Hey everyone. How are you all these days? I am busy with my project, so I am unable to post anything on my blog, so today I take time to share my new recipe and tasty experience with you all. The new recipe is rasgulla. I ate the rasgulla for the first time at my home. My father brought it from the store. Nowadays so many people buy sweets from nearby stores, but no worries; I share the recipe with you to cook at home.moment I bit into it, the syrup burst into my mouth, and I knew—this wasn’t just a dessert; it was an experience. The delicate chhena (paneer) balls, soaked in lightly flavored sugar syrup, were so light yet so satisfying.There are desserts, and then there are Rasgulla—soft, spongy, and soaked in sweetness. This beloved Bengali delicacy is not just a treat for the taste buds but a symbol of celebration, festivity, and love.And guess what? Making perfect rasgulla at home is easier than you think!
A Sweet History: The Origins of Rasgulla
Rasgulla, also known as "Rosogolla" in Bengal, has a rich history. It is believed to have originated in Odisha as "Pahala Rasagola" and later became a signature sweet of West Bengal.
The modern spongy rasgulla was perfected in 1868 by Nobin Chandra Das, a famous Bengali sweet maker. Since then, this dessert has become a symbol of Bengali sweets, loved across India and beyond.
Rasgulla Recipe: Soft & Spongy Perfection
Ingredients:
For Chhena (Paneer)
✔ 1 liter full-fat milk
✔ 2 tbsp lemon juice or white vinegar
✔ 1 cup cold water
For Sugar Syrup
✔ 2 cups sugar
✔ 4 cups water
✔ 2-3 cardamom pods (optional)
✔ 1 tsp rose water (optional)
Step-by-Step Method
Step 1: Making the Chhena (Paneer)
Boil the Milk – Heat 1 liter of full-fat milk in a pan, stirring occasionally.
Curdle the Milk – Add lemon juice or vinegar gradually while stirring. The milk will start separating into chhena (curds) and whey.
Strain the Chhena – Pour the curdled mixture into a muslin cloth, rinse with cold water to remove the sourness, and squeeze out excess water.
Rest – Hang the cloth for 30 minutes to drain completely.
Step 2: Kneading and Shaping
Take the drained chhena on a plate and knead it for 8-10 minutes until smooth.
Shape the chhena into small balls (around 12-15), ensuring there are no cracks.
Step 3: Preparing the Sugar Syrup
In a large pot, add 4 cups water and 2 cups sugar.
Add cardamom pods for extra aroma.
Bring the syrup to a boil until the sugar completely dissolves.
Step 4: Cooking the Rasgullas
Gently drop the chhena balls into the boiling sugar syrup.
Cover and cook on medium heat for 15 minutes. The rasgullas will double in size.
Turn off the heat and let them rest for 2-3 hours so they absorb the syrup.
Step 5: Serving
Add rose water for an authentic touch.
Chill and serve!
The Secret to Perfect Rasgulla
Use full-fat milk for soft chhena.
Knead until smooth—this makes the rasgulla soft, not crumbly.
Cook in a large pan to allow expansion.
Don’t overcook, or they will turn chewy.
Why Rasgulla are More Than Just a Dessert
Rasgulla hold a special place in Indian culture. Whether it's Durga Puja, Diwali, or a family gathering, these sweet delights bring happiness and warmth.
And the best part? Once you make them at home, you'll never go back to store-bought ones!
So, are you ready to experience the magic of homemade Rasgulla? Try this recipe and share your experience in the comments!