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Easy Rasgulla Recipe

Easy Rasgulla Recipe

Which is the King of Bengal? The Tiger or the Rasgulla? Well both are, but whether the tiger sustains that or not, the sweet is here to stay as long as Bengal stays. The mere mention of Rasgulla evokes juices in one’s tongue and no wonder the Bengal streets are filled with these. May be the reason why the people are also sweet there as well, just too much of Rasgulla inside them 🙂

This Easy Rasgulla Recipe gives you a easy to follow and step by step procedure with photos to make super delicious Rasgulla. It is a syrupy dessert made from ball-shaped dumplings of Indian cottage cheese cooked in light syrup made of sugar.

Easy Rasgulla Recipe Top View

Anyone just starting to make desserts should start from making Rasgulla because this is not only easy and quick enough to make, but this comes out so delicious it gives you that much more confidence to go ahead and try the other desserts.

The recipe can be done by regular items and need nothing fancy.

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Print Recipe
Easy Rasgulla Recipe
Easy Rasgulla Recipe Top View
Prep Time 10 minutes
Cook Time 40 minutes
Servings
pieces
Ingredients
  • 1 cup milk
  • 1/2 cup sugar
  • 2 cups water for sugar syrup
  • 1 tbsp corn flour
  • 1/2 piece lemon
Prep Time 10 minutes
Cook Time 40 minutes
Servings
pieces
Ingredients
  • 1 cup milk
  • 1/2 cup sugar
  • 2 cups water for sugar syrup
  • 1 tbsp corn flour
  • 1/2 piece lemon
Easy Rasgulla Recipe Top View
Instructions
Getting Started
  1. Ingredients are shown below for your reference.
    Rasgulla Ingredients
  2. Squeeze the lemon and take juice, add 2 sips of water to dilute the juice.
Curdling of the milk
  1. This is the crucial step of curdling the milk which forms the base for the recipe. Boil the milk in a container and switch off the stove once boiled. Now add the lemon juice to this mix and keep stirring slowly so that the milk starts curdling. Finish off as shown in the picture below.
Making the Cheese Balls
  1. Filter the curdled milk using a piece of white cloth, to separate the curdles.. Now squeeze the cloth along with the curdling to remove water content so that only the curdles remain back in the cloth as shown.
    Filter Curdling
  2. Now wash the curdling with water as shown to remove any lemon flavors. Then squeeze it bone dry and make it as a paste/dough.
    Wash Curdling
  3. Add the corn flour to this paste and make it as a dough and press it until the dough is very soft. You know its soft when it stops sticking in your hand. Make round balls from this dough. Make sure the balls are devoid of air by pressing them nicely.
    Rasgulla Balls
Making the Rasgulla
  1. First step in the actual cooking is to create the sugar syrup. Add the sugar to a boiling pan along with water and boil it. Once the mix starts boiling, add the milk curdling balls to this and close the pan lid for 15-20 minutes in full flame. Keep checking and stirring every 5 minutes so that all sides of the balls gets cooked.
    Rasgulla Balls in Sugar Syrup
  2. After 20 minutes, you will notice that the size of the ball would have grown to twice its original size. The color would have changed a bit and if you press the ball, you will feel that it has turned very soft. This means the cooking is complete.
Finishing Touches
  1. Take the balls out and add some sugar syrup to it in a container and allow them to cool. Add some saffron to it and eat after an hour or so to tickle your sweet tooth!
    Easy Rasgulla Recipe Top View
Recipe Notes
  • Since the rasgulla is devoid of moisture or water content, its shelf life is good. During summer, it is better to refrigerate and eat as and when required.
  • The creamier or richer the milk, the better it is.
  • Easy to make at home, no need to purchase 🙂

Please let us know your comments on how this came out!