tried the reciepe but found that rasgullas stick together. Why this is done?

5 
user
Tarla Dalal

Feb. 4, 2016, 9:53 a.m.

Hi Harshita, Make sure once they are steamed you allow them to stand in a steamer for 10 to 15 minutes which is very important. Do try it once more we are sure you will get it right as we have tried this recipe many times. Happy Cooking !!

user
Ramandeep kaur

Jan. 15, 2016, 3:33 p.m.

I have only just put them in the refrigerator. Will update soon. If this Recipe is a hit , it would be lovely as in U.K we do you not get these kind of sweets. Super excited mummy and kids 7years old GIA and 3 years old DIA . Xxx

5 
user
Tarla Dalal

Jan. 15, 2016, 3:33 p.m.

Ramandeep, how did the recipes go. We are keen to know.

user
Rani

Jan. 14, 2016, 3:25 p.m.

Waw owesom dish I will try this

5 
user
Tarla Dalal

Jan. 14, 2016, 3:25 p.m.

Thanks Rani. We are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.

user
Foodie #639558

Jan. 8, 2016, 10:37 a.m.

Making rasgulla seemed very difficult till i found the tarla dalal recipe.just follow the instructions carefully and you will get perfect rasgullas.

5 
user
Gandhi Dhwani

Jan. 5, 2016, 12:48 p.m.

Just superb and the best recipe one can follow to make at home.. If followed exactly, no one will want to go out and buy.. They turned out soo soft and spongy.. No one could resist having just 1..

5 
user
sonal Prajapati

Oct. 7, 2015, 10:25 a.m.

so ,Testy rasgoolah

5 
user
Tarla Dalal

Oct. 7, 2015, 10:25 a.m.

Hi Sonal , we are delighted you loved the Rasgulla recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

user
Saranya

Aug. 12, 2015, 11:05 a.m.

It was toooo yummyyy ???? luvd it... Thanks for the recipe....

5 
user
Tarla Dalal

Aug. 12, 2015, 11:05 a.m.

Hi Saranya , we are delighted you loved the Rasgulla recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

user
Preety

June 29, 2015, 11:14 a.m.

If not having steamer can we use pan

5 
user
Foodie #693175

March 30, 2015, 2:31 p.m.

The rasgullas were just awesome...

5 
user
Tarla Dalal

March 30, 2015, 2:31 p.m.

thanks for the feedback !!! keep reviewing recipes you loved.

user
dilip parekh

Jan. 2, 2015, 4:21 p.m.

5 
user
Disha Desai

Nov. 8, 2014, 9:55 a.m.

Yes mam I tried your recipe of rasgulla it turned yummy... Very nice

5 
user
D P Wavhal

July 29, 2014, 4:12 p.m.

5 
user
Tarla Dalal

July 29, 2014, 4:12 p.m.

thanks for the feedback !!! keep reviewing recipes you loved.

user
Bharti

Jan. 14, 2014, 2:13 p.m.

Thanks to you Tarla ji...I tried many recipes....but this one comes out brilliant for me...

5 
user
Tarla Dalal

Jan. 14, 2014, 2:13 p.m.

Hi Bharti, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!

user
Mamata Paradkar

Sept. 14, 2013, 3:07 a.m.

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.

5 
user
Tarla Dalal

Sept. 14, 2013, 3:07 a.m.

Hi We would not suggest you to add cashews instead for garnish you can add lots of nuts if you wish to.

user
rupali

June 26, 2013, 3:12 p.m.

mam can we use only Buffalo'' s milk ?

5 
user
Tarla Dalal

June 26, 2013, 3:12 p.m.

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!!!

user
komal

April 9, 2013, 12:21 p.m.

I made it but it become flatten when temperature goes down

5 
user
Tarla Dalal

April 9, 2013, 12:21 p.m.

Hi Komal, Making rasgulla is an art and will surely come with practice.

user
Ravi Agrawal

Feb. 2, 2013, 8:53 p.m.

5 
user
Hema

Jan. 19, 2013, 9:36 a.m.

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

5 
user
Tarla Dalal

Jan. 19, 2013, 9:36 a.m.

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!

user
vishu

Jan. 10, 2013, 10:22 a.m.

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.

5 
user
Tarla Dalal

Jan. 10, 2013, 10:22 a.m.

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 !!

user
Harsha agrawal

Oct. 31, 2012, 9:53 a.m.

5 
user
Tarla Dalal

Oct. 31, 2012, 9:53 a.m.

Thanks Harsha.

user
Tina Deepak

July 12, 2012, 9:38 a.m.

Yes... i did

5 
user
Tarla Dalal

July 12, 2012, 9:38 a.m.

Hi Tina, So the only problem we think must be is that the size of the rasgullas you made must be huge in size before steaming them.

user
Tina Deepak

July 9, 2012, 12:32 p.m.

Thank you for this wonderful recipe madam. The rasgullas came out really well. But i could make only 6 pieces from 1 litre milk. Could you please tell me where I went wrong

5 
user
Tarla Dalal

July 9, 2012, 12:32 p.m.

Hi Tina, You used cow''s milk and buffalo milk both right??

user
Parisha

May 5, 2012, 10:07 a.m.

Hello Ma''am, Today, after watching the video, I made rasgullas again. I faced the same problem as earlier. Everything went good till chhena ladoos were made but when I put them in sugar syrup, firstly, they swelled & then they shrank & stuck to each other.

5 
user
Tarla Dalal

May 5, 2012, 10:07 a.m.

Hi parisha, As you mentioned in earlier reviews, we think cooker is a problem, try in a steamer and see.

user
Parisha

April 23, 2012, 12:35 p.m.

Hello Ma''am, Also, the sugar syrup is not clear. It''s bit whitish though I washed chhena thrice.

5 
user
Tarla Dalal

April 23, 2012, 12:35 p.m.

See the below video , you will understand the recipe better. https://www.youtube.com/watch?v=CIHv_jgdTqw

user
Parisha

March 26, 2012, 11:56 a.m.

Hello Ma''am, Finally, I''ve made rasgullas. But, they are sticking to each other. I''ve cooked them in pressure cooker as I don''t have steamer. Everything came out nicely. They swelled up while cooking but after switching-off the burner, they shrinked & sticked to each other. Also, there were no cracks in rasgullas.

5 
user
Parisha

March 25, 2012, 9:04 p.m.

Hello Ma''am, I''ve taken the exact amount of ingredients for making but the milk didn''t curdled. Tried adding more lemon juice but it, too, didn''t help either. Kindly suggest.

5 
user
Tarla Dalal

March 25, 2012, 9:04 p.m.

Hi Parisha, Making this is an art , kindly see the video We have given you the link for it above.

user
Rinkal

Jan. 8, 2012, 2:22 a.m.

ACTUALLY MERA CHENA BOHOT HI PTLA HO GYA, USKO Thick KRNE K LIYE kya karu??

5 
user
Tarla Dalal

Jan. 8, 2012, 2:22 a.m.

Hi Rinkal, Tie the chenna for a longer time till all the water has been completely drained out.

user
Meena shah

Jan. 9, 2011, 3:46 p.m.

Best receipe superb

5 
user
Tarla Dalal

Jan. 9, 2011, 3:46 p.m.

Thanks Meena.

user
prachi

Dec. 28, 2010, 11:07 p.m.

5 
user

Related Recipes

recipe
baked rasgulla recipe| Bengali baked rasgulla | baked rosogolla |

278 Calories

recipe
rasgulla ( Mithai) recipe | Bengali style rasgulla | soft rasgulla |

106 Calories

recipe
Mixed Fruit Sandesh recipe, Eggless Dessert Recipes

82 Calories

recipe
Rose Sandesh recipe | Bengali Rose Paneer Sandesh | Golap Sandesh |

64 Calories

recipe
Lebu Sandesh recipe, Mithai Recipes

31 Calories

recipe
sandesh recipe | Bengali sandesh | sondesh |

114 Calories

Follow US

Recipe Categories

Latest Recipes