June 9, 2013

Rasugulla / Bengali Rasugulla / Rasgulla / How to make Rasugulla - Step-by-step recipe




            I still remember the first time I made Rasugulla and was happily letting everyone know that I made it successfully. It is an easy Indian sweet that can be made effortlessly. This time I'm preparing about 3 dozens for a "Women's Brunch Get-together", yuppy gonna have fun with my friends. I prepared this reducing some sugar for this party. (We girls watch calories you know..he...he..he..;) ).




          The best part you will love while making rasugulla's is seeing them double the size after getting it cooked - kinda magic :). For the ingredients below we get approximately 12 to 15 medium sized rasugulla's. Check "My Notes" at the end for some tips related to this preparation.




Ingredients:
Whole Milk - 6 cups
Lemon juice - 3 tablespoons
Curd - 2 tablespoons
Sugar - 2 cups
Water - 4 cups
Cardamon powder - 1/4 teaspoon
Cloves - 1 no


Method:
  • Mix curd and lemon juice together in a bowl. Boil milk, when it starts to foam and raise, reduce the flame to medium and add curd-lemon juice mix and keep stirring. The milk starts curdling and whey separates, keep stirring until you get clear whey. Switch off the stove.


  • Spread a muslin cloth/cheese cloth(Make sure its big enough to get tied up) and drain the curdled milk. Now bring the edges of the cloth together and immerse it(up and down process) in a bowl filled with ice cubes and cold water. Slightly rub the bag so that it releases the lemon juice flavor and bring the curdled milk together to a ball. Squeeze water well and tie the bag.


  • Now on a flat plate, first place the sack, then a tawa or plate and finally some heavy weight. This helps to squeeze all excess water. Let it sit for 1 hour without any disturbance. Remove the paneer and place it on a flat surface. Scramble and knead using your palm for 10 minutes. You can feel the paneer getting soft. Make them to equal-sized balls by rolling in your hand.


  • In a pressure cooker(Wide enough) boil sugar and water. When bubbles starts to form, add Cardamon powder, clove and paneer balls(one by one) slowly and pressure cook for 1 whistle. After a whistle, reduce the flame to low and let it heat for another 5 minutes. Switch off and let the pressure come down.


  • We can see the rasugulla's doubled in their size. Replace the rasugullas carefully to another bowl, cool down completely. Refrigerate for 2 hours minimum before serving(I refrigerated it for a whole night).


My Notes:
  • Wash the paneer well to avoid lemon taste in rasugullas.
  • Squeeze the maximum to drain the water and then place a weight.
  • You can use the whey water for making chappathi batter.
  • Kneading the dough is a very important step to get the rasugullas soft.
  • My friend's mother suggested to add a teaspoon of maida and stir after kneading the paneer. This helps rasugulla's to be a bit firm and withstands its round shape.
  • If you feel the paneer is very much drained or is not binding while making balls, then drizzle some drops of water alone and knead again.
  • Please make sure to use a wide cooker or pan as rasugulla's expand after cooking. 
  • Do replace rasugulla's to another bowl after cooking to avoid over heating.
  • We can also prepare them in a large pan by simply closing them for 10 to 15 minutes after paneer balls are added.
  • When rasugullas are cooked they are extremely soft but will get firm after refrigerating. 




Happy to link this recipe to YBR event:

86 comments:

  1. home made are the best... such yummy looking rasgullas... hope your entouage enjoyed it...

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  2. thanks so much for sharing this step by step, so tender, white, so marble like, wow, this is one of the desserts i ought to learn for sure with perfections, thanks Divya

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  3. wow divya, detailed display of process is amazing... I want to grab them all as its my fav sweet :)

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  4. wow these are one of my favorites. Love the white spongy rasgullas.

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  5. perfectly made! looks so yummy.

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  6. very soft and tasty looking Rasagulla

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  7. Wow the rasagullas look mouth watering and perfect...
    VEry nice clicks and I just wish I could grab them right away and eat them

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  8. very well explained, Divya. You would have been great as a teacher !! :) And hey..do drop by my "pick quicks" blog (non-foodie one) if u are in for some hearty laugh. Hope u will be a follower there as well.

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    1. have been there and your follower too...thank you sona

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  9. Soft and yummy balls of yumminess. my favorite

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  10. Juicy,spongy,droolworthy,snow balls like rasgullas are just fantabulous..Lipsmacking here.

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  11. Lovely and thanks for the step by step process. Yet I am still contemplating on making. Its time consuming but worth every min for the beautiful rasugallas. Yum all the way.

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  12. they have come well divya :) so cute and adorable..

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  13. Rasgullas look super soft and spongy.

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  14. Wow Divya ,they have come out really well..I am sure the girls bunchhh would have loved it:)

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    Replies
    1. yes we had fun and was happy everyone liked it...thank you meena

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  15. omg..can i grab all of them if u dont mind..;)

    http://preetyskitchen.blogspot.com/

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  16. it is so yummy, its worth the wait for this final outcome.

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  17. i'll try your way.. i yet to get success to making rasgullas.. :(

    http://from-a-girls-mind.blogspot.com/

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    Replies
    1. the amount of water drained and kneading are only things we need to concentrate...love to hear after your try...thank you krishna

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  18. Very beautiful looking Rasgullas! Yummy :)

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  19. let me give a try... www.sailajakitchen.org

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    Replies
    1. Would love to hear after your try...thank you sailaja

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  20. Rasagulla looks really yummy you made it very well Divya

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  21. My all time fav Divya...looks soo soft n yum...Nice click 2!!!

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  22. Divya, your post is flooded with comments. This speaks how we all loved your step by step instructions of the recipe. Rasgullas look super soft, spongy and so presentable. I am sure they must have been a hit in your party!

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    1. Thank you namitha, i appreciate to give the same everytime with other recipes too...party did rock...was very happy that everyone loved it and took back some for hubbies too :)

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  23. They look so beautiful Divya :) Very well explained too, as usual :)

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  24. Perfect rasagullas dear ! I feel like grabbing one right away :)

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  25. This looks tempting...ur friends r lucky to have u in th gang :)

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  26. Yummyyyy,deliicousssss I can't say more wanna grab one :)

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  27. I have never tried a Rasugulla before and this sounds like a delicate and delicious treat. Boy, there are quite a few steps to make these Rasugulla. But I love how smooth and fluffy it looks. Must be nice biting into one. :)

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    1. The process looks lengthy because of many pic's(you know step by step explanation)...This is very simple, half the process of making some home made cheese and rest just kneading and rolling...this is a soft dessert and lovely to chew..Thank you amy

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  28. Superb!. Rasgullas look so perfect.Beautifully done.

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  29. Wow, Divya! Your step by step guide tutorial is really nice and helpful. I had once tried making them and they came out so hard that I never even think of making it again. This wonderful post, however, is now tempting me to give it a go once more. Your rasgullas look perfect and fluffy, wish I could pick one right away :)

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    1. You should try...its fun to make...thank you arti

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  30. that third click just stays in my eyes ;). have never tried rasagulla , lazy coz of the long steps. can u parcel me these so tat I can help u reduce ur calorie-intake ;)

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    1. Would be a pleasure to share with you...thank you shree

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  31. Wow! Yummylicious rasgullas Divya.. Wonderful clicks dear.. Have fun with your girlies :-)

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  32. This is a new food to me and one I would love to try sometime. Thanks for being a part of the YBR this month:)

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    1. Thank you nancy....would love to join you everymonth :)

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  33. Hi Divya,

    I tried these at home. It was decent, but not as grt as urs. Please help me where did I wrong?

    - It was too chewy
    - It was spreading
    - it wasnt that white in color
    - I used normal milk, not the packet ones, anything coz of this?

    Please guide.
    Thanks in advance.

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    1. Hi Neeta,
      No problem with packet or raw milk until you used full cream milk, because that gives you more of paneer. The water would not have drained enough that is the reason rasugullas becomes flat after cooking(as you meant spreading), that is also another reason it becomes chewy...keeping good weight for 1 hour solid helps us to drain perfect amount of water. Did you knead for 10 minutes very well, you can feel the softness of paneer once done. It did not work out for me the first time, i did learn from my mistakes, am also a person like you who keeps trying...so please try again and am sure you will get them perfect.

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    2. Thank you Divya.
      Will definitely try again :)

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  34. Ms.Divya,
    Thanks for a wonderful récipe for rasugullas. My mom is a big fan of this dessert. Living in Central America and having Haldiram's or whichever tinned rasugulla is not the same as the ones that come in the clay pots and she was accustomed to having in New Delhi or in Calcutta (yes I said Calcutta, not Kolkata. BTW it is Bombay in my view, not Mumbai, maybe one day I'll change and accept the name change; emphasis on MAYBE. Sorry for getting off subject.
    Couple of questions:What syrup do you serve the rasugullas in; is it simple sugar or do you add rose water, cardamom, pistachios or anything else to it?
    and(and this is a major one)
    Any way to make this in something besides a pressure cooker. Not very fond ofusing them; actually, due to past experiences in my family, I am pretty frightened to use a pressure cooker and it becomes a huge deal-breaker for me.
    Thanks again for a wonderful récipe.
    Vinod

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    1. Hi Vinod,

      I know how it feels when we or our loved one are addicted to particular food and unfortunately we make them eat packed items knowing the truth about packed foods. it will be a pleasure when we try and treat them homemade...am here to help you with any queries...hope the below answers your questions.
      1. Sugar and water is the syrup. I added Cardamon, clove to enrich the flavor. If you wish to add rose syrup add few drops to the syrup while boiling. Nuts are for decorations, but if you wish you can fill them inside paneer balls too(i am yet to try that version).
      2. Pressure cooker is no way needed. you can simply use a wide pan or wide pot. it should be wide enough as rasugullas expand. the procedure is same until dropping paneer balls. once they are dropped cover the pot and cook it for around 7 to 10 minutes on medium flame. when the size doubles they are done.

      Happy cooking!

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    2. Thanks for the prompt reply. Will absolutely give these a try now that I know I can make them without a pressure cooker. Will let you know how they turn out.

      Btw, great récipe on the bell pepper chutney. Busy weekend of cooking for me, yayyy!
      Thanks again

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    3. Love to hear from you after trying....Thank you Vinod, Happy Weekend...

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