Rasgulla Recipe (Soft and Spongy)
Rasgulla, also known as Rosogolla or Bengali rasgulla, is a popular Indian milk-based sweet made by simmering soft paneer balls in a light sugar syrup until soft, juicy, and spongy. If you’ve ever wondered how to make soft rasgullas at home, this simple, step-by-step rasgulla recipe without eggs is for you. Prepare this traditional Indian dessert using ingredients like milk, vinegar or lemon juice, and sugar. Serve it as part of a dessert platter along with other Indian sweets like gulab jamun, ladoo, or kheer. Whether you’re searching for festive mithai recipes, this step-by-step guide will help you make soft rasgullas at home using paneer (chenna) made from full cream milk, and cook them in a sugar syrup until they turn light, fluffy, and juicy so that you get authentic halwai-style rasgullas every time.
Ingredients for Rasgulla Recipe
- Full cream milk – 1 liter (use full-fat milk for best results)
- White vinegar – 2 tablespoons (or lemon juice as an alternative coagulant)
- Cold water – for rinsing the chenna
- Granulated sugar – 1½ cups (about 300 grams)
- Water – 4 cups (1 liter)
- All-purpose flour (Maida) – 1 teaspoon (optional)
- Water – 1 tablespoon (mix to make a light slurry)
How to Make Rasgulla
1. Pour 1 liter full-cream milk into a heavy-bottomed pot and bring it to a boil. Reduce the heat slightly and add 2 tablespoons vinegar or lemon juice gradually, stirring until the milk curdles into chenna (fresh paneer) and whey. This is the base for soft and spongy Bengali rasgullas.
2. Strain the curdled milk through a muslin cloth, rinse the chenna under cold water to remove the sour taste, and squeeze gently to drain excess moisture. This step ensures the paneer is firm enough for making authentic Indian sweets like rasgulla.
3. Transfer the chenna to a flat plate and knead it for 5 minutes into a smooth dough without cracks. Divide into 10–15 small portions and roll into round rasgulla balls. Smooth, crack-free balls make perfect soft and spongy paneer rasgullas.
4. In a deep saucepan, combine 1½ cups sugar with 4 cups water and bring to a boil. Stir until the sugar dissolves and the syrup turns slightly sticky. This hot sugar syrup is essential for rasgulla to absorb sweetness and swell up like a traditional Bengali mithai.
5. Gently drop the paneer balls into the boiling syrup. Cover and simmer on medium flame for about 10 minutes. The Indian dessert balls will double in size, becoming soft, spongy, and juicy as they soak in the syrup.
6. Turn off the heat and let the rasgullas cool down in the syrup. Serve warm or chilled as a festive sweet, garnished with rose water or saffron strands for extra aroma. This homemade Indian sweet recipe is perfect for Diwali, Holi, or any celebration.
Serving Suggestions for Rasgulla
- Serve Chilled: Rasgullas taste best when served chilled straight from the refrigerator. However, you can enjoy rasgullas slightly warm or at room temperature, especially during winters.
- Garnish Rasgullas with Saffron or Rose Water: For a festive touch, garnish rasgullas with a few strands of saffron (kesar) or a few drops of rose water or cardamom essence. Serve it as part of a dessert platter along with other Indian sweets like gulab jamun, kaju katli, or rasmalai.
- Serve Rasgulla with Rabri: For a richer version, serve rasgullas dunked in thick rabri (sweetened reduced milk) for a decadent dessert known as rasgulla rabri.
Frequently asked questions
When rasgullas are likely overcooked or the chenna wasn’t kneaded enough, it becomes hard. Knead it until smooth and soft.
Too much water in the chenna or not enough kneading can cause rasgullas to break. Make sure to drain well and knead properly.
Boil for 12–15 minutes in sugar syrup, covered. They will puff up.
Recipe Card
Soft and Spongy Rasgulla
Equipment
- 1 Heavy-bottomed pot
- 1 Slotted spoon
- 1 Sieve
- 1 Deep frying pan
- 1 Muslin cloth or cheesecloth
Ingredients
- 1 liter full cream milk full-fat cow milk recommended
- 2 tablespoons vinegar or lemon juice
- 1 cup water for rinsing chenna
- 1½ cups sugar 300 grams
- 4 cups water 1 liter
- 1 teaspoon rose water optional, for fragrance
- 1 teaspoon maida
- 1 tablespoon water optional slurry for syrup texture
Instructions
- Pour 1 liter of full cream milk into a large pot. Bring to a boil on high flame. Stir occasionally to avoid burning.
- Reduce the heat and add 2 tablespoons of vinegar slowly, stirring with a slotted spoon. The milk will split into chenna (curds) and whey.
- Place a muslin-lined sieve over a bowl and pour the curdled milk through it. Rinse the chenna with cold water to remove acidic taste. Squeeze gently to remove excess water.
- Transfer chenna to a flat plate or parat. Knead the chenna for 2–5 minutes until it becomes smooth and dough-like.
- Divide the dough into 10–15 equal portions. Roll each portion between your palms into smooth, crack-free balls.
- In a deep pan, combine 1½ cups sugar with 4 cups water. Boil on high flame until the sugar syrup becomes slightly sticky but not thick.
- Gently drop each rasgulla ball into the boiling syrup. Cook on high flame for 10–12 minutes. They will double in size. Optionally, add maida slurry to stabilize syrup.
- Turn off the flame. Let rasgullas rest in syrup for 10–15 minutes. Serve warm or chilled. Garnish with rose water or saffron if desired.
Notes
- Always use full-fat milk to get rich, soft chenna.
- Kneading well ensures soft, spongy rasgullas without cracks.
- Do not overcook rasgullas in sugar syrup or the rasgullas may harden.
- Add rose essence or cardamom powder for a traditional flavor.
