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Rasgulla

Rasgulla
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Rasgulla Recipe, How To Make Rasgulla Recipe

Rasgulla is a syrupy dessert popular in the Indian subcontinent, especially in Odisha.

About Recipe

How to make Rasgulla

(64 ratings)
13 reviews so far
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
Rasgulla
Author : Vahchef
Main Ingredient : Milk
Servings : 4 persons
Published date : November 10, 2016


Ingredients used in Rasgulla
• Cream milk - 4 cup.
• Refined flour (maida) - 1 tea spoon.
• Sugar - 1 cup.
• Water - 2 cup.
• Rose water - 1 tea spoon.
• Lemon juice - 2 no.
Method:
  • Heat the milk to boiling point and add lime juice for curdling.
  • When milk is completely curdled, pour into a muslin cloth and allow to drain. When almost dry, press the cloth with a weight and leave to drain further.
  • Once the solid chenna (paneer) has been formed, add flour and knead to a soft dough. Make small balls from the dough.
  • Boil sugar and water for 5 minutes to make a syrup and carefully drop balls into the syrup.
  • Cook the balls gently in the syrup for 15 minutes.
  • Let it cool and add rose water.

Serve chilled with the Syrup.






Cooking with images







 

Comments & Reviews

 

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Recent comments

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Property Option Posted on Mon Sep 14 2015

If not so please provide me official website link of kitchenaid where I can buy kitchen aid professional mixer. Thanks

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Property Option Posted on Mon Sep 14 2015

Very Nice recipe sanjay, As I am foodie and keep on reading delicious recipes provided by vahrehvah.com. In This recipe you have used kitchen aid professional mixer. Is it possible to make this recipe without this kitchen aid professional mixer? If

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vahuser Posted on Sun Dec 16 2012

just now i made the rasgullas they turned great ....... really mouth watering. but i add cardamom instead of rose water. it tastes really good. actually i followed the video of rasamalai for making these rasgulla.

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vahuser Posted on Thu Dec 13 2012

Hello Sanjay ji, whenever I have to make some new dish I always prefer watching your recipes first, but I think its much easier to make rosogollas in a pressure cooker, after making the balls out of the chena, I prepare the syrup in a cooker ofcours

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vahuser Posted on Wed Sep 29 2010

How to make Rosgulla

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vahuser Posted on Wed Apr 07 2010

hi! i made rasgullas as u described in recipe, it came out with gud size n soft later or after refrigerated it was hard can u plz tell me wht to do??????/

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vahuser Posted on Tue Jan 26 2010

It was an excellent recipe came out really well.

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vahuser Posted on Sat Sep 26 2009

I 1st saw video demo June 2008 by the Chef himself, (is it Sanjay) but didnt write the recipe thinking I'll find the demo again anytime BIG MISTAKE !! Well cant seem to find the Demo again. I do definitely remember something about putting rasgulla

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vahuser Posted on Thu Aug 20 2009

Hi Sanjay, Can you do a video on how to make rasgulla. Mine never come out right and I know there is a trick to it. Also can you use a kitchen aid professional mixer to work on the paneer/chenna.

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vahuser Posted on Fri Jul 31 2009

Hi Sanjay.....I love all your recipes and they turn out very well. However, since coming to US I have been trying to make rasgullas following recipes posted at different sites but failed miserably. Today, I tried out your way and it was a super succe

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vahuser Posted on Tue Jul 15 2008

hi sanjay, i make rasgulla exactly how u described in ur rasmalai sesiion n they always trun out soft n juicy n get double or more in size aftr they get cooked but only isseu ive is they shape more like rasmali thn round bolls..wht cud b the reason

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vahuser Posted on Wed May 07 2008

hi sanjay i try more than 3 times to make rasgulla but failed.after making the rasgulla it bacame so heard to eat. i dont understnad why it happned. so would you please show the demo of rasgulla.

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