Indian favourite dessert rasagulla 🤤|| kolkata style
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Authentic Bengali Rasgulla Recipe | Soft & Spongy Roshogolla at Home
Learn how to make soft, spongy Bengali Rasgulla (Roshogolla) at home with this traditional recipe. Step-by-step guide to making perfect chenna balls in sugar syrup.
💫 What is Bengali Rasgulla?
Rasgulla, also known as Roshogolla in Bengali, is a beloved Indian sweet made from soft, spongy chenna (cottage cheese) balls soaked in light sugar syrup. Originating from West Bengal, it’s known for its melt-in-the-mouth texture and subtle sweetness.
This authentic Bengali rasgulla recipe will help you make perfect, juicy rasgullas just like the ones from Kolkata sweet shops!
🛒 Ingredients for Bengali Rasgulla
🧀 For the Chenna (Paneer):
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1 liter full-fat milk
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2 tbsp lemon juice or vinegar
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2 tbsp water (to dilute the lemon juice)
🍯 For the Sugar Syrup:
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1½ cups sugar
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4 cups water
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2–3 green cardamom pods (optional)
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Few drops of rose water or kewra essence (optional)
👩🍳 How to Make Bengali Rasgulla – Step-by-Step
✅ Step 1: Make the Chenna
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Boil the milk in a heavy-bottomed pan.
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Once it comes to a boil, reduce the heat and add diluted lemon juice slowly while stirring.
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As the milk curdles, switch off the flame and let it sit for 2–3 minutes.
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Strain the curdled milk using a muslin cloth or fine strainer.
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Rinse the chenna under cold water to remove lemony flavor.
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Squeeze out excess water and hang the cloth for 30 minutes to drain completely.
✅ Step 2: Knead the Chenna
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Transfer chenna to a plate and knead for 8–10 minutes until smooth and soft.
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Make small, smooth balls (about 12–15) with no cracks.
✅ Step 3: Prepare Sugar Syrup
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In a deep pot, add sugar and water. Bring it to a boil.
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Add cardamom pods and let the syrup simmer for 4–5 minutes.
✅ Step 4: Cook the Rasgulla s
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Drop the balls gently into the boiling syrup.
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Cover and cook on high flame for 10 minutes. The balls will expand.
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Reduce the flame and cook for another 5–10 minutes on medium.
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Sprinkle cold water in between to maintain the syrup’s temperature.
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Turn off heat and let rasgulla s rest in syrup for at least 4 hours.
✅ Step 5: Flavor & Serve
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Add a few drops of rose water or kewra essence once cooled.
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Serve chilled or at room temperature.
💡 Pro Tips for Perfect Rasgulla
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Use full-fat milk for soft chenna.
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Kneading is the key to sponginess – be gentle but thorough.
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Don’t overcrowd the pan while boiling rasgulla.
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Add cold water occasionally to prevent syrup from thickening.
❓ FAQs
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📝 Conclusion
This traditional Bengali rasgulla recipe brings the iconic sweet shop taste to your home kitchen! With just milk, lemon, and sugar, you can create a magical dessert that’s light, juicy, and absolutely divine.
✨ Try this homemade rasgulla recipe today and impress your family with a classic Indian mithai! 💛
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