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Introduction
Today I’m making Roshogulla, or more commonly known as Rasgulla — a classic Indian dessert that’s loved across the globe. mostly this dish is eating in the indian because every indian like to rasgulla
This is the first time I’m sharing this recipe with you all on , and trust me, the results will be super soft, spongy, melt-in-mouth Rasgullas, soaked right to the core in sweet syrup. And yes — the method is very simple, using just a few ingredients. that every one can do it and with simple steps and with home made things
If you follow all the tips and tricks I’m sharing, this recipe will turn out perfect for you.” and it give you good test also to the rasgulla
Two Types of Sugar Syrups for Rasgullas:
We will prepare two syrups:
- One for soaking (dipping) the Rasgullas after cooking. this is also important for the rasgulla
- One for cooking the Rasgullas. this is the most important thing in the rasgulla
Step 1: Soaking Syrup
- Sugar: 1 cup (250 g) or you can add as you need in the rasgulla
- Water: First 2 cups + 1/3 cup extra as following you can add it to the rasgulla
Process:
- Add sugar and water to a saucepan. as you need you can add sugar to the rasgulla
- Turn on the stove and bring it to a rolling boil (until sugar dissolves completely). this is also main process of the rasgulla
- Once it boils and sugar has dissolved, do not boil further. because it not get good test
- Important: Do not wait for 1 or 2-string consistency (like in gulab jamuns).
This syrup should be thin so Rasgullas can soak it properly. this is the type of gulab jamun only same process it there - Pour the syrup into a bowl and let it cool to room temperature. you can keep as your need to it
Step 2: Making Chenna (Curdled Milk for Rasgullas)
- Milk: 1 litre full-fat buffalo milk or you can add more also to the rasgulla
Process:
- Pour milk into a heavy-bottomed pan. or you can keep any other thing also
- Bring it to a gentle boil, stirring occasionally. this is also important for the rasgulla
- Turn off the flame as soon as it begins to boil and let it rest for 1–2 minutes.
(This rest helps in making soft Chenna.) it get good test while eating - In a bowl, mix: it properly to the bowl
- 1–2 tbsp vinegar this is also important to the rasgulla
- 2 tbsp water as you need you can add water to it
- Gradually add this mixture to the milk while stirring gently. this is also important for the rasgulla
- You’ll see the milk curdle and separate into:
- Chenna (curds) as you need you can add it to the rasgulla
- Greenish whey (liquid) you have then you can add it to the rasgulla
Step 3: Straining and Draining Chenna
- Place a muslin cloth over a strainer and pour the curdled milk through it. or you can take any other thing also for this
- Rinse the Chenna gently with water to remove vinegar’s acidity. but carefull while remove water
- Hang the cloth for 1–2 minutes to drip off extra whey. this is also important to it
- Gently squeeze the Chenna 2–3 times (not too much – we don’t want it dry).
- Place it back on the sieve and put medium weight on it for 5 minutes. or you can keep more time also
Important Chenna Tips:
- Use buffalo milk for best results (full fat). but you can use another milk also for the rasgulla
- Don’t boil milk aggressively — gentle simmer is enough. this is also important for the rasgulla
- Resting the milk before curdling helps retain softness. it help you to get good test to the rasgulla
- Use diluted vinegar – strong vinegar shocks the milk. so this is also harmfull to the rasgulla
- Strain immediately after curdling – don’t let it sit in hot whey.
- Don’t over-drain the Chenna – a little moisture is necessary for soft Rasgullas.
Step 4: Cooking Syrup
- Sugar: 2 cups (500 g) or you can take as your need also
- Water: 5 cups this also you can take as you need
Process:
- Add sugar and water to a large wok (kadhai).
- Let it come to a boil on low flame.
- While this is boiling, move on to shaping the Rasgullas.
Step 5: Kneading & Shaping the Rasgullas
- Transfer rested Chenna to a large plate.
- Crumble the Chenna and gather it to one side.
- Use the heel of your hand to massage small batches of Chenna.
- The goal: make it smooth and fine.
- Knead until it leaves the surface and comes together.
- Be careful not to over-knead — this can release too much fat.
- Once ready, add:
- 1 tsp refined flour (maida) – no more.
- Mix it well.
Shaping:
- Take small amounts and roll between palms into smooth roundels.
- Apply some pressure while shaping, then lighten it to form perfect balls.
- Make sure the surface is crack-free and smooth.
- Cover the remaining Chenna and balls with a moist cloth to avoid drying.
Step 6: Boiling the Rasgullas
- Check the syrup — make sure it’s at a rolling boil.
- If syrup is too thick, add a little more water.
- While syrup boils, prepare a slurry:
- 1 tbsp refined flour (maida)
- 1/4 cup water
- Mix well and keep aside.
- Add Rasgullas one by one into boiling syrup.
- Cook on high flame for 2–3 minutes without lid.
- Then, add the prepared slurry.
- Cover with lid and cook on high flame for 10–12 minutes
