Rasgulla/Roshogolla

The term literary translate to rosho (syrupy) golla (round dumpling/balls)! Soft spongy cheeseballs soaked in syrup, Rasgulla/Roshogollais a famous Eastern India dessert. It needs just 5 ingredients (milk, sugar, vinegar/lemon juice, water, cardamoms for flavor). While the recipe of Roshogolla sounds very easy, it’s definitely one of the trickiest Indian dessert to perfect. I have explained everything in detail along with a VIDEO with all the key tips.

Invention of Rasgulla/Roshogolla

There are lots of stories on who invented this melting in mouth luscious dessert and debates on if it’s a true Bengali dessert or Oriya’s. Some says it was initially invested in Puri temples and while there are others who shares stories on how their great grandfather invented it with trail and error.

I am not even getting there, just thankful to whoever invented it.

Bengali Sweets - Roshogolla/ Rasgulla

Ingredients for White Rasgulla

I say white Roshogolla/Rasgulla because sometimes these are also made with jaggery, sometimes food colors are added and sometime Rasgulla is cooked longer for a rich caramel color.

What I shared here is basic simple white Roshogolla.

You need:

  • Whole Full Fat Milk – Roshogolla will turn out soft and spongy if you use any other variety of milk.
  • Vinegar or Lemon juice to curdle the milk
  • White granulated sugar to prepare a light syrup
  • Water
  • Green Cardamoms for flavor – You can use saffron threads, dried rose petals for flavor too.

Freshly prepared cottage cheese

Steps to prepare Roshogolla

  • Curdle the milk to prepare fresh cottage cheese
  • Knead the cottage cheese to a smooth dough
  • Roll into small cheese balls
  • Prepare light sugar syrup
  • Cook the cheese balls in the sugar syrup
  • Let it cool down and enjoy it fresh

Shaping fresh cheese balls for Rasgulla/Roshogolla

KEY TIPS to prepare spongy soft Roshogolla

You absolutely need full fat whole milk to prepare the perfect Rasgulla

Curdling Milk – Often we tend to add the acid right after the milk is boiled. Avoid doing that as that created hard texture of the chenna (curdle milk). Take the hot pan off the gas, add some ice cubes or give it a few seconds, and then add the vinegar or lemon juice.

After straining the curdle milk, and washing it off with cold water, squeeze off all the water and hang it for JUST 30 MINUTES. If you hand the cheese cloth for more than 30 minutes, it will take away all the moisture and you will not get that super soft texture.

Kneading the cottage cheese – This is probably the most critical part. DO NOT knead with too much pressure. We are just trying to turn the crumbly cheese into a smooth soft dough. Just press the cheese back and forth using the heel of your palm. As you knead, the dry crumble turns soft and smooth. Watch the video to understand the technique better.

While kneading the dough if it feels too dry even after kneading for 5 minutes, then add just half teaspoon of warm water to add some moisture.

Shaping the Cheese Balls – It is critical to avoid any cracks on the cheeseball and that will happen only if the cheese dough is smooth and soft.

Once the Roshogolla is cooked, don’t take it off the hot syrup. Leave it in it until it’s come to room temperature.

Benagli cheese balls in cardamom flavored sugar syrup

Often people get intimidated with the idea to prepare Roshogolla at home and I hope these tips will help you. Homemade Roshogolla/Rasgulla is a delightful treat and tastes way better than the store-bought ones.

MORE BENGALI DISHES TO TRY

Roshogolla / Rasgulla

Roshogolla / Rasgulla

Yield: 12 Roshogolla / Rasgulla
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes

The term literary translate to rosho (syrupy) golla (round dumpling/balls)! Soft spongy cheeseballs soaked in syrup, Roshogolla/Rasgulla is a famous Eastern India dessert. It needs just 5 ingredients (milk, sugar, vinegar/lemon juice, water, cardamoms for flavor). While the recipe of Roshogolla sounds very easy, it’s definitely one of the trickiest Indian dessert to perfect. I have explained everything in detail along with a VIDEO with all the key tips.

Ingredients

  • 2 tablespoons vinegar or lemon juice
  • 1/2 cup water
  • 1 liter whole full fat milk

for thel ight syrup

  • 5 cups water
  • 1 cup white granulated sugar
  • 5 green cardamoms

Instructions

  1. Mix 1/2 cup water with vinegar or lemon juice and keep aside.
  2. Pour the milk in a big sauce and bring it to boil. Stir it occasionally to avoid the milk getting burnt at the bottom of the pan.
  3. Once the milk comes to full boil, switch off the heat and take the pan off the heat.
  4. Pour the vinegar water mixture and stir it around. The milk will curdle.
  5. Drain the curdle milk on a muslin cloth and then pour water to remove the excess sour taste. Tie the edges and squeeze off all the moisture. Then either hang it or twist the edges and keep it on a colander for exactly 30 minutes to remove any excess water.
  6. After 30 minutes, take the cheese out of the cloth to a board or kitchen counter. Crumble it and then knead it gently with the heel of your palm. (watch the video to understand the technique better). Knead for exactly 10 minutes. This will turn the crumbly cheese to a smooth and soft dough.
  7. Divide the dough into 12 equal portions. Each of about 13 g. Roll the tiny portions into tiny balls. Make sure there are no cracks. Once done, keep aside.
  8. Prepare the syrup by pouring the water, sugar and cardamoms in a big pan or skillet. Keep in mind that the cheeseballs will double in size, so it needs space as it gets cooked. The pan should also have a tight lid so steam doesn't pass through. If the lid has a tiny hole, block it using a piece of paper or cloth.
  9. Boil the syrup in medium high heat for 10 minutes.
  10. Then drop the cheese balls, cover the pan and let it cook in medium high heat for 5 minutes.
  11. After 5 minutes, remove the lid and gently toss around the cheese balls. Cover and continue cooking for 5 minutes.
  12. Then remove the lid. The Rasgullas/ Roshogollas must be puffed and doubled in size. Leave it aside. Do not take the rasgullas out of the warm syrup. Let it come to room temperature before you serve or you could refrigerate it.

Notes

KEY TIPS to prepare spongy soft Roshogolla

You absolutely need full fat whole milk to prepare the
perfect Rasgulla

Curdling Milk – Often we tend to add the acid right
after the milk is boiled. Avoid doing that as that created hard texture of the chenna(curdle milk). Take the hot pan off the gas, add some ice cubes or give it
a few seconds, and then add the vinegar or lemon juice.

After straining the curdle milk, and washing it off with
cold water, squeeze off all the water and hang it for JUST 30 MINUTES. If you
hand the cheese cloth for more than 30 minutes, it will take away all the moisture
and you will not get that super soft texture.

Kneading the cottage cheese – This is probably the
most critical part. DO NOT knead with too much pressure. We are just trying to
turn the crumbly cheese into a smooth soft dough. Just press the cheese back
and forth using the heel of your palm. As you knead, the dry crumble turns soft
and smooth. Watch the video to understand the technique better.

While kneading the dough if it feels too dry even afterkneading for 5 minutes, then add just half teaspoon of warm water to add somemoisture.

Shaping the Cheese Balls – It is critical to avoid
any cracks on the cheeseball and that will happen only if the cheese dough is smooth
and soft.

Once the Roshogolla is cooked, don’t take it off the hot
syrup. Leave it in it until it’s come to room temperature.

A bowl of rasgulla/ roshogolla with cardamom pods
Did you enjoy this Rasgulla/Roshogolla? Share your creation by tagging @playfulcooking on Instagram with the #playfulcooking and I will re-share in my story!

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Leave a Reply

49 Comments

  • Archana
    Reply
    Archana
    April 28, 2013 at 3:55 PM

    Beautiful transformation to ‘Playful Cooking’! Love the playful header! Equally beautiful and delicious rasgullas! Love it!

  • Abby
    Reply
    Abby
    April 28, 2013 at 3:56 PM

    your food styling is gorgeous, as usual! i just had to comment to say i love the new header – it’s so cute! such a pretty font that complements your site perfectly!

  • Prerna@indiansimmer
    Reply
    [email protected]
    April 28, 2013 at 4:04 PM

    Love Love Love it!! The name might have changed but its still SO you. Specially love the banner.
    So proud of you for making this change babe. Good luck to Playful Cooking!

  • Radhika@JustHomemade
    Reply
    [email protected]
    April 28, 2013 at 4:58 PM

    Congratulations! Kana.. Change is good!
    Loving the new name & the new header..
    Who can say to Rasgullas? Not me! 😉

  • nags
    Reply
    nags
    April 28, 2013 at 5:03 PM

    i love the new look and the pics in this post are gorgeous. i am glad you finally settled on what your heart told you to do 🙂

  • Vishakha
    Reply
    Vishakha
    April 28, 2013 at 7:04 PM

    I like the new playful look 🙂 Beautiful pics as usual!!

  • Shumaila
    Reply
    Shumaila
    April 28, 2013 at 7:17 PM

    Love the header and the new look. And can not say enough about the photography in these post!! Absolutely beautiful! Congrats Kankana on a new beginning and wish you the very best!

  • Rashmi
    Reply
    Rashmi
    April 28, 2013 at 8:08 PM

    Congrats & Lovely. Got one query, can we do this from the paneer purchased from dairy or shop?

    • Kankana Saxena
      Reply
      Kankana Saxena
      April 29, 2013 at 11:53 AM

      Thanks Rashmi 🙂 It’s not easy to make with store bought paneer because those are harden to form the thick block. You can grate and try kneading it to a soft texture, but I am not sure how it would work out. I have always made with only homemade fresh paneer.

  • Manju @ Manju's Eati
    Reply
    Manju @ Manju's Eati
    April 28, 2013 at 9:00 PM

    though I’m not a huge fan of rasgullas (more of a ras malai fan) , I loved the way you’ve presented them. And as usual you header is stunning…love the little balloon , which my 1.5yr old would happily call ballum 🙂

  • Anamika
    Reply
    Anamika
    April 28, 2013 at 9:02 PM

    Love this new look and the new name. Header looks cute. Rassgulla’s are a perfect start for new beginning! Lovely pics…all the best :)!

  • Laura (Tutti Dolci)
    Reply
    Laura (Tutti Dolci)
    April 28, 2013 at 9:04 PM

    Love the new header! So excited for you and your new name :).

  • Sneh | Cook Republic
    Reply
    Sneh | Cook Republic
    April 28, 2013 at 10:33 PM

    Good luck on your wonderful new journey!! Everything looks wonderful 🙂 xx

    • Kankana Saxena
      Reply
      Kankana Saxena
      April 29, 2013 at 11:55 AM

      Your email was very helpful. Thanks for building the confidence in me to go ahead with the decision 🙂

  • Spandana
    Reply
    Spandana
    April 28, 2013 at 11:23 PM

    Congratulation on new beginning and Good Luck! Love new header!
    Rasgullas are so mouth-watering!

  • Rosa
    Reply
    Rosa
    April 28, 2013 at 11:24 PM

    Mmmmhh, exquisite and highly addictive, I’m sure! That is an intriguing dessert.

    A lovely new name and header!

    Cheers,

    Rosa

  • Nandita
    Reply
    Nandita
    April 28, 2013 at 11:26 PM

    Loved the new look of your blog Kankana. The rasgullas are to die for. I have never been able to make rasgullas properly. They have always been disasters. I’ll try your recipe next time 🙂

    • Kankana Saxena
      Reply
      Kankana Saxena
      April 29, 2013 at 11:56 AM

      Thanks Nandita 🙂 Making rasgulla is not difficult, but tricky. Kneading the dough too much will end in a uncomfortable chewy texture and if you do not knead it enough it would break apart as you boil! Hope my recipe will help you. Would love to hear if you try 🙂 xoxo

  • Sarvani
    Reply
    Sarvani
    April 29, 2013 at 1:08 AM

    You made rasgullas!! RESPECT!!! and they look soo good!!

  • Lizzy (Good Things)
    Reply
    Lizzy (Good Things)
    April 29, 2013 at 2:05 AM

    Love the new name and the header… great recipe!

  • Marie|Little Kitchie
    Reply
    Marie|Little Kitchie
    April 29, 2013 at 3:53 AM

    First of all, this looks delicious! Second, LOVE your new look! It just looks perfect. Congratulations!

  • Sayana Rahiman
    Reply
    Sayana Rahiman
    April 29, 2013 at 4:49 AM

    Change can be so refreshing, right? I love the new title and thrilled to see Rasgullas to introduce the new title. Have tried making these at home and have failed twice. Must be my kneading process. Hoping to strike luck with you recipe. Happy blogging 🙂

    • Kankana Saxena
      Reply
      Kankana Saxena
      April 29, 2013 at 11:59 AM

      Thansk Sayana 🙂 Yeah, change is definitely refreshing. I am happy with the change and glad to hear all the positive comments! With rasgulla, the kneading is very critical. You have to knead just enough to avoid it from getting chewy or breaking apart. Do let me know if my recipes works for you 🙂

  • Nusrat Azim
    Reply
    Nusrat Azim
    April 29, 2013 at 7:35 AM

    Those juicy, pretty, Saffrony Rasgullas are screaming, “Eat me!” 🙂

  • Soma
    Reply
    Soma
    April 29, 2013 at 8:50 AM

    One of my North Indian friend said, the first thing you should learn in Bengali is, how to say “rashogolla”.

    • Kankana Saxena
      Reply
      Kankana Saxena
      April 29, 2013 at 11:59 AM

      ha ha ha that is true you know!

      • Soma
        Reply
        Soma
        April 29, 2013 at 2:16 PM

        Why not including rashogolla in the heading too? A Bengali rashogolla deserves its real name

  • Nik@ABrownTable
    Reply
    [email protected]
    April 29, 2013 at 8:57 AM

    These look gorgeous! Also, loving the new revamped site.

  • Radhika Vasanth
    Reply
    Radhika Vasanth
    April 29, 2013 at 1:56 PM

    Changes bring lots of joy and rejuvenates us instantly. I am loving this new name and the new header. Good luck sweetie.

    And those rasgullas are to die for.

  • Lail | With A Spin
    Reply
    Lail | With A Spin
    April 29, 2013 at 3:21 PM

    Congratulations on the successful change! Love the new name and the new header. As for the juicy Rasgullas, who can say no to them?

  • Ira Rodrigues
    Reply
    Ira Rodrigues
    April 29, 2013 at 11:32 PM

    Finally you have made your decision, Bravo! Congratulation Kan, I wish you all the best.
    So happy to mark my name here on your new journey with Playful Cooking.

  • easyfoodsmith
    Reply
    easyfoodsmith
    April 29, 2013 at 11:43 PM

    Absolutely loved the new name and the header of your blog!! It is so ‘you’ 🙂

    The rasgullas look very tempting and its such a co-incidence that I too made rasgullas today!

  • kulsum@journeykitche
    Reply
    [email protected]
    April 30, 2013 at 4:38 AM

    Love the new banner babe! Congrats – glad everything went smooth. And please send some rasgulla my way! 🙂

  • carey
    Reply
    carey
    April 30, 2013 at 6:06 AM

    I’d never heard of rasgulla until now, but they look and sound wonderful! (I remember back when I was first learning about cheese-making basics and thinking it was so neat that there were some that required kneading. I had no idea!)

    And the new header is so lovely! Congrats on the smooth transition! (: (Despite Matt’s constant reassurances during my domain switch, I was afraid the whole thing was just going to disappear into online oblivion.) Also, I see you got your previous S&S posts to redirect to the new domain, which is awesome! I think Matt could learn a thang or two from Arvind. 😉

  • Soma
    Reply
    Soma
    April 30, 2013 at 8:37 AM

    A stunning post for a stunning “new”. Love the header! Congrats for making the change 🙂 xo

  • Shema George
    Reply
    Shema George
    April 30, 2013 at 5:35 PM

    The site looks awesome…was waiting to see the changes…love the new look 🙂 The rasgulla’s look awesome

  • mjskit
    Reply
    mjskit
    April 30, 2013 at 6:57 PM

    Congratulations on your transition and new site! It’s as lovely as the S&S! I do love the title as much as I love this Rasgulla. Looks and sounds wonderful!

  • Reem | Simply Reem
    Reply
    Reem | Simply Reem
    April 30, 2013 at 9:26 PM

    LOVE SUPER LOVE! SUPER DUPER LOVE!!!!!!!
    MAny congrats and zillion wishes to your way…
    I love the new name and once again, its you and your beautiful place that will always be super special!
    Talk to you soon! Also send me these rasgulla I told earlier too…

  • Sia | Monsoon Spice
    Reply
    Sia | Monsoon Spice
    May 1, 2013 at 1:35 AM

    I know I am repeating what others have already mentioned, but I LOVE the header 🙂 Your blog look is quite refreshing. I am glad that everything worked out fine.
    I am not really a big fan of Rasgulla (or any other sweets for that matter), but loving the gorgeous photographs.

    P.S: Did I say I like the new name? I think I did but let me say it again 😉

  • Eva | A in C
    Reply
    Eva | A in C
    May 1, 2013 at 5:14 PM

    Your photos are gorgeous! And I love the new look of the site. So clean and bright and refreshing! This is the first I’ve heard if Rasgulla but I could not be more intrigued. You’ve combined two of my favorite things in this dish (cheese and syrup) so this is definitely going on my to-make list. Beautiful post, Kankana!

  • Sandra
    Reply
    Sandra
    May 1, 2013 at 7:48 PM

    I haven’t been in your corner in ages, sorry about that! Congrats on the new change–just read both of the previous posts, and I love the new name- change is good, everything else will come together. Your images are stunning as always!

  • Joyti
    Reply
    Joyti
    May 1, 2013 at 9:50 PM

    Congratulations! The new name captures the same happy, sunny, joyful feel that your old one did, but it is more food-specific. I love the new logo/banner too, very similar to the old one but (I think) even prettier.

    The rasgulla looks delicious. Such a nice way to celebrate.

  • Sathya
    Reply
    Sathya
    May 2, 2013 at 12:34 AM

    Great transition, Kankana………….rasgullas look yummy and will try to make them sometime….Good luck to you

  • rebecca
    Reply
    rebecca
    May 2, 2013 at 2:53 PM

    nice name and after all its your blog so your baby and your call, lovely dessert pass me the spoon 🙂

  • Kiran @ KiranTarun.c
    Reply
    Kiran @ KiranTarun.c
    May 2, 2013 at 5:22 PM

    So so excited of your new endeavor! Loving everything about playful cooking and this rasgulla’s are a perfect celebration of happiness 🙂

  • Ananda Rajashekar
    Reply
    Ananda Rajashekar
    May 5, 2013 at 8:20 AM

    Congratulation Sweetie! Love your header and the font, so refreshing and super cutie! And the Rasgulla is just wonderful, loved the cloudy low contrast? look of the pictures, would love to try it some time…Keep rocking with Playful cooking 🙂

  • IshitaUnblogged
    Reply
    IshitaUnblogged
    May 12, 2013 at 10:24 AM

    I’m surprised that I hadn’t left any comment. But I remember clearly that I had read this post. Probably I was still in the grumpy brigade regarding the name change. Not only have I forgotten that this blog was ever called anything else. Your play in the kitchen deserves to be called playful cooking. I love this blog too much anyway and you’ve won my heart with the Rasgullas!

  • mjskitchen
    Reply
    mjskitchen
    October 27, 2020 at 3:23 PM

    This is so very new to me. I’ve never heard of it much less have seen it in any restaurant around here. I love any sweet bit with cardamom and these little bits are so unique. I would love to give them a try. Doesn’t sounds too hard to make. Thanks!