How to Make Rasgulla at Home

Here we have described the Recipe of Rasgulla in English, for our readers so that even the diaspora living far away from home can easily prepare this sweet dish. Easy Recipe of Rasgulla described below can be easily prepared from ingredients available in the neighborhood, anywhere in the Indian subcontinent, for those who are thinking about how to make Rasgulla at home.

A)  Ingredients Used in Recipe of Rasgulla (For Preparing Rasgulla Balls)

1. Milk – ½ Litre
2. Lemon Juice – 2 tablespoons (diluted with water & obtained from 1 lemon); or White Vinegar – 1 tablespoon; or Sour Curd – 3 to 4 tablespoons (any one of these can be used).
3. White Flour – ½ teaspoon

B)  Ingredients Used in Recipe for Rasgulla (For Preparation of Sugar Syrup) 

1. Sugar – ½ cup
2. Water – 2 ½ cups to 3 cups
3. Rose Essence – 4 to 5 drops

• Take milk in a deep vessel pan. Put it on a medium flame burner. Stir constantly and let it boil.

• When the milk starts to boil then add diluted lemon juice slowly and stir it constantly. Here it should be mentioned that the lemon juice used should be diluted i.e., to pure/concentrated lemon juice of 1 tablespoon, mix another 2 tablespoons of normal water & then use this diluted lemon juice for curdling the milk.

• As soon as the milk gets curdled, then at once switch off the burner.

• Put a piece of cotton cloth over a sieve and transfer the curdled milk into this sieve covered by cloth, keeping it over a deep vessel container, so that the Chena will get collected on the cloth piece and water of curdled milk would pass into the container. This water is nutritious and can be used in the preparation of other dishes, like in – preparation of different curries, or to prepare soup or other different dishes.

• The Chena which is collected on the cloth piece should be washed properly under tap water, holding the sieve carefully, so that the whey can be washed out from the Chena. In this way, the sour taste of Chena will also be removed from the preparation.

• Next, the Chena-containing cloth piece is made into a tight sac and put over a clean waterproof surface & then put some heavyweight over the sac, so that the extra water is squeezed out from the Chena-containing sac. Keep it in this way for 1 hour. After the mentioned period, transfer the Chena to a plate.

• Now mash the Chena using your hand after adding ½ teaspoon white flour into it. When the Chena mixture becomes a little smooth & an oily secretion starts coming out from the Chena, then stop the mashing.
• Next, the Chena dough is divided into many small spherical lemon-like balls. Normally ½ liter milk’s Chena is ideal for making 6 to 7 Rasgulla balls. Make the dough pieces into a round shape keeping them between the palms of both hands.  But roll them carefully and don’t give too much pressure on them.
• Keep the prepared balls on a plate and cover them with a moist clean piece of light cloth.

• The next part of Rasgulla Recipe preparation is the preparation of sugar syrup. For this, in a deep & wide vessel take 3 cups of water. Next, add ½ cup sugar to it and put it on a medium flame burner.  Stir the syrup constantly and allow the sugar to be dissolved.  If needed extra sugar can be also added according to taste, which is again similarly dissolved.
• Normally the sugar syrup prepared should be a clean & clear-looking liquid, however, if it appears to take a dirty appearance (which can happen if impurities are present) then put 2 to 3 drops of normal lemon juice into it otherwise 1 teaspoon milk can be also added to it. Boil the syrup again for another 2 to 3 minutes this should separate the impurities present in the syrup. Later on, sieve the syrup with a clean cloth. In this way the impurities, if present can be removed.
• Now the clean syrup is transferred into a clean container (the old container can also be used, if it is sufficiently clean/or cleaned) and put over a medium flame burner. Allow the syrup to boil and then drop the earlier prepared Rasgulla balls into the syrup and cover the container with a lid. Allow the contents to boil for another 15 to 20 minutes.

• Next, switch off the burner and transfer the container to a plain surface. Wait till the container becomes cool at normal room temperature. Now open the lid of the container and add rose essence in it & again cover back the container, with its lid and wait for ½ hour more.
• After the described period the Rasgulla is ready for serving to your guests or family members.

1. While mashing Chena, don’t mash it for a very long period. As soon as an oily liquid starts to come out of Chena, stop mashing it; otherwise, the final preparation will become very hard.
2. Chena should be washed properly with normal water, so whey and sourness present in Chena are removed from the preparation.
3. When the sugar syrup is prepared, the ratio of sugar & water should be kept at 1:5.
4. Chena should be made dry before proceeding on with the preparation. In other words, the water content present in the sac containing Chena should be removed.
5. Rasgulla balls should be kept in the boiling sugar syrup for 15 to 20 minutes and not more than that. Also don’t open the lid of the container frequently, at the time of preparation of Rasgulla, as it can hamper the preparation of the final dish. The balls should float on the syrup, till it gets adequately cooked; once cooked the balls should start to settle down at the bottom of the container having the syrup.