Rasgullas are soft spongy sweet balls made from fresh chenna or paneer. The chenna is mashed to make smooth balls and boiled in sugar syrup until they light and fluffy. Soaked and cooled in the same syrup for some time, and one gets the best soft spongy Rasgulla.
Rasgullas are one of the most common sweet from the East of India. There are many chenna or paneer based dishes from this part of India. Rasgullas are easy to make and the best part is that they are not fried. One can even squeeze out some of the sugar syrup to make eat it with less guilt.
The process of making a chenna or paneer is the same. That is the milk is boiled, then curdled using an acidic ingredient. Chenna has slightly more water content and is generally in crumbled form. Paneer is a shape given to chenna. That is it is made into blocks so that it could be used in different paneer dishes be it savory or sweet. It is best to use cow’s milk instead of buffalo milk for making chenna for rasgulla. For people staying outside India use milk which has reduced fat.
Making of Rasgullas is not tricky at all. If a few things are taken care of. Every recipe has some tips and tricks and if one follows them properly you will attain the best every time. Always use fresh chenna to make rasgullas. One can even make rasgulla with spoiled milk or the milk which is being curdled too. It is advisable to use the chenna in one hour after it is made so that some moisture is still there. However, we do not want it to have too much water too. Do not adding too much sugar in the water used for boiling. If one adds to much water the rasgullas will not be spongy and might turn a bit hard. It is better to add about ¼ or less of the total sugar needed. If you add too little water while making the rasgulla, they will be flat. Rasgullas require space to expand. Overcrowding the pot will lead to non-expansion and flattening of the balls. Always keep that in mind while making rasgulla.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
- Yield16 Balls
- Serving Size30 g
- Energy655 cal
- 500 gms Chenna
- 1/2 liter Water – 2 Cups
- 125 gms sugar Approximately 3/4 Cup
- Few saffron strands (Optional)
- Kewra Water (Optional)
- Start kneading the chenna with the heel of the palm.
- We need to smoothen out the chenna to make softballs.
- This process will take around 8-10 minutes.
- The mixture is done kneading when you are able to get a soft smooth dough, without any lumps.
- Now take approximately 1 Ltr water and add around 75-80 gms (one-fourth of total) in the water.
- If using saffron, add it now.
- Roll the small balls out of the dough.
- Once the water starts boiling drop all the balls gently in the boiling water.
- Let the ball on medium to high heat for 20-25 minutes.
- After 20-25 minutes switch off the stove.
- Gently remove the rasgullas in a bowl.
- Do not remove all the syrup from the pot.
- In the remaining water add the sugar and let it boil for 2-3 minutes so that the sugar gets dissolved completely.
- Switch off the gas and let the sugar syrup cool for half an hour.
- After that add the rasgullas in the sugar syrup.
- Add 1-2 teaspoon of Kewra Syrup after being cooled completely.
- Let the rasgullas refrigerate for minimum of 12-16 hours.
- Enjoy soft spongy Rasgulla.
- Chenna should not have too much water.
- At the same time, chenna should not be too dry.
- Kneading the chenna is crucial.
- Do not rush kneading step. It should be smooth.
- While making balls, ensure first pressing it in between the hands to make a tight ball.
- There should not be too much of the time spent between making balls and putting it in the water.
- 16 servings per container
- Serving Size30 g
- Amount per serving
- % Daily Value*
- Total Fat10 g12.82%
- Saturated Fat5 g25%
- Trans Fat0 g
- Polyunsaturated Fat0 g
- Monounsaturated Fat0 g
- Cholesterol0 mg0%
- Sodium12 mg0.52%
- Total Carbohydrate5 g1.82%
- Dietary Fiber8 g28.57%
- Total Sugars14 g
- Protein14 g28%
- Calcium7 mg0.54%
- Iron4 mg22.22%