rasgulla equation with a tiny bit at a time pics. rasgulla is a celebrated bengali sweet. while the procedure for making rasgulla proceeds as in the past, there are two indisputable sorts of rasgulla. one is the flexible rasgulla and the other one is a non-supple rasgulla. in this recipe post, I have shared the method for making sensitive, flexible and brilliant rasgulla equation with a ton of tips and proposals.

rasgulla is our favored bengali sweet. rasgulla is in like manner one of those couple of plans for which I have most extraordinary requesting. after various starters, I am sharing rasgulla equation. after you endeavor so frequently, you comprehend your misunderstandings and upgrade them. so was it for my circumstance. I picked up from all of the stumbles I made. disregarding the way that creation rasgulla can be dubious, anyway this post will help you with hitting the nail on the head. there are in like manner some indian treats which are definitely not hard to make and you can even endeavor them for diwali or any festival – gulab jamun, besan ladoo, malpua.

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in this rasgulla equation, I have endeavored to give tips and proposition at each conceivable chance, with the objective that you can in like manner viably make these fragile and light rasgulla at home. these round white marvels stay helpful for seven days in the cooler. serve rasgulla plain as sweet. you can moreover make rasmalai with them, which is what I did with some of them. this equation yields 18 to 20 rasgulla.


rasgulla is a commended bengali sweet delivered utilizing milk. to make rasgulla, first milk is soured to get chenna which is on a very basic level coagulated milk solids. these coagulate milk solids are drained of the whey and utilized with some sooji (semolina) or for the most part helpful flour (maida). round balls are created utilizing the controlled chenna which are then cooked in sugar syrup in a dish or pot. some cardamom powder or rose water is added to upgrade rasgulla.

a versatile rasgulla should be fragile and light. in this post, I have referenced underneath a significant part of the time presented requests (asked by perusers in the comment zone of this post) with tips and proposals so you can without a doubt make light rasgulla recipe in your very own kitchen.


1. what should be the idea of milk to make rasgulla?

to make chenna based treats like rasgulla or cham, reliably use full cream milk or full fat whole milk. you can even use homogenized milk or cleaned milk. do recollect that milk should be new and must be in its rack period. make an effort not to make rasgulla with molded milk or skimmed milk or low fat milk.

2. how to check the correct clamminess in the chenna?

rasgulla is delivered utilizing chenna. chenna is whey discharged milk solids avoided going bad milk. by and by the clamminess balance is huge in chenna and one of the critical factor to get the correct surface in rasgulla. so in case the chenna has an abundance of water or moistness, by then the rasgulla falls apart or breaks while cooking. if there is too less soddenness in the chenna, by then the rasgulla gets rubbery, thick and contracts or fixes in the wake of cooking and cooling.

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while employing chenna, you can without quite a bit of a stretch check the clamminess content in it. if you see that the chenna is moist or watery, by then this construes there is more water. to address you can incorporate some maida (for the most part valuable flour) with the objective that extra clamminess is held. the consequent method is to keep a significant burden on the chenna again with the objective that the extra water or whey gets drained.

while rubbing, in case the chenna looks fragile and dry, by then this infers there is less sogginess in it. so to address this, sprinkle 1 to 2 teaspoons of water while working. this will remember some moistness for the chenna. some clamminess in chenna, helps in authority and results in sensitive rasgulla, yet note that a great deal of sogginess or water in chenna will wreck it.

3. what measure of time is taken to handle chenna?

dependent upon the force and weight applied by your palms, the arranging will contrast. anyway there is a test which you can use – which is to stopped working chenna when your palms become barely sleek. some fat from the chenna is released while working it. as such the palms should end up being to some degree sleek when kneading. right when you land at this movement, quit kneading chenna and make round balls from it. the chenna should be controlled to a smooth colossal ball which should have the choice to get together without breaking or falling to pieces.

4. what is the consistency of sugar syrup?

rasgulla is dunked in sugar syrup which is watery with no string consistences. so you don’t need to cook the sugar syrup till two or three string surfaces. this watery consistency causes the rasgulla to hold the sugar syrup and makes it sweet.

5. why has rasgulla gotten rubbery?

if the rasgulla balls are overcooked, by then they will end up getting rubbery and thick.

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6. why has rasgulla contracted or smoothed?

ceaselessly use an immense dish when cooking rasgulla with the objective that all the rasgulla balls can without quite a bit of a stretch oblige and create cooking. also never blend in with a spoon as the rasgulla can break. thusly it is more brilliant to use a dish with handles so you can shake and whirl the holder by holding the handles. another point to be noted is that the rasgulla can get contracted or fixed if the chenna is dry.

7. how to check if the rasgulla is cooked?

when cooking the rasgulla will develop and increase in size. for this recipe, the cooking time will contrast from 8 to 10 minutes or more. the time assortment will depend upon factors like the size of the rasgulla, the size and kind of compartment, fire power, etc so following 7 to 10 minutes, you can remove a rasgulla piece and keep it in a mug or bowl of water. if the rasgulla settles at the base, it is cooked. if it skims outwardly of the water, it is half-cooked.

8. how to store rasgulla?

in the wake of making rasgulla, when they cool at room temperature, refrigerate them. make an effort not to keep them at room temperature as they get demolished.

9. what should be conceivable with the rest of the sugar syrup?

the additional syrup can be used to make nimbu pani (lemonade). you can similarly add it to shikanjvi or characteristic item presses or add to hitters while making cakes.

I have divided the stepwise rasgulla recipe into four areas for straightforwardness of scrutinizing:

making chenna

making rasgulla balls

arranging sugar syrup

cooking rasgulla

on a side note, I controlled the chenna and cooked the sugar syrup at the same time. saves time hence. in any case, you can similarly set up the chenna balls first and a while later make the sugar syrup.

The best technique to MAKE RASGULLA RECIPE

making chenna

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1. take 1 liter of whole milk in a holder and keep it to rise on a low to medium fire. I used characteristic ox-like milk which doesn’t have a great deal of fat. if you utilize wild bull milk, it has a great deal of fat and makes for a thick layer of malai/cream skimming on top. you have to clear the thick layer of malai, before you proceed with the production of chenna.

2. so when the milk is heating up, line a strainer or bowl with a cheddar texture or muslin.

3. keep blending the milk at between times in with the objective that the froth isn’t confined on top and the base doesn’t get sautéed or the milk solids slow down out to the base.

4. right when the milk arrives at breaking point, by then diminishing the fire to its generally negligible. add 1 to 3 tbsp lemon juice. first incorporate 1 tbsp lemon press and blend well in fact. if the milk has not coagulated absolutely, by then incorporate 1 tbsp more. keep the lemon juice helpful with you. dependent upon the idea of milk, you may need to add 1 to 3 tbsp of lemon juice. blend in the wake of including the lemon juice. now and again I have included 1 tbsp lemon juice and the milk has coagulated and every so often I expected to incorporate 3 tbsp too. vinegar moreover can be incorporated as opposed to lemon juice. another option is curd/yogurt. add 4 to 5 tbsp of yogurt or more at whatever point required. with yogurt you don’t need to flush the chenna in water later.

5. at the point when the milk goes bad, switch off the fire. the milk should go bad absolutely with the green watery whey.

6. by and by pour the coagulated milk in the cheddar material/muslin lined strainer or bowl. spare the whey and add it to your chapati hitter or in dals or curries. the whey is nutritious, so don’t discard it.

7. aggregate the muslin from the sides and flush the chenna or coagulated milk solids very well in running water. this chops down the temperature of chenna similarly as removes the lemony flavor and tart taste from the chenna.


8. by and by pulverize the muslin with your hands well in reality, so wealth water is exhausted from the chenna. remember there should not be excess water or clamminess in the chenna as then the rasgulla will break when cooking.

9. place a staggering burden on the chenna for 7 to 8 minutes. you can in like manner hang the chenna for around 30 minutes.

10. following 7 to 8 minutes, remove the cheesecloth from the chenna. note that the chenna should not have a ton of sogginess nor be unreasonably dry.


11. incorporate 1 tsp unroasted sooji or rava or semolina. the rava I had were to some degree coarse. fine rava or sooji in like manner works very well. you can similarly incorporate all around helpful flour/maida. including them two ties the mix. for a gluten free decision, incorporate 1 tsp corn starch rather tha


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